In this study, cinnamon essential oil (CEO) nanocapsules were stabilized by means of bacterial cellulose nanocrystals (BCNCs) and encapsulated using fish gelatin as the main polymer phase. Emulsions were prepared at pH 5 using different CEO concentrations (0.03, 0.06, 0.12, 0.24, 0.36, and 0.48% v/w) and a fixed amount of fish gelatin (3% w/w) and BCNCs (0.06% w/w). The controlled release of the essential oil was assessed by release studies, which revealed that the higher the CEO concentration, the lower the release rate of CEO. In addition, modelling of experimental data using five different equations showed that the best fitting was obtained for the Korsmeyer-Peppas model, according to which the CEO release obeyed a non-Fickian behavior. Films obtained from the same formulations were characterized in terms of optical properties (light transmittance and haze), surface wettability, barrier (oxygen, carbon dioxide, and water vapor transmission rates) and mechanical properties. It was observed that an increased amount of CEO in the films did not significantly affect both transparency and haze, while it yielded an increase in surface hydrophobicity (~ 120% increase in water contact angle over the control) and elongation. Finally, the barrier performances of films against O2, CO2, and water vapor suggest a potential application of CEO/GelA-BCNC matrices as antimicrobial layers (in the form of coatings deposited on plastic films or directly on food) in living foods that have a respiratory metabolism, such as modified atmosphere-packaged crustaceans and mollusks as well as fruits and vegetables. Graphical abstract: [Figure not available: see fulltext.]

Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof / M.S. Razavi, A. Golmohammadi, A. Nematollahzadeh, C. Rovera, S. Farris. - In: FOOD BIOPHYSICS. - ISSN 1557-1858. - (2021 Oct 28). [Epub ahead of print] [10.1007/s11483-021-09696-6]

Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof

C. Rovera;S. Farris
Ultimo
2021

Abstract

In this study, cinnamon essential oil (CEO) nanocapsules were stabilized by means of bacterial cellulose nanocrystals (BCNCs) and encapsulated using fish gelatin as the main polymer phase. Emulsions were prepared at pH 5 using different CEO concentrations (0.03, 0.06, 0.12, 0.24, 0.36, and 0.48% v/w) and a fixed amount of fish gelatin (3% w/w) and BCNCs (0.06% w/w). The controlled release of the essential oil was assessed by release studies, which revealed that the higher the CEO concentration, the lower the release rate of CEO. In addition, modelling of experimental data using five different equations showed that the best fitting was obtained for the Korsmeyer-Peppas model, according to which the CEO release obeyed a non-Fickian behavior. Films obtained from the same formulations were characterized in terms of optical properties (light transmittance and haze), surface wettability, barrier (oxygen, carbon dioxide, and water vapor transmission rates) and mechanical properties. It was observed that an increased amount of CEO in the films did not significantly affect both transparency and haze, while it yielded an increase in surface hydrophobicity (~ 120% increase in water contact angle over the control) and elongation. Finally, the barrier performances of films against O2, CO2, and water vapor suggest a potential application of CEO/GelA-BCNC matrices as antimicrobial layers (in the form of coatings deposited on plastic films or directly on food) in living foods that have a respiratory metabolism, such as modified atmosphere-packaged crustaceans and mollusks as well as fruits and vegetables. Graphical abstract: [Figure not available: see fulltext.]
Antimicrobial; Coatings; Permeability; Release; Shelf life; Wettability
Settore AGR/15 - Scienze e Tecnologie Alimentari
Article (author)
File in questo prodotto:
File Dimensione Formato  
Pre-print.pdf

accesso aperto

Tipologia: Pre-print (manoscritto inviato all'editore)
Dimensione 2.18 MB
Formato Adobe PDF
2.18 MB Adobe PDF Visualizza/Apri
Razavi2021_Article_CinnamonEssentialOilEncapsulat.pdf

accesso riservato

Tipologia: Publisher's version/PDF
Dimensione 913.8 kB
Formato Adobe PDF
913.8 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/887690
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 4
  • ???jsp.display-item.citation.isi??? 5
social impact