Czech J. Food Sci., 2024, 42(1):31-44 | DOI: 10.17221/189/2023-CJFS

Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodologyOriginal Paper

Hekun Duan1, Zitian Yuan1, Suyan Liu1, Liang Jin2, Ping Wen3, Yaqi Wang4, Fuhao Hu1, Fei Han1*
1 Department of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China
2 Institute of Biological Resources, Jiangxi Academy of Sciences, Nanchang, China
3 Institute of Chinese Medicine, Jiangxi Provincial Institute of Traditional Chinese Medicine, Nanchang, China
4 Key Laboratory of Modern Traditional Chinese Medicine Preparations, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China

The objective of this research is to prepare a composite packaging film by integrating oregano essential oil (OEO) into a chitosan (CS)/polyvinyl alcohol (PVA) matrix to enhance the preservative properties of food packaging films. For this purpose, the study established multiple quality evaluation methods for composite films. The composite weights for each evaluation indicator were calculated through the analytic hierarchy process-coefficient of variation (AHP-CV), deriving the comprehensive score value (OD). Employing OD as the ultimate evaluation indicator, the optimal preparation formula for the OEO composite film was ascertained by applying response surface methodology (RSM), incorporating insights gained from single-factor experiments. The results showed that the optimum formulation was CS 1.51 g, PVA 3.51 g, glycerin 1.97 g, and Tween-80 0.51 g. The OD for the OEO composite film prepared under these conditions was 83.95 ± 0.12%, closely matching the predicted value of 83.91%. Characterisation further confirmed the cross-linking action between CS and PVA, while the inclusion of OEO enhanced the antimicrobial activity of the composite film. These findings suggest incorporating OEO into composite packaging films holds considerable potential for enhancing food packaging applications.

Keywords: antimicrobial properties; food packaging film; chitosan; polyvinyl alcohol

Received: November 16, 2023; Revised: January 25, 2024; Accepted: January 26, 2024; Prepublished online: February 16, 2024; Published: February 28, 2024  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Duan H, Yuan Z, Liu S, Jin L, Wen P, Wang Y, et al.. Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology. Czech J. Food Sci. 2024;42(1):31-44. doi: 10.17221/189/2023-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    Supplementary files:

    Download file189_2023-CJFS_ESM.pdf

    File size: 336.41 kB

    References

    1. Azócar I., Vargas E., Duran N., Arrieta A., González E., Pavez J., Kogan M.J., Zagal J.H., Paez M.A. (2012): Preparation and antibacterial properties of hybrid-zirconia films with silver nanoparticles. Materials Chemistry and Physics, 137: 396-403. Go to original source...
    2. Bukvicki D., D Alessandro M., Rossi S., Siroli L., Gottardi D., Braschi G., Patrignani F., Lanciotti R. (2023): Essential oils and their combination with lactic acid bacteria and bacteriocins to improve the safety and shelf life of foods: A review. Foods, 12: 3288. Go to original source... Go to PubMed...
    3. Choo K., Ching Y., Chuah C., Julai S., Liou N. (2016): Preparation and characterization of polyvinyl alcohol-chitosan composite films reinforced with cellulose nanofiber. Materials, 9: 644. Go to original source... Go to PubMed...
    4. El-Saber Batiha G., Hussein D.E., Algammal A.M. (2021): Application of natural antimicrobials in food preservation: Recent views. Food Control, 126: 108066. Go to original source...
    5. Evangelista-Barreto N.S., Costa Júnior P.S.P., Vieira B.B. (2018): Control of psychrotrophic bacteria and Escherichia coli in frescal type fish sausage using oregano essential oil (Controle de bacterias psicrotróficas e Escherichia coli em linguiça de peixe tipo frescal adicionada de óleo essencial de orégano). Boletim Do Instituto De Pesca, 44: 68-73. (in Spanish) Go to original source...
    6. Fernández-López J., Viuda-Martos M. (2018): Introduction to the special issue: Application of essential oils in food systems. Foods, 7: 56. Go to original source... Go to PubMed...
    7. Huang T., Qian Y., Wei J., Zhou C. (2019): Polymeric antimicrobial food packaging and its applications. Polymers, 11: 560. Go to original source... Go to PubMed...
    8. Ishizaka A., Labib A. (2011): Review of the main developments in the analytic hierarchy process. Expert Systems with Applications, 38: 14336-14345. Go to original source...
    9. Istiqomah A., Utami M.R., Firdaus M., Suryanti V., Kusumaningsih T. (2022): Antibacterial chitosan - Dioscorea alata starch film enriched with essential oils optimally prepared by following response surface methodology. Food Bioscience, 46: 101603. Go to original source...
    10. Jamróz E., Juszczak L., Kucharek M. (2018): Development of starch-furcellaran-gelatin films containing tea tree essential oil. Journal of Applied Polymer Science, 135: 46754. Go to original source...
    11. Ju J., Xie Y., Guo Y., Cheng Y., Qian H., Yao W. (2019): The inhibitory effect of plant essential oils on foodborne pathogenic bacteria in food. Critical Reviews in Food Science and Nutrition, 59: 3281-3292. Go to original source... Go to PubMed...
    12. Ke C., Deng F., Chuang C., Lin C. (2021): Antimicrobial actions and applications of chitosan. Polymers, 13: 904. Go to original source... Go to PubMed...
    13. Li L., Song W., Shen C., Dong Q., Wang Y., Zuo S. (2020): Active packaging film containing oregano essential oil microcapsules and their application for strawberry preservation. Journal of Food Processing and Preservation, 44: e14799. Go to original source...
    14. Lin D., Wu Z., Huang Y. (2020): Physical, mechanical, structural and antibacterial properties of polyvinyl alcohol/oregano oil/graphene oxide composite films. Journal of Polymers and the Environment, 28: 638-646. Go to original source...
    15. Liu W., Li Q., Zhao J. (2018a): Application on floor water inrush evaluation based on AHP variation coefficient method with GIS. Geotechnical and Geological Engineering, 36: 2799-2808. Go to original source...
    16. Liu Y., Wang S., Lan W. (2018b): Fabrication of antibacterial chitosan-PVA blended film using electrospray technique for food packaging applications. International Journal of Biological Macromolecules, 107: 848-854. Go to original source... Go to PubMed...
    17. Lu M., Dai T., Murray C.K., Wu M.X. (2018): Bactericidal property of oregano oil against multidrug-resistant clinical isolates. Frontiers in Microbiology, 9: 2329. Go to original source... Go to PubMed...
    18. Marques J.D.L., Volcão L.M., Funck G.D., Kroning I.S., Da Silva W.P., Fiorentini Â.M., Ribeiro G.A. (2015): Antimicrobial activity of essential oils of Origanum vulgare L. and Origanum majorana L. against Staphylococcus aureus isolated from poultry meat. Industrial Crops and Products, 77: 444-450. Go to original source...
    19. Narasagoudr S.S., Hegde V.G., Chougale R.B., Masti S.P., Dixit S. (2020): Influence of boswellic acid on multifunctional properties of chitosan/poly (vinyl alcohol) films for active food packaging. International Journal of Biological Macromolecules, 154: 48-61. Go to original source... Go to PubMed...
    20. Nwabor O.F., Singh S., Paosen S., Vongkamjan K., Voravuthikunchai S.P. (2020): Enhancement of food shelf life with polyvinyl alcohol-chitosan nanocomposite films from bioactive eucalyptus leaf extracts. Food Bioscience, 36: 100609. Go to original source...
    21. Prasetyaningrum A., Utomo D.P., Raemas A.F.A., Kusworo T.D., Jos B., Djaeni M. (2021): Alginate/κ-carrageenan-based edible films incorporated with clove essential oil: Physico-chemical characterization and antioxidant-antimicrobial activity. Polymers, 13: 354. Go to original source... Go to PubMed...
    22. Punia Bangar S., Chaudhary V., Thakur N., Kajla P., Kumar M., Trif M. (2021): Natural antimicrobials as additives for edible food packaging applications: A review. Foods, 10: 2282. Go to original source... Go to PubMed...
    23. Sambu S., Hemaram U., Murugan R., Alsofi A.A. (2022): Toxicological and teratogenic effect of various food additives: An updated review. Biomed Research International, 2022: 1-11. Go to original source... Go to PubMed...
    24. Shariatinia Z. (2019): Pharmaceutical applications of chitosan. Advances in Colloid and Interface Science, 263: 131-194. Go to original source... Go to PubMed...
    25. Shi Z., Jiang Y., Sun Y., Min D., Li F., Li X., Zhang X. (2021): Nanocapsules of oregano essential oil preparation and characterization and its fungistasis on apricot fruit during shelf life. Journal of Food Processing and Preservation, 45: e15649. Go to original source...
    26. Siripatrawan U., Harte B.R. (2010): Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids, 24: 770-775. Go to original source...
    27. Tampau A., González-Martínez C., Chiralt A. (2020): Polyvinyl alcohol-based materials encapsulating carvacrol obtained by solvent casting and electrospinning. Reactive and Functional Polymers, 153: 104603. Go to original source...
    28. Tapia-Rodriguez M.R., Hernandez-Mendoza A., Gonzalez-Aguilar G.A., Martinez-Tellez M.A., Martins C.M., Ayala-Zavala J.F. (2017): Carvacrol as potential quorum sensing inhibitor of Pseudomonas aeruginosa and biofilm production on stainless steel surfaces. Food Control, 75: 255-261. Go to original source...
    29. Terzioğlu P., Güney F., Parin F.N., ªen İ., Tuna S. (2021): Biowaste orange peel incorporated chitosan/polyvinyl alcohol composite films for food packaging applications. Food Packaging and Shelf Life, 30: 100742. Go to original source...
    30. Veenstra J.P., Johnson J.J. (2019): Oregano (Origanium vulgare) extract for food preservation and improving gastrointestinal health. International Journal of Nutrition, 3: 43-52. Go to original source... Go to PubMed...
    31. Wahyuningsih K., Iriani E.S., Fahma F. (2016): Utilization of cellulose from pineapple leaf fibers as nanofiller in polyvinyl alcohol-based film. Indonesian Journal of Chemistry, 6: 181-189. Go to original source...
    32. Wang H., Chen Z., Feng X., Di X., Liu D., Zhao J., Sui X. (2018): Research on network security situation assessment and quantification method based on analytic hierarchy process. Wireless Personal Communications, 102: 1401-1420. Go to original source...
    33. Wu Y., Ying Y., Liu Y., Zhang H., Huang J. (2018): Preparation of chitosan/poly vinyl alcohol films and their inhibition of biofilm formation against Pseudomonas aeruginosa PAO1. International Journal of Biological Macromolecules, 118: 2131-2137. Go to original source... Go to PubMed...
    34. Wu T., Yang F., Jiao T., Zhao S. (2022): Effects of dietary oregano essential oil on cecal microorganisms and muscle fatty acids of luhua chickens. Animals, 12: 3215. Go to original source... Go to PubMed...
    35. Yang J., Goksen G., Zhang W. (2023): Rosemary essential oil: Chemical and biological properties, with emphasis on its delivery systems for food preservation. Food Control, 154: 110003. Go to original source...
    36. Zhan X., Tan Y., Lv Y., Fang J., Zhou Y., Gao X., Zhu H., Shi C. (2022): The antimicrobial and antibiofilm activity of oregano essential oil against Enterococcus faecalis and its application in chicken breast. Foods, 11: 2296. Go to original source... Go to PubMed...
    37. Zhang B., Liu Y., Peng H., Lin Y., Cai K. (2023): Effects of ginger essential oil on physicochemical and structural properties of agar sodium alginate bilayer film and its application to beef refrigeration. Meat Science, 198: 109051. Go to original source... Go to PubMed...
    38. Zheng K., Xiao S., Li W., Wang W., Chen H., Yang F., Qin C. (2019): Chitosan-acorn starch-eugenol edible film: Physico-chemical, barrier, antimicrobial, antioxidant and structural properties. International Journal of Biological Macromolecules, 135: 344-352. Go to original source... Go to PubMed...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content