Natural Biodegradable Films with Rosemary Oil for Future Food Packaging

Jenn Hoskins
3rd June, 2024

Natural Biodegradable Films with Rosemary Oil for Future Food Packaging

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at the University of Kashmir developed bionanocomposite films with rosemary essential oil (REO) for food packaging
  • The films became more water-resistant, stronger, and more flexible with REO
  • The films showed improved antimicrobial and antioxidant properties, protecting food from spoilage
Recent research from the University of Kashmir has developed and characterized bionanocomposite films made from chitosan, gelatin, and pectin, incorporating rosemary essential oil (REO)[1]. This study aimed to enhance the physical, structural, mechanical, morphological, antioxidant, and antimicrobial properties of these films, making them suitable for food packaging applications. The incorporation of REO into the bionanocomposite films resulted in several significant improvements. Firstly, the films exhibited increased hydrophobicity, which means they became more resistant to water penetration. This was evidenced by the improved water vapor transmission rate (WVTR), which is a measure of how much water vapor can pass through the film. Additionally, the tensile strength (TS) and elongation-at-break (EAB) of the films were significantly enhanced, indicating that the films became stronger and more flexible. The thermal stability of the films also improved, which means they can withstand higher temperatures without degrading. The addition of REO led to more opaque films with increased microstructural heterogeneity. This means that the films became less transparent and their internal structure became more varied. This increase in opacity is often desirable in food packaging as it can protect the contents from light, which can degrade certain food products. Fourier transform infrared spectroscopy (FTIR) and particle size analysis revealed that the incorporation of REO provided high physicochemical stability to the films. The antimicrobial properties of the films were also significantly improved with the addition of REO. The films exhibited the highest inhibitory activity against the tested pathogenic strains, Bacillus subtilis and Escherichia coli, which are common foodborne pathogens. Furthermore, the antioxidant activity of the films was enhanced, as demonstrated by their increased inhibitory activity against ABTS and DPPH free radicals. These radicals can cause oxidative damage to food, leading to spoilage. This study builds on previous research in the field of biopolymer-based films. For instance, earlier studies have shown that adding curcumin to gelatin films improved their UV blocking effect, mechanical properties, and water vapor barrier properties, while also providing antimicrobial and antioxidant benefits[2]. Similarly, the development of bio-nano composite gelatin-based edible films incorporating nanogelatin, cellulose nanocrystal (CNC), and nanopropolis (NP) fillers resulted in improved mechanical properties, heat resistance, and reduced vapor and oxygen permeability[3]. The current study from the University of Kashmir extends these findings by demonstrating that the incorporation of REO into chitosan, gelatin, and pectin films can further enhance their functional properties, making them even more suitable for use in food packaging. In summary, the incorporation of rosemary essential oil into chitosan, gelatin, and pectin bionanocomposite films significantly improves their physical, structural, mechanical, morphological, antioxidant, and antimicrobial properties. These enhanced films have the potential to act as effective barriers in food packaging, thereby extending the shelf life of food products. This research represents a significant advancement in the development of biopolymer-based films for food packaging applications.

NutritionBiotechPlant Science

References

Main Study

1) Chitosan, gelatin and pectin based bionanocomposite films with rosemary essential oil as an active ingredient for future foods.

Published 31st May, 2024

https://doi.org/10.1016/j.ijbiomac.2024.132813

Related Studies

2) Preparation of antimicrobial and antioxidant gelatin/curcumin composite films for active food packaging application.

https://doi.org/10.1016/j.colsurfb.2019.110761

3) Bio-Nanocomposite Based on Edible Gelatin Film as Active Packaging from Clarias gariepinus Fish Skin with the Addition of Cellulose Nanocrystalline and Nanopropolis.

https://doi.org/10.3390/polym14183738


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