Abstract
The objective of this research was to develop active packaging that used a vapor-phase antimicrobial agent incorporated into chitosan capsules to extend the shelf life of dry cakes. The clove essential oil (CEO) was encapsulated into chitosan capsules using an emulsion-ionic gelation crosslinking technique. CEO loading in chitosan was taken in different ratios (0.0:1, 0.25:1, 0.50:1, 0.75:1, 1:1, 1.25:1, 1.50:1) and validated using Fourier Transform-Infrared (FT-IR) spectra and a Field-Emission Scanning Electron Microscope (FE-SEM). The thermal stability of the capsules was evaluated using thermogravimetric analysis (TGA). Differential Scanning Calorimetry (DSC) was used to assess the oxidative thermal stability of the compounds. The encapsulation efficiency and loading capacity were 12.01 and 8.01 for 1.50:1 (CEO: Chitosan) loaded samples. The antimicrobial activity of active capsules was performed in the vapor phase. It completely prevented the development of E. coli and S. aureus when CEO was used with chitosan in more than a 1:1 ratio. Finally, the dry cakes were packed with active capsules, and bacterial growth was reduced until the 10th day of packing.
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All data generated or analyzed during this study are included in this published article.
Abbreviations
- AP:
-
Active packaging
- CEO:
-
Clove essential oil
- CFU:
-
Colony Forming Unit
- CIE:
-
Commission Internationale de l'Elcairage
- DPPH:
-
2,2-Diphenyl-1-picrylhydrazyl
- DSC:
-
Differential Scanning Calorimetry
- EE:
-
Encapsulation efficiency
- EOs:
-
Essential oils
- FE-SEM:
-
Field-Emission Scanning Electron Microscope
- FT-IR:
-
Fourier Transform-Infrared
- LC:
-
Loading capacity
- LDPE:
-
Low-Density Polyethylene
- MAP:
-
Modified Atmosphere Packaging
- TGA:
-
Thermogravimetric analysis
- TPP:
-
Tripolyphosphate
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Acknowledgements
The authors wish to thank the Indian Institute of Technology Roorkee, India, for providing sufficient experimental facilities for carrying out this research.
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This study was funded by the Ministry of Education (MoE), Government of India.
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Harish Sharma: Conceptualization, Methodology, Validation, Formal analysis, Investigation, Writing—original draft. Arihant Ahuja: Formal analysis, Writing—review & editing, Bhavna Sharma: Formal analysis, Writing—review & editing. Anurag Kulshreshtha: Formal analysis. Ashish Kadam: Conceptualization, Methodology, Supervision. Dharm Dutt: Conceptualization, Methodology, Supervision.
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Sharma, H., Ahuja, A., Sharma, B. et al. Vapor Phase Antimicrobial Active Packaging Application of Chitosan Capsules Containing Clove Essential Oil for the Preservation of Dry Cakes. Food Bioprocess Technol 17, 780–790 (2024). https://doi.org/10.1007/s11947-023-03151-9
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DOI: https://doi.org/10.1007/s11947-023-03151-9