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Volume 15
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10.3390/coatings15020118
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Article

Influence of Glycerol and Tween on Yeast Films Functionalized with Cinnamon and Lavender Essential Oils

by
Iulia Bleoanca
1,*,
Mihaela Turturica
1,
Iuliana Aprodu
1,
Felicia Stan
2,
Catalin Fetecau
2 and
Daniela Borda
1
1
Faculty of Food Science and Engineering, Bioaliment-TehnIA Research Platform, Dunarea de Jos University of Galati, 800201 Galati, Romania
2
Faculty of Engineering, Center of Excellence Polymer Processing, Dunarea de Jos University of Galati, 800201 Galati, Romania
*
Author to whom correspondence should be addressed.
Coatings 2025, 15(2), 118; https://doi.org/10.3390/coatings15020118
Submission received: 28 November 2024 / Revised: 14 January 2025 / Accepted: 18 January 2025 / Published: 21 January 2025
(This article belongs to the Special Issue Advances in Food Technology: Bioactive Films and Coatings for Food Packaging)
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Abstract

Sustainable food packaging solutions replacing the current petroleum-based ones are sparking researchers’ interest in the development of innovative applications. This study developed and characterized an edible film as a food packaging material, based on baker yeast whole cell disrupted by sonication and thermal treatment. Concentrations of glycerol and Tween 80 in the range of 1.00%–1.50% were used for film-forming emulsion, further functionalized with a 2% cinnamon−lavender essential oils mixture (CLEO). The yeast-based film-forming emulsions presented a shear-thinning time-independent pseudoplastic behavior. The flexible, homogenous, brownish yeast films with 1.25% glycerol, 1.25% Tween 80, and 2.00% CLEO retained the highest concentrations of cinnamyl alcohol acetate and eugenol from CLEO during casting, rendering the highest antibacterial effect against Rhodotorula glutinis, Geotrichum expansum, and Bacillus cereus of all tested films. Yeast-based films with 1.00% glycerol, 1.00% Tween, and 2.00% CLEO exhibited a 1.08 MPa Young’s modulus, a 60 MPa tensile strength and the lowest WVP (0.025 × 10−10 g/m·s·Pa), but the lowest transparency of the three tested formulae. Whole baker yeast cells potentially represent a sustainable food packaging material.
Keywords: yeast biomass; edible films; sustainable food packaging; film digestibility; cinnamon oil; lavender oil yeast biomass; edible films; sustainable food packaging; film digestibility; cinnamon oil; lavender oil

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MDPI and ACS Style

Bleoanca, I.; Turturica, M.; Aprodu, I.; Stan, F.; Fetecau, C.; Borda, D. Influence of Glycerol and Tween on Yeast Films Functionalized with Cinnamon and Lavender Essential Oils. Coatings 2025, 15, 118. https://doi.org/10.3390/coatings15020118

AMA Style

Bleoanca I, Turturica M, Aprodu I, Stan F, Fetecau C, Borda D. Influence of Glycerol and Tween on Yeast Films Functionalized with Cinnamon and Lavender Essential Oils. Coatings. 2025; 15(2):118. https://doi.org/10.3390/coatings15020118

Chicago/Turabian Style

Bleoanca, Iulia, Mihaela Turturica, Iuliana Aprodu, Felicia Stan, Catalin Fetecau, and Daniela Borda. 2025. "Influence of Glycerol and Tween on Yeast Films Functionalized with Cinnamon and Lavender Essential Oils" Coatings 15, no. 2: 118. https://doi.org/10.3390/coatings15020118

APA Style

Bleoanca, I., Turturica, M., Aprodu, I., Stan, F., Fetecau, C., & Borda, D. (2025). Influence of Glycerol and Tween on Yeast Films Functionalized with Cinnamon and Lavender Essential Oils. Coatings, 15(2), 118. https://doi.org/10.3390/coatings15020118

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