Keywords
1. Bioactive Packaging Film
2. Chitosan Essential Oils Preservation
3. Food Product Preservation
4. Biodegradable Packaging
5. Antimicrobial Packaging
With the ever-growing demand for natural and sustainable solutions in every industry, the field of food preservation has witnessed a landmark study by researchers at the Université Cadi Ayyad in Marrakech, Morocco. Published in the International Journal of Biological Macromolecules, this groundbreaking work focuses on the development of a novel bioactive film that utilizes the natural benefits of chitosan in combination with a unique blend of essential oils to significantly enhance the shelf-life and safety of perishable food items.
In their article, “Preparation of bioactive film based on chitosan and essential oils mixture for enhanced preservation of food products,” the researchers discuss how the innovative combination of chitosan—a biopolymer derived from crustacean shells—and essential oils from Cinnamomum zeylanicum Blume (cinnamon), Thymus satureioides Cosson (wild thyme), and Syzygium aromaticum (clove), work synergistically to provide natural antimicrobial and antiadhesive properties in a fully biodegradable film format (DOI: 10.1016/j.ijbiomac.2024.129396).
Anouar Mouhoub, the lead author of the study and a researcher from the Centre d’Agrobiotechnologie et Bioingénierie at Université Cadi Ayyad, alongside colleagues from the same university and the Université Sidi Mohamed Ben Abdellah-Fès, have meticulously explored the physicochemical and biological facets of this advanced packaging material. The article elaborates on how the essential oils’ integration dramatically transforms the performance parameters of the standard chitosan film – usually criticized for its high moisture content and poor barrier properties.
The journal article (Int J Biol Macromol 2024 Jan 12; Pt 2:129396) detailed the method employed to produce the bioactive film—casting technique, which is well-regarded for simplicity and scalability. It was found that with the incorporation of the essential oils mixture, the film’s moisture content was decreased, the swelling degree and elongation at break were improved, and the hydrophobic nature was sufficiently minimized (θw < 65°). These attributes are critical for a film designed to protect food products from microbial invasion and deterioration during storage.
The study also highlights the modified surface energy components of the formulated film, indicating that essential oils provide it with unique interactive potential with various food surfaces, presumably enhancing its protective capabilities.
One of the vital contributions of this research is the extensive assessment of antiadhesion properties demonstrated by the bioactive film. This characteristic ensures that microbial pathogens cannot easily adhere to the film’s surface, thereby preventing biofilm formation—a common cause of food spoilage and cross-contamination.
The significant reduction in hydrophilic properties (due to lower water contact angle readings) hints at the film’s potential to resist water vapor transmission, which is another essential feature looked upon favorably by the food packaging industry.
Furthermore, it is worth noting that this is pioneering work in the field, as declared by the researchers; no conflicts of interest were reported, spotlighting the study’s integrity and focus on advancing the knowledge base for contemporary food safety solutions.
Cédric Delattre, a contributor to the research hailing from the Université Clermont Auvergne, France, emphasizes the importance of integrating natural ingredients in creating films with enhanced protective functions against spoilage and contamination without compromising environmental sustainability.
The development of this advanced bioactive film is undoubtedly an innovative leap, as the world moves towards greener alternatives and away from conventional synthetic packaging materials that are known to pose significant environmental hazards due to their non-biodegradable nature.
This research not only opens new horizons for the food industry but also stimulates the bio-packaging sector to invest in further developments that marry functionality with eco-consciousness. The usage of essential oils in this context is particularly attractive given their recognized antimicrobial activities and the general consumer preference for ‘natural’ over synthetic additives.
References
1. Mouhoub, Anouar, et al. “Preparation of bioactive film based on chitosan and essential oils mixture for enhanced preservation of food products.” International Journal of Biological Macromolecules (2024): 129396.
2. Siracusa, V., et al. “Biopolymers in food packaging: A review.” Trends in Food Science & Technology 19.12 (2008): 634-643.
3. Ribeiro-Santos, R., et al. “Use of essential oils in active food packaging: Recent advances and future trends.” Trends in Food Science & Technology 61 (2017): 132-140.
4. Sani, I. K., et al. “Chitosan film as an antimicrobial food packaging: A review.” Food Reviews International 32.2 (2016): 185-202.
5. Dutta, P. K., et al. “Chitin and chitosan: Chemistry, properties and applications.” Journal of Scientific & Industrial Research 63 (2004): 20-31.
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