MICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED EDIBLE FILMS INCORPORATED WITH THYME AND CLOVE ESSENTIAL OILS

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HOSSEINI SEYED MOHAMMAD HASHEM; RAZAVI SEYED HADI; MOUSAVI SEYED MOHAMMAD ALI

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Paper Information

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2008 | Volume:5 | Issue:2 Page(s): 41-50

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Title

MICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED EDIBLE FILMS INCORPORATED WITH THYME AND CLOVE ESSENTIAL OILS

Author(s)

HOSSEINI SEYED MOHAMMAD HASHEM | RAZAVI SEYED HADI | MOUSAVI SEYED MOHAMMAD ALI | Issue Writer Certificate

Keywords

EDIBLE FILMQ2

CHITOSANQ2

THYMEQ2

CLOVEQ2

Abstract

The use of edible films to release antimicrobial constituents in food packaging is a form of active packaging. There are many studies about antimicrobial properties of spice extracts; however their application to edible films is limited. In this study chitosan-based edible films containing thyme and clove essential oils were prepared at 0.5, 1 and 1.5 percent v/v. Antibacterial properties of edible films were tested against five strains of Gram-positive and Gram-negative bacteria. Physical and mechanical properties of films including humidity content, water vapor permeability, tensile strength and elongation at break were measured. Films containing thyme essential oil showed larger inhibitory zones (p<0.05) compared to those of containing clove essential oil. Films were more effective against Gram-positive bacteria than Gram-negative ones. Incorporation of essential oils increased water vapor permeability of chitosan-based films. Incorporation of essential oils decreased tensile strength of films. Films containing thyme essential oil showed larger reduction in tensile strength property compared to those of containing clove essential oil.

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Cites

INHIBITORY EFFECT OF COATED PISTACHIO KERNEL BASED IN WHEY PROTEIN CONCENTRATE (WPC) AND THYME ESSENTIAL OIL ON AFLATOXIN PRODUCTION

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APA: Copy

HOSSEINI, SEYED MOHAMMAD HASHEM, RAZAVI, SEYED HADI, & MOUSAVI, SEYED MOHAMMAD ALI. (2008). MICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED EDIBLE FILMS INCORPORATED WITH THYME AND CLOVE ESSENTIAL OILS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 5(2), 41-50. SID. https://sid.ir/paper/72151/en

Vancouver: Copy

HOSSEINI SEYED MOHAMMAD HASHEM, RAZAVI SEYED HADI, MOUSAVI SEYED MOHAMMAD ALI. MICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED EDIBLE FILMS INCORPORATED WITH THYME AND CLOVE ESSENTIAL OILS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2008;5(2):41-50. Available from: https://sid.ir/paper/72151/en

IEEE: Copy

SEYED MOHAMMAD HASHEM HOSSEINI, SEYED HADI RAZAVI, and SEYED MOHAMMAD ALI MOUSAVI, “MICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED EDIBLE FILMS INCORPORATED WITH THYME AND CLOVE ESSENTIAL OILS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 2, pp. 41–50, 2008, [Online]. Available: https://sid.ir/paper/72151/en

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