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The objective of this research was to develop active packaging that used a vapor-phase antimicrobial agent incorporated into chitosan capsules to extend the shelf life of dry cakes. The clove essential oil (CEO) was encapsulated into chitosan capsules using an emulsion-ionic gelation crosslinking technique. CEO loading in chitosan was taken in different ratios (0.0:1, 0.25:1, 0.50:1, 0.75:1, 1:1, 1.25:1, 1.50:1) and validated using Fourier Transform-Infrared (FT-IR) spectra and a Field-Emission Scanning Electron Microscope (FE-SEM). The thermal stability of the capsules was evaluated using thermogravimetric analysis (TGA). Differential Scanning Calorimetry (DSC) was used to assess the oxidative thermal stability of the compounds. The encapsulation efficiency and loading capacity were 12.01 and 8.01 for 1.50:1 (CEO: Chitosan) loaded samples. The antimicrobial activity of active capsules was performed in the vapor phase. It completely prevented the development of E. coli and S. aureus when CEO was used with chitosan in more than a 1:1 ratio. Finally, the dry cakes were packed with active capsules, and bacterial growth was reduced until the 10th day of packing. [ABSTRACT FROM AUTHOR]

This study developed active packaging films of Polylactic acid incorporated with the plant-based essential oils of Trachyspermum ammi , T. ammi and Vanilla to package waffles, where the antimicrobial property was provided by T. ammi and its odor was masked by vanilla essential oil. Compared to conventional solvent-cast films of smaller sizes requiring a huge amount of solvents, bigger-size PLA-oil films with lower solvent demand were prepared by tape casting technique with 10, 30, and 50 wt% essential oil blends. Films were studied for their morphological, chemical, mechanical, barrier, and antimicrobial properties. The presence and time-bound release of volatile oils from the films was confirmed by infrared spectroscopy, with a continuous decrease of oils from the films till day 30. The plasticizing effect of oils in films was evidenced by decreased tensile strength and crystallinity. In contrast, an increase in elongation at break and water vapor permeability of oil films were also measured. Finally, when packed in PLA films containing 50 wt% blend of both oils, waffles shelf-life extended up to 30 days compared to 2 days for the neat PLA film, where Vanilla was found effective in masking the unpleasant odor of T.ammi as confirmed by sensory analysis. [Display omitted] [ABSTRACT FROM AUTHOR]

This study used a plant-based antimicrobial agent (Trachyspermum ammi or Ajowan essential oil) to develop a water-based coating emulsion with polyvinyl alcohol as a binder. The emulsion was spray-coated onto the packaging paper to achieve antimicrobial properties and prevent disease transmission during the e-commerce supply chain. The coated papers were studied for their morphological, chemical, mechanical, barrier, and antimicrobial behaviors. The presence of Ajowan oil on coated paper was confirmed by infrared spectroscopy and surface morphology. In parallel, the time-bound release of volatile Ajowan oil from the coated papers was demonstrated when stored in a controlled environment using UV–vis spectroscopy. Both bending stiffness and tear strength significantly increased for coated papers due to the presence of polyvinyl alcohol in the coating, whereas the high concentration of oil resulted slight decrease in tensile and burst strength of coated papers. Finally, the antimicrobial activity of coated paper was checked against S. aureus and E. coli at different concentrations of Ajowan oil in coating and was found to be effective for 10 days. The coated papers also showed remarkable antimicrobial activity when tested against all unknown microbes on bare human hands. [Display omitted] • A water-based antimicrobial coating emulsion was developed for paper packaging. • Ajowan essential oil was utilized as an antimicrobial agent with PVA as a binder. • The coated paper showed antimicrobial properties against E. coli and S. aureus. • The coated paper showed antimicrobial activity against unknown microbes in human hands. [ABSTRACT FROM AUTHOR]

In this study, a biodegradable film from bacterial biopolymer, i.e., poly (3-hydroxybutyrate-co-4-hydroxybutyrate) or P(3HB-co-4HB) incorporating Thyme essential oil as an antimicrobial agent was developed as an active packaging for shelf-life extension of bread. Thin solvent-cast films containing 10, 20, and 30% v/w of Thyme oil were prepared and studied for the morphological, thermal, chemical, mechanical, barrier, and antimicrobial behaviors. The presence of oil in P(3HB-co-4HB) films and their purity without detectable remains of solvent, i.e., chloroform, was confirmed by infrared spectroscopy. In parallel, the time-bound release of volatile Thyme oil from the films was demonstrated when stored in a controlled environment. The plasticizing effect of Thyme oil in films was evidenced by decreased tensile strength and crystallinity. In contrast, an increase in elongation at break and water vapor permeability of oil films were measured. Finally, the antimicrobial activity of oil films was checked against total bread molds and observed that when bread was sealed in P(3HB-co-4HB) films containing 30% v/w Thyme oil, its shelf-life extended to at least 5 days compared to 1–4 days for the neat film. • Thyme oil completely inhibited the growth of bread molds than other essential oils. • P(3HB-co-4HB) films containing Thyme oil were successfully developed. • Thyme oil influenced the physicochemical and thermal properties of composite films. • Films showed antimicrobial activity against the total bread molds. • The film containing the 30% v/w Thyme oil extended the shelf-life of packed bread. [ABSTRACT FROM AUTHOR]