Incorporation of essential oils with antibiotic properties in edible packaging films

Document Type: Review article

Authors

1 Students’ Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

2 Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran

3 Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

4 Nutrition Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University Medical of Sciences, Tabriz, Iran,

Abstract

Over the last few years, the studies have been conducted to develop and to apply edible films from different agricultural commodities. A wide range of materials are used to produce edible films including polysaccharides, proteins, lipids and their blends; these materials are known as a supporter factor for various additives. In selecting an antimicrobial method, the beneficial effects against the target microorganism and their interactions with polymer matrix is essential. Generally, the active components of plant extracts inhibit microorganism's growth through disruption of the cytoplasmic membrane, disturbance the proton motive force and electron flow. Plant-derived essential oils (EOs) usually have a relatively high vapor pressure and are capable of reaching microbial pathogens through the liquid and the gas phase. Bioactivity of EOs in the vapor phase makes them useful as possible fumigants for stored commodity protection. Edible films containing plant-derived volatile EOs provide new ways to enhance microbial safety and shelf-life of foods. The main objective of this article is to evaluate the antimicrobial impact of plant extracts and essential oil used in edible films, based on the advantages and disadvantages of them.

Keywords


Aicha, N., Ines, S., Mohamed, B. S., Ines, B., Soumaya, K., Kamel, G., … Leila, C.-G. (2008). Chemical composition, mutagenic and antimutagenic activities of essential oils from (Tunisian) artemisia campestris and artemisia herba-alba. Journal of Essential Oil Research, 20(5), 471–477.

Angioni, A., Barra, A., Coroneo, V., Dessi, S., & Cabras, P. (2006). Chemical composition, seasonal variability, and antifungal activity of Lavandula stoechas L. ssp. stoechas essential oils from stem/leaves and flowers. Journal of Agricultural and Food Chemistry, 54(12), 4364–4370.

Bahram, S., Rezaei, M., Soltani, M., Kamali, A., Ojagh, S. M., & Abdollahi, M. (2014). Whey protein concentrate edible film activated with cinnamon essential oil. Journal of Food Processing and Preservation, 38(3), 1251–1258.

Bajpai, V. K., Baek, K.-H., & Kang, S. C. (2012). Control of Salmonella in foods by using essential oils: A review. Food Research International, 45(2), 722–734.

Bakkali, F., Averbeck, S., Averbeck, D., & Idaomar, M. (2008). Biological effects of essential oils–a review. Food and Chemical Toxicology, 46(2), 446–475.

Bakri, I. M., & Douglas, C. W. I. (2005). Inhibitory effect of garlic extract on oral bacteria. Archives of Oral Biology, 50(7), 645–651.

Baser, K. H. C., & Buchbauer, G. (2015). Handbook of essential oils: science, technology, and applications. CRC press.

Benavides, S., Villalobos-Carvajal, R., & Reyes, J. E. (2012). Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration. Journal of Food Engineering, 110(2), 232–239.

Beric, T., Nikolic, B., Stanojevic, J., Vukovic-Gacic, B., & Knezevic-Vukcevic, J. (2008). Protective effect of basil (Ocimum basilicum L.) against oxidative DNA damage and mutagenesis. Food and Chemical Toxicology, 46(2), 724–732.

Bostancıoğlu, R. B., Kürkçüoğlu, M., Başer, K. H. C., & Koparal, A. T. (2012). Assessment of anti-angiogenic and anti-tumoral potentials of Origanum onites L. essential oil. Food and Chemical Toxicology, 50(6), 2002–2008.

Bourtoom, T. (2008). Edible films and coatings: characteristics and properties. International Food Research Journal, 15(3), 237–248.

Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology, 94(3), 223–253.

Campos, C. A., Gerschenson, L. N., & Flores, S. K. (2011). Development of edible films and coatings with antimicrobial activity. Food and Bioprocess Technology, 4(6), 849–875.

Can Baser, K. H. (2008). Biological and pharmacological activities of carvacrol and carvacrol bearing essential oils. Current Pharmaceutical Design, 14(29), 3106–3119.

Choi, H.-S., Song, H. S., Ukeda, H., & Sawamura, M. (2000). Radical-scavenging activities of citrus essential oils and their components: detection using 1, 1-diphenyl-2-picrylhydrazyl. Journal of Agricultural and Food Chemistry, 48(9), 4156–4161.

Dashipour, A., Razavilar, V., Hosseini, H., Shojaee-Aliabadi, S., German, J. B., Ghanati, K., … Khaksar, R. (2015). Antioxidant and antimicrobial carboxymethyl cellulose films containing Zataria multiflora essential oil. International Journal of Biological Macromolecules, 72, 606–613.

De Martino, L., De Feo, V., & Nazzaro, F. (2009). Chemical composition and in vitro antimicrobial and mutagenic activities of seven Lamiaceae essential oils. Molecules, 14(10), 4213–4230.

Dhanapal, A., Sasikala, P., Rajamani, L., Kavitha, V., Yazhini, G., & Banu, M. S. (2012). Edible films from polysaccharides. Food Science and Quality Management, 3(0), 9.

Du, W.-X., Avena-Bustillos, R. J., Hua, S. S. T., & McHugh, T. H. (2011). Antimicrobial volatile essential oils in edible films for food safety. Science against Microbial Pathogens: Communicating Current Research and Technological Advances, 2, 1124–1134.

Economou, C. N., Aggelis, G., Pavlou, S., & Vayenas, D. V. (2011). Single cell oil production from rice hulls hydrolysate. Bioresource Technology, 102(20), 9737–9742.

El-Ghorab, A. H., Nauman, M., Anjum, F. M., Hussain, S., & Nadeem, M. (2010). A comparative study on chemical composition and antioxidant activity of ginger (Zingiber officinale) and cumin (Cuminum cyminum). Journal of Agricultural and Food Chemistry, 58(14), 8231–8237.

Espina, L., Somolinos, M., Loran, S., Conchello, P., García, D., & Pagan, R. (2011). Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes. Food Control, 22(6), 896–902.

Evandri, M. G., Battinelli, L., Daniele, C., Mastrangelo, S., Bolle, P., & Mazzanti, G. (2005). The antimutagenic activity of Lavandula angustifolia (lavender) essential oil in the bacterial reverse mutation assay. Food and Chemical Toxicology, 43(9), 1381–1387.

Gniewosz, M., Synowiec, A., Krasniewska, K., Przybyl, J. L., Bączek, K., & Węglarz, Z. (2014). The antimicrobial activity of pullulan film incorporated with meadowsweet flower extracts (Filipendulae ulmariae flos) on postharvest quality of apples. Food Control, 37, 351–361.

Gomez-Estaca, J., Bravo, L., Gomez-Guillen, M. C., Aleman, A., & Montero, P. (2009). Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts. Food Chemistry, 112(1), 18–25.

Gomez-Estaca, J., De Lacey, A. L., Lopez-Caballero, M. E., Gomez-Guillen, M. C., & Montero, P. (2010). Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology, 27(7), 889–896.

Guan, W., Li, S., Yan, R., Tang, S., & Quan, C. (2007). Comparison of essential oils of clove buds extracted with supercritical carbon dioxide and other three traditional extraction methods. Food Chemistry, 101(4), 1558–1564.

Halicioglu, O., Astarcioglu, G., Yaprak, I., & Aydinlioglu, H. (2011). Toxicity of Salvia officinalis in a newborn and a child: an alarming report. Pediatric Neurology, 45(4), 259–260.

Hamedo, H. A., & Abdelmigid, H. M. (2009). Use of antimicrobial and genotoxicity potentiality for evaluation of essential oils as food preservatives. The Open Biotechnology Journal, 3(1).

Hosseini, S. F., Rezaei, M., Zandi, M., & Farahmandghavi, F. (2015). Bio-based composite edible films containing Origanum vulgare L. essential oil. Industrial Crops and Products, 67, 403–413.

Hüsnü, C. B., & Buchbauer, G. (2015). Handbook of essential oils: science, technology, and applications. Handbook of Essential Oils: Science, Technology, and Applications., (Ed. 2).

Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012). Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology, 3, 12.

Ipek, E., Zeytinoglu, H., Okay, S., Tuylu, B. A., Kurkcuoglu, M., & Baser, K. H. C. (2005). Genotoxicity and antigenotoxicity of Origanum oil and carvacrol evaluated by Ames Salmonella/microsomal test. Food Chemistry, 93(3), 551–556.

Ismail, A. S., Severson, K. M., Vaishnava, S., Behrendt, C. L., Yu, X., Benjamin, J. L., … Yarovinsky, F. (2011). γδ intraepithelial lymphocytes are essential mediators of host–microbial homeostasis at the intestinal mucosal surface. Proceedings of the National Academy of Sciences, 108(21), 8743–8748.

Jasour, M. S., Ehsani, A., Mehryar, L., & Naghibi, S. S. (2015). Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation. Journal of the Science of Food and Agriculture, 95(6), 1373–1378.

Jeena, K., Liju, V. B., Viswanathan, R., & Kuttan, R. (2014). Antimutagenic potential and modulation of carcinogen‐metabolizing enzymes by ginger essential oil. Phytotherapy Research, 28(6), 849–855.

Jordán, M. J., Martínez, R. M., Goodner, K. L., Baldwin, E. A., & Sotomayor, J. A. (2006). Seasonal variation of Thymus hyemalis lange and Spanish Thymus vulgaris L. essential oils composition. Industrial Crops and Products, 24(3), 253–263.

Jouki, M., Mortazavi, S. A., Yazdi, F. T., & Koocheki, A. (2014). Characterization of antioxidant–antibacterial quince seed mucilage films containing thyme essential oil. Carbohydrate Polymers, 99, 537–546.

Kırkpınar, F., Ünlü, H. B., & Özdemir, G. (2011). Effects of oregano and garlic essential oils on performance, carcase, organ and blood characteristics and intestinal microflora of broilers. Livestock Science, 137(1–3), 219–225.

Koparal, A. T., & Zeytinoglu, M. (2003). Effects of carvacrol on a human non-small cell lung cancer (NSCLC) cell line, A549. Cytotechnology, 43(1–3), 149–154.

Kraśniewska, K., & Gniewosz, M. (2012). Substances with antibacterial activity in edible films–a review. Polish Journal of Food and Nutrition Sciences, 62(4), 199–206.

Krochta, J. M., Baldwin, E. A., & Nisperos-Carriedo, M. O. (1994). Edible coatings and films to improve food quality. Technomic Publ. Co.

Lawrence, P. (1996). Essential Oil Safety—A guide for health care professionals. Physiotherapy, 82(1), 66.

Mahmoudi, R., Tajik, H., Ehsani, A. L. I., Farshid, A. A., Zare, P., & Hadian, M. (2013). Effects of Mentha longifolia L. essential oil on viability and cellular ultrastructure of Lactobacillus casei during ripening of probiotic Feta cheese. International Journal of Dairy Technology, 66(1), 77–82.

Manso, S., Cacho-Nerin, F., Becerril, R., & Nerín, C. (2013). Combined analytical and microbiological tools to study the effect on Aspergillus flavus of cinnamon essential oil contained in food packaging. Food Control, 30(2), 370–378.

Martucci, J. F., Gende, L. B., Neira, L. M., & Ruseckaite, R. A. (2015). Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films. Industrial Crops and Products, 71, 205–213.

Mehdizadeh, T., Tajik, H., Rohani, S. M. R., & Oromiehie, A. R. (2012). Antibacterial, antioxidant and optical properties of edible starch-chitosan composite film containing Thymus kotschyanus essential oil. Veterinary Research Forum, 3(3), 167. Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.

Mejri, J., Abderrabba, M., & Mejri, M. (2010). Chemical composition of the essential oil of Ruta chalepensis L: Influence of drying, hydro-distillation duration and plant parts. Industrial Crops and Products, 32(3), 671–673.

Miksusanti, M., Herlina, H., Masril, K. I., & Masril, K. I. (2013). Antibacterial and antioxidant of uwi (Dioscorea alata L) starch edible film incorporated with ginger essential oil. International Journal of Bioscience, Biochemisty and Bioinformatics, 3(4), 354–356.

Moradi, M., Tajik, H., Rohani, S. M. R., & Mahmoudian, A. (2016). Antioxidant and antimicrobial effects of zein edible film impregnated with Zataria multiflora Boiss. essential oil and monolaurin. LWT-Food Science and Technology, 72, 37–43.

Mulla, M., Ahmed, J., Al-Attar, H., Castro-Aguirre, E., Arfat, Y. A., & Auras, R. (2017). Antimicrobial efficacy of clove essential oil infused into chemically modified LLDPE film for chicken meat packaging. Food Control, 73, 663–671.

Nikoo, M., Xu, X., Benjakul, S., Xu, G., Ramirez-Suarez, J. C., Ehsani, A., … Abbas, S. (2011). Characterization of gelatin from the skin of farmed Amur sturgeon Acipenser schrenckii. International Aquatic Research (Islamic Azad University, Tonekabon Branch), 3(2).

Nonsee, K., Supitchaya, C., & Thawien, W. (2011). Antimicrobial activity and the properties of edible hydroxypropyl methylcellulose based films incorporated with encapsulated clove (Eugenia caryophyllata Thunb.) oil. International Food Research Journal, 18(4), 1531.

Ormancey, X. (2001). Formulation of essential oils in functional perfumery. Parfums, Cosmetiques, Actualites, 157, 30–40.

Pelissari, F. M., Grossmann, M. V. E., Yamashita, F., & Pineda, E. A. G. (2009). Antimicrobial, mechanical, and barrier properties of cassava starch− chitosan films incorporated with oregano essential oil. Journal of Agricultural and Food Chemistry, 57(16), 7499–7504.

Pichersky, E., Noel, J. P., & Dudareva, N. (2006). Biosynthesis of plant volatiles: nature’s diversity and ingenuity. Science, 311(5762), 808–811.

Pola, C. C., Medeiros, E. A. A., Pereira, O. L., Souza, V. G. L., Otoni, C. G., Camilloto, G. P., & Soares, N. F. F. (2016). Cellulose acetate active films incorporated with oregano (Origanum vulgare) essential oil and organophilic montmorillonite clay control the growth of phytopathogenic fungi. Food Packaging and Shelf Life, 9, 69–78.

Ponce, A. G., Roura, S. I., del Valle, C. E., & Moreira, M. R. (2008). Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: in vitro and in vivo studies. Postharvest Biology and Technology, 49(2), 294–300.

Poovarodom, N., Tarakhet, W., & Wanchaitanawong, P. (n.d.). Antimicrobial Effects of Herb Extracts and Their Applications in Edible Films.

Roby, M. H. H., Sarhan, M. A., Selim, K. A.-H., & Khalel, K. I. (2013). Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts. Industrial Crops and Products, 43, 827–831.

Ruiz-Navajas, Y., Viuda-Martos, M., Sendra, E., Perez-Alvarez, J. A., & Fernández-López, J. (2013). In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils. Food Control, 30(2), 386–392.

Sacchetti, G., Maietti, S., Muzzoli, M., Scaglianti, M., Manfredini, S., Radice, M., & Bruni, R. (2005). Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chemistry, 91(4), 621–632.

Salgado, P. R., Lopez-Caballero, M. E., Gomez-Guillen, M. C., Mauri, A. N., & Montero, M. P. (2013). Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties. Food Hydrocolloids, 33(1), 74–84.

Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A., & Cháfer, M. (2011). Use of essential oils in bioactive edible coatings: a review. Food Engineering Reviews, 3(1), 1–16.

Sani, M. A., Ehsani, A., & Hashemi, M. (2017). Whey protein isolate/cellulose nanofibre/TiO2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration. International Journal of Food Microbiology, 251, 8–14.

Settanni, L., Palazzolo, E., Guarrasi, V., Aleo, A., Mammina, C., Moschetti, G., & Germanà, M. A. (2012). Inhibition of foodborne pathogen bacteria by essential oils extracted from citrus fruits cultivated in Sicily. Food Control, 26(2), 326–330.

Seydim, A. C., & Sarikus, G. (2006). Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International, 39(5), 639–644.

Silva-Weiss, A., Ihl, M., Sobral, P. J. do A., Gómez-Guillén, M. C., & Bifani, V. (2013). Natural additives in bioactive edible films and coatings: functionality and applications in foods. Food Engineering Reviews, 5(4), 200–216.

Talón, E., Trifkovic, K. T., Nedovic, V. A., Bugarski, B. M., Vargas, M., Chiralt, A., & González-Martínez, C. (2017). Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts. Carbohydrate Polymers, 157, 1153–1161.

Teixeira, B., Marques, A., Pires, C., Ramos, C., Batista, I., Saraiva, J. A., & Nunes, M. L. (2014). Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties. LWT-Food Science and Technology, 59(1), 533–539.

Teixeira, B., Marques, A., Ramos, C., Neng, N. R., Nogueira, J. M. F., Saraiva, J. A., & Nunes, M. L. (2013). Chemical composition and antibacterial and antioxidant properties of commercial essential oils. Industrial Crops and Products, 43, 587–595.

Tongnuanchan, P., Benjakul, S., & Prodpran, T. (2012). Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. Food Chemistry, 134(3), 1571–1579.

Wihodo, M., & Moraru, C. I. (2013). Physical and chemical methods used to enhance the structure and mechanical properties of protein films: A review. Journal of Food Engineering, 114(3), 292–302.

Žegura, B., Dobnik, D., Niderl, M. H., & Filipič, M. (2011). Antioxidant and antigenotoxic effects of rosemary (Rosmarinus officinalis L.) extracts in Salmonella typhimurium TA98 and HepG2 cells. Environmental Toxicology and Pharmacology, 32(2), 296–305.

Zheng, Z. L., Tan, J. Y. W., Liu, H. Y., Zhou, X. H., Xiang, X., & Wang, K. Y. (2009). Evaluation of oregano essential oil (Origanum heracleoticum L.) on growth, antioxidant effect and resistance against Aeromonas hydrophila in channel catfish (Ictalurus punctatus). Aquaculture, 292(3–4), 214–218.

Zivanovic, S., Chi, S., & Draughon, A. F. (2005). Antimicrobial activity of chitosan films enriched with essential oils. Journal of Food Science, 70(1), M45–M51.