Bioactive zein/chitosan systems loaded with essential oils for food-packaging applications

Pavlátková, Lucie; Sedlaříková, Jana; Bobálová, Jana; Pleva, Pavel; Peer, Petra; Uysal-Unalan, Ilke; Janalíková, Magda

dc.title	Bioactive zein/chitosan systems loaded with essential oils for food-packaging applications	en
dc.contributor.author	Pavlátková, Lucie
dc.contributor.author	Sedlaříková, Jana
dc.contributor.author	Bobálová, Jana
dc.contributor.author	Pleva, Pavel
dc.contributor.author	Peer, Petra
dc.contributor.author	Uysal-Unalan, Ilke
dc.contributor.author	Janalíková, Magda
dc.relation.ispartof	Journal of the Science of Food and Agriculture
dc.identifier.issn	0022-5142 Scopus Sources, Sherpa/RoMEO, JCR
dc.identifier.issn	1097-0010 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2022
dc.type	article
dc.language.iso	en
dc.publisher	John Wiley and Sons Ltd
dc.identifier.doi	10.1002/jsfa.11978
dc.relation.uri	https://onlinelibrary.wiley.com/doi/10.1002/jsfa.11978
dc.subject	zein	en
dc.subject	chitosan	en
dc.subject	essential oil	en
dc.subject	antimicrobial activity	en
dc.subject	food packaging	en
dc.description.abstract	BACKGROUND: There has recently been increased interest in biodegradable and sustainable packaging within the food industry. Biopolymer materials based on renewable biomass can be used as alternatives to conventional plastic packaging. A corn protein, zein, possesses excellent film-forming properties because of its hydrophobic nature. It can be used for making edible films and for producing nanofibrous layers. Combination with polysaccharides like chitosan offers promising prospects for the production of delivery systems for the controlled release of active substances. The current trend is to minimize the content of chemical additives; thus essential oils are suitable alternatives to synthetic antimicrobials. RESULTS: This study aimed to develop various zein/chitosan-based film-forming solutions, films, and coatings with antimicrobial substances to prepare active food packaging. Thymol and three essential oils (thyme, cinnamon, oregano) were applied as bioactive ingredients against bacteria, yeasts, and fungi. The incorporation of these natural active compounds led to a decrease in particle size in most film-forming solutions and a reduction of zeta potential compared to controls. Release of the bioactive compound into an aqueous environment was proved by antimicrobial test. A zein/chitosan-based coating with thymol was applied on fresh strawberries. Microbiological analysis over 10 days confirmed the efficient control of bacterial and fungal growth. CONCLUSION: Zein/chitosan (7:1) systems are suitable as bioactive compound carriers to make barriers and to prevent moisture loss, ensuring microbial food quality and prolonging the shelf life of fruits. These systems can serve as sustainable active food packaging. © 2022 Society of Chemical Industry. © 2022 Society of Chemical Industry.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1010991
utb.identifier.obdid	43883929
utb.identifier.scopus	2-s2.0-85130276468
utb.identifier.wok	000799772600001
utb.identifier.coden	JSFAA
utb.source	j-scopus
dc.date.accessioned	2022-06-10T07:48:32Z
dc.date.available	2022-06-10T07:48:32Z
dc.description.sponsorship	European Cooperation in Science and Technology, COST; Univerzita Tomáše Bati ve Zlíně: IGA/FT/2022/006
dc.description.sponsorship	COST [CA19124]; Tomas Bata University in Zlin [IGA/FT/2022/006]
utb.ou	Department of Environmental Protection Engineering
utb.ou	Department of Fat, Surfactant and Cosmetics Technology
utb.contributor.internalauthor	Pavlátková, Lucie
utb.contributor.internalauthor	Sedlaříková, Jana
utb.contributor.internalauthor	Bobálová, Jana
utb.contributor.internalauthor	Pleva, Pavel
utb.contributor.internalauthor	Peer, Petra
utb.contributor.internalauthor	Janalíková, Magda
utb.fulltext.affiliation	Lucie Pavlátková,a https://orcid.org/0000-0003-3209-6388 Jana Sedlaříková,b https://orcid.org/0000-0003-0154-9591 Pavel Pleva,a Petra Peer, a https://orcid.org/0000-0002-1426-212X Ilke Uysal-Unalan c,d https://orcid.org/0000-0002-0963-6166 and Magda Janalíková a* https://orcid.org/0000-0001-9669-1499 * Correspondence to: M Janalíková, Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlin, Czech Republic, E-mail: mjanalikova@utb.cz a Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlin, Czech Republic b Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Zlin, Czech Republic c Department of Food Science, Aarhus University, Aarhus N, Denmark d CiFOOD—Center for Innovative Food Research, Aarhus University, Aarhus N, Denmark
utb.fulltext.dates	Received: 21 November 2021 Revised: 25 April 2022 Accepted article published: 6 May 2022
utb.fulltext.references	1 Majid I, Thakur M and Nanda V, Innovative and safe packaging technologies for food and beverages: updated review, in Innovations in Technologies for Fermented Food and Beverage Industries, ed. by Panda SK and Shetty PH. Cham, Springer International Publishing, pp. 257–287 (2018). 2 Marsh K and Bugusu B, Food Packaging-Roles, materials, and environmental issues. J Food Sci 72:R39–R55 (2007). 3 Quinto EJ, Caro I, Villalobos-Delgado LH, Mateo J, De-Mateo-Silleras B and Redondo-Del-Río MP, Food safety through natural antimicrobials. Antibiotics 8:1–30 (2019). 4 Ansorena MR, Pereda M and Marcovich NE, Edible films, in Polymers for Food Applications, ed. by Martínez LMT, Kharissova OV and Kharisov BI. Cham, Springer International Publishing, pp. 5–24 (2018). 5 Elieh-Ali-Komi D and Hamblin MR, Chitin and chitosan: production and application of versatile biomedical nanomaterials. Int J Adv Res 4: 411–427 (2016). 6 Ünalan İ, Ucar K, Arcani İ, Korel F and Yemenicioglu A, Antimicrobial potential of polylysine in edible films. Food Sci Technol Res 17:375–380 (2011). 7 Dzurendova S, Losada CB, Dupuy-Galet BX, Fjær K and Shapaval V, Mucoromycota fungi as powerful cell factories for modern biorefinery. Appl Microbiol Biotechnol 106:101–115 (2022). 8 Ngo D-H, Vo T-S, Ngo D-N, Kang K-H, Je J-Y, Pham HN-D et al., Biological effects of chitosan and its derivatives. Food Hydrocolloids 51:200–216 (2015). 9 Ünalan İU, Arcan I, Korel F and Yemenicioğlu A, Application of active zein-based films with controlled release properties to control listeria monocytogenes growth and lipid oxidation in fresh Kashar cheese. Innov Food Sci Emerg Technol 20:208–214 (2013). 10 Voci S, Gagliardi A, Fresta M and Cosco D, Antitumor features of vegetal protein-based nanotherapeutics. Pharmaceutics 2020:1–23 (2020). 11 Ünalan İU, Korel F and Yemenicioğlu A, Active packaging of ground beef patties by edible zein films incorporated with partially purified lysozyme and Na2EDTA. Int J Food Sci Technol 46:1289–1295 (2011). 12 Zhang L, Liu Z, Wang X, Dong S, Sun Y and Zhao Z, The properties of chitosan/zein blend film and effect of film on quality of mushroom (Agaricus bisporus). Postharvest Biol Technol 155:47–56 (2019). 13 Burt S, Essential oils: their antibacterial properties and potential applications in foods—a review. Int J Food Microbiol 94:223–253 (2004). 14 Abu Salha B and Gedanken A, Extending the shelf life of strawberries by the Sonochemical coating of their surface with nanoparticles of an edible anti-bacterial compound. Appl Nano 2:14–24 (2021). 15 Mora-Huertas CE, Fessi H and Elaissari A, Polymer-based nanocapsules for drug delivery. Int J Pharm 385:113–142 (2010). 16 Wojciechowski K and Klodzinska E, Zeta potential study of biodegradable antimicrobial polymers. Colloids Surf, A 483:204–208 (2015). 17 Xiao M, Tang B, Qin J, Wu K and Jiang F, Properties of film-forming emulsions and films based on corn starch/sodium alginate/gum Arabic as affected by virgin coconut oil content. Food Packag Shelf Life 32:100819 (2022). 18 Zhang Y, Wang B, Wu Y, Gao B and Yu L, Fabrication and characterization of zein composite particles coated by caseinate-pectin electrostatic complexes with improved structural stability in acidic aqueous environments. Molecules 24:1–14 (2019). 19 Sedlaříková J, Doležalová M, Egner P, Pavlačková J, Krejčí J, Rudolf O et al., Effect of oregano and marjoram essential oils on the physical and antimicrobial properties of chitosan based systems. Int J Polym Sci 2017:1–12 (2017). 20 Liu F, Avena-Bustillos RJ, Woods R, Chiou B-S, Williams TG, Wood DF et al., Preparation of zein fibers using solution blow spinning method. J Food Sci 81:N3015–N3025 (2016). 21 Sedlarikova J, Janalikova M, Peer P, Pavlatkova L, Minarik A and Pleva P, Zein-based films containing monolaurin/eugenol or essential oils with potential for bioactive packaging application. Int J Mol Sci 23: 384 (2022). 22 Sun Y, Liu Z, Zhang L, Wang X and Li L, Effects of plasticizer type and concentration on rheological, physico-mechanical and structural properties of chitosan/zein film. Int J Biol Macromol 143:334–340 (2020). 23 Jiménez-Gómez CP and Cecilia JA, Chitosan: a natural biopolymer with a wide and varied range of applications. Molecules 25:3981 (2020). 24 Ardean C, Davidescu CM, Nemeş NS, Negrea A, Ciopec M, Duteanu N et al., Factors influencing the antibacterial activity of chitosan and chitosan modified by functionalization. Int J Mol Sci 22:7449 (2021). 25 Li J and Zhuang S, Antibacterial activity of chitosan and its derivatives and their interaction mechanism with bacteria: current state and perspectives. Eur Polym J 138:1–12 (2020). 26 Manso S, Cacho-Nerin F, Becerril R and Nerín C, Combined analytical and microbiological tools to study the effect on Aspergillus flavus of cinnamon essential oil contained in food packaging. Food Control 30:370–378 (2013). 27 Goñi P, López P, Sánchez C, Gómez-Lus R, Becerril R and Nerín C, Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food Chem 116:982–989 (2009). 28 Sedlaříková J, Janalíková M, Rudolf O, Pavlačková J, Egner P, Peer P et al., Chitosan/thyme oil systems as affected by stabilizing agent: physical and antimicrobial properties. Coatings 9:1–18 (2019). 29 Yemiş GP and Candoğan K, Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria. Food Sci Biotechnol 26:1113–1121 (2017). 30 Hosseini MH, Razavi SH and Mousavi MA, Antimicrobial, physical and mechanical properties of chitosan-based films incorporated with thyme, clove and cinnamon essential oils. J Food Process Preserv 33:727–743 (2009). 31 Luo Y and Wang Q, Zein-based micro- and nano-particles for drug and nutrient delivery: a review. J Appl Polym Sci 131:1–12 (2014). 32 Beltrán Sanahuja A and Valdés García A, New trends in the use of volatile compounds in food packaging. Polymers 13:23–37 (2021). 33 Chawla R, Sivakumar S and Kaur H, Antimicrobial edible films in food packaging: current scenario and recent nanotechnological advancements- a review. Carbohydr Polym Technol Appl 2:100024 (2021). 34 Alamri MS, Qasem AAA, Mohamed AA, Hussain S, Ibraheem MA, Shamlan G et al., Food packging's materials: a food safety perspective. Saudi J Biol Sci 28:4490–4499 (2021). 35 Shapi'i RA, Othman SH, Nordin N, Kadir Basha R and Nazli Naim M, Antimicrobial properties of starch films incorporated with chitosan nanoparticles: in vitro and in vivo evaluation. Carbohydr Polym 230:115602 (2020). 36 Alves VLCD, Rico BPM, Cruz RMS, Vicente AA, Khmelinskii I and Vieira MC, Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar). LWT – Food Sci Technol 89:525–534 (2018). 37 Venkatachalam K and Lekjing S, A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage. RSC Adv 10:17777–17786 (2020).
utb.fulltext.sponsorship	This publication is based on work from European Cooperation in Science and Technology (COST) Action ‘CA19124 Circul‐a‐bility’ (circul-a-bility.org), supported by COST. The authors acknowledge the support given by the internal grant agency of Tomas Bata University in Zlín (project no. IGA/FT/2022/006).
utb.wos.affiliation	[Pavlatkova, Lucie; Pleva, Pavel; Peer, Petra; Janalikova, Magda] Tomas Bata Univ Zlin, Dept Environm Protect Engn, Fac Technol, Vavreckova 275, Zlin 76001, Czech Republic; [Sedlarikova, Jana] Tomas Bata Univ Zlin, Dept Fat Surfactant & Cosmet Technol, Fac Technol, Zlin, Czech Republic; [Uysal-Unalan, Ilke] Aarhus Univ, Dept Food Sci, Aarhus N, Denmark; [Uysal-Unalan, Ilke] Aarhus Univ, CiFOOD Ctr Innovat Food Res, Aarhus N, Denmark
utb.scopus.affiliation	Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlin, Czech Republic; Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Zlin, Czech Republic; Department of Food Science, Aarhus University, Aarhus N, Denmark; CiFOOD—Center for Innovative Food Research, Aarhus University, Aarhus N, Denmark
utb.fulltext.projects	CA19124
utb.fulltext.projects	IGA/FT/2022/006
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.ou	Department of Environmental Protection Engineering
utb.fulltext.ou	Department of Fat, Surfactant and Cosmetics Technology