The physicochemical, mechanical, and antifungal properties of sodium alginate film containing Japanese rice vinegar and peppermint (Mentha piperita) oil as bio-composite packaging.

Sodium Alginate has a high demand and is favored for food packaging; however, this film typically exhibits poor antimicrobial activity. In this study, sodium alginate film containing peppermint essential oil, Japanese rice vinegar, or a combination of both, is used to analyze antimicrobial, mechanical, structural, and optical properties. The scanning electron microscopy (SEM) technique is utilized to observe the film's surface and cross-section homogeneity.

The incorporation of chitosan nanoparticles enhances the barrier properties and antifungal activity of chitosan-based nanocomposite coating films.

The potential alternative of exploring the development of nanocomposites through a single-molecule approach, such as combining chitosan nanoparticles (ChiNP) with chitosan (Chi), remains to be investigated. To maintain the insolubility of the ChiNP filler in the system, the protonation of weakly basic amino groups necessitates the pH of the coating solution above the pKa (6-6.5).

Effect of coatings containing 1-methylcyclopropane or mandarin peel extract on the freshness and metabolic profiles of cold stored strawberry.

The application of coatings is a strategy for maintaining the freshness of highly perishable fruits. This research aimed to evaluate the quality indices of strawberries (Amaou) coated with new coatings based on the sodium carboxymethyl cellulose (CMC) and cellulose nanofibres (CNF) with incorporated mandarin peel extract (ME) or 1-methylcyclopropene (1-MCP) during storage at 20days at 5 °C and 85% relative humidity (RH). Dissolving the coating solution containing ME in 1-MCP maintained its colour for up to 50 days.

Improvement of cross-linked films based on chitosan/diepoxy-poly (ethylene glycol) incorporating trans-cinnamaldehyde essential oil: Preparation, properties, and application in banana storage.

In this study, development of bioactive coatings containing 1 % (w/v) chitosan (CS), 0.6 % (w/v) diepoxy-polyethylene glycol (PEG), and trans-cinnamaldehyde (CIN) was achieved. The physicochemical and biological properties of the coatings were investigated.

Persimmon preservation using edible coating of chitosan enriched with ginger oil and visualization of internal structure changes using X-ray computed tomography.

The incorporation of ginger oil (GO) influenced the physical, optical, and structural properties of the chitosan (CH) film including the decreases of moisture content (60.15 %), water solubility (35.37 %) and water vapor permeability (WVP) (32.

Characterization and bio-functional performance of chitosan/poly (vinyl alcohol)/trans-cinnamaldehyde ternary biopolymeric films.

Bioactive films of chitosan (CS)/polyvinyl alcohol (PVA)/trans-cinnamaldehyde (CIN) were prepared by co-blending, and the impact of varying concentrations (0.5, 1.0 and 1.

Edible film of native jicama starch, agarwood Aetoxylon Bouya essential oil and calcium propionate: Processing, mechanical, thermal properties and structure.

The objective of this study was to determine the properties of natural jicama starch and edible film made from the starch. The film was prepared by adding agarwood aetoxylon bouya essential oil and calcium propionate to investigate its properties as an edible coating for fruit or vegetables. The microstructure of the edible film was observed using scanning electron microscopy.

Antifungal features and properties of chitosan/sandalwood oil Pickering emulsion coating stabilized by appropriate cellulose nanofiber dosage for fresh fruit application.

A novel composite edible coating film was developed from 0.8% chitosan (CS) and 0.5% sandalwood oil (SEO).