Effects of sodium alginate edible coating with cinnamon essential oil nanocapsules and Nisin on quality and shelf life of beef slices during refrigeration

The effects of the sodium alginate (SA) coating incorporated with cinnamon essential oil nanocapsules (CEO-NPs) and Nisin, as a new edible coating, were investigated on the preservation of beef slices in the refrigerated storage for 15 days. All beef samples were analyzed for physicochemical properties (pH value, weight loss, the total volatile base nitrogen (TVB-N)) and antimicrobial activity against total bacterial count (TBC). Besides, the changes in color parameters and sensory attributes of all beef samples were evaluated. The results revealed that the incorporation of the complex of CEO-NPs and Nisin retarded the growth of the microorganism and reduced lipid oxidation, as determined by pH, TVB-N, and TBC. This can extend the shelf life of beef slices to 15 days. Moreover, the treatment with the SA coating, incorporating CEO-NPs and Nisin, significantly improved the weight loss, color, odor, textural, and broth attributes of the beef samples. The results suggest that the coating treatment enriched with CEO-NPs and Nisin could significantly inhibit quality deterioration of beef slices, and the complex of CEO-NPs and Nisin can improve antioxidant, antibacterial and sensory properties of the SA coating. Thus, the new edible coating could be regarded as a potential material to preserve beef slices.

Effect of plasticizers on the properties of sugar palm nanocellulose/cinnamon essential oil reinforced starch bionanocomposite films

This work examines the effects of plasticizer type and concentration on mechanical, physical, and antibacterial characteristics of sugar palm nanocellulose/sugar palm starch (SPS)/cinnamon essential oil bionanocomposite films. In this research, the preparation of SPS films were conducted using glycerol (G), sorbitol (S), and their blend (GS) as plasticizers at ratios of 1.5, 3.0, and 4.5 wt%. The bionanocomposite films were developed by the solution casting method. Plasticizer Plasticizers were added to the SPS film-forming solutions to help overcome the fragile and brittle nature of the unplasticized SPS films. Increasing plasticizer contents resulted in an increase in film thickness and moisture contents. On the contrary, the increase in plasticizer concentrations resulted in the decrease of the densities of the plasticized films. The increase in the plasticizer content from 1.5 to 4.5% revealed less influence towards the moisture content of S-plasticised films. For glycerol and glycerol-sorbitol plasticized (G and GS) films, higher moisture content was observed compared to S-plasticised films. Various plasticizer types did not significantly modify the antibacterial activity of bionanocomposite films. The findings of this study showed significant improvement in the properties of bionanocomposite films with different types and concentrations of plasticizers and their potential for food packaging applications was enhanced.

Effect of Chitosan Coatings with Cinnamon Essential Oil on Postharvest Quality of Mangoes

Mango (Mangifera indica Linn.) is a famous climacteric fruit containing abundant flavor and nutrients in the tropics, but it is prone to decay without suitable postharvest preservation measures. In this study, the chitosan (CH)-cinnamon essential oil (CEO) Pickering emulsion (CH-PE) coating was prepared, with cellulose nanocrystals as the emulsifier, and applied to harvested mangoes at the green stage of maturity. It was compared with a pure CH coating and a CH-CEO emulsion (CH-E) coating, prepared with the emulsifier Tween 80. Results showed that the CH-PE coating had a lower water solubility and water vapor permeability than the other coatings, which was mainly due to electrostatic interactions, and had a better sustained-release performance for CEO than the CH-E coating. During mango storage, the CH-PE coating effectively improved the appearance of mangoes at 25 °C for 12 d by reducing yellowing and dark spots, and delayed water loss. Hardness was maintained and membrane lipid peroxidation was reduced by regulating the activities of pectin methyl esterase, polygalacturonase, and peroxidase. In addition, the nutrient quality was improved by the CH-PE coating, with higher contents of total soluble solid, titratable acid, and ascorbic acid. Therefore, the CH-PE coating is promising to comprehensively maintain the postharvest quality of mangoes, due to its enhanced physical and sustained-release properties.

Tensile properties of PolyLactic Acid Composite Foamed via Supercritical Carbon Dioxide

Tensile properties of foamed PolyLactic Acid (PLA) composite were studied. In this work, PLA were incorporate with Durian Skin Fibre (DSF) and Cinnamon Essential Oil (CEO) to form PLA bio composite and further treat via supercritical carbon dioxide (SCCO2) to form foamed PLA bio composite. The tensile strength value of foamed PLA bio composite slightly drops from foamed PLA. As for stress strain graph, the percentage of strain for foamed PLA and PLA bio composite did not distinct much. Through SEM, the foamed PLA bio composite showing that it did not fully foamed after treated via SCCO2 which due to treatment period and the thickness of the thin films.

Determining the effect of natural inhibitors on sesame meal degradability using in vitro three step method

The aim of this experiment was to investigate the beneficial effect of monensin, tannic acid and cinnamon essential oil addition on sesame meal degradability by the three-step in vitro method. The effect of experimental additives on the degradability of sesame meal in the rumen, after rumen and in the whole gastrointestinal tract was significant (P<0.05). The in vitro ruminal and intestinal digestibility of sesame meal crude protein with experimental additives was in the range of 76 to 84% and 49 to 60%, respectively. The intestinal degradability of crude protein increased with the addition of cinnamon essential oil (about 10%). Addition of monensin, tannic acid, and cinnamon essential oil significantly increased the degradability of Neutral Detergent Fiber (NDF) and Acid Detergent Fiber (ADF) in the rumen, intestines and the whole gastrointestinal tract. The results showed that cinnamon essential oil (125 mg/L) increased the degradability of dry matter (DM), organic matter (OM), crude protein (CP), ADF and NDF in the rumen, after rumen and the whole digestive tract compared to all treatments (P<0.05). The results showed that addition of tannic acid (100 mg/L) decreased the disappearance of crude protein in the rumen, while it increased crude protein’s disappearance in the after rumen (P<0.05).

Effect of acetic and citric acid solvent combination with cinnamon oil on quality of edible packaging from chitosan

Chitosan is one of the fishery by-products, which is extracted from shrimp and crab carapace. Chitosan can be processed into edible packaging. The nature of chitosan edible packaging is depended on the type of solvent used while extraction. Acetic acid produces a strong coating with good barrier properties but less elastic, while citric acid produces an elastic layer but has relatively low barrier properties and weak coating. Cinnamon essential oil can inhibit bacterial growth. This study aimed to obtain the best proportion combination of acetic and citric acid solvents which can improve mechanical properties and permeability of the edible packaging, also determine the effect of cinnamon essential oil in inhibiting Salmonella and S. aureus bacteria. The experimental design used a completely randomized design (CRD), with solvent combination treatment in preliminary research initially followed by chitosan and cinnamon essential oil addition in the subsequent research. Data showed that the best edible packaging properties were obtained from a combination of acetic and citric acid (2:2) with 30.67 MPa tensile strength, 65.35% elongation, 0.0422 mm thickness, and moisture permeability 3.02x10−10 g.m.m−2.s−1.pa−1. The concentration of 1.5 g of chitosan with 1.5% cinnamon essential oil can produce an antibacterial with 10.15 mm inhibition zone diameter in Salmonella sp. and 9.53 mm in Staphylococcus aureus