Article
Polymer Science
Jancikova Simona, Dordevic Dani, Sedlacek Petr, Nejezchlebova Marcela, Treml Jakub, Tremlova Bohuslava
Summary: The study aimed to create edible packaging by combining orange essential oil and trehalose in a carrageenan matrix, resulting in decreased transmittance in UV and Vis regions and some antibacterial properties against Gram-positive bacteria. The research highlighted the influence of carrageenan amount and the combination of orange essential oil on the compatibility of trehalose with the film matrix. Different combinations of trehalose, orange essential oil, and carrageenan were found to impact the properties of the edible film, providing valuable insights for future research and applications.
Article
Polymer Science
Aji Prasetyaningrum, Dani P. Utomo, Al Farrel A. Raemas, Tutuk D. Kusworo, Bakti Jos, Mohammad Djaeni
Summary: This study aimed to enhance the properties of CaCl2 crosslinked sodium alginate/κ-carrageenan incorporated with clove essential oil by evaluating the effects on physicochemical, morphological, antioxidant, and antibacterial properties. The addition of κ-carrageenan and CaCl2 improved the surface morphology and mechanical properties of the films, while the incorporation of clove essential oil showed effectiveness in antioxidant and antimicrobial activity.
Article
Engineering, Environmental
Chaiane R. Rech, Kelly C. S. Brabes, Barbara E. B. Silva, Marco A. U. Martines, Tayla F. S. Silveira, Josue Alberton, Carolina A. A. Amadeu, Thiago Caon, Eduardo J. Arruda, Silvia M. Martelli
Summary: The study explored the incorporation of essential oils into PHB films for food packaging, with certain combinations showing antimicrobial activity and improved flexibility. The results suggest that EO-loaded PHB films could be a promising option for designing biodegradable active packaging for food products.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2021)
Article
Food Science & Technology
Bruno Dutra da Silva, Denes Kaic Alves do Rosario, David A. Weitz, Carlos Adam Conte-Junior
Summary: Essential oil nanoemulsions have potential applications in meat and meat product preservation, improving bioactivity and extending shelf life. Key characteristics of nanoemulsions include nanometric size, increased contact surface area, and enhanced physicochemical stability.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Yanan Sun, Min Zhang, Bhesh Bhandari, Baosong Bai
Summary: The fennel essential oil/cinnamaldehyde Nanoemulsion (NE) exhibited strong antibacterial properties when used to preserve pork meat patties, effectively extending the shelf life of the food products.
Review
Food Science & Technology
Kanika Sharma, Azadeh Babaei, Khyati Oberoi, Krishna Aayush, Ruchi Sharma, Somesh Sharma
Summary: This review paper discusses the recent advances in the preparation and stability of essential oil-based nanoemulsions, their antibacterial efficacy, and their application in fruit and vegetable products.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Food Science & Technology
Gargi Ghoshal, Shivani Dr. S. S. Bhatnagar
Summary: The present study prepared thyme essential oil (TEO) nano-emulsions incorporated edible composite films using tamarind starch (TS) and whey protein concentrate (WPC). The study found that the nano-emulsion significantly improved the physical, mechanical, and barrier properties of the films. Moreover, the inclusion of WPC and TEO enhanced the shelf life of tomatoes and exhibited antimicrobial effects.
Article
Food Science & Technology
Zhe Liu, Dehui Lin, Rui Shen, Runguang Zhang, Liu Liu, Xingbin Yang
Summary: The study developed edible films based on konjac glucomannan (KGM) loaded with different concentrations of thyme essential oil (TEO) and found that TEO distribution influenced film roughness, hydrophilic characteristics decreased with increasing TEO concentrations, and antioxidant capacities and antibacterial activities of the films improved.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Chemistry, Applied
Seyedeh-Maryam Hasheminya, Jalal Dehghannya
Summary: In this study, Salvia Mirzaiani essential oil (SMEO) was extracted and analyzed for its compounds using GC-MS, followed by the production of SMEO nanoemulsion (SMEO-NE) using ultrasound. Gum-based films containing different concentrations of SMEO-NE were prepared and showed changes in physical and mechanical properties, as well as antioxidant and antibacterial activities. Analysis techniques such as FTIR, dynamic mechanical thermal analysis, and electron microscope images confirmed the interaction between SMEO-NE and the film matrix, leading to alterations in the microstructure of the films.
CARBOHYDRATE POLYMERS
(2021)
Article
Engineering, Biomedical
Ning Xiang, Ya Yao, John S. K. Yuen, Andrew J. Stout, Colin Fennelly, Ryan Sylvia, Aletta Schnitzler, Shou Wong, David L. Kaplan
Summary: This study investigated the feasibility of using naturally derived biomaterials as scaffolds for cultivated meat applications. The protein-based films, particularly glutenin and zein, showed better cell adhesion, guided cell differentiation and organization. The mechanical properties of the protein films can be adjusted to meet food-related goals.
Article
Food Science & Technology
Gozde Kosarsoy Agceli, Hamideh Hammamchi, Nilufer Cihangir
Summary: In this study, Paenibacillus polymyxa microorganism was used to produce the biopolymer levan, which was combined with bentonite to create film samples with added essential oils for antimicrobial activity testing. The composite film with the highest antimicrobial activity was a combination of levan, bentonite, and peppermint oil, showing potential for use in food packaging due to its biodegradable nature.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Editorial Material
Plant Sciences
Hazem S. Elshafie
Summary: This article summarizes the chemical composition and biological-pharmaceutical activities of plant essential oils (PEOs), and discusses their possible modes of action and influencing factors. It provides valuable insights into the application of PEOs.
Review
Materials Science, Multidisciplinary
Dong-Heon Song, Van Ba Hoa, Hyoun Wook Kim, Sun Moon Khang, Soo-Hyun Cho, Jun-Sang Ham, Kuk-Hwan Seol
Summary: The global consumption of meat has been increasing, leading to a higher demand for packaging materials in the meat processing industry. Petrochemical packaging materials used in this industry have a negative impact on the environment due to their slow regeneration and biodegradation. Therefore, there is a need to develop eco-friendly packaging materials for meat processing. Edible films derived from natural compounds with antioxidant and antibacterial properties have been studied as alternatives to reduce plastic packaging in the meat industry, but further efforts are required to enhance their properties for commercial applications.
Article
Food Science & Technology
Camila S. Paglarini, Vitor A. S. Vidal, Iramaia A. Neri-Numa, Glaucia M. Pastore, Marise A. R. Pollonio
Summary: This study evaluated the effect of commercial plant extracts as natural antioxidants in mechanically deboned poultry meat. The extracts were characterized for phenolic compounds, flavonoids, and antioxidant activity. Results showed that grape, green tea, mate, and rosemary extracts had a positive effect in decelerating lipid oxidation in MDPM. The addition of these extracts extended the shelf life of MDPM and improved the quality of meat products.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Polymer Science
Arfat Anis, Kunal Pal, Saeed M. Al-Zahrani
Summary: This article mainly introduces the method of using edible films and coatings to extend the shelf life of food products, especially the application of polysaccharides and essential oils in the field of food safety, and how they improve functionality.
Article
Food Science & Technology
Serpil Tural, Sadettin Turhan
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2017)
Article
Food Science & Technology
Sadettin Turhan, Furkan Turker Saricaoglu, Mustafa Mortas, Fehmi Yazici, Huseyin Genccelep
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2017)
Article
Food Science & Technology
Fatih Oz, Mevlude Kizil, Ali Zaman, Sadettin Turhan
LWT-FOOD SCIENCE AND TECHNOLOGY
(2016)
Article
Food Science & Technology
Serpil Tural, Sadettin Turhan
FOOD SCIENCE AND BIOTECHNOLOGY
(2017)
Article
Biotechnology & Applied Microbiology
Serpil Tural, Sadettin Turhan
FOOD TECHNOLOGY AND BIOTECHNOLOGY
(2017)
Article
Food Science & Technology
Furkan Turker Saricaoglu, Sadettin Turhan
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
(2017)
Article
Engineering, Chemical
Furkan Turker Saricaoglu, Osman Gul, Serpil Tural, Sadettin Turhan
JOURNAL OF FOOD ENGINEERING
(2017)
Article
Food Science & Technology
Damla Yayli, Sadettin Turhan, Furkan Turker Saricaoglu
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
(2017)
Article
Chemistry, Applied
Furkan Turker Saricaoglu, Serpil Tural, Osman Gul, Sadettin Turhan
FOOD HYDROCOLLOIDS
(2018)
Article
Engineering, Environmental
Furkan Turker Saricaoglu, Sadettin Turhan
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2019)
Article
Food Science & Technology
Furkan Turker Saricaoglu, Sadettin Turhan
Article
Food Science & Technology
Tansu Ozturk, Sadettin Turhan
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2020)
Article
Food Science & Technology
Kubra Yilmaz, Sadettin Turhan, Furkan Turker Saricaoglu, Serpil Tural
FOOD PACKAGING AND SHELF LIFE
(2020)
Article
Fisheries
Serpil Tural, Sadettin Turhan, Fatih Oz
SU URUNLERI DERGISI
(2020)
