Characterization of basil seed gum-based edible films incorporated with Zataria multiflora essential oil nanoemulsion. (15th June 2017)

• Record Type: Journal Article
• Authors: Hashemi Gahruie, Hadi; Ziaee, Esmaeil; Eskandari, Mohammad Hadi; Hosseini, Seyed Mohammad Hashem
• Is Part Of: Carbohydrate polymers. Volume 166(2017)
• Page Start: 93
• Page End: 103
• Publication Date: 2017-06-15
• Subjects: Magnesium nitrate (PubChem CID: 25212) -- Sodium chloride (PubChem CID: 5234) -- Calcium chloride (PubChem CID: 24854) -- Glycerol (PubChem CID: 753) -- Tween 80 (PubChem CID: 5281955) -- Potassium bromide (PubChem CID: 253877); Sonication time -- Droplet size -- Edible film -- Basil seed gum -- Nanoemulsion; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2017.02.103
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: Increasing antibacterial activity by decreasing the nanoemulsion particle size. Improved film's mechanical properties in the presence of nanoemulsion. Antimicrobial activity against both Gram-positive and −negative bacteria. Nanoemulsion-mediated delayed release of volatile compounds from the film matrix. Abstract: Direct introduction of essential oils (EOs) into biopolymer-based packaging materials faces various challenges such as insolubility and loss of activity. The aim of this study was increasing the bioactivity of Zataria multiflora essential oil (ZMEO) through first making a nanoemulsion and then immobilizing within basil seed gum (BSG)-based film network. ZMEO (nano)emulsions were prepared using high intensity ultrasound approach at 150 W and various sonication times (0, 2.5, 5 and 10 min). An increase in the antibacterial activity of ZMEO nanoemulsion was observed by decreasing the nanoemulsion droplet size. Increasing nanoemulsion concentration in BSG film matrix improved the mechanical properties. Scanning electron micrographs showed that the presence of ZMEO nanoemulsions resulted in significant changes in the microstructure of BSG films. Antimicrobial films were effective against potential foodborne pathogens. This innovative incorporation of EOs into biopolymer-based films may have implications in extending the shelf life of food products through retarding the release of volatile constituents.