The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
Improvement of active chitosan film properties with rosemary essential oil for food packaging
Abstract
Summary: Rosemary essential oil (REO) was used to develop an active film from chitosan. The effects of REO concentration (0.5, 1.0 and 1.5% v/v) on film properties were studied by measuring the physical, mechanical and optical properties of the REO‐loaded films. Scanning electron microscopy and Fourier transform infrared (FTIR) spectroscopy were used to study microstructure and the interaction of the chitosan‐based films. The solubility and water gain of the chitosan film decreased about 25% and 85%, respectively, by REO incorporation, up to 1.5% v/v, because of the interaction between hydrophilic groups of chitosan and REO as confirmed by FTIR. It was determined that REO improved the transparency of the films from 4.97 in neat chitosan up to 7.61; moreover, it reduced the films’ light transmission in UV light more than 25%. Films containing REO showed more antibacterial activity and total phenol content. The films containing REO showed potential to be used as active film in food preservation.
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Citations
Cites
Gómez-Estaca, J., López de Lacey, A., López-Caballero, M. E., Gómez-Guillén, M. C., & Montero, P. (2010) · Food Microbiology · doi:10.1016/j.fm.2010.05.012 · Cited by 663
Ponce, A. G., Roura, S. I., del Valle, C. E., & Moreira, M. R. (2008) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2008.02.013 · Cited by 360
Changes in free-radical scavenging ability of kombucha tea during fermentation
Jayabalan, R., Subathradevi, P., Marimuthu, S., Sathishkumar, M., & Swaminathan, K. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.12.037 · Cited by 328 · cited 1×
“The effect of phenolic compounds on lipid molecules may depend on structural factors, such as the number of phenolic hydroxyl or methoxyl groups, flavone hydroxyl, keto groups, free carboxylic groups and other structural features (Jayabalan et al., 2008; Norajit et al., 2010).”
BackgroundChitosan/clay nanocomposite film preparation and characterization
Xu, Y., Ren, X., & Hanna, M. A. (2006) · Journal of Applied Polymer Science · doi:10.1002/app.22664 · Cited by 301
Cited by
Sarıcaoglu, F. T., & Turhan, S. (2020) · Food Packaging and Shelf Life · doi:10.1016/j.fpsl.2020.100527 · Cited by 86
Preparation and characterization of improved gelatin films incorporating hemp and sage oils
Mihaly Cozmuta, A., Turila, A., Apjok, R., Ciocian, A., Mihaly Cozmuta, L., Peter, A., Nicula, C., Galić, N., & Benković, T. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2015.03.022 · Cited by 71
Metadata
- Authors
- Abdollahi, M., Rezaei, M., & Farzi, G.
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2012-03-20
- Volume
- 47
- Issue
- 4
- Pages
- 847-853
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W1905386011
- Cited by
- 231
- References
- 4
- FWCI
- 3.13
- Type
- journal article
- Language
- en
- Open access
- closed
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- Abdollahi, M., Rezaei, M., & Farzi, G. (2012). Improvement of active chitosan film properties with rosemary essential oil for food packaging. International Journal of Food Science & Technology. https://doi.org/10.1111/j.1365-2621.2011.02917.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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