Study on Physicomechanical Properties of Polylactic Acid Film Incorporatedwith Ziziphora ClinopodioidesEssential Oil, Propolis Ethanolic Extract and Cellulose Nanoparticle

 

ASTM.1995.Standard test methods for water vapor transmission of materialIn: Annualbook of ASTM. Philadelphia, PA: American Society for Testing andMaterial.96-97.

Aghajani,Z., Assadian,F., Masoudi,S., Chalabian,F., Esmaeili,A., Tabatabaei-Anaraki,M.and Rustaiyan, A.2008.Chemical composition and in vitro antibacterial activities of the oil ofZiziphora clinopodioidesand Z. capitatasubsp. capitatafrom Iran. Chemistry of Natural Compounds.44(3): 387-389.

Azizkhani,M., Misaghi,A., Basti,A.A., Gandomi,H.and Hosseini,H.2013.Effects of Zataria multifloraBoiss essential oil on growth and gene expression of enterotoxins A, C and E in Staphylococcus aureusATCC 29213. International Journal of Food Microbiology. 163(2-3): 159-165.

Behravan,J., Ramezani,M., Hassanzadeh,M., Eskandari,M., Kasaian,J.and Sabeti, Z.2007.Composition, antimycotic and antibacterial activity of Ziziphora clinopodioidesLam essential oil from Iran.Journal of Essential Oil Bearing Plants. 10(4): 339-345.

Burt,S.2004.Essential oils: their antibacterial properties and potential applications in foods-a review.International Journal of Food Microbiology. 94(3): 223-253.

Campos,J.F., dos Santos,U.P., Macorini LFB, de Melo,A.M.M.F., Balestieri,J.B.P., Paredes-Gamero,E.J.and dos Santos, E.L.2014.Antimicrobial, antioxidant and cytotoxic activities of propolis from Melipona orbignyi(Hymenoptera, Apidae). Food and Chemical Toxicology. 65, 374-380.

Chitsaz,M., Pergar,A., Naseri,M., Kamalinajad,M., Bazargan,M., Mansouri,S.and Ansari, F.2007.Composition of the essential oil and antibacterial activity of alcoholic extract and oil of Ziziphora clinopodiodes.Lamon selected bacteria. Daneshvar Journal.14(68): 15-22.(in Persian)

Dobreva,T., Benavente,R., Perena,J.M., Perez,E., Avella,M., Garcia,M.and Bogoeva‐Gaceva, G.2010.Effect of different thermal treatments on the mechanical performance of poly (L‐lactic acid) based eco‐composites. Journal ofApplied Polymer Science. 116(2): 1088-1098.

European Pharmacopoeia. 1997.3rd. Ed. Royal Society of Medicine Press,Strasbourg.García,M.A., Pinotti,A., Martino,M.N.and Zaritzky, N.E.2004.Characterization ofcomposite hydrocolloid films. CarbohydratePolymer. 56(3): 339-345.

Ghasemlou,M., Khodaiyan,F.and Oromiehie,M.2011.Physical, mechanical, barrier, andthermal properties of polyol-plasticized biodegradable edible film made from kefiran.CarbohydratePolymer.84(1): 477–483.

Javidi,Z., Hosseini,S.F.and Rezaei, M.2016.Development of flexible bactericidal films based on poly (lactic acid) and essential oil and its effectiveness to reduce microbial growth of refrigerated rainbow trout.LWT-Food Science and Technology. 72, 251-260.

Khanjari, A., Misaghi, A., Basti, A. A., Esmaeili, H., Cherghi, N., Partovi, R.and Choobkar, N.2013.Effects of Zataria multifloraBoiss. Essential Oil, Nisin, pH and Temperature on Vibrio parahaemolyticusATCC 43996 and Its Thermostable Direct Hemolysin Production. Journal of Food Safety. 33(3): 340-347.

Kročko,M., Bobko,M., Bučko,O., Čanigová,M.and Ducková, V.2014.Sensory quality, color and oxidative stability of cured cooked ham with propolis extract. Potravinarstvo Slovak Journal of Food Sciences.8(1): 102-106.

Latou,E., Mexis,S.F., Badeka,A.V., Kontakos,S.and Kontominas, M.G.2014.Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillet.LWT-Food Science and Technology. 55(1): 263-268.

Moradi,M., Tajik,H., Razavi Rohani,S.M., Oromiehie,A.R., Malekinejad,H., Aliakbarlu,J.and Hadian, M.2012.Characterization of antioxidant chitosan film incorporated with Zataria multifloraBoiss essential oil and grape seed extract.LWT-Food Science and Technology. 46(2): 477-484.

Ojagh,S.M., Rezaei,M., Razavi,SH.and Hashemi, M.H. 2010.Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry. 122(1): 161-166.

Ozturk,S.and Ercisli, S.2007.Antibacterial activity and chemical constitutions of Ziziphora clinopodioides. Food Control. 18(5): 535-540.

Rezaeigolestani, M., Misaghi, A., Khanjari, A., Basti, A. A., Abdulkhani,A.and Fayazfar, S.2017.Antimicrobialevaluation of novel poly-lactic acid based nanocomposites incorporated with bioactive compounds in-vitro and in refrigerated vacuum-packed cooked sausages. International Journal of Food Microbiology. 260, 1-10.

Salmieri,S., Islam,F., Khan,R.A., Hossain,F.M., Ibrahim,H.M., Miao,C.and Lacroix,M.2014.Antimicrobial nanocomposite films made of poly (lactic acid)–cellulose nanocrystals (PLA–CNC) in food applications-Part B: Effect of oregano essential oil release on the inactivation of Listeria monocytogenesin mixed vegetables. Cellulose. 21(6): 4271-4285.

Sivarooban,T., Hettiarachchy,N.S.and Johnson, M.G.2008.Physical and antimicrobial properties of grape seed extract, nisin, and EDTA incorporate soy protein edible films.Food Research International. 41(8): 781-785.

Shavisi,N., Khanjari,A., Basti,A.A., Misaghi,A. andShahbazi, Y.2017.Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioidesessential oil on chemical, microbial and sensoryproperties of minced beef.Meat Science.124,95-104.

Tajkarimi,M.M., Ibrahim,S.S.and Cliver, D.O.2010.Antimicrobial herb and spice compounds in food. Food Control.21(9): 1199-1218.

Taliadourou,D., Papadopoulos,V., Domvridou,E., Savvaidis,I.N.and Kontominas, M.G.2003.Microbiological, chemical and sensory changes of whole and filleted Mediterranean aquacultured sea bass (Dicentrarchus labrax) stored in ice.Journal of the Science of Food and Agriculture. 83(13): 1373-1379.