Next Article in Journal
Adhesion Improvement between PE and PA in Multilayer Rotational Molding
Previous Article in Journal
Thermo- and Photoresponsive Behaviors of Dual-Stimuli-Responsive Organogels Consisting of Homopolymers of Coumarin-Containing Methacrylate
 
 
Article

Edible Films from Carrageenan/Orange Essential Oil/Trehalose—Structure, Optical Properties, and Antimicrobial Activity

1
Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic
2
Faculty of Chemistry, Brno University of Technology, Purkynova 118, 612 00 Brno, Czech Republic
3
Department of Molecular Pharmacy, Faculty of Pharmacy, Masaryk University, Palackeho tr. 1946/1, 612 00 Brno, Czech Republic
*
Author to whom correspondence should be addressed.
Academic Editor: Antonio Zuorro
Polymers 2021, 13(3), 332; https://doi.org/10.3390/polym13030332
Received: 20 December 2020 / Revised: 17 January 2021 / Accepted: 19 January 2021 / Published: 21 January 2021
(This article belongs to the Section Polymer Chemistry)
The research aim was to use orange essential oil and trehalose in a carrageenan matrix to form edible packaging. The edible packaging experimentally produced by casting from an aqueous solution were evaluated by the following analysis: UV-Vis spectrum, transparency value, transmittance, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), scanning electron microscopy (SEM) and antimicrobial activity. The obtained results showed that the combination of orange essential oil with trehalose decreases the transmittance value in the UV and Vis regions (up to 0.14% ± 0.02% at 356 nm), meaning that produced films can act as a UV protector. Most produced films in the research were resistant to Gram-positive bacteria (Staphylococcus aureus subsp. aureus), though most films did not show antibacterial properties against Gram-negative bacteria and yeasts. FTIR and SEM confirmed that both the amount of carrageenan used and the combination with orange essential oil influenced the compatibility of trehalose with the film matrix. The research showed how different combinations of trehalose, orange essential oils and carrageenan can affect edible film properties. These changes represent important information for further research and the possible practical application of these edible matrices. View Full-Text
Keywords: trehalose; orange essential oil; antimicrobial activity; transparency value; edible packaging trehalose; orange essential oil; antimicrobial activity; transparency value; edible packaging
Show Figures

Figure 1

MDPI and ACS Style

Simona, J.; Dani, D.; Petr, S.; Marcela, N.; Jakub, T.; Bohuslava, T. Edible Films from Carrageenan/Orange Essential Oil/Trehalose—Structure, Optical Properties, and Antimicrobial Activity. Polymers 2021, 13, 332. https://doi.org/10.3390/polym13030332

AMA Style

Simona J, Dani D, Petr S, Marcela N, Jakub T, Bohuslava T. Edible Films from Carrageenan/Orange Essential Oil/Trehalose—Structure, Optical Properties, and Antimicrobial Activity. Polymers. 2021; 13(3):332. https://doi.org/10.3390/polym13030332

Chicago/Turabian Style

Simona, Jancikova, Dordevic Dani, Sedlacek Petr, Nejezchlebova Marcela, Treml Jakub, and Tremlova Bohuslava. 2021. "Edible Films from Carrageenan/Orange Essential Oil/Trehalose—Structure, Optical Properties, and Antimicrobial Activity" Polymers 13, no. 3: 332. https://doi.org/10.3390/polym13030332

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop