Skip to main content
SpringerLink
Log in

The effect of Oliveria decumbens Vent. essential oils and lysozyme on physicochemical and functional properties of fish gelatin film

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Active packaging using eco-friendly and nontoxic materials is a great choice for protecting the environment while extending the shelf life of food products. The current research investigated the antibacterial, antioxidant, and mechanical characteristics of fish gelatin films incorporated with two different eco-friendly agents (essential oil extracted from Oliveria decumbens Vent, and lysozyme) for active packaging. Fish gelatin film without additives was used as the control film. SEM analysis revealed that adding enzyme or herb extract causes significant changes in the films structure depending on the type and amount of the additives. FTIR analysis indicated some changes in the density of characteristic bands of the gelatinous films when the essential oil and/or lysozyme were added. The solubility, water vapor permeability, and tensile strength of gelatin films containing either essential oil or enzyme significantly (P < 0.05) decreased compared to the control film. Adding essential oil extracted from Oliveria decumbens Vent significantly improved the antibacterial and antioxidant activity of the gelatin film compared to the lysozyme. Gelatin films containing only 3% herb extract showed radical scavenging activity of about 71.18%, while the films containing less than 6% lysozyme did not indicate any significant antioxidant properties. Besides, only films incorporated with the herb extract exhibited antimicrobial activity against both Gram-positive and Gram-negative bacteria. This study revealed that the antioxidant and antibacterial activity of the herb extract are more significant compared to lysozyme.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. C.E. Realini, B. Marcos, Active and intelligent packaging systems for a modern society. Meat Sci. 98(3), 404–419 (2014). https://doi.org/10.1016/j.meatsci.2014.06.031

    Article  PubMed  Google Scholar 

  2. A. Alghooneh, B.A. Behbahani, H. Noorbakhsh, F.T. Yazdi, Application of intelligent modeling to predict the population dynamics of Pseudomonas aeruginosa in Frankfurter sausage containing Satureja bachtiarica extracts. Microb. Pathog. 85, 58–65 (2015). https://doi.org/10.1016/j.micpath.2015.06.003

    Article  PubMed  Google Scholar 

  3. B.A. Behbahani, M. Noshad, H. Jooyandeh, Improving oxidative and microbial stability of beef using Shahri Balangu seed mucilage loaded with Cumin essential oil as a bioactive edible coating. Biocatal. Agric. Biotechnol. 24, 101563 (2020). https://doi.org/10.1016/j.bcab.2020.101563

    Article  Google Scholar 

  4. M. Jouki, F. Tabatabaei Yazdi, S.A. Mortazavi, A. Koocheki, Quince seed mucilage films incorporated with oregano essential oil: physical, thermal, barrier, antioxidant and antibacterial properties. Food Hydrocoll. 36, 9–19 (2014). https://doi.org/10.1016/j.foodhyd.2013.08.030

    Article  CAS  Google Scholar 

  5. M. Jouki, N. Khazaei, M. Ghasemlou, M. Hadi Nezhad, Effect of glycerol concentration on edible film production from cress seed carbohydrate gum. Carbohyd. Polym. 96, 39–46 (2013). https://doi.org/10.1016/j.carbpol.2013.03.077

    Article  CAS  Google Scholar 

  6. M. Yeganegi, F.T. Yazdi, S.A. Mortazavi, J. Asili, B.A. Behbahani, A. Beigbabaei, Equisetum telmateia extracts: chemical compositions, antioxidant activity and antimicrobial effect on the growth of some pathogenic strain causing poisoning and infection. Microb. Pathog. 116, 62–67 (2018). https://doi.org/10.1016/j.micpath.2018.01.014

    Article  CAS  PubMed  Google Scholar 

  7. N. Khazaei, M. Esmaiili, Z. Emam Djomeh, M. Ghasemlou, M. Jouki, Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum. Carbohyd. Polym. 102, 199–206 (2014). https://doi.org/10.1016/j.carbpol.2013.10.062

    Article  CAS  Google Scholar 

  8. C. Bower, R. Avena-Bustillos, C. Olsen, T. McHugh, P. Bechtel, Characterization of fish-skin gelatin gels and films containing the antimicrobial enzyme lysozyme. J. Food Sci. 71(5), M141–M145 (2006). https://doi.org/10.1111/j.1750-3841.2006.00031.x

    Article  CAS  Google Scholar 

  9. B. Malhotra, A. Keshwani, H. Kharkwal, Natural polymer based cling films for food packaging. Int. J. Pharm. Pharm. Sci 7(4), 10–18 (2015)

    CAS  Google Scholar 

  10. A.M. Kouhdasht, M. Moosavi-Nasab, M. Moosavi-Nasab, Bioactive peptides derived from fish by-product collagen. Int. J. Environ. Sci. Nat. Resour. 13(2), 47–50 (2018). https://doi.org/10.19080/IJESNR.2018.13.555859

    Article  Google Scholar 

  11. A. Mirzapour-Kouhdasht, M. Moosavi-Nasab, K. Krishnaswamy, M. Khalesi, Optimization of gelatin production from Barred mackerel by-products: characterization and hydrolysis using native and commercial proteases. Food Hydrocoll. 108, 105970 (2020). https://doi.org/10.1016/j.foodhyd.2020.105970

    Article  CAS  Google Scholar 

  12. M. Ramos, A. Valdes, A. Beltran, M.C. Garrigós, Gelatin-based films and coatings for food packaging applications. Coatings 6(4), 41 (2016). https://doi.org/10.3390/coatings6040041

    Article  CAS  Google Scholar 

  13. D. Kilinc, B. Ocak, Ö. Özdestan-Ocak, Preparation, characterization and antioxidant properties of gelatin films incorporated with Origanum onites L. essential oil. J. Food Meas. Charact. 15(1), 795–806 (2021). https://doi.org/10.1007/s11694-020-00683-y

    Article  Google Scholar 

  14. Z.A. Nur Hanani, F. ChengYee, M.A.R. Nor-Khaizura, Effect of pomegranate (Punica granatum L.) peel powder on the antioxidant and antimicrobial properties of fish gelatin films as active packaging. Food Hydrocoll. 89, 253–259 (2019). https://doi.org/10.1016/j.foodhyd.2018.10.007

    Article  CAS  Google Scholar 

  15. Z. Quian, W. Jung, S. Kim, Free radical scavenging activity of a novel antioxdative peptide purified from hydrolysate of bulfrog skin, Rana catesbeina Shaw. Biores. Technol. 99, 1690–1698 (2008). https://doi.org/10.1016/j.biortech.2007.04.005

    Article  CAS  Google Scholar 

  16. M. Raeisi, M.A. Mohammadi, O.E. Coban, S. Ramezani, M. Ghorbani, M. Tabibiazar, S.M.A. Noori, Physicochemical and antibacterial effect of Soy Protein Isolate/Gelatin electrospun nanofibres incorporated with Zataria multiflora and Cinnamon zeylanicum essential oils. J Food Meas. Charact. 15(2), 1116–1126 (2021). https://doi.org/10.1007/s11694-020-00700-0

    Article  Google Scholar 

  17. L.M. Reyes, M. Landgraf, P.J.A. Sobral, Gelatin-based films activated with red propolis ethanolic extract and essential oils. Food Packag. Shelf Life 27, 100607 (2021). https://doi.org/10.1016/j.fpsl.2020.100607

    Article  Google Scholar 

  18. S. Barzegar, M.R. Zare, F. Shojaei, Z. Zareshahrabadi, O. Koohi-Hosseinabadi, M.J. Saharkhiz et al., Core-shell chitosan/PVA-based nanofibrous scaffolds loaded with Satureja mutica or Oliveria decumbens essential oils as enhanced antimicrobial wound dressing. Int. J. Pharm. 597, 120288 (2021). https://doi.org/10.1016/j.ijpharm.2021.120288

    Article  CAS  PubMed  Google Scholar 

  19. B.A. Behbahani, F.T. Yazdi, A. Vasiee, S.A. Mortazavi, Oliveria decumbens essential oil: chemical compositions and antimicrobial activity against the growth of some clinical and standard strains causing infection. Microb. Pathog. 114, 449–452 (2018). https://doi.org/10.1016/j.micpath.2017.12.033

    Article  CAS  Google Scholar 

  20. H. Esmaeili, A. Karami, F. Maggi, Essential oil composition, total phenolic and flavonoids contents, and antioxidant activity of Oliveria decumbens Vent. (Apiaceae) at different phenological stages. J. Clean. Prod. 198, 91–95 (2018). https://doi.org/10.1016/j.jclepro.2018.07.029

    Article  CAS  Google Scholar 

  21. S. Rafiee, A. Ramezanian, R. Mostowfizadeh-Ghalamfarsa, M. Niakousari, M.J. Saharkhiz, E. Yahia, Nano-emulsion of denak (Oliveria decumbens Vent.) essential oil: ultrasonic synthesis and antifungal activity against Penicillium digitatum. J. Food Meas. Charact. (2021). https://doi.org/10.1007/s11694-021-01163-7

    Article  Google Scholar 

  22. A. Conte, G.G. Buonocore, M. Sinigaglia, M.A. Del Nobile, Development of immobilized lysozyme based active film. J. Food Eng. 78(3), 741–745 (2007). https://doi.org/10.1016/j.jfoodeng.2005.11.013

    Article  CAS  Google Scholar 

  23. J. Wu, S. Chen, S. Ge, J. Miao, J. Li, Q. Zhang, Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract. Food Hydrocoll. 32, 42–51 (2013). https://doi.org/10.1016/j.foodhyd.2012.11.029

    Article  CAS  Google Scholar 

  24. J.H. Muyonga, C.G. Cole, K.G. Duodu, Extraction and physico–chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin. Food Hydrocoll. 18(4), 581–592 (2004). https://doi.org/10.1016/j.foodhyd.2003.08.009

    Article  CAS  Google Scholar 

  25. JSA (Japanese Standard Association) (1996) Japanese industrial standard animal glues and gelatins. JIS K 6503, Japan

  26. Y. Alparslan, H.H. Yapıcı, C. Metin, T. Baygar, A. Günlü, T. Baygar, Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin. LWT Food Sci. Technol. 72, 457–466 (2016). https://doi.org/10.1016/j.lwt.2016.04.066

    Article  CAS  Google Scholar 

  27. M. Jouki, F. TabatabaeiYazdi, S.A. Mortazavi, A. Koocheki, Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage. Int. J. Biol. Macromol. 62, 500–507 (2013). https://doi.org/10.1016/j.ijbiomac.2013.09.031

    Article  CAS  PubMed  Google Scholar 

  28. S.A. Yanwong, P. Threepopnatkul, Effect of peppermint and citronella essential oils on properties of fish skin gelatin edible films. Mater. Sci. Eng. 87, 012064 (2015). https://doi.org/10.1088/1757-899X/87/1/012064

    Article  CAS  Google Scholar 

  29. American Society for Testing and Materials, in Standard Test Method for Tensile Properties of Thin Plastic Sheeting (ASTM International, 1996)

    Google Scholar 

  30. American Society for Testing and Materials, in Standard Test Methods for Water Vapor Transmission of Materials (ASTM International, 1995)

    Google Scholar 

  31. M. Jouki, N. Khazaei, S. Rashidi-Alavijeh, S. Ahmadi, Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying. Food Hydrocoll. 120, 106895 (2021). https://doi.org/10.1016/j.foodhyd.2021.106895

    Article  CAS  Google Scholar 

  32. M. Jouki, S.A. Mortazavi, F. TabatabaeiYazdi, A. Koocheki, Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM. Int. J. Biol. Macromol. 66, 113–124 (2014). https://doi.org/10.1016/j.ijbiomac.2014.02.026

    Article  CAS  PubMed  Google Scholar 

  33. M. Jouki, N. Khazaei, A. Jouki, Fabrication and characterization of an active biodegradable edible packaging film based on sesame seed gum (Sesamum indicum L.). J. Food Meas. Charact. 15, 4748–4757 (2021). https://doi.org/10.1007/s11694-021-01049-8

    Article  Google Scholar 

  34. M.S. Hoque, S. Benjakul, T. Prodpran. Properties of film from cuttlefish (Sepia pharaonis) skin gelatin incorporated with cinnamon, clove and star anise extracts. Food Hydrocoll. 25(5), 1085–1097 (2011)

    Article  CAS  Google Scholar 

  35. M. Mirza, N.M. Najafpour, Essential oil of Oliveria decembens Vent. Iran. J. Med. Aromat. Plants 15, 23–31 (2003)

    Google Scholar 

  36. S. Rattaya, S. Benjakul, T. Prodpran, Properties of fish skin gelatin film incorporated with seaweed extract. J. Food Eng. 95(1), 151–157 (2009). https://doi.org/10.1016/j.jfoodeng.2009.04.022

    Article  CAS  Google Scholar 

  37. E. Mendis, N. Rajapakse, S.K. Kim, Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate. J. Agric. Food Chem. 53(3), 581–587 (2005). https://doi.org/10.1021/jf048877v

    Article  CAS  PubMed  Google Scholar 

Download references

Acknowledgements

The authors would like to express their sincere thanks to Shahid Bahonar University of Kerman and Shiraz University.

Author information

Authors and Affiliations

  1. Department of Chemical Engineering, College of Engineering, Shahid Bahonar University of Kerman, P.O. Box 76175-133, Kerman, Iran

    Nasrin Malihi & Firoozeh Danafar

  2. Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran

    Marzieh Moosavi-nasab

  3. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

    Marzieh Moosavi-nasab

Authors
  1. Nasrin Malihi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Firoozeh Danafar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Marzieh Moosavi-nasab
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Firoozeh Danafar.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Malihi, N., Danafar, F. & Moosavi-nasab, M. The effect of Oliveria decumbens Vent. essential oils and lysozyme on physicochemical and functional properties of fish gelatin film. Food Measure 16, 2356–2364 (2022). https://doi.org/10.1007/s11694-022-01344-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-022-01344-y

Keywords

Search

Navigation