Characterization of Starch Edible Films with Different Essential Oils Addition

Open access

Abstract

This study investigated properties of starch-based edible films with oregano and black cumin essential oil addition. Essential oils addition positively affected film swelling (decreased due to essential oil addition), mechanical properties (tensile strength decreased while elongation at break increased), and water vapor barrier properties (decreased along with essential oils addition). Control film did not have any biological activity, which proves the need for essential oils addition in order to obtain active packaging. Oregano oil was more effective in terms of biological activity. Endothermal peak, above 200°C, represents total thermal degradation of edible films. Diffraction pattern of control film showed significant destruction of A-type crystal structure. Addition of essential oils resulted in peak shape change: diffraction peaks became narrower. Principal Component Analysis has been used to assess the effect of essential oils addition on final starch-based edible films characteristics with the aim to reveal directions for the film characteristics improvement, since the next phase will be optimal film application for food packaging.

REFERENCES

  • 1.

    Abdollahi M., Rezaei M., Farzi G., A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan. J. Food Eng., 2012, 111, 343–350.

  • 2.

    Avila-Sosa R., Palou E., Jiménez Munguía M.T., Nevárez-Moorillón G.V., Navarro Cruz A.R., López-Malo A., Antifungal activity by vapour contact of essential oils added to amaranth, chitosan, or starch edible films. Int. J. Food Microbiol., 2012, 153, 66–72.

  • 3.

    Benavides S., Villalobos-Carvajal R., Reyes J.E., Physical, mechanical and antibacterial properties of alginate film: effect of the crosslinking degree and oregano essential oil concentration. J. Food Eng., 2012, 110, 232–239.

  • 4.

    Bigi A., Cojazzi G., Panzavolta S., Rubini K., Roveri N., Mechanical and thermal properties of gelatin films at different degrees of glutaraldehyde crosslinking. Biomaterials, 2001, 22, 763–768.

  • 5.

    Bilbao-Sáinz C., Wood R.J.A.B.D.F., Williams T.G., McHugh T.H., Composite edible films based on hydroxypropyl methylcellulose reinforced with microcrystalline cellulose nanoparticles. J. Agric. Food Chem., 2010, 58, 3753–3760.

  • 6.

    Bulèon A., Gallant D.J., Bouchet B., Mouille G., D’Hulst C., Kossmann J., Ball S., Starches from A to C (Chlamydomonas reinhardtii as a model microbial system to investigate the biosynthesis of the plant amylopectin crystal). Plant Physiol., 1997, 115, 949–957.

  • 7.

    Burt S., Essential oils: Their antibacterial properties and potential applications in foods. Int. J. Food Microbiol., 2004, 94, 223–253.

  • 8.

    Campos C.A., Gerschenson L.N., Flores S.K., Development of edible films and coatings with antimicrobial activity. Food Bioprocess Tech., 2001, 4, 849–875.

  • 9.

    Chiumarelli M., Hubinger M., Stability, solubility, mechanical and barrier properties of cassava starch–Carnauba wax edible coatings to preserve fresh-cut apples. Food Hydrocolloid., 2012, 28, 59–67.

  • 10.

    Fabra M.J., Talens P., Chiralt A., Water sorption isotherms and phase transitions of sodium caseinate-lipid as affected by lipid interactions. Food Hydrocolloid., 2010, 24, 384–391.

  • 11.

    Falguera V., Quinterob J.P., Jimenez A., Munoz J.A., Ibarz A., Edible films and coatings: Structures, active functions and trends in their use. Trends Food Sci. Tech., 2011, 22, 292–303.

  • 12.

    Fang J.M., Fowler P.A., Tomkinson J., Hill C.A.S., The preparation and characterization of a series of chemically modified potato starches. Carbohydr. Polym., 2002, 47, 245–252.

  • 13.

    Ghasemlou M., Aliheidari N., Fahmi R., Shojaee-Aliabadi S., Keshavarz B., Cran M.J., Khaksar R., Physical, mechanical and barrier properties of corn starch films incorporated with plant essential oils. Carbohydr. Polym., 2013, 98, 1117–1126.

  • 14.

    Ghasemlou M., Khodaiyan F., Oromiehie A., Yarmand M.S., Development and characterization of a new biodegradable edible film made from kefiran an exopolysaccharide obtained from kefir grains. Food Chem., 2011, 127, 1496–1502.

  • 15.

    Gniewosz M., Krasniewska K., Woreta M., Kosakowska O., Antimicrobial activity of a pullulan-caraway essential oil coating on reduction of food microorganisms and quality in fresh baby carrot. J. Food Sci., 2013, 78, M1242–1248.

  • 16.

    Goni P., Lopez P., Sanchez C., Gomez-Lus R., Becerril R., Nerin C., Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food Chem., 2009, 116, 982–989.

  • 17.

    Han J.H., Antimicrobial food packaging. 2003, in: Novel Food Packaging Techniques (ed. R. Ahvenainen). Woodhead Publishing, Cambridge, UK, pp. 50–70.

  • 18.

    ISO 2528:1995. Sheet materials – Determination of water vapour transmission rate – Gravimetric (dish) method, 1995, International Organization for Standardization, 11.

  • 19.

    Jiménez A., Fabra M.J., Talens P., Chiralt A., Phase transitions in starch based films containing fatty acids. Effect on water sorption and mechanical behavior. Food Hydrocolloid., 2013, 30, 408–418.

  • 20.

    Jridi M., Souissi N., Mbarek A., Chadeyron G., Kammoun M., Nasri M., Comparative study of physico-mechanical and oxidant properties of edible gelatin films from the skin of cuttlefish. Int. J. Biol. Macromol., 2013, 61, 17–25.

  • 21.

    Kavoosi G., Dadfar S.M.M., Mohammadi Purfard A., Mechanical, physical, antioxidant, and antimicrobial properties of gelatin films incorporated with Thymol for potential use as nano wound dressing. J. Food Sci., 2013, 78, E244–E250.

  • 22.

    Kechichian V., Ditchfield C., Veiga-Santos P., Tadini C.C., Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch. LWT – Food Sci. Technol., 2010, 43, 1088–1094.

  • 23.

    Lopez O.V., Garcia M.A., Starch films from a novel (Pachyrhizus ahipa) and conventional sources: Development and characterisation. Mater. Sci. Eng. C., 2012, 32, 1931–1940.

  • 24.

    Mali S., Grossmann M.V.E., Garcia M.A., Martino M.N., Zaritzky N.E., Microstructural characterization of yam starch films. Carbohydr. Polym., 2002, 50, 379–386.

  • 25.

    Mali S., Grossmann M.V.E., Garcia M.A., Martino M.N., Zaritzky N.E., Effects of controlled storage on thermal, mechanical and barrier properties of plasticized films from different starch sources. J. Food Eng., 2006, 75, 453–460.

  • 26.

    Mehyar G.F., Al-Ismail K., Han J.H., Chee G.W., Characterization of edible coatings consisting of pea starch, whey protein isolate, and carnauba wax and their effects on oil rancidity and sensory properties of walnuts and pine nuts. J. Food Sci., 2012, 77, E52–E59.

  • 27.

    Morales F.J., Jimenez-Perez S., Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food Chem., 2001, 72, 119–125.

  • 28.

    Müller C.M.O., Borges Laurindo J., Yamashita F., Effect of cellulose fibers addition on the mechanical properties and water vapour barrier of starch-based films. Food Hydrocolloid., 2009, 23, 1328–1333.

  • 29.

    Nanasombat S., Wimuttigosol P., Antimicrobial and antioxidant activity of spice essential oils. Food Sci. Biotechnol., 2011, 20, 45–53.

  • 30.

    Nobrega M.N., Olivato J.B., Muller C.M.O., Yamashita F., Biodegradable starch-based films containing saturated fatty acids. Polimeros – Ciencia e Tecnologia, 2012, 22, 475–480.

  • 31.

    Oriani V.B., Molina G., Chiumarelli M., Pastore G.M., Hubinger M.D., Properties of cassava starch-based edible coating containing essential oils. J. Food Sci., 2014, 79, E189-E194.

  • 32.

    Parker R., Ring S.G., Aspects of the physical chemistry of starch. J. Cereal. Sci., 2001, 34, 1–17.

  • 33.

    Pelissari F.M., Grossmann M.V.E., Yamashita F., Pineda E.A.G., Antimicrobial, mechanical, and barrier properties of cassava starch-chitosan films incorporated with oregano essential oil. J. Agric. Food Chem., 2009, 57, 7499–7504.

  • 34.

    Prior R.L., Wu X., Schaich K., Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem., 2005, 53, 4290– 4303.

  • 35.

    Rodríguez M., Oses J., Ziani K., Mate J.I., Combined effect of plasticizers and surfactants on the physical properties of starch based edible films. Food Res. Int., 2006, 39, 840–846.

  • 36.

    Salarbashi D., Tajik S., Ghasemlou M., Shojaee-Aliabadi S., Noghabi M.S., Khaksar R., Characterization of soluble soybean polysaccharide film incorporated essential oil intended for food packaging. Carbohydr. Polym., 2013, 98, 1127–1136.

  • 37.

    Sanchez-Gonzalez L., Vargas M., Gonzalez-Martinez C., Chiralt A., Chafer M., Use of essential oils in bioactive edible coatings. Food Eng. Rev., 2011, 3, 1–16.

  • 38.

    Shojaee-Aliabadi S., Hosseini H., Mohammadifar M.A., Mohammadi A., Ghasemlou M., Ojagh S.M., Hosseini S.M., Khaksaret R., Characterization of antioxidant–antimicrobial κ-carrageenan films containing Satureja hortensis essential oil. Int. J. Biol. Macromol., 2013, 52, 116–124.

  • 39.

    Singh S., Das S.S., Singh G., Schuff C., de Lampasona M.P., Catalan C.A.N., Composition, in vitro antioxidant and antimicrobial activities of essential oil and oleoresins obtained from black cumin seeds. BioMed. Res. Int., 2014, 2014, Article ID 918209.

  • 40.

    Singleton V.L., Orthofer R., Lamuela-Raventos R.M., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Meth. Enzymol., 1999, 299: 152–178.

  • 41.

    Souza A.C., Goto G.E.O., Mainardi J.A., Coelho A.C.V., Tadini C.C., Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties. LWT – Food Sci. Technol., 2013, 54, 346–352.

  • 42.

    Viuda-Martos M., Ruiz-Navajas Y., Fernandez-Lopez J., Perez-Alvarez J.A., Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet. Int. J. Food Sci. Technol., 2008, 43, 526–531.

  • 43.

    Viuda-Martos M., Ruiz-Navajas Y., Fernandez-Lopez J., Perez-Alvarez J.A., Chemical composition of the essential oils obtained from some spices widely used in Mediterranean region. Acta Chim. Slov., 2007, 54, 921–926.

Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

Journal Information


IMPACT FACTOR 2016: 1.276

CiteScore 2016: 1.56

SCImago Journal Rank (SJR) 2016: 0.397
Source Normalized Impact per Paper (SNIP) 2016: 0.951

Metrics

All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 44 44 30
PDF Downloads 12 12 5