Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties
Abstract
The increasing demand for bio-based materials to be used in food packaging has stimulated the development of novel, environmentally-friendly edible films. Antimicrobial films were developed by incorporating different levels of clove bud essential oil (0.5%, 1.0%, and 1.5%) into the citrus pectin in order to modify the functional properties of the films. Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry analysis (DSC) and X-ray diffraction (XRD) were performed, together with the determination of physical, optical, mechanical, antioxidant and antimicrobial properties of pectin emulsified films. The inclusion of oil significantly enhanced the water barrier properties of the films. Addition of oil leads to more opaque films with relatively heterogeneous microstructure, resulting in an increase in film opacity. The composite films were more resistant to breakage and more flexible than the control films. Differential scanning calorimetry (DSC) demonstrated that films incorporating CEO exhibited improved heat stability with slightly higher degradation temperature, compared with control films. The inhibitory effect of pectin films with CEO was also evaluated on three common foodborne bacteria. These results revealed that clove oil has a good potential to be incorporated into citrus pectin to make antimicrobial edible films or coatings for various food applications.
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The different coloring components of CEO can change the color of the films.
“In this regard, the different coloring components of CEO can change the color of the films [77,81].”
From Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health (2021) · cites this paper as [81]
Incorporation of CEO has a plasticizing effect, decreasing the glass transition temperature and elastic modulus of films.
“Likewise, the incorporation of CEO has a plasticizing effect, decreasing the glass transition temperature and the elastic modulus of films [77,78,79,80,81].”
From Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health (2021) · cites this paper as [81]
The addition of CEO can modify the moisture content of packaging materials, improving the spatial distance within the film matrix, resulting in thicker films.
“The addition of CEO can modify the moisture content of packaging materials, improving the spatial distance within the film matrix, resulting in thicker films [77,78,79,80,81].”
From Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health (2021) · cites this paper as [81]
Incorporation of CEO produced rougher and more porous films.
“These changes in the structure due to the incorporation of CEO also produced rougher and more porous films [77,78,81].”
From Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health (2021) · cites this paper as [81]
The tensile strength of CEO-added films made from mechanically deboned chicken meat protein was kept above 3.5 MPa, a recommended value for coating film on food.
“However, the tensile strength was kept above 3.5 MPa, a recommended value for coating film on food [77,79,80,81].”
From Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health (2021) · cites this paper as [81]
The application of a coating reduces the rate of lipid oxidation.
“The application of a coating also reduces the rate of lipid oxidation [77,81].”
From Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health (2021) · cites this paper as [81]
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- Authors
- Nisar, T., Wang, Z.-C., Yang, X., Tian, Y., Iqbal, M., & Guo, Y.
- Affiliations
- Shaanxi Normal University (CN)
- Xi'an Jiaotong University (CN)
- Corresponding author
- Guo, Yurong
- Venue
- International Journal of Biological Macromolecules
- Publisher
- Elsevier BV
- Published
- 2018-01
- Volume
- 106
- Pages
- 670-680
- ISSN
- 0141-8130 (ISSN-L)
- OpenAlex
- W2749401836
- Cited by
- 561
- References
- 59
- Citations by year
- 2026: 48 · 2025: 77 · 2024: 85 · 2023: 92 · 2022: 87 · 2021: 71 · 2020: 51 · 2019: 28 · 2018: 21 · 2017: 1
- FWCI
- 9.95
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Biological Macromolecules (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Agriculture Research System of China (CARS-28)
- Ministry of Agriculture of the People's Republic of China
- Topics
- Physical Sciences › Materials Science › Biomaterials › Nanocomposite Films for Food Packaging
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Keywords
- citrus pectin, edible films, antimicrobial films, food packaging, water barrier properties, antioxidant activity, antibacterial activity, film mechanical properties, film microstructure, foodborne bacteria
- MeSH terms
- Anti-Infective Agents, Antioxidants, Biphenyl Compounds, Escherichia coli, Humans, Listeria monocytogenes, Membranes, Artificial, Pectins, Permeability, Picrates, Staphylococcus aureus, Steam, Tensile Strength, Food Packaging, Syzygium, Clove Oil, Disk Diffusion Antimicrobial Tests, Elastic Modulus
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