Anise, 0.5 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.0; Tween 80, nd |
21.66 ± 0.51 |
21,168
|
15.85 ± 0.06 |
7.81 ± 0.04 |
Mahdavi et al. (2017)Mahdavi, V., Hosseini, S. E. and Sharifan, A. (2017). Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food Science & Nutrition, 6, 269-279. https://doi.org/10.1002/fsn3.544 https://doi.org/10.1002/fsn3.544...
|
Anise, 1.0 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.0; Tween 80, nd |
16.14 ± 0.25 |
19,613
|
16.75 ± 0.56 |
9.24 ± 0.08 |
Mahdavi et al. (2017)Mahdavi, V., Hosseini, S. E. and Sharifan, A. (2017). Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food Science & Nutrition, 6, 269-279. https://doi.org/10.1002/fsn3.544 https://doi.org/10.1002/fsn3.544...
|
Anise, 1.5 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.0; Tween 80, nd |
12.01 ± 0.65 |
9,504
|
18.71 ± 0.32 |
10.61 ± 0.35 |
Mahdavi et al. (2017)Mahdavi, V., Hosseini, S. E. and Sharifan, A. (2017). Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food Science & Nutrition, 6, 269-279. https://doi.org/10.1002/fsn3.544 https://doi.org/10.1002/fsn3.544...
|
Anise, 2.0 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.0; Tween 80, nd |
9.49 ± 0.32 |
7,776
|
21.38 ± 0.26 |
12.32 ± 0.05 |
Mahdavi et al. (2017)Mahdavi, V., Hosseini, S. E. and Sharifan, A. (2017). Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food Science & Nutrition, 6, 269-279. https://doi.org/10.1002/fsn3.544 https://doi.org/10.1002/fsn3.544...
|
Apricot kernel, 0.125 |
Chitosan, 2.0 in acetic acid, 1.0; Tween 80, 0.2 |
12.50 ± 1.67 |
48.0 |
13.92 ± 0.70 |
11.03 ± 1.34 |
Priyadarshi et al. (2018)Priyadarshi, R., Sauraj, Kumar, B., Deeba, F., Kulshreshtha, A. and Negi, Y. S. (2018). Chitosan films incorporated with apricot (Prunus armeniaca) kernel essential oil as active food packaging material. Food Hydrocolloids, 85, 158-166. https://doi.org/10.1016/j.foodhyd.2018.07.003 https://doi.org/10.1016/j.foodhyd.2018.0...
|
Apricot kernel, 0.25 |
Chitosan, 2.0 in acetic acid, 1.0; Tween 80, 0.2 |
8.82 ± 1.21 |
46.4 |
14.41 ± 0.81 |
5.46 ± 0.59 |
Priyadarshi et al. (2018)Priyadarshi, R., Sauraj, Kumar, B., Deeba, F., Kulshreshtha, A. and Negi, Y. S. (2018). Chitosan films incorporated with apricot (Prunus armeniaca) kernel essential oil as active food packaging material. Food Hydrocolloids, 85, 158-166. https://doi.org/10.1016/j.foodhyd.2018.07.003 https://doi.org/10.1016/j.foodhyd.2018.0...
|
Apricot kernel, 0.5 |
Chitosan, 2.0 in acetic acid, 1.0; Tween 80, 0.2 |
6.52 ± 0.95 |
29.5 |
17.67 ± 0.98 |
4.02 ± 0.14 |
Priyadarshi et al. (2018)Priyadarshi, R., Sauraj, Kumar, B., Deeba, F., Kulshreshtha, A. and Negi, Y. S. (2018). Chitosan films incorporated with apricot (Prunus armeniaca) kernel essential oil as active food packaging material. Food Hydrocolloids, 85, 158-166. https://doi.org/10.1016/j.foodhyd.2018.07.003 https://doi.org/10.1016/j.foodhyd.2018.0...
|
Apricot kernel, 1.0 |
Chitosan, 2.0 in acetic acid, 1.0; Tween 80, 0.2 |
4.76 ± 1.03 |
26.2 |
19.36 ± 1.06 |
3.76 ± 0.43 |
Priyadarshi et al. (2018)Priyadarshi, R., Sauraj, Kumar, B., Deeba, F., Kulshreshtha, A. and Negi, Y. S. (2018). Chitosan films incorporated with apricot (Prunus armeniaca) kernel essential oil as active food packaging material. Food Hydrocolloids, 85, 158-166. https://doi.org/10.1016/j.foodhyd.2018.07.003 https://doi.org/10.1016/j.foodhyd.2018.0...
|
Basil, 1.0 |
Chitosan, 3.0 in hydrochloric acid, 0.3; glycerol, 0.9 |
nd |
nd |
13.0 ± 4.3 |
23.0 ± 0.7 |
Amor et al. (2021)Amor, G., Sabbah, M., Caputo, L., Idbella, M., De Feo, V., Porta, R., Fechtali, T. and Mauriello, G. (2021). Basil essential oil: Composition, antimicrobial properties, and microencapsulation to produce active chitosan films for food packaging. Foods, 10, 121. https://doi.org/10.3390/foods10010121 https://doi.org/10.3390/foods10010121...
|
Basil, 2.0 |
Chitosan, 3.0 in hydrochloric acid, 0.3; glycerol, 0.9 |
nd |
nd |
10.8 ± 1.7 |
22.0 ± 5.4 |
Amor et al. (2021)Amor, G., Sabbah, M., Caputo, L., Idbella, M., De Feo, V., Porta, R., Fechtali, T. and Mauriello, G. (2021). Basil essential oil: Composition, antimicrobial properties, and microencapsulation to produce active chitosan films for food packaging. Foods, 10, 121. https://doi.org/10.3390/foods10010121 https://doi.org/10.3390/foods10010121...
|
Basil, 3.0 |
Chitosan, 3.0 in hydrochloric acid, 0.3; glycerol, 0.9 |
nd |
nd |
10.5 ± 2.3 |
22.0 ± 4.8 |
Amor et al. (2021)Amor, G., Sabbah, M., Caputo, L., Idbella, M., De Feo, V., Porta, R., Fechtali, T. and Mauriello, G. (2021). Basil essential oil: Composition, antimicrobial properties, and microencapsulation to produce active chitosan films for food packaging. Foods, 10, 121. https://doi.org/10.3390/foods10010121 https://doi.org/10.3390/foods10010121...
|
Bergamot, 0.15 |
Unicorn leatherjacket skin gelatin, 3.0; glycerol, 0.6; Tween 20, 0.0225 |
93.37 ± 0.57 |
10.9 ± 0.2 |
36.34 ± 3.14 |
8.76 ± 3.45 |
Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
|
Bergamot, 0.3 |
Unicorn leatherjacket skin gelatin, 3.0; glycerol, 0.45; Tween 20, 0.045 |
93.14 ± 0.37 |
16.2 ± 0.3 |
30.8 ± 6.41 |
7.33 ± 2.12 |
Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
|
Bergamot, 0.45 |
Unicorn leatherjacket skin gelatin, 3.0; glycerol, 0.3; Tween 20, 0.0675 |
93.07 ± 0.45 |
16.8 ± 0.5 |
27.94 ± 3.34 |
7.18 ± 4.60 |
Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
|
Bergamot, 0.6 |
Unicorn leatherjacket skin gelatin, 3.0; glycerol, 0.15; Tween 20, 0.09 |
90.04 ± 0.46 |
16.2 ± 0.9 |
27.96 ± 7.24 |
3.70 ± 2.04 |
Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
|
Bergamot, 0.75 |
Unicorn leatherjacket skin gelatin, 3.0; Tween 20, 0.1125 |
89.82 ± 0.96 |
15.9 ± 1.1 |
23.75 ± 6.85 |
3.06 ± 2.00 |
Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
|
Bergamot, 0.5 |
Chitosan, 1.0 in acetic acid, 0.5 |
nd |
112.5
|
65 ± 10 |
7 ± 4 |
Sánchez-González et al. (2010)Sánchez-González, L., Cháfer, M., Chiralt, A. and González-Martínez, C. (2010). Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydrate Polymers, 82, 277-283. https://doi.org/10.1016/j.carbpol.2010.04.047 https://doi.org/10.1016/j.carbpol.2010.0...
|
Bergamot, 1.0 |
Chitosan, 1.0 in acetic acid, 0.5 |
nd |
74.3
|
63 ± 21 |
5.5 ± 0.7 |
Sánchez-González et al. (2010)Sánchez-González, L., Cháfer, M., Chiralt, A. and González-Martínez, C. (2010). Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydrate Polymers, 82, 277-283. https://doi.org/10.1016/j.carbpol.2010.04.047 https://doi.org/10.1016/j.carbpol.2010.0...
|
Bergamot, 2.0 |
Chitosan, 1.0 in acetic acid, 0.5 |
nd |
79.5
|
50 ± 8 |
6 ± 2 |
Sánchez-González et al. (2010)Sánchez-González, L., Cháfer, M., Chiralt, A. and González-Martínez, C. (2010). Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydrate Polymers, 82, 277-283. https://doi.org/10.1016/j.carbpol.2010.04.047 https://doi.org/10.1016/j.carbpol.2010.0...
|
Bergamot, 3.0 |
Chitosan, 1.0 in acetic acid, 0.5 |
nd |
56.2
|
22 ± 8 |
1.7 ± 0.4 |
Sánchez-González et al. (2010)Sánchez-González, L., Cháfer, M., Chiralt, A. and González-Martínez, C. (2010). Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydrate Polymers, 82, 277-283. https://doi.org/10.1016/j.carbpol.2010.04.047 https://doi.org/10.1016/j.carbpol.2010.0...
|
Black pepper, 0.05 |
Gelatin, 5.0; cloisite Na+, 0.05; Tween, 0.0375 |
nd |
14.64
|
64.05 ± 2.61 |
7.77 ± 0.91 |
Saranti et al. (2021)Saranti, T. F. S., Melo, P. T. S., Cerqueira, M. A., Aouada, F. A. and Moura, M. R. (2021). Performance of gelatin films reinforced with cloisite Na+ and black pepper essential oil loaded nanoemulsion. Polymers, 13, 4298. https://doi.org/10.3390/polym13244298 https://doi.org/10.3390/polym13244298...
|
Caraway, 1.0 |
Chitosan, 1.0 in acetic acid, 1.0 |
18.14 ± 4.03 |
3.36
|
44.47 ± 4.40 |
31.53 ± 4.28 |
Hromiš et al. (2015)Hromiš, N. M., Lazić, V. L., Markov, S. L., Vaštag, Ž. G., Popović, S. Z., Šuput, D. Z., Džinić, N. R., Velićanski, A. S. and Popović, L. M. (2015). Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax. Journal of Food Engineering, 158, 86-93. https://doi.org/10.1016/j.jfoodeng.2015.01.001 https://doi.org/10.1016/j.jfoodeng.2015....
|
Caraway, 1.0 |
Chitosan, 1.0 in acetic acid, 1.0; beeswax, 1.8; Tween 20, 0.5 |
17.33 ± 1.98 |
4.02
|
8.78 ± 0.88 |
14.74 ± 2.96 |
Hromiš et al. (2015)Hromiš, N. M., Lazić, V. L., Markov, S. L., Vaštag, Ž. G., Popović, S. Z., Šuput, D. Z., Džinić, N. R., Velićanski, A. S. and Popović, L. M. (2015). Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax. Journal of Food Engineering, 158, 86-93. https://doi.org/10.1016/j.jfoodeng.2015.01.001 https://doi.org/10.1016/j.jfoodeng.2015....
|
Caraway, 1.0 |
Chitosan, 1.0 in acetic acid, 1.0; beeswax, 3.6; Tween 20, 0.5 |
9.08 ± 1.68 |
4.10
|
3.90 ± 0.29 |
10.97 ± 1.48 |
Hromiš et al. (2015)Hromiš, N. M., Lazić, V. L., Markov, S. L., Vaštag, Ž. G., Popović, S. Z., Šuput, D. Z., Džinić, N. R., Velićanski, A. S. and Popović, L. M. (2015). Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax. Journal of Food Engineering, 158, 86-93. https://doi.org/10.1016/j.jfoodeng.2015.01.001 https://doi.org/10.1016/j.jfoodeng.2015....
|
Caraway, 1.0 |
Chitosan, 1.0 in acetic acid, 1.0; beeswax, 5.4; Tween 20, 0.5 |
6.11 ± 0.95 |
5.08
|
2.75 ± 0.46 |
6.04 ± 1.67 |
Hromiš et al. (2015)Hromiš, N. M., Lazić, V. L., Markov, S. L., Vaštag, Ž. G., Popović, S. Z., Šuput, D. Z., Džinić, N. R., Velićanski, A. S. and Popović, L. M. (2015). Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax. Journal of Food Engineering, 158, 86-93. https://doi.org/10.1016/j.jfoodeng.2015.01.001 https://doi.org/10.1016/j.jfoodeng.2015....
|
Caraway, 1.0 |
Chitosan, 1.0 in acetic acid, 1.0; beeswax, 7.2; Tween 20, 0.5 |
1.86 ± 0.40 |
3.61
|
2.14 ± 0.14 |
4.92 ± 1.22 |
Hromiš et al. (2015)Hromiš, N. M., Lazić, V. L., Markov, S. L., Vaštag, Ž. G., Popović, S. Z., Šuput, D. Z., Džinić, N. R., Velićanski, A. S. and Popović, L. M. (2015). Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax. Journal of Food Engineering, 158, 86-93. https://doi.org/10.1016/j.jfoodeng.2015.01.001 https://doi.org/10.1016/j.jfoodeng.2015....
|
Caraway, 1.0 |
Chitosan, 1.0 in acetic acid, 1.0; beeswax, 9.0; Tween 20, 0.5 |
2.21 ± 1.47 |
3.36
|
2.04 ± 0.25 |
5.55 ± 1.62 |
Hromiš et al. (2015)Hromiš, N. M., Lazić, V. L., Markov, S. L., Vaštag, Ž. G., Popović, S. Z., Šuput, D. Z., Džinić, N. R., Velićanski, A. S. and Popović, L. M. (2015). Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax. Journal of Food Engineering, 158, 86-93. https://doi.org/10.1016/j.jfoodeng.2015.01.001 https://doi.org/10.1016/j.jfoodeng.2015....
|
Cedarwood, 0.045 |
Sugar beet lignocellulose, 0.9; glycerol, 0.1; Span 80, 0.01 |
25.9 ± 1.5 |
22.5 ± 0.9 |
47.4 ± 5.0 |
11.4 ± 1.6 |
Shen and Kamdem (2015a)Shen, Z. and Kamdem, D. P. (2015a). Antimicrobial activity of sugar beet lignocellulose films containing tung oil and cedarwood essential oil. Cellulose, 22, 2703-2715. https://doi.org/10.1007/s10570-015-0679-y https://doi.org/10.1007/s10570-015-0679-...
|
Cedarwood, 0.09 |
Sugar beet lignocellulose, 0.9; glycerol, 0.1; Span 80, 0.01 |
24.9 ± 0.9 |
21.6 ± 0.9 |
36.1 ± 5.1 |
9.9 ± 1.5 |
Shen and Kamdem (2015a)Shen, Z. and Kamdem, D. P. (2015a). Antimicrobial activity of sugar beet lignocellulose films containing tung oil and cedarwood essential oil. Cellulose, 22, 2703-2715. https://doi.org/10.1007/s10570-015-0679-y https://doi.org/10.1007/s10570-015-0679-...
|
Cedarwood, 0.135 |
Sugar beet lignocellulose, 0.9; glycerol, 0.1; Span 80, 0.01 |
21.8 ± 1.2 |
19.9 ± 0.9 |
28.1 ± 2.9 |
6.4 ± 0.5 |
Shen and Kamdem (2015a)Shen, Z. and Kamdem, D. P. (2015a). Antimicrobial activity of sugar beet lignocellulose films containing tung oil and cedarwood essential oil. Cellulose, 22, 2703-2715. https://doi.org/10.1007/s10570-015-0679-y https://doi.org/10.1007/s10570-015-0679-...
|
Cedarwood, 0.1 |
Chitosan, 1.0 in acetic acid, 1.0; Tween 80, 0.001 |
nd |
27.6
|
36.54 ± 3.78 |
25.80 ± 1.53 |
Shen and Kamdem (2015b)Shen, Z. and Kamdem, D. P. (2015b). Development and characterization of biodegradable chitosan films containing two essential oils. International Journal of Biological Macromolecules, 74, 289-296. https://doi.org/10.1016/j.ijbiomac.2014.11.046 https://doi.org/10.1016/j.ijbiomac.2014....
|
Cedarwood, 0.2 |
Chitosan, 1.0 in acetic acid, 1.0; Tween 80, 0.002 |
nd |
23.3
|
28.47 ± 1.42 |
18.33 ± 2.17 |
Shen and Kamdem (2015b)Shen, Z. and Kamdem, D. P. (2015b). Development and characterization of biodegradable chitosan films containing two essential oils. International Journal of Biological Macromolecules, 74, 289-296. https://doi.org/10.1016/j.ijbiomac.2014.11.046 https://doi.org/10.1016/j.ijbiomac.2014....
|
Cedarwood, 0.3 |
Chitosan, 1.0 in acetic acid, 1.0; Tween 80, 0.003 |
nd |
13.8
|
22.29 ± 0.83 |
5.07 ± 1.01 |
Shen and Kamdem (2015b)Shen, Z. and Kamdem, D. P. (2015b). Development and characterization of biodegradable chitosan films containing two essential oils. International Journal of Biological Macromolecules, 74, 289-296. https://doi.org/10.1016/j.ijbiomac.2014.11.046 https://doi.org/10.1016/j.ijbiomac.2014....
|
Cinnamon, 0.025 |
Soy protein isolate, 1.0; glycerol, 0.3 |
nd |
15.36 ± 0.48 |
11 ± 4 |
3.4 ± 1.8 |
Atarés et al. (2010)Atarés, L., De Jesús, C., Talens, P. and Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99, 384-391. https://doi.org/10.1016/j.jfoodeng.2010.03.004 https://doi.org/10.1016/j.jfoodeng.2010....
|
Cinnamon, 0.05 |
Soy protein isolate, 1.0; glycerol, 0.3 |
nd |
11.04 ± 1.2 |
17.6 ± 1.6 |
7.5 ± 0.4 |
Atarés et al. (2010)Atarés, L., De Jesús, C., Talens, P. and Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99, 384-391. https://doi.org/10.1016/j.jfoodeng.2010.03.004 https://doi.org/10.1016/j.jfoodeng.2010....
|
Cinnamon, 0.075 |
Soy protein isolate, 1.0; glycerol, 0.3 |
nd |
12 ± 1.2 |
15.2 ± 1.3 |
7.2 ± 1.6 |
Atarés et al. (2010)Atarés, L., De Jesús, C., Talens, P. and Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99, 384-391. https://doi.org/10.1016/j.jfoodeng.2010.03.004 https://doi.org/10.1016/j.jfoodeng.2010....
|
Cinnamon, 0.1 |
Soy protein isolate, 1.0; glycerol, 0.3 |
nd |
13.2 ± 2.4 |
14.1 ± 1 |
7.5 ± 0.6 |
Atarés et al. (2010)Atarés, L., De Jesús, C., Talens, P. and Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99, 384-391. https://doi.org/10.1016/j.jfoodeng.2010.03.004 https://doi.org/10.1016/j.jfoodeng.2010....
|
Cinnamon, 0.1 |
Pullulan polysaccharides, 2.0; glycerol, 0.3 |
nd |
1,776
|
49.3 |
2.8 |
Feng et al. (2020)Feng, X., Wang, W., Chu, Y., Gao, C., Liu, Q. and Tang, X. (2020). Effect of cinnamon essential oil nanoemulsion emulsified by OSA modified starch on the structure and properties of pullulan based films. LWT - Food Science and Technology, 134, 110123. https://doi.org/10.1016/j.lwt.2020.110123 https://doi.org/10.1016/j.lwt.2020.11012...
|
Cinnamon, 0.2 |
Pullulan polysaccharides, 2.0; glycerol, 0.3 |
nd |
1,464
|
48.8 |
2.9 |
Feng et al. (2020)Feng, X., Wang, W., Chu, Y., Gao, C., Liu, Q. and Tang, X. (2020). Effect of cinnamon essential oil nanoemulsion emulsified by OSA modified starch on the structure and properties of pullulan based films. LWT - Food Science and Technology, 134, 110123. https://doi.org/10.1016/j.lwt.2020.110123 https://doi.org/10.1016/j.lwt.2020.11012...
|
Cinnamon, 0.3 |
Pullulan polysaccharides, 2.0; glycerol, 0.3 |
nd |
1,344
|
47.1 |
3.3 |
Feng et al. (2020)Feng, X., Wang, W., Chu, Y., Gao, C., Liu, Q. and Tang, X. (2020). Effect of cinnamon essential oil nanoemulsion emulsified by OSA modified starch on the structure and properties of pullulan based films. LWT - Food Science and Technology, 134, 110123. https://doi.org/10.1016/j.lwt.2020.110123 https://doi.org/10.1016/j.lwt.2020.11012...
|
Cinnamon, 0.4 |
Sodium starch octenyl succinate, 4.0; corn oil, 1.6; glycerol, 1.6; sodium alginate, 1.2 |
nd |
3.18
|
17.18 ± 0.14 |
22.58 ± 1.59 |
Sun et al. (2020)Sun, H., Li, S., Chen, S., Wang, C., Liu, D. and Li, X. (2020). Antibacterial and antioxidant activities of sodium starch octenylsuccinate-based pickering emulsion films incorporated with cinnamon essential oil. International Journal of Biological Macromolecules, 159, 696-703. https://doi.org/10.1016/j.ijbiomac.2020.05.118 https://doi.org/10.1016/j.ijbiomac.2020....
|
Cinnamon, 0.8 |
Sodium starch octenyl succinate, 4.0; corn oil, 1.2; glycerol, 1.6; sodium alginate, 1.2 |
nd |
2.69
|
10.80 ± 0.62 |
35.25 ± 2.21 |
Sun et al. (2020)Sun, H., Li, S., Chen, S., Wang, C., Liu, D. and Li, X. (2020). Antibacterial and antioxidant activities of sodium starch octenylsuccinate-based pickering emulsion films incorporated with cinnamon essential oil. International Journal of Biological Macromolecules, 159, 696-703. https://doi.org/10.1016/j.ijbiomac.2020.05.118 https://doi.org/10.1016/j.ijbiomac.2020....
|
Cinnamon, 1.2 |
Sodium starch octenyl succinate, 4.0; corn oil, 0.8; glycerol, 1.6; sodium alginate, 1.2 |
nd |
2.47
|
10.29 ± 0.32 |
39.62 ± 2.26 |
Sun et al. (2020)Sun, H., Li, S., Chen, S., Wang, C., Liu, D. and Li, X. (2020). Antibacterial and antioxidant activities of sodium starch octenylsuccinate-based pickering emulsion films incorporated with cinnamon essential oil. International Journal of Biological Macromolecules, 159, 696-703. https://doi.org/10.1016/j.ijbiomac.2020.05.118 https://doi.org/10.1016/j.ijbiomac.2020....
|
Cinnamon, 1.6 |
Sodium starch octenyl succinate, 4.0; corn oil, 0.4; glycerol, 1.6; sodium alginate, 1.2 |
nd |
1.79
|
8.77 ± 0.35 |
45.22 ± 1.80 |
Sun et al. (2020)Sun, H., Li, S., Chen, S., Wang, C., Liu, D. and Li, X. (2020). Antibacterial and antioxidant activities of sodium starch octenylsuccinate-based pickering emulsion films incorporated with cinnamon essential oil. International Journal of Biological Macromolecules, 159, 696-703. https://doi.org/10.1016/j.ijbiomac.2020.05.118 https://doi.org/10.1016/j.ijbiomac.2020....
|
Cinnamon, 2.0 |
Sodium starch octenyl succinate, 4.0; glycerol, 1.6; sodium alginate, 1.2 |
nd |
2.22
|
8.65 ± 0.21 |
53.25 ± 3.65 |
Sun et al. (2020)Sun, H., Li, S., Chen, S., Wang, C., Liu, D. and Li, X. (2020). Antibacterial and antioxidant activities of sodium starch octenylsuccinate-based pickering emulsion films incorporated with cinnamon essential oil. International Journal of Biological Macromolecules, 159, 696-703. https://doi.org/10.1016/j.ijbiomac.2020.05.118 https://doi.org/10.1016/j.ijbiomac.2020....
|
Cinnamon, 0.5 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 30.0; Tween 80, 20.0 |
17.28 ± 0.97 |
147,024.0
|
43.11 ± 6.39 |
28.05 ± 2.91 |
Zhang et al. (2019)Zhang, W., Shu, C., Chen, Q., Cao, J. and Jiang, W. (2019). The multi-layer film system improved the release and retention properties of cinnamon essential oil and its application as coating in inhibition to penicillium expansion of apple fruit. Food Chemistry, 299, 125109. https://doi.org/10.1016/j.foodchem.2019.125109 https://doi.org/10.1016/j.foodchem.2019....
|
Cinnamon, 0.4 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.5; Tween 80, 0.0008 |
21.06 ± 0.65 |
11.68
|
13.35 ± 1.23 |
16.57 ± 0.77 |
Ojagh et al. (2010)Ojagh, S. M., Rezaei, M., Razavi, S. H. and Hosseini, S. M. H. (2010). Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122, 161-166. https://doi.org/10.1016/j.foodchem.2010.02.033 https://doi.org/10.1016/j.foodchem.2010....
|
Cinnamon, 0.8 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.5; Tween 80, 0.0016 |
16.8 ± 0.85 |
10.66
|
17.43 ± 1.08 |
11.26 ± 1.39 |
Ojagh et al. (2010)Ojagh, S. M., Rezaei, M., Razavi, S. H. and Hosseini, S. M. H. (2010). Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122, 161-166. https://doi.org/10.1016/j.foodchem.2010.02.033 https://doi.org/10.1016/j.foodchem.2010....
|
Cinnamon, 1.5 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.5; Tween 80, 0.003 |
13.6 ± 1.55 |
8.76
|
24.10 ± 1.47 |
6.42 ± 0.63 |
Ojagh et al. (2010)Ojagh, S. M., Rezaei, M., Razavi, S. H. and Hosseini, S. M. H. (2010). Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122, 161-166. https://doi.org/10.1016/j.foodchem.2010.02.033 https://doi.org/10.1016/j.foodchem.2010....
|
Cinnamon, 2.0 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.5; Tween 80, 0.004 |
10.4 ± 0.94 |
8.67
|
19.23 ± 2.25 |
3.58 ± 0.35 |
Ojagh et al. (2010)Ojagh, S. M., Rezaei, M., Razavi, S. H. and Hosseini, S. M. H. (2010). Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122, 161-166. https://doi.org/10.1016/j.foodchem.2010.02.033 https://doi.org/10.1016/j.foodchem.2010....
|
Cinnamon, 1.0 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 0.6; Tween 20, 0.1 |
39.02 ± 3.17 |
7.7
|
38.7
|
12.2
|
Peng and Li (2014)Peng, Y. and Li, Y. (2014). Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocolloids, 36, 287-293. https://doi.org/10.1016/j.foodhyd.2013.10.013 https://doi.org/10.1016/j.foodhyd.2013.1...
|
Cinnamon, 0.8 |
Sugar palm (SP) starch, 10.0; SP cellulose, 0.05; glycerol, 1.5; sorbitol, 1.5; Tween 80, 1.5 |
nd |
nd |
4.81 |
17.2475 |
Syafiq et al. (2021)Syafiq, R., Sapuan, S. M. and Zuhri, M. R. M. (2021). Antimicrobial activity, physical, mechanical and barrier properties of sugar palm based nanocellulose/starch biocomposite films incorporated with cinnamon essential oil. Journal of Materials Research and Technology, 11, 144-157. https://doi.org/10.1016/j.jmrt.2020.12.091 https://doi.org/10.1016/j.jmrt.2020.12.0...
|
Cinnamon, 1.2 |
Sugar palm (SP) starch, 10.0; SP cellulose, 0.05; glycerol, 1.5; sorbitol, 1.5; Tween 80, 1.5 |
nd |
nd |
4.94 |
16.350 |
Syafiq et al. (2021)Syafiq, R., Sapuan, S. M. and Zuhri, M. R. M. (2021). Antimicrobial activity, physical, mechanical and barrier properties of sugar palm based nanocellulose/starch biocomposite films incorporated with cinnamon essential oil. Journal of Materials Research and Technology, 11, 144-157. https://doi.org/10.1016/j.jmrt.2020.12.091 https://doi.org/10.1016/j.jmrt.2020.12.0...
|
Cinnamon, 1.6 |
Sugar palm (SP) starch, 10.0; SP cellulose, 0.05; glycerol, 1.5; sorbitol, 1.5; Tween 80, 1.5 |
nd |
nd |
5.08 |
15.575 |
Syafiq et al. (2021)Syafiq, R., Sapuan, S. M. and Zuhri, M. R. M. (2021). Antimicrobial activity, physical, mechanical and barrier properties of sugar palm based nanocellulose/starch biocomposite films incorporated with cinnamon essential oil. Journal of Materials Research and Technology, 11, 144-157. https://doi.org/10.1016/j.jmrt.2020.12.091 https://doi.org/10.1016/j.jmrt.2020.12.0...
|
Cinnamon, 2.0 |
Sugar palm (SP) starch, 10.0; SP cellulose, 0.05; glycerol, 1.5; sorbitol, 1.5; Tween 80, 1.5 |
nd |
nd |
5.3 ± 0.27 |
13.9 ± 5.57 |
Syafiq et al. (2021)Syafiq, R., Sapuan, S. M. and Zuhri, M. R. M. (2021). Antimicrobial activity, physical, mechanical and barrier properties of sugar palm based nanocellulose/starch biocomposite films incorporated with cinnamon essential oil. Journal of Materials Research and Technology, 11, 144-157. https://doi.org/10.1016/j.jmrt.2020.12.091 https://doi.org/10.1016/j.jmrt.2020.12.0...
|
Cinnamon, 0.5 |
Silver carp skin gelatin, 4.0; glycerol, 1.0; Tween 80, 0.5 |
nd |
10.80 |
17.77 ± 1.93 |
125.60 ± 2.50 |
Wu et al. (2017)Wu, J., Sun, X., Guo, X., Ge, S. and Zhang, Q. (2017). Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil. Aquaculture and Fisheries, 2, 185-192. https://doi.org/10.1016/j.aaf.2017.06.004 https://doi.org/10.1016/j.aaf.2017.06.00...
|
Cinnamon, 1.0 |
Silver carp skin gelatin, 4.0; glycerol, 1.0; Tween 80, 0.5 |
nd |
13.56 |
12.66 ± 1.47 |
119.05 ± 1.41 |
Wu et al. (2017)Wu, J., Sun, X., Guo, X., Ge, S. and Zhang, Q. (2017). Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil. Aquaculture and Fisheries, 2, 185-192. https://doi.org/10.1016/j.aaf.2017.06.004 https://doi.org/10.1016/j.aaf.2017.06.00...
|
Cinnamon, 2.0 |
Silver carp skin gelatin, 4.0; glycerol, 1.0; Tween 80, 0.5 |
nd |
13.13 |
8.55 ± 0.39 |
95.55 ± 2.54 |
Wu et al. (2017)Wu, J., Sun, X., Guo, X., Ge, S. and Zhang, Q. (2017). Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil. Aquaculture and Fisheries, 2, 185-192. https://doi.org/10.1016/j.aaf.2017.06.004 https://doi.org/10.1016/j.aaf.2017.06.00...
|
Cinnamon, 4.0 |
Silver carp skin gelatin, 4.0; glycerol, 1.0; Tween 80, 0.5 |
nd |
17.02 |
5.03 ± 0.32 |
122.17 ± 0.05 |
Wu et al. (2017)Wu, J., Sun, X., Guo, X., Ge, S. and Zhang, Q. (2017). Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil. Aquaculture and Fisheries, 2, 185-192. https://doi.org/10.1016/j.aaf.2017.06.004 https://doi.org/10.1016/j.aaf.2017.06.00...
|
Cinnamon, 6.0 |
Silver carp skin gelatin, 4.0; glycerol, 1.0; Tween 80, 0.5 |
nd |
15.64 |
4.64 ± 1.19 |
84.33 ± 5.37 |
Wu et al. (2017)Wu, J., Sun, X., Guo, X., Ge, S. and Zhang, Q. (2017). Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil. Aquaculture and Fisheries, 2, 185-192. https://doi.org/10.1016/j.aaf.2017.06.004 https://doi.org/10.1016/j.aaf.2017.06.00...
|
Cinnamon, 0.05 / perilla, 0.45 |
Chitosan, 3.0 in acetic acid, 2.0; collagen, 3.0; glycerol, 0.5; anthocyanidin 0.4 |
nd |
32.12 ± 2.68 |
7.20
|
140.00 ± 8.43 |
Zhao et al. (2022)Zhao, R., Guan, W., Zhou, X., Lao, M. and Cai, L. (2022). The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions. LWT - Food Science and Technology, 153, 112506. https://doi.org/10.1016/j.lwt.2021.112506 https://doi.org/10.1016/j.lwt.2021.11250...
|
Cinnamon, 0.1 / perilla, 0.9 |
Chitosan, 3.0 in acetic acid, 2.0; collagen, 3.0; glycerol, 0.5; anthocyanidin 0.4 |
nd |
31.40 ± 3.65 |
4.56
|
140.96 ± 7.65 |
Zhao et al. (2022)Zhao, R., Guan, W., Zhou, X., Lao, M. and Cai, L. (2022). The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions. LWT - Food Science and Technology, 153, 112506. https://doi.org/10.1016/j.lwt.2021.112506 https://doi.org/10.1016/j.lwt.2021.11250...
|
Cinnamon, 0.15 / perilla, 1.35 |
Chitosan, 3.0 in acetic acid, 2.0; collagen, 3.0; glycerol, 0.5; anthocyanidin 0.4 |
nd |
19.49 ± 2.22 |
6.00
|
114.29 ± 5.10 |
Zhao et al. (2022)Zhao, R., Guan, W., Zhou, X., Lao, M. and Cai, L. (2022). The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions. LWT - Food Science and Technology, 153, 112506. https://doi.org/10.1016/j.lwt.2021.112506 https://doi.org/10.1016/j.lwt.2021.11250...
|
Cinnamon, 0.2 / perilla, 1.8 |
Chitosan, 3.0 in acetic acid, 2.0; collagen, 3.0; glycerol, 0.5; anthocyanidin 0.4 |
nd |
19.46 ± 1.53 |
7.68
|
91.61 ± 5.28 |
Zhao et al. (2022)Zhao, R., Guan, W., Zhou, X., Lao, M. and Cai, L. (2022). The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions. LWT - Food Science and Technology, 153, 112506. https://doi.org/10.1016/j.lwt.2021.112506 https://doi.org/10.1016/j.lwt.2021.11250...
|
Cinnamon, 0.3 / perilla, 2.7 |
Chitosan, 3.0 in acetic acid, 2.0; collagen, 3.0; glycerol, 0.5; anthocyanidin 0.4 |
nd |
12.83 ± 0.44 |
11.76
|
92.20 ± 3.80 |
Zhao et al. (2022)Zhao, R., Guan, W., Zhou, X., Lao, M. and Cai, L. (2022). The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions. LWT - Food Science and Technology, 153, 112506. https://doi.org/10.1016/j.lwt.2021.112506 https://doi.org/10.1016/j.lwt.2021.11250...
|
Cinnamon, 0.5 / lemon, 0.5 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 0.6; Tween 20, 0.1 |
25.32 ± 2.14 |
6.5
|
48
|
8.9
|
Peng and Li (2014)Peng, Y. and Li, Y. (2014). Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocolloids, 36, 287-293. https://doi.org/10.1016/j.foodhyd.2013.10.013 https://doi.org/10.1016/j.foodhyd.2013.1...
|
Cinnamon, 0.5 / thyme, 0.5 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 0.6; Tween 20, 0.1 |
43.66 ± 4.03 |
7.3
|
42
|
14.4
|
Peng and Li (2014)Peng, Y. and Li, Y. (2014). Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocolloids, 36, 287-293. https://doi.org/10.1016/j.foodhyd.2013.10.013 https://doi.org/10.1016/j.foodhyd.2013.1...
|
Citronella, 0.1 |
Chitosan, 1.0 in acetic acid, 1.0; Tween 80, 0.001 |
nd |
30.2
|
33.00 ± 1.94 |
14.50 ± 0.50 |
Shen and Kamdem (2015b)Shen, Z. and Kamdem, D. P. (2015b). Development and characterization of biodegradable chitosan films containing two essential oils. International Journal of Biological Macromolecules, 74, 289-296. https://doi.org/10.1016/j.ijbiomac.2014.11.046 https://doi.org/10.1016/j.ijbiomac.2014....
|
Citronella, 0.2 |
Chitosan, 1.0 in acetic acid, 1.0; Tween 80, 0.002 |
nd |
27.6
|
29.42 ± 0.47 |
24.50 ± 0.50 |
Shen and Kamdem (2015b)Shen, Z. and Kamdem, D. P. (2015b). Development and characterization of biodegradable chitosan films containing two essential oils. International Journal of Biological Macromolecules, 74, 289-296. https://doi.org/10.1016/j.ijbiomac.2014.11.046 https://doi.org/10.1016/j.ijbiomac.2014....
|
Citronella, 0.3 |
Chitosan, 1.0 in acetic acid, 1.0; Tween 80, 0.003 |
nd |
24.2
|
17.12 ± 2.25 |
8.25 ± 1.92 |
Shen and Kamdem (2015b)Shen, Z. and Kamdem, D. P. (2015b). Development and characterization of biodegradable chitosan films containing two essential oils. International Journal of Biological Macromolecules, 74, 289-296. https://doi.org/10.1016/j.ijbiomac.2014.11.046 https://doi.org/10.1016/j.ijbiomac.2014....
|
Clove, 0.025 |
Chitosan, 1.0 in acetic acid, 1.0; oleic acid, 1.0 |
nd |
43.72
|
6.7 ± 0.4 |
56.7 ± 1.7 |
Wang et al. (2021)Wang, H., Guo, L., Han, B. and Niu, X. (2021). Composite chitosan films prepared using nisin and Perilla frutescense essential oil and their use to extend strawberry shelf life. Food Bioscience, 41, 101037. https://doi.org/10.1016/j.fbio.2021.101037 https://doi.org/10.1016/j.fbio.2021.1010...
|
Clove, 0.05 |
Chitosan, 1.0 in acetic acid, 1.0; oleic acid, 1.0 |
nd |
39.92
|
6.2 ± 0.8 |
69.0 ± 2.6 |
Wang et al. (2021)Wang, H., Guo, L., Han, B. and Niu, X. (2021). Composite chitosan films prepared using nisin and Perilla frutescense essential oil and their use to extend strawberry shelf life. Food Bioscience, 41, 101037. https://doi.org/10.1016/j.fbio.2021.101037 https://doi.org/10.1016/j.fbio.2021.1010...
|
Clove, 0.75 |
Chitosan, 1.0 in acetic acid, 1.0; oleic acid, 1.0 |
nd |
34.73
|
6.3 ± 1.3 |
78.6 ± 3.1 |
Wang et al. (2021)Wang, H., Guo, L., Han, B. and Niu, X. (2021). Composite chitosan films prepared using nisin and Perilla frutescense essential oil and their use to extend strawberry shelf life. Food Bioscience, 41, 101037. https://doi.org/10.1016/j.fbio.2021.101037 https://doi.org/10.1016/j.fbio.2021.1010...
|
Clove, 0.07 |
Polyhydroxybutyrate, 1.197; poly(ethylene glycol), 0.133 |
nd |
nd |
13.76 ± 0.35 |
3.70 ± 0.49 |
Silva, I. D. L. et al. (2020)Da Silva, A. O., Cortez-Vega, W. R., Prentice, C. and Fonseca, G. G. (2020). Development and characterization of biopolymer films based on bocaiuva (Acromonia aculeata) flour. International Journal of Biological Macromolecules, 155, 1157-1168. https://doi.org/10.1016/j.ijbiomac.2019.11.083 https://doi.org/10.1016/j.ijbiomac.2019....
|
Clove, 0.14 |
Polyhydroxybutyrate, 1.134; poly(ethylene glycol), 0.126 |
nd |
nd |
12.22 ± 0.32 |
3.08 ± 0.08 |
Silva, I. D. L. et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
|
Clove, 0.21 |
Polyhydroxybutyrate, 1.071; poly(ethylene glycol), 0.119 |
nd |
nd |
8.10 ± 1.84 |
9.77 ± 1.01 |
Silva, I. D. L. et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
|
Clove, 0.18 |
Silica nanoparticles, 1.0; poly(L-lactic acid), 1.6; polycaprolactone, 0.4 |
nd |
0.21
|
19.40 ± 0.74 |
26.4 ± 0.57 |
Lu et al. (2021)Lu, W., Cui, R., Zhu, B., Qin, Y., Cheng, G., Li, L. and Yuan, M. (2021). Influence of clove essential oil immobilized in mesoporous silica nanoparticles on the functional properties of poly(lactic acid) biocomposite food packaging film. Journal of Materials Research and Technology, 11, 1152-1161. https://doi.org/10.1016/j.jmrt.2021.01.098 https://doi.org/10.1016/j.jmrt.2021.01.0...
|
Clove, 0.18 |
Silica nanoparticles, 2.0; poly(L-lactic acid), 1.6; polycaprolactone, 0.4 |
nd |
0.34
|
16.90 ± 0.88 |
30.6 ± 0.95 |
Lu et al. (2021)Lu, W., Cui, R., Zhu, B., Qin, Y., Cheng, G., Li, L. and Yuan, M. (2021). Influence of clove essential oil immobilized in mesoporous silica nanoparticles on the functional properties of poly(lactic acid) biocomposite food packaging film. Journal of Materials Research and Technology, 11, 1152-1161. https://doi.org/10.1016/j.jmrt.2021.01.098 https://doi.org/10.1016/j.jmrt.2021.01.0...
|
Clove, 0.18 |
Silica nanoparticles, 3.0; poly(L-lactic acid), 1.6; polycaprolactone, 0.4 |
nd |
0.51
|
11.8 ± 0.16 |
30.7 ± 1.12 |
Lu et al. (2021)Lu, W., Cui, R., Zhu, B., Qin, Y., Cheng, G., Li, L. and Yuan, M. (2021). Influence of clove essential oil immobilized in mesoporous silica nanoparticles on the functional properties of poly(lactic acid) biocomposite food packaging film. Journal of Materials Research and Technology, 11, 1152-1161. https://doi.org/10.1016/j.jmrt.2021.01.098 https://doi.org/10.1016/j.jmrt.2021.01.0...
|
Clove, 0.1 |
Hybrid sorubim protein isolate, 1.5; glycerol, 0.37 |
30.10 ± 0.01 |
6.05 ± 1.5 |
3.92 ± 0.5 |
23.38 ± 0.7 |
Silva, R. S. et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
|
Clove, 0.1 |
Hybrid sorubim protein isolate, 2.5; glycerol, 0.37 |
25.55 ± 0.01 |
5.72 ± 1.1 |
4.04 ± 1.0 |
14.40 ± 1.7 |
Silva, R. S. et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
|
Clove, 0.1 |
Hybrid sorubim protein isolate, 1.5; glycerol, 0.37 |
44.90 ± 0.04 |
9.0 ± 1.2 |
0.55 ± 0.1 |
44.39 ± 1.9 |
Silva, R. S. et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
|
Clove, 0.1 |
Hybrid sorubim protein isolate, 2.5; glycerol, 0.37 |
37.03 ± 0.04 |
9.33 ± 1.0 |
1.76 ± 0.3 |
23.71 ± 0.2 |
Silva, R. S. et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
|
Clove, 0.3 |
Hybrid sorubim protein isolate, 2.0; glycerol, 0.6 |
31.27 ± 3.59 |
6.35 ± 1.24 |
1.14 ± 0.0 |
16.14 ± 0.8 |
Silva, R. S. et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
|
Clove, 0.5 |
Hybrid sorubim protein isolate, 1.5; glycerol, 0.87 |
29.57 ± 0.02 |
4.32 ± 1.2 |
1.27 ± 0.4 |
16.28 ± 0.7 |
Silva, R. S. et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
|
Clove, 0.5 |
Hybrid sorubim protein isolate, 2.5; glycerol, 0.87 |
22.05 ± 0.04 |
5.16 ± 1.0 |
6.7 ± 0.4 |
10.40 ± 1.0 |
Silva, R. S. et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
|
Clove, 0.5 |
Hybrid sorubim protein isolate, 1.5; glycerol, 0.87 |
33.73 ± 0.05 |
8.93 ± 1.6 |
2.00 ± 1.7 |
27.00 ± 0.3 |
Silva, R. S. et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
|
Clove, 0.5 |
Hybrid sorubim protein isolate, 2.5; glycerol, 0.87 |
30.71 ± 0.03 |
8.77 ± 1.7 |
1.49 ± 0.2 |
17.75 ± 1.0 |
Silva, R. S. et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
|
Clove, 0.4 |
Nile tilapia protein isolate, 1.5; glycerol, 0.2; nanoclay, 0.3 |
65.47 ± 2.16 |
2.38 ± 0.14 |
2.21 ± 0.40 |
0.29 ± 0.20 |
Scudeler et al. (2020)Scudeler, C. G. S., Costa, T. L., Cortez-Vega, W. R., Prentice, C. and Fonseca, G. G. (2020). Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay. Food Packaging and Shelf Life, 25, 100542. https://doi.org/10.1016/j.fpsl.2020.100542 https://doi.org/10.1016/j.fpsl.2020.1005...
|
Clove, 0.4 |
Nile tilapia protein isolate, 1.5; glycerol, 0.4; nanoclay, 0.1 |
53.55 ± 3.06 |
3.14 ± 0.60 |
2.25 ± 0.31 |
1.22 ± 0.05 |
Scudeler et al. (2020)Scudeler, C. G. S., Costa, T. L., Cortez-Vega, W. R., Prentice, C. and Fonseca, G. G. (2020). Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay. Food Packaging and Shelf Life, 25, 100542. https://doi.org/10.1016/j.fpsl.2020.100542 https://doi.org/10.1016/j.fpsl.2020.1005...
|
Clove, 0.3 |
Bocaiuva flour, 1.5; glycerol, 0.5 |
2.6 ± 0.3 |
6.9 ± 0.4 |
16.4 ± 0.04 |
62.2 ± 0.02 |
da Silva et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
|
Clove, 0.3 |
Bocaiuva flour, 2.5; glycerol, 0.5 |
4.1 ± 0.1 |
6.5 ± 2.4 |
30.2 ± 0.05 |
49.3 ± 0.04 |
da Silva et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
|
Clove, 0.3 |
Bocaiuva flour, 1.5; glycerol, 0.7 |
2.6 ± 0.3 |
5.2 ± 1.2 |
6.8 ± 0.01 |
38.8 ± 0.01 |
da Silva et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
|
Clove, 0.3 |
Bocaiuva flour, 2.5; glycerol, 0.7 |
3.5 ± 0.3 |
7.2 ± 1.3 |
10.8 ± 0.02 |
68.5 ± 0.05 |
da Silva et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
|
Clove, 0.5 |
Bocaiuva flour, 2.0; glycerol, 0.6 |
4.3 ± 0.7 |
8.7 ± 1.7 |
16.1 ± 0.01 |
56.9 ± 0.04 |
da Silva et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
|
Clove, 0.7 |
Bocaiuva flour, 1.5; glycerol, 0.5 |
2.7 ± 0.2 |
6.8 ± 1.1 |
4.8 ± 0.02 |
26.0 ± 0.05 |
da Silva et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
|
Clove, 0.7 |
Bocaiuva flour, 2.5; glycerol, 0.5 |
4.9 ± 0.8 |
3.8 ± 0.3 |
20.7 ± 0.03 |
30.4 ± 0.09 |
da Silva et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
|
Clove, 0.7 |
Bocaiuva flour, 1.5; glycerol, 0.7 |
2.8 ± 0.2 |
7.9 ± 1.5 |
5.0 ± 0.01 |
43.8 ± 0.06 |
da Silva et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
|
Clove, 0.7 |
Bocaiuva flour, 2.5; glycerol, 0.7 |
4.4 ± 0.4 |
9.3 ± 3.2 |
12.9 ± 0.03 |
47.1 ± 0.03 |
da Silva et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
|
Clove, 1.0 |
Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.40; halloysite nanotubes, 0.05 |
29.83 ± 0.56 |
24.4
|
14.5
|
24
|
Lee et al. (2018)Lee, M. H., Kim, S. Y. and Park, H. J. (2018). Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil. Food Hydrocolloids, 84, 58-67. https://doi.org/10.1016/j.foodhyd.2018.05.048 https://doi.org/10.1016/j.foodhyd.2018.0...
|
Clove, 1.0 |
Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.40; halloysite nanotubes, 0.1 |
30.23 ± 0.81 |
23.5
|
18
|
25
|
Lee et al. (2018)Lee, M. H., Kim, S. Y. and Park, H. J. (2018). Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil. Food Hydrocolloids, 84, 58-67. https://doi.org/10.1016/j.foodhyd.2018.05.048 https://doi.org/10.1016/j.foodhyd.2018.0...
|
Clove, 1.0 |
Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.40; halloysite nanotubes, 0.15 |
30.21 ± 0.82 |
22.7
|
21.5
|
27
|
Lee et al. (2018)Lee, M. H., Kim, S. Y. and Park, H. J. (2018). Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil. Food Hydrocolloids, 84, 58-67. https://doi.org/10.1016/j.foodhyd.2018.05.048 https://doi.org/10.1016/j.foodhyd.2018.0...
|
Clove, 1.0 |
Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.40; halloysite nanotubes, 0.2 |
29.91 ± 0.65 |
22.0
|
19
|
26
|
Lee et al. (2018)Lee, M. H., Kim, S. Y. and Park, H. J. (2018). Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil. Food Hydrocolloids, 84, 58-67. https://doi.org/10.1016/j.foodhyd.2018.05.048 https://doi.org/10.1016/j.foodhyd.2018.0...
|
Clove, 1.0 |
Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.40; halloysite nanotubes, 0.25 |
29.77 ± 1.35 |
21.3
|
15.5
|
24
|
Lee et al. (2018)Lee, M. H., Kim, S. Y. and Park, H. J. (2018). Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil. Food Hydrocolloids, 84, 58-67. https://doi.org/10.1016/j.foodhyd.2018.05.048 https://doi.org/10.1016/j.foodhyd.2018.0...
|
Clove, 1.0 |
Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.40; halloysite nanotubes, 0.3 |
29.59 ± 0.51 |
20.9
|
15
|
23
|
Lee et al. (2018)Lee, M. H., Kim, S. Y. and Park, H. J. (2018). Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil. Food Hydrocolloids, 84, 58-67. https://doi.org/10.1016/j.foodhyd.2018.05.048 https://doi.org/10.1016/j.foodhyd.2018.0...
|
Clove (1 μL.cm-2) |
Hake protein powder, 1.5; glycerol (59 g 100 g-1 protein) |
10
|
3.3
|
7.3 ± 2.3 |
55.7± 31.7 |
Teixeira et al. (2014)Teixeira, B., Marques, A., Pires, C., Ramos, C., Batista, I., Saraiva, J. A. and Nunes, M. L. (2014). Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties. LWT - Food Science and Technology, 59, 533-539. https://doi.org/10.1016/j.lwt.2014.04.024 https://doi.org/10.1016/j.lwt.2014.04.02...
|
Clove, 0.4 / Oregano, 0.4 |
Nile tilapia protein isolate, 1.5; glycerol, 0.2; nanoclay, 0.1 |
13.40 ± 0.65 |
2.75 ± 0.74 |
2.41 ± 0.42 |
0.48 ± 0.08 |
Scudeler et al. (2020)Scudeler, C. G. S., Costa, T. L., Cortez-Vega, W. R., Prentice, C. and Fonseca, G. G. (2020). Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay. Food Packaging and Shelf Life, 25, 100542. https://doi.org/10.1016/j.fpsl.2020.100542 https://doi.org/10.1016/j.fpsl.2020.1005...
|
Clove, 0.2 / Oregano, 0.2 |
Nile tilapia protein isolate, 1.0; glycerol, 0.3; nanoclay, 0.2 |
60.78 ± 2.12 |
3.75 ± 0.48 |
0.65 ± 0.18 |
0.93 ± 0.24 |
Scudeler et al. (2020)Scudeler, C. G. S., Costa, T. L., Cortez-Vega, W. R., Prentice, C. and Fonseca, G. G. (2020). Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay. Food Packaging and Shelf Life, 25, 100542. https://doi.org/10.1016/j.fpsl.2020.100542 https://doi.org/10.1016/j.fpsl.2020.1005...
|
Clove, 0.4 / Oregano, 0.4 |
Nile tilapia protein isolate, 1.5; glycerol, 0.4; nanoclay, 0.3 |
45.92 ± 3.01 |
3.19 ± 0.05 |
1.36 ± 0.41 |
0.65 ± 0.12 |
Scudeler et al. (2020)Scudeler, C. G. S., Costa, T. L., Cortez-Vega, W. R., Prentice, C. and Fonseca, G. G. (2020). Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay. Food Packaging and Shelf Life, 25, 100542. https://doi.org/10.1016/j.fpsl.2020.100542 https://doi.org/10.1016/j.fpsl.2020.1005...
|
Eucalyptus, 0.5 |
Chitosan, 1.5 in acetic acid, 0.7; glycerol 0.225; Tween 80, 0.001 |
23.94 ± 1.66 |
2.45
|
34.5 ± 0.5 |
25.24 ± 0.5 |
Azadbakht et al. (2018)Azadbakht, E., Maghsoudlou, Y., Khomiri, M. and Kashiri, M. (2018). Development and structural characterization of chitosan films containing Eucalyptus globulus essential oil: Potential as an antimicrobial carrier for packaging of sliced sausage. Food Packaging and Shelf Life, 17, 65-72. https://doi.org/10.1016/j.fpsl.2018.03.007 https://doi.org/10.1016/j.fpsl.2018.03.0...
|
Eucalyptus, 1.0 |
Chitosan, 1.5 in acetic acid, 0.7; glycerol 0.225; Tween 80, 0.002 |
19.63 ± 1.22 |
4.38
|
30.0 ± 0.2 |
28.03 ± 0.61 |
Azadbakht et al. (2018)Azadbakht, E., Maghsoudlou, Y., Khomiri, M. and Kashiri, M. (2018). Development and structural characterization of chitosan films containing Eucalyptus globulus essential oil: Potential as an antimicrobial carrier for packaging of sliced sausage. Food Packaging and Shelf Life, 17, 65-72. https://doi.org/10.1016/j.fpsl.2018.03.007 https://doi.org/10.1016/j.fpsl.2018.03.0...
|
Eucalyptus, 1.5 |
Chitosan, 1.5 in acetic acid, 0.7; glycerol 0.225; Tween 80, 0.003 |
15.88 ± 2.01 |
5.36
|
26.6 ± 0.32 |
35.74 ± 0.72 |
Azadbakht et al. (2018)Azadbakht, E., Maghsoudlou, Y., Khomiri, M. and Kashiri, M. (2018). Development and structural characterization of chitosan films containing Eucalyptus globulus essential oil: Potential as an antimicrobial carrier for packaging of sliced sausage. Food Packaging and Shelf Life, 17, 65-72. https://doi.org/10.1016/j.fpsl.2018.03.007 https://doi.org/10.1016/j.fpsl.2018.03.0...
|
Fingerroot, 1.5 |
HPMC, 2.0; montmorillonite, 0.1; beeswax, 0.4; stearic acid, 0.4; glycerol, 0.67 |
nd |
56.69 ± 1.35 |
5
|
7.5
|
Klangmuang and Sothornvit (2016)Klangmuang, P. and Sothornvit, R. (2016). Barrier properties, mechanical properties and antimicrobial activity of hydroxypropyl methylcellulose-based nanocomposite films incorporated with Thai essential oils. Food Hydrocolloids, 61, 609-616. https://doi.org/10.1016/j.foodhyd.2016.06.018 https://doi.org/10.1016/j.foodhyd.2016.0...
|
Garlic (1 μL•cm-2) |
Hake protein powder, 1.5; glycerol (59 g 100 g-1 protein) |
23
|
3.7
|
6.6 ± 2.7 |
53.3 ± 21.1 |
Teixeira et al. (2014)Teixeira, B., Marques, A., Pires, C., Ramos, C., Batista, I., Saraiva, J. A. and Nunes, M. L. (2014). Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties. LWT - Food Science and Technology, 59, 533-539. https://doi.org/10.1016/j.lwt.2014.04.024 https://doi.org/10.1016/j.lwt.2014.04.02...
|
Garlic, 1.0 and thyme, 1.0 |
Zein, 2.0 in ethanol (90% vol.) |
2.11 ± 0.07 |
0.0454
|
4.83 ± 0.10 |
0.80 ± 0.04 |
Pereira et al. (2019)Pereira, L. A. S., Silva, P. C., Pagnossa, J. P., Miranda, K. W. E., Medeiros, E. S., Piccoli, R. H. and Oliveira, J. E. (2019). Antimicrobial zein coatings plasticized with garlic and thyme essential oils. Brazilian Journal of Food Technology, 22, e2018135. https://doi.org/10.1590/1981-6723.13518 https://doi.org/10.1590/1981-6723.13518...
|
Garlic, 1.5 and thyme, 1.5 |
Zein, 2.0 in ethanol (90% vol.) |
0.83 ± 0.04 |
0.0444
|
4.23 ± 0.15 |
0.76 ± 0.04 |
Pereira et al. (2019)Pereira, L. A. S., Silva, P. C., Pagnossa, J. P., Miranda, K. W. E., Medeiros, E. S., Piccoli, R. H. and Oliveira, J. E. (2019). Antimicrobial zein coatings plasticized with garlic and thyme essential oils. Brazilian Journal of Food Technology, 22, e2018135. https://doi.org/10.1590/1981-6723.13518 https://doi.org/10.1590/1981-6723.13518...
|
Garlic, 2.5 and thyme, 2.5 |
Zein, 2.0 in ethanol (90% vol.) |
0.54 ± 0.03 |
0.0380
|
3.26 ± 0.03 |
0.42 ± 0.03 |
Pereira et al. (2019)Pereira, L. A. S., Silva, P. C., Pagnossa, J. P., Miranda, K. W. E., Medeiros, E. S., Piccoli, R. H. and Oliveira, J. E. (2019). Antimicrobial zein coatings plasticized with garlic and thyme essential oils. Brazilian Journal of Food Technology, 22, e2018135. https://doi.org/10.1590/1981-6723.13518 https://doi.org/10.1590/1981-6723.13518...
|
Ginger, 0.1 |
Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.1; Tween 80, 0.05 |
nd |
nd |
31.9 ± 0.33 |
18.18 ± 0.02 |
Remya et al. (2016)Remya, S., Mohan, C. O., Bindu, J., Sivaraman, G. K., Venkateshwarlu, G. and Ravishankar, C. N. (2016). Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish. Journal of Food Science and Technology, 53, 685-693. https://doi.org/10.1007/s13197-015-2018-6 https://doi.org/10.1007/s13197-015-2018-...
|
Ginger, 0.2 |
Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.1; Tween 80, 0.05 |
nd |
nd |
31.8 ± 0.52 |
18.19 ± 0.05 |
Remya et al. (2016)Remya, S., Mohan, C. O., Bindu, J., Sivaraman, G. K., Venkateshwarlu, G. and Ravishankar, C. N. (2016). Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish. Journal of Food Science and Technology, 53, 685-693. https://doi.org/10.1007/s13197-015-2018-6 https://doi.org/10.1007/s13197-015-2018-...
|
Ginger, 0.3 |
Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.1; Tween 80, 0.05 |
nd |
nd |
30.9 ± 0.35 |
18.20 ± 0.02 |
Remya et al. (2016)Remya, S., Mohan, C. O., Bindu, J., Sivaraman, G. K., Venkateshwarlu, G. and Ravishankar, C. N. (2016). Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish. Journal of Food Science and Technology, 53, 685-693. https://doi.org/10.1007/s13197-015-2018-6 https://doi.org/10.1007/s13197-015-2018-...
|
Ginger, 0.025 |
Soy protein isolate, 1.0; glycerol, 0.3 |
nd |
6 ± 3 |
13.51 ± 0.67 |
1.7 ± 0.6 |
Atarés et al. (2010)Atarés, L., De Jesús, C., Talens, P. and Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99, 384-391. https://doi.org/10.1016/j.jfoodeng.2010.03.004 https://doi.org/10.1016/j.jfoodeng.2010....
|
Ginger, 0.05 |
Soy protein isolate, 1.0; glycerol, 0.3 |
nd |
4 ± 2 |
14.02 ± 0.94 |
1.0 ± 0.6 |
Atarés et al. (2010)Atarés, L., De Jesús, C., Talens, P. and Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99, 384-391. https://doi.org/10.1016/j.jfoodeng.2010.03.004 https://doi.org/10.1016/j.jfoodeng.2010....
|
Ginger, 0.075 |
Soy protein isolate, 1.0; glycerol, 0.3 |
nd |
8 ± 4 |
16.08 ± 1.2 |
3 ± 2 |
Atarés et al. (2010)Atarés, L., De Jesús, C., Talens, P. and Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99, 384-391. https://doi.org/10.1016/j.jfoodeng.2010.03.004 https://doi.org/10.1016/j.jfoodeng.2010....
|
Ginger, 0.1 |
Soy protein isolate, 1.0; glycerol, 0.3 |
nd |
8 ± 5 |
16.32 ± 1.92 |
3 ± 3 |
Atarés et al. (2010)Atarés, L., De Jesús, C., Talens, P. and Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99, 384-391. https://doi.org/10.1016/j.jfoodeng.2010.03.004 https://doi.org/10.1016/j.jfoodeng.2010....
|
Ginger, 1.0 |
Chitosan, 1.5 in acetic acid, 1.0; glycerol, 0.45; Tween, 0.002 |
15 ± 0 |
nd |
18 ± 3 |
35 ± 10 |
Souza et al. (2017)Souza, V. G. L., Fernando, A. L., Pires, J. R. A., Rodrigues, P. F., Lopes, A. A. S. and Fernandes, F. M. B. (2017). Physical properties of chitosan films incorporated with natural antioxidants. Industrial Crops Products, 107, 565-572. https://doi.org/10.1016/j.indcrop.2017.04.056 https://doi.org/10.1016/j.indcrop.2017.0...
|
Ginger, 1.5 |
HPMC, 2.0; montmorillonite, 0.1; beeswax, 0.4; stearic acid, 0.4; glycerol, 0.67 |
nd |
65.68 ± 4.57 |
9.5
|
66
|
Klangmuang and Sothornvit (2016)Klangmuang, P. and Sothornvit, R. (2016). Barrier properties, mechanical properties and antimicrobial activity of hydroxypropyl methylcellulose-based nanocomposite films incorporated with Thai essential oils. Food Hydrocolloids, 61, 609-616. https://doi.org/10.1016/j.foodhyd.2016.06.018 https://doi.org/10.1016/j.foodhyd.2016.0...
|
Lavander, 0.5 |
Chitosan, 1.5; Tween 80, 0.1 |
18.30 ± 0.82 |
11.40
|
17.54 ± 0.98 |
17.18 ± 0.72 |
Zhang et al. (2013)Zhang, Z. H., Qin, Y. Y., Fan, J., Zhao, T. R. and Cheng, C. S. (2013). Physical properties and antibacterial activity of a chitosan film incorporated with lavender essential oil. Advanced Materials Research, 706-708, 197-200. https://doi.org/10.4028/www.scientific.net/amr.706-708.197 https://doi.org/10.4028/www.scientific.n...
|
Lavander, 1.0 |
Chitosan, 1.5; Tween 80, 0.1 |
16.05 ± 0.66 |
10.54
|
28.57 ± 0.56 |
18.23 ± 0.02 |
Zhang et al. (2013)Zhang, Z. H., Qin, Y. Y., Fan, J., Zhao, T. R. and Cheng, C. S. (2013). Physical properties and antibacterial activity of a chitosan film incorporated with lavender essential oil. Advanced Materials Research, 706-708, 197-200. https://doi.org/10.4028/www.scientific.net/amr.706-708.197 https://doi.org/10.4028/www.scientific.n...
|
Lavander, 1.5 |
Chitosan, 1.5; Tween 80, 0.1 |
14.02 ± 0.57 |
9.24
|
31.12 ± 0.63 |
17.83 ± 0.95 |
Zhang et al. (2013)Zhang, Z. H., Qin, Y. Y., Fan, J., Zhao, T. R. and Cheng, C. S. (2013). Physical properties and antibacterial activity of a chitosan film incorporated with lavender essential oil. Advanced Materials Research, 706-708, 197-200. https://doi.org/10.4028/www.scientific.net/amr.706-708.197 https://doi.org/10.4028/www.scientific.n...
|
Lemon, 1.0 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 0.6; Tween 20, 0.1 |
28.95 ± 1.63 |
7.7
|
46
|
8.9
|
Peng and Li (2014)Peng, Y. and Li, Y. (2014). Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocolloids, 36, 287-293. https://doi.org/10.1016/j.foodhyd.2013.10.013 https://doi.org/10.1016/j.foodhyd.2013.1...
|
Lemon, 0.5 / thyme, 0.5 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 0.6; Tween 20, 0.1 |
34.88 ± 3.05 |
7.0
|
44.7
|
10.6
|
Peng and Li (2014)Peng, Y. and Li, Y. (2014). Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocolloids, 36, 287-293. https://doi.org/10.1016/j.foodhyd.2013.10.013 https://doi.org/10.1016/j.foodhyd.2013.1...
|
Lemongrass, 0.15 |
Unicorn leatherjacket skin gelatin, 3.0; glycerol, 0.6; Tween 20, 0.0225 |
93.54 ± 0.66 |
10.5 ± 0.3 |
43.82 ± 6.56 |
3.48 ± 0.92 |
Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
|
Lemongrass, 0.3 |
Unicorn leatherjacket skin gelatin, 3.0; glycerol, 0.45; Tween 20, 0.045 |
92.3 ± 0.65 |
8.9 ± 0.6 |
39.05 ± 5.96 |
4.13 ± 2.14 |
Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
|
Lemongrass, 0.45 |
Unicorn leatherjacket skin gelatin, 3.0; glycerol, 0.3; Tween 20, 0.0675 |
92.04 ± 0.57 |
8.6 ± 0.5 |
34.07 ± 3.61 |
4.80 ± 1.04 |
Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
|
Lemongrass, 0.6 |
Unicorn leatherjacket skin gelatin, 3.0; glycerol, 0.15; Tween 20, 0.09 |
89.81 ± 0.5 |
9.7 ± 0.7 |
25.84 ± 2.36 |
5.90 ± 1.66 |
Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
|
Lemongrass, 0.75 |
Unicorn leatherjacket skin gelatin, 3.0; Tween 20, 0.1125 |
89.16 ± 0.65 |
9.2 ± 0.4 |
21.21 ± 3.36 |
5.66 ± 2.34 |
Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
|
Lemongrass, 0.015 |
Chitosan, 1.5 in acetic acid, 1.5; glycerol, 0.5; Tween 20, 0.5 |
7.39 ± 0.92 |
2,039.0
|
14.61 ± 1.78 |
37.47 ± 4.06 |
Lyn and Hanani (2020)Lyn, F. H. and Hanani, Z. A. N. (2020). Effect of lemongrass (Cymbopogon citratus) essential oil on the properties of chitosan films for active packaging. Journal of Packaging Technology and Research, 4, 33-44. https://doi.org/10.1007/s41783-019-00081-w https://doi.org/10.1007/s41783-019-00081...
|
Lemongrass, 0.045 |
Chitosan, 1.5 in acetic acid, 1.5; glycerol, 0.5; Tween 20, 0.5 |
7.02 ± 0.01 |
1,978.6
|
11.20 ± 1.68 |
38.22 ± 2.75 |
Lyn and Hanani (2020)Lyn, F. H. and Hanani, Z. A. N. (2020). Effect of lemongrass (Cymbopogon citratus) essential oil on the properties of chitosan films for active packaging. Journal of Packaging Technology and Research, 4, 33-44. https://doi.org/10.1007/s41783-019-00081-w https://doi.org/10.1007/s41783-019-00081...
|
Lemongrass, 0.075 |
Chitosan, 1.5 in acetic acid, 1.5; glycerol, 0.5; Tween 20, 0.5 |
6.70 ± 0.56 |
1,944.0
|
9.10 ± 0.71 |
55.95 ± 2.62 |
Lyn and Hanani (2020)Lyn, F. H. and Hanani, Z. A. N. (2020). Effect of lemongrass (Cymbopogon citratus) essential oil on the properties of chitosan films for active packaging. Journal of Packaging Technology and Research, 4, 33-44. https://doi.org/10.1007/s41783-019-00081-w https://doi.org/10.1007/s41783-019-00081...
|
Lemongrass, 0.105 |
Chitosan, 1.5 in acetic acid, 1.5; glycerol, 0.5; Tween 20, 0.5 |
5.97 ± 1.31 |
1,926.7
|
8.48 ± 1.12 |
56.24 ± 4.07 |
Lyn and Hanani (2020)Lyn, F. H. and Hanani, Z. A. N. (2020). Effect of lemongrass (Cymbopogon citratus) essential oil on the properties of chitosan films for active packaging. Journal of Packaging Technology and Research, 4, 33-44. https://doi.org/10.1007/s41783-019-00081-w https://doi.org/10.1007/s41783-019-00081...
|
Lemongrass, 0.135 |
Chitosan, 1.5 in acetic acid, 1.5; glycerol, 0.5; Tween 20, 0.5 |
5.22 ± 0.43 |
1,900.8
|
7.93 ± 1.19 |
65.34 ± 3.82 |
Lyn and Hanani (2020)Lyn, F. H. and Hanani, Z. A. N. (2020). Effect of lemongrass (Cymbopogon citratus) essential oil on the properties of chitosan films for active packaging. Journal of Packaging Technology and Research, 4, 33-44. https://doi.org/10.1007/s41783-019-00081-w https://doi.org/10.1007/s41783-019-00081...
|
Lemongrass, 1.0 |
Sodium alginate, 3.0; glycerol, 2.0; Tween 80, 3.0 |
nd |
18.32
|
6.1
|
32 ± 9 |
Acevedo-Fani et al. (2015)Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, M. A. and Martín-Belloso, O. (2015). Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids, 47, 168-177. https://doi.org/10.1016/j.foodhyd.2015.01.032 https://doi.org/10.1016/j.foodhyd.2015.0...
|
Orange peel, 0.25 |
Tonguefish skin gelatin, 3.0; chitosan, 2.0; glycerol, 2.5; acetic acid, 1.0 |
28.25 ± 1.53 |
0.96
|
20.43 ± 0.82 |
2.73 ± 0.04 |
Li et al. (2021)Li, Y., Tang, C. and He, Q. (2021). Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin. Food Bioscience, 41, 100927. https://doi.org/10.1016/j.fbio.2021.100927 https://doi.org/10.1016/j.fbio.2021.1009...
|
Orange peel, 0.5 |
Tonguefish skin gelatin, 3.0; chitosan, 2.0; glycerol, 2.5; acetic acid, 1.0 |
25.55 ± 0.62 |
0.74
|
19.35 ± 0.31 |
3.55 ± 0.07 |
Li et al. (2021)Li, Y., Tang, C. and He, Q. (2021). Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin. Food Bioscience, 41, 100927. https://doi.org/10.1016/j.fbio.2021.100927 https://doi.org/10.1016/j.fbio.2021.1009...
|
Orange peel, 1.0 |
Tonguefish skin gelatin, 3.0; chitosan, 2.0; glycerol, 2.5; acetic acid, 1.0 |
23.45 ± 0.70 |
1.08
|
17.80 ± 0.91 |
4.23 ± 0.23 |
Li et al. (2021)Li, Y., Tang, C. and He, Q. (2021). Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin. Food Bioscience, 41, 100927. https://doi.org/10.1016/j.fbio.2021.100927 https://doi.org/10.1016/j.fbio.2021.1009...
|
Oregano, 0.4 |
Nile tilapia protein isolate, 1.5; glycerol, 0.2; nanoclay, 0.3 |
67.49 ± 4.25 |
2.98 ± 0.87 |
2.54 ± 0.32 |
0.30 ± 0.10 |
Scudeler et al. (2020)Scudeler, C. G. S., Costa, T. L., Cortez-Vega, W. R., Prentice, C. and Fonseca, G. G. (2020). Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay. Food Packaging and Shelf Life, 25, 100542. https://doi.org/10.1016/j.fpsl.2020.100542 https://doi.org/10.1016/j.fpsl.2020.1005...
|
Oregano, 0.4 |
Nile tilapia protein isolate, 1.5; glycerol, 0.4; nanoclay, 0.1 |
30.62 ± 2.39 |
2.56 ± 0.46 |
1.17 ± 0.46 |
1.95 ± 0.01 |
Scudeler et al. (2020)Scudeler, C. G. S., Costa, T. L., Cortez-Vega, W. R., Prentice, C. and Fonseca, G. G. (2020). Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay. Food Packaging and Shelf Life, 25, 100542. https://doi.org/10.1016/j.fpsl.2020.100542 https://doi.org/10.1016/j.fpsl.2020.1005...
|
Oregano, 0.5 |
Sodium alginate, 1.5; glycerol, 0.3645 |
nd |
328.3
|
55.5 ± 5.7 |
3.0 ± 0.08 |
Benavides et al. (2012)Benavides, S., Villalobos-Carvajal, R. and Reyes, J. E. (2012). Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration. Journal of Food Engineering, 110, 232-239. https://doi.org/10.1016/j.jfoodeng.2011.05.023 https://doi.org/10.1016/j.jfoodeng.2011....
|
Oregano, 1.0 |
Sodium alginate, 1.5; glycerol, 0.3645 |
nd |
328.3
|
46.5 ± 5.4 |
2.8 ± 0.06 |
Benavides et al. (2012)Benavides, S., Villalobos-Carvajal, R. and Reyes, J. E. (2012). Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration. Journal of Food Engineering, 110, 232-239. https://doi.org/10.1016/j.jfoodeng.2011.05.023 https://doi.org/10.1016/j.jfoodeng.2011....
|
Oregano, 1.5 |
Sodium alginate, 1.5; glycerol, 0.3645 |
nd |
259.2
|
31.1 ± 6.0 |
2.7 ± 0.11 |
Benavides et al. (2012)Benavides, S., Villalobos-Carvajal, R. and Reyes, J. E. (2012). Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration. Journal of Food Engineering, 110, 232-239. https://doi.org/10.1016/j.jfoodeng.2011.05.023 https://doi.org/10.1016/j.jfoodeng.2011....
|
Oregano (1 μL.cm-2) |
Hake protein powder, 1.5; glycerol (59 g 100 g-1 protein) |
10
|
6.7
|
6.4 ± 4.0 |
83.2 ± 50.3 |
Teixeira et al. (2014)Teixeira, B., Marques, A., Pires, C., Ramos, C., Batista, I., Saraiva, J. A. and Nunes, M. L. (2014). Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties. LWT - Food Science and Technology, 59, 533-539. https://doi.org/10.1016/j.lwt.2014.04.024 https://doi.org/10.1016/j.lwt.2014.04.02...
|
Perilla, 0.2 |
Chitosan, 2.0 in 0.5 acetic acid; glycerol, nd |
37.993 ± 4.162 |
5.352
|
11.760 ± 0.920 |
13.267 ± 2.127 |
Zhang et al. (2018)Zhang, Z.-J., Li, N., Li, H.-Z., Li, X.-J., Cao, J.-M., Zhang, G.-P. and He, D.-L. (2018). Preparation and characterization of biocomposite chitosan film containing Perilla frutescens (L.) Britt. essential oil. Industrial Crops and Products, 112, 660-667. https://doi.org/10.1016/j.indcrop.2017.12.073 https://doi.org/10.1016/j.indcrop.2017.1...
|
Perilla, 0.6 |
Chitosan, 2.0 in 0.5 acetic acid; glycerol, nd |
27.437 ± 2.778 |
5.112
|
12.300 ± 0.915 |
12.466 ± 5.047 |
Zhang et al. (2018)Zhang, Z.-J., Li, N., Li, H.-Z., Li, X.-J., Cao, J.-M., Zhang, G.-P. and He, D.-L. (2018). Preparation and characterization of biocomposite chitosan film containing Perilla frutescens (L.) Britt. essential oil. Industrial Crops and Products, 112, 660-667. https://doi.org/10.1016/j.indcrop.2017.12.073 https://doi.org/10.1016/j.indcrop.2017.1...
|
Perilla, 1.0 |
Chitosan, 2.0 in 0.5 acetic acid; glycerol, nd |
21.996 ± 4.366 |
5.520
|
12.477 ± 0.208 |
9.365 ± 1.434 |
Zhang et al. (2018)Zhang, Z.-J., Li, N., Li, H.-Z., Li, X.-J., Cao, J.-M., Zhang, G.-P. and He, D.-L. (2018). Preparation and characterization of biocomposite chitosan film containing Perilla frutescens (L.) Britt. essential oil. Industrial Crops and Products, 112, 660-667. https://doi.org/10.1016/j.indcrop.2017.12.073 https://doi.org/10.1016/j.indcrop.2017.1...
|
Plai, 1.5 |
HPMC, 2.0; montmorillonite, 0.1; beeswax, 0.4; stearic acid, 0.4; glycerol, 0.67 |
nd |
77.73 ± 6.93 |
11.5
|
52
|
Klangmuang and Sothornvit (2016)Klangmuang, P. and Sothornvit, R. (2016). Barrier properties, mechanical properties and antimicrobial activity of hydroxypropyl methylcellulose-based nanocomposite films incorporated with Thai essential oils. Food Hydrocolloids, 61, 609-616. https://doi.org/10.1016/j.foodhyd.2016.06.018 https://doi.org/10.1016/j.foodhyd.2016.0...
|
Rosemary, 0.5 |
Chitosan, 2.0 in acetic acid, 1.0; Tween 80, 0.2 |
15.5
|
6.9
|
68.51 ± 12.22 |
4.97 ± 0.68 |
Abdollahi et al. (2012)Abdollahi, M., Rezaei, M. and Farzi, G. (2012). Improvement of active chitosan film properties with rosemary essential oil for food packaging. International Journal of Food Science & Technology, 47, 847-853. https://doi.org/10.1111/j.1365-2621.2011.02917. https://doi.org/10.1111/j.1365-2621.2011...
|
Rosemary, 1.0 |
Chitosan, 2.0 in acetic acid, 1.0; Tween 80, 0.2 |
13.5
|
6.8
|
68.90 ± 13.68 |
5.07 ± 0.79 |
Abdollahi et al. (2012)Abdollahi, M., Rezaei, M. and Farzi, G. (2012). Improvement of active chitosan film properties with rosemary essential oil for food packaging. International Journal of Food Science & Technology, 47, 847-853. https://doi.org/10.1111/j.1365-2621.2011.02917. https://doi.org/10.1111/j.1365-2621.2011...
|
Rosemary, 1.5 |
Chitosan, 2.0 in acetic acid, 1.0; Tween 80, 0.2 |
13
|
5.9
|
65.46 ± 4.63 |
4.61 ± 0.81 |
Abdollahi et al. (2012)Abdollahi, M., Rezaei, M. and Farzi, G. (2012). Improvement of active chitosan film properties with rosemary essential oil for food packaging. International Journal of Food Science & Technology, 47, 847-853. https://doi.org/10.1111/j.1365-2621.2011.02917. https://doi.org/10.1111/j.1365-2621.2011...
|
Rosemary, 1.0 |
Chitosan, 1.5 in acetic acid, 1.0; glycerol, 0.45; Tween, 0.002 |
20 ± 1 |
nd |
28 ± 4 |
35 ± 5 |
Souza et al. (2017)Souza, V. G. L., Fernando, A. L., Pires, J. R. A., Rodrigues, P. F., Lopes, A. A. S. and Fernandes, F. M. B. (2017). Physical properties of chitosan films incorporated with natural antioxidants. Industrial Crops Products, 107, 565-572. https://doi.org/10.1016/j.indcrop.2017.04.056 https://doi.org/10.1016/j.indcrop.2017.0...
|
Sage, 1.0 |
Chitosan, 1.5 in acetic acid, 1.0; glycerol, 0.45; Tween, 0.002 |
19 ± 0 |
nd |
31 ± 3 |
35 ± 5 |
Souza et al. (2017)Souza, V. G. L., Fernando, A. L., Pires, J. R. A., Rodrigues, P. F., Lopes, A. A. S. and Fernandes, F. M. B. (2017). Physical properties of chitosan films incorporated with natural antioxidants. Industrial Crops Products, 107, 565-572. https://doi.org/10.1016/j.indcrop.2017.04.056 https://doi.org/10.1016/j.indcrop.2017.0...
|
Sage, 1.0 |
Sodium alginate, 3.0; glycerol, 2.0; Tween 80, 3.0 |
nd |
16.42
|
4.8
|
78 ± 5 |
Acevedo-Fani et al. (2015)Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, M. A. and Martín-Belloso, O. (2015). Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids, 47, 168-177. https://doi.org/10.1016/j.foodhyd.2015.01.032 https://doi.org/10.1016/j.foodhyd.2015.0...
|
Shirazi thyme, 0.5 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.0 |
nd |
nd |
6 ± 0.4 |
19 ± 0.6 |
Moradi et al. (2012)Moradi, M., Tajik, H., Rohani, S. M. R., Oromiehie, A. R., Malekinejad, H., Aliakbarlu, J. and Hadian, M. (2012). Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT - Food Science and Technology, 46, 477-484. https://doi.org/10.1016/j.lwt.2011.11.020 https://doi.org/10.1016/j.lwt.2011.11.02...
|
Shirazi thyme, 1.0 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.0 |
nd |
nd |
3 ± 0.3 |
10 ± 10 |
Moradi et al. (2012)Moradi, M., Tajik, H., Rohani, S. M. R., Oromiehie, A. R., Malekinejad, H., Aliakbarlu, J. and Hadian, M. (2012). Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT - Food Science and Technology, 46, 477-484. https://doi.org/10.1016/j.lwt.2011.11.020 https://doi.org/10.1016/j.lwt.2011.11.02...
|
Shirazi thyme, 0.5 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.0; grape seed extract, 1.0 |
nd |
nd |
23 ± 0.7 |
17 ± 50 |
Moradi et al. (2012)Moradi, M., Tajik, H., Rohani, S. M. R., Oromiehie, A. R., Malekinejad, H., Aliakbarlu, J. and Hadian, M. (2012). Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT - Food Science and Technology, 46, 477-484. https://doi.org/10.1016/j.lwt.2011.11.020 https://doi.org/10.1016/j.lwt.2011.11.02...
|
Shirazi thyme, 1.0 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.0; grape seed extract, 1.0 |
nd |
nd |
15 ± 0.6 |
39 ± 30 |
Moradi et al. (2012)Moradi, M., Tajik, H., Rohani, S. M. R., Oromiehie, A. R., Malekinejad, H., Aliakbarlu, J. and Hadian, M. (2012). Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT - Food Science and Technology, 46, 477-484. https://doi.org/10.1016/j.lwt.2011.11.020 https://doi.org/10.1016/j.lwt.2011.11.02...
|
Tea tree, 0.5 |
HPMC, 5.0; Tween 85, 0.1 |
nd |
64.8
|
55 ± 10 |
0.09 ± 0.04 |
Sánchez-González et al. (2009)Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A. and Cháfer, M. (2009). Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil. Food Hydrocolloids, 23, 2102-2109. https://doi.org/10.1016/j.foodhyd.2009.05.006 https://doi.org/10.1016/j.foodhyd.2009.0...
|
Tea tree, 1.0 |
HPMC, 5.0; Tween 85, 0.1 |
nd |
57.0
|
52 ± 9 |
0.11 ± 0.05 |
Sánchez-González et al. (2009)Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A. and Cháfer, M. (2009). Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil. Food Hydrocolloids, 23, 2102-2109. https://doi.org/10.1016/j.foodhyd.2009.05.006 https://doi.org/10.1016/j.foodhyd.2009.0...
|
Tea tree, 2.0 |
HPMC, 5.0; Tween 85, 0.1 |
nd |
45.8
|
42 ± 2 |
0.11 ± 0.05 |
Sánchez-González et al. (2009)Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A. and Cháfer, M. (2009). Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil. Food Hydrocolloids, 23, 2102-2109. https://doi.org/10.1016/j.foodhyd.2009.05.006 https://doi.org/10.1016/j.foodhyd.2009.0...
|
Tea tree, 0.5 |
Chitosan, 1.0 in malic acid, 2.0; lecithin, 0.1 |
19.41 ± 0.55 |
3.8 ± 0.4 |
3.51 ± 0.72 |
150.55 ± 25.10 |
Cazón et al. (2021)Cazón, P., Antoniewska, A., Rutkowska, J. E. and Vásquez, M. (2021). Evaluation of easy-removing antioxidant films of chitosan with Melaleuca alternifolia essential oil. International Journal of Biological Macromolecules, 186, 365-376. https://doi.org/10.1016/j.ijbiomac.2021.07.035 https://doi.org/10.1016/j.ijbiomac.2021....
|
Tea tree, 1.0 |
Chitosan, 1.0 in malic acid, 2.0; lecithin, 0.1 |
19.26 ± 0.82 |
3.7 ± 0.2 |
1.54 ± 0.30 |
317.33 ± 22.84 |
Cazón et al. (2021)Cazón, P., Antoniewska, A., Rutkowska, J. E. and Vásquez, M. (2021). Evaluation of easy-removing antioxidant films of chitosan with Melaleuca alternifolia essential oil. International Journal of Biological Macromolecules, 186, 365-376. https://doi.org/10.1016/j.ijbiomac.2021.07.035 https://doi.org/10.1016/j.ijbiomac.2021....
|
Tea tree, 0.5 |
Chitosan, 1.0 in lactic acid, 2.0; lecithin, 0.1 |
59.37 ± 0.90 |
4.2 ± 1.0 |
4.40 ± 1.11 |
25.54 ± 7.30 |
Cazón et al. (2021)Cazón, P., Antoniewska, A., Rutkowska, J. E. and Vásquez, M. (2021). Evaluation of easy-removing antioxidant films of chitosan with Melaleuca alternifolia essential oil. International Journal of Biological Macromolecules, 186, 365-376. https://doi.org/10.1016/j.ijbiomac.2021.07.035 https://doi.org/10.1016/j.ijbiomac.2021....
|
Tea tree, 1.0 |
Chitosan, 1.0 in lactic acid, 2.0; lecithin, 0.1 |
58.68 ± 2.28 |
4.2 ± 0.0 |
4.09 ± 0.61 |
33.10 ± 3.08 |
Cazón et al. (2021)Cazón, P., Antoniewska, A., Rutkowska, J. E. and Vásquez, M. (2021). Evaluation of easy-removing antioxidant films of chitosan with Melaleuca alternifolia essential oil. International Journal of Biological Macromolecules, 186, 365-376. https://doi.org/10.1016/j.ijbiomac.2021.07.035 https://doi.org/10.1016/j.ijbiomac.2021....
|
Tea tree, 1.0 |
Chitosan, 1.5 in acetic acid, 1.0; glycerol, 0.45; Tween, 0.002 |
19 ± 0 |
nd |
24 ± 2 |
38 ± 7 |
Souza et al. (2017)Souza, V. G. L., Fernando, A. L., Pires, J. R. A., Rodrigues, P. F., Lopes, A. A. S. and Fernandes, F. M. B. (2017). Physical properties of chitosan films incorporated with natural antioxidants. Industrial Crops Products, 107, 565-572. https://doi.org/10.1016/j.indcrop.2017.04.056 https://doi.org/10.1016/j.indcrop.2017.0...
|
Thyme, 1.0 |
Chitosan, 1.5 in acetic acid, 1.0; glycerol, 0.45; Tween, 0.002 |
20 ± 1 |
nd |
31 ± 3 |
38 ± 2 |
Souza et al. (2017)Souza, V. G. L., Fernando, A. L., Pires, J. R. A., Rodrigues, P. F., Lopes, A. A. S. and Fernandes, F. M. B. (2017). Physical properties of chitosan films incorporated with natural antioxidants. Industrial Crops Products, 107, 565-572. https://doi.org/10.1016/j.indcrop.2017.04.056 https://doi.org/10.1016/j.indcrop.2017.0...
|
Thyme, 0.2 |
Chitosan, 2.0 in acetic acid, 2.0 |
nd |
38.22 ± 3.12 |
69.8
|
3.6 ± 0.25 |
Altiok et al. (2010)Altiok, D., Altiok, E. and Tihminlioglu, F. (2010). Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. Journal of Materials Science: Materials in Medicine, 21, 2227-2236. https://doi.org/10.1007/s10856-010-4065-x https://doi.org/10.1007/s10856-010-4065-...
|
Thyme, 0.4 |
Chitosan, 2.0 in acetic acid, 2.0 |
nd |
41.91 ± 2.83 |
77.4
|
3.6 ± 0.22 |
Altiok et al. (2010)Altiok, D., Altiok, E. and Tihminlioglu, F. (2010). Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. Journal of Materials Science: Materials in Medicine, 21, 2227-2236. https://doi.org/10.1007/s10856-010-4065-x https://doi.org/10.1007/s10856-010-4065-...
|
Thyme, 0.6 |
Chitosan, 2.0 in acetic acid, 2.0 |
nd |
31.05 ± 1.95 |
89.6
|
3.2 ± 0.24 |
Altiok et al. (2010)Altiok, D., Altiok, E. and Tihminlioglu, F. (2010). Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. Journal of Materials Science: Materials in Medicine, 21, 2227-2236. https://doi.org/10.1007/s10856-010-4065-x https://doi.org/10.1007/s10856-010-4065-...
|
Thyme, 0.8 |
Chitosan, 2.0 in acetic acid, 2.0 |
nd |
34.37 ± 1.51 |
87.3
|
2.7 ± 0.25 |
Altiok et al. (2010)Altiok, D., Altiok, E. and Tihminlioglu, F. (2010). Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. Journal of Materials Science: Materials in Medicine, 21, 2227-2236. https://doi.org/10.1007/s10856-010-4065-x https://doi.org/10.1007/s10856-010-4065-...
|
Thyme, 1.0 |
Chitosan, 2.0 in acetic acid, 2.0 |
nd |
34.57 ± 4.29 |
85.9
|
1.9 ± 0.20 |
Altiok et al. (2010)Altiok, D., Altiok, E. and Tihminlioglu, F. (2010). Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. Journal of Materials Science: Materials in Medicine, 21, 2227-2236. https://doi.org/10.1007/s10856-010-4065-x https://doi.org/10.1007/s10856-010-4065-...
|
Thyme, 1.2 |
Chitosan, 2.0 in acetic acid, 2.0 |
nd |
32.94 ± 3.32 |
87.2
|
1.8 ± 0.22 |
Altiok et al. (2010)Altiok, D., Altiok, E. and Tihminlioglu, F. (2010). Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. Journal of Materials Science: Materials in Medicine, 21, 2227-2236. https://doi.org/10.1007/s10856-010-4065-x https://doi.org/10.1007/s10856-010-4065-...
|
Thyme, 1.0 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 0.6; Tween 20, 0.1 |
42.96 ± 1.03 |
7.9
|
36.7
|
13.9
|
Peng and Li (2014)Peng, Y. and Li, Y. (2014). Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocolloids, 36, 287-293. https://doi.org/10.1016/j.foodhyd.2013.10.013 https://doi.org/10.1016/j.foodhyd.2013.1...
|
Thyme, 1.0 |
Sodium alginate, 3.0; glycerol, 2.0; Tween 80, 3.0 |
nd |
18.84
|
5.0
|
41 ± 12 |
Acevedo-Fani et al. (2015)Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, M. A. and Martín-Belloso, O. (2015). Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids, 47, 168-177. https://doi.org/10.1016/j.foodhyd.2015.01.032 https://doi.org/10.1016/j.foodhyd.2015.0...
|
Tung, 0.045 |
Sugar beet lignocellulose, 0.9; glycerol, 0.1; Span 80, 0.01 |
nd |
22.5 ± 0.9 |
45.7 ± 6.9 |
7.7 ± 0.6 |
Shen and Kamdem (2015a)Shen, Z. and Kamdem, D. P. (2015a). Antimicrobial activity of sugar beet lignocellulose films containing tung oil and cedarwood essential oil. Cellulose, 22, 2703-2715. https://doi.org/10.1007/s10570-015-0679-y https://doi.org/10.1007/s10570-015-0679-...
|
Tung, 0.09 |
Sugar beet lignocellulose, 0.9; glycerol, 0.1; Span 80, 0.01 |
nd |
20.7 ± 0.9 |
34.3 ± 3.0 |
3.2 ± 0.5 |
Shen and Kamdem (2015a)Shen, Z. and Kamdem, D. P. (2015a). Antimicrobial activity of sugar beet lignocellulose films containing tung oil and cedarwood essential oil. Cellulose, 22, 2703-2715. https://doi.org/10.1007/s10570-015-0679-y https://doi.org/10.1007/s10570-015-0679-...
|
Tung, 0.135 |
Sugar beet lignocellulose, 0.9; glycerol, 0.1; Span 80, 0.01 |
nd |
17.3 ± 0.9 |
32.8 ± 1.8 |
2.4 ± 0.6 |
Shen and Kamdem (2015a)Shen, Z. and Kamdem, D. P. (2015a). Antimicrobial activity of sugar beet lignocellulose films containing tung oil and cedarwood essential oil. Cellulose, 22, 2703-2715. https://doi.org/10.1007/s10570-015-0679-y https://doi.org/10.1007/s10570-015-0679-...
|
Turmeric, 1.0 |
Sodium alginate, 1.5; Tween 80, 0.25 |
nd |
164.2 |
14.18 ± 2.31 |
5.28 ± 1.81 |
Phal et al. (2020)Phal, S., Khan, M. R., Leelaphiwat, P. and Chonhenchob, V. (2020). Development of alginate based active films containing turmeric essential oil. Key Engineering Materials, 861, 378-382. https://doi.org/10.4028/www.scientific.net/kem.861.378 https://doi.org/10.4028/www.scientific.n...
|
Turmeric, 2.0 |
Sodium alginate, 1.5; Tween 80, 0.5 |
nd |
198.7 |
10.22 ± 1.06 |
10.73 ± 3.49 |
Phal et al. (2020)Phal, S., Khan, M. R., Leelaphiwat, P. and Chonhenchob, V. (2020). Development of alginate based active films containing turmeric essential oil. Key Engineering Materials, 861, 378-382. https://doi.org/10.4028/www.scientific.net/kem.861.378 https://doi.org/10.4028/www.scientific.n...
|
Turmeric, 3.0 |
Sodium alginate, 1.5; Tween 80, 0.75 |
nd |
259.2 |
7.74 ± 1.38 |
14.47 ± 6.76 |
Phal et al. (2020)Phal, S., Khan, M. R., Leelaphiwat, P. and Chonhenchob, V. (2020). Development of alginate based active films containing turmeric essential oil. Key Engineering Materials, 861, 378-382. https://doi.org/10.4028/www.scientific.net/kem.861.378 https://doi.org/10.4028/www.scientific.n...
|
Turmeric (15 μL.cm-2) |
Chitosan, 2.0 in acetic acid, 1.5; glycerol, 0.3; Tween 80, 1.5 μL.cm-2
|
13.11 ± 2.24 |
43.88
|
32.92 ± 1.81 |
9.64 ± 1.22 |
Li et al. (2019)Li, Z., Lin, S., An, S., Liu, L., Hu, Y. and Wan, L. (2019). Preparation, characterization and anti-aflatoxigenic activity of chitosan packaging films incorporated with turmeric essential oil. International Journal of Biological Macromolecules, 131, 420-434. https://doi.org/10.1016/j.ijbiomac.2019.02.169 https://doi.org/10.1016/j.ijbiomac.2019....
|
Wormwood, 1.0 |
Chitosan, 2.0 in acetic acid, 1.0; glycerol, 0.6; Tween 80, 0.002 |
90.38 ± 1.27 |
nd |
2.19 ± 0.20 |
65.20 ± 4.64 |
Moalla et al. (2021)Moalla, S., Ammar, I., Fauconnier, M.-L., Danthine, S., Blecker, C., Besbes, S. and Attia, H. (2021). Development and characterization of chitosan films carrying Artemisia campestris antioxidants for potential use as active food packaging materials. International Journal of Biological Macromolecules, 183, 254-266. https://doi.org/10.1016/j.ijbiomac.2021.04.113 https://doi.org/10.1016/j.ijbiomac.2021....
|