Sodium alginate films incorporated with Lepidium sativum (Garden cress) extract as a novel method to enhancement the oxidative stability of edible oil.

This study addresses the growing interest in bio-based active food packaging by infusing Lepidium sativum (Garden cress) seeds extract (GRCE) into sodium alginate (SALG) films at varying concentrations (1, 3, and 5 %). The GRCE extract revealed six phenolic compounds, with gallic and chlorogenic acids being prominent, showcasing substantial total phenolic content (TPC) of 139.36 µg GAE/mg and total flavonoid content (TFC) of 26.46 µg RE/mg. The integration into SALG films significantly increased TPC, reaching 30.73 mg GAE/g in the film with 5 % GRCE. This enhancement extended to DPPH and ABTS activities, with notable rises to 66.47 and 70.12 %, respectively. Physical properties, including tensile strength, thickness, solubility, and moisture content, were positively affected. A reduction in water vapor permeability (WVP) was reported in the film enriched with 5 % GRCE (1.389 × 10-10 g H2O/m s p.a.). FT-IR analysis revealed bands indicating GRCE's physical interaction with the SALG matrix, with thermal stability of the films decreasing upon GRCE integration. SALG/GRCE5 effectively lowered the peroxide value (PV) of sunflower oil after four weeks at 50 °C compared to the control, with direct film-oil contact enhancing this reduction. Similar trends were observed in the K232 and K270 values.

Chitosan/alginate/pectin biopolymer-based Nanoemulsions for improving the shelf life of refrigerated chicken breast.

This study investigated the use of nanoemulsions and various polymer coatings to enhance the quality and shelf life of chicken breast. This comprehensive study explored the antibacterial activity of essential oils (EOs) against Escherichia coli and Staphylococcus aureus, as well as the characterization of nanoemulsions (Nes) and nanoemulsion-based coatings. The antimicrobial potential of EOs, such as cinnamon, tea tree, jojoba, thyme, and black cumin seed oil, was evaluated against microorganisms, and thyme oil exhibited the highest inhibitory effect, followed by cinnamon and tea tree oil by disk diffusion analysis. The MIC and MBC values of EOs were found between 0.16-2.5 mg/mL and 0.16-5 mg/mL, respectively, while thyme EO resulted in the lowest values showing its antimicrobial potential. Then, the essential oil nanoemulsions (EONe) and their coatings, formulated with thyme oil, alginate, chitosan, and pectin, were successfully characterized. Optical microscope observations confirmed the uniform distribution of droplets in all (EONe), while particle size analysis demonstrated multimodal droplet size distributions. The EONe-chitosan coating showed the highest efficacy in reducing cooking loss, while the EONe-chitosan, EONe-alginate, and EONe-pectin coatings displayed promising outcomes in preserving color stability. Microbial analysis revealed the significant inhibitory effects of the EONe-chitosan coating against mesophilic bacteria, psychrophilic bacteria, and yeasts, leading to an extended shelf life of chicken breast. These results suggest the potential application of thyme oil and NE-based coatings in various industries for antimicrobial activity and quality preservation.

Enhanced physical properties, antioxidant and antibacterial activity of bio-composite films composed from carboxymethyl cellulose and polyvinyl alcohol incorporated with broccoli sprout seed extract for butter packaging.

This study investigated the development of biodegradable films made from a combination of carboxymethyl cellulose (CMC), Polyvinyl alcohol (PVA), and purified extract of broccoli sprout seed (BSSE). The films were characterized for their color, physical properties, surface morphology, crystallinity, mechanical properties, and thermal properties. The addition of BSSE up to 1.4 % to the film matrix imparted opaque color and increased opacity up to 3.652. The films also became less moisture-absorbent 8.21 %, soluble 19.16 %, and permeable to water vapor 1.531 (× 10-10 g.m-1 s-1 pa-1). By utilizing 0.7 % from BSSE inside films, the surface of the films became smoother but became rough with higher concentrations 2.1 % of BSSE. Fourier transform infrared (FT-IR) analysis showed that there was physical interaction between the BSSE extract and the PV/CM matrix. The films showed good thermal stability, and the incorporation of BSSE improved their ability to preserve the acidity, TBARS, peroxide value, and total color differences of butter during cold storage.