Abstract
ABSTRACT In recent years, concerns about food safety and the search for natural alternatives for food preservation have driven research and the development of new antimicrobial materials. In this context, this study aimed to develop yam‐based films with chitosan and cinnamon essential oil (CEO). The developed films were characterized in terms of mechanical properties, moisture content, water solubility, barrier properties, contact angle, scanning electron microscopy, optical properties and antimicrobial activity. Finally, they were used to evaluate antifungal activity in strawberries. The experiments were conducted in a completely randomized design with seven treatments and three replicates, totalling 21 experimental units. The developed films exhibited desirable characteristics, being homogeneous, thin and flexible, with thicknesses ranging from 0.084 to 0.176 mm. Yam starch‐based films showed the highest maximum tensile strength (20.3 MPa), while the incorporation of CEO and chitosan resulted in a significant decrease, with values ranging from 4.09 to 7.71 MPa. Elongation at break increased from 2.37% (yam) to 49.29% (yam/CH), indicating improved flexibility. The results showed that the film containing yam starch, chitosan, and 1% CEO exhibited the best performance, with a WVP of 4.01 g·mm·m −2 ·day −1 ·kPa −1 . The highest hydrophobicity was observed for the yam‐based film and the yam/chitosan film. In the antimicrobial activity evaluation, Escherichia coli was susceptible to the yam/CEO2% film, while Staphylococcus aureus demonstrated sensitivity to the yam/CEO2% and yam/CEO1% films. During strawberry storage, the films containing CEO and chitosan effectively delayed fungal growth for up to 7 days compared to the control group. These results suggest that these films could be a promising alternative for food preservation, although it is important to consider the characteristic odour of CEO, which may affect the sensory acceptance of packaged foods.
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Claims 12
Claim · model-written summary
Developed films were homogeneous, thin and flexible, with thicknesses of 0.084 to 0.176 mm.
Not reportedTaxonDirection
Verbatim
e0“The developed films exhibited desirable characteristics, being homogeneous, thin and flexible, with thicknesses ranging from 0.084 to 0.176 mm.”
Claim · model-written summary
Yam starch-based films had the highest maximum tensile strength, 20.3 MPa.
Not reportedTaxon
Verbatim
e0“Yam starch‐based films showed the highest maximum tensile strength (20.3 MPa)”
Claim · model-written summary
CEO and chitosan incorporation significantly reduced film tensile strength to 4.09 to 7.71 MPa.
- Treatment
- incorporation of CEO and chitosane0
- Outcome
- maximum tensile strengthe0
- Direction
- decreasee0
- Value
- 4.09 to 7.71 MPae0
- Comparator
- Yam starch‐based filmse0
Not reportedTaxon
Verbatim
e0“Yam starch‐based films showed the highest maximum tensile strength (20.3 MPa), while the incorporation of CEO and chitosan resulted in a significant decrease, with values ranging from 4.09 to 7.71 MPa.”
Claim · model-written summary
Yam/chitosan films increased elongation at break to 49.29% from 2.37% for yam films.
- Treatment
- yam/CHe0
- Outcome
- Elongation at breake0
- Direction
- increasede0
- Value
- 49.29%e0
- Qualifier
- 2.37%e0
- Comparator
- yame0
Not reportedTaxon
Verbatim
e0“Elongation at break increased from 2.37% (yam) to 49.29% (yam/CH), indicating improved flexibility.”
Claim · model-written summary
Film containing yam starch, chitosan and 1% CEO performed best, with WVP of 4.01 g·mm·m −2 ·day −1 ·kPa −1.
- Treatment
- yam starch, chitosan, and 1% CEOe0
- Outcome
- WVPe0
- Value
- 4.01 g·mm·m −2 ·day −1 ·kPa −1e0
- Qualifier
- best performancee0
Not reportedTaxonDirection
Verbatim
e0“The results showed that the film containing yam starch, chitosan, and 1% CEO exhibited the best performance, with a WVP of 4.01 g·mm·m −2 ·day −1 ·kPa −1 .”
Claim · model-written summary
Yam-based film had the highest hydrophobicity.
Not reportedTaxon
Verbatim
e0“The highest hydrophobicity was observed for the yam‐based film and the yam/chitosan film.”
Claim · model-written summary
Yam/chitosan film had the highest hydrophobicity.
Not reportedTaxon
Verbatim
e0“The highest hydrophobicity was observed for the yam‐based film and the yam/chitosan film.”
Claim · model-written summary
Escherichia coli was susceptible to yam/CEO2% film.
- Taxon
- Escherichia coli
.jpg?width=60)
Escherichia colie0 - Treatment
- yam/CEO2% filme0
- Outcome
- susceptiblee0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“Escherichia coli was susceptible to the yam/CEO2% film”
Claim · model-written summary
Staphylococcus aureus was sensitive to yam/CEO2% film.
- Taxon
- Staphylococcus aureus
Staphylococcus aureuse0 - Treatment
- yam/CEO2%e0
- Outcome
- sensitivitye0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Staphylococcus aureus demonstrated sensitivity to the yam/CEO2% and yam/CEO1% films.”
Claim · model-written summary
Staphylococcus aureus was sensitive to yam/CEO1% film.
- Taxon
- Staphylococcus aureusStaphylococcus aureuse0
- Treatment
- yam/CEO1%e0
- Outcome
- sensitivitye0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Staphylococcus aureus demonstrated sensitivity to the yam/CEO2% and yam/CEO1% films.”
Claim · model-written summary
CEO- and chitosan-containing films delayed fungal growth during strawberry storage for up to seven days compared with controls.
- Taxon
- strawberry
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- films containing CEO and chitosane0
- Outcome
- fungal growthe0
- Direction
- delayede0
- Value
- up to 7 dayse0
- Comparator
- control groupe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“During strawberry storage, the films containing CEO and chitosan effectively delayed fungal growth for up to 7 days compared to the control group.”
Claim · model-written summary
The authors suggest the films as a promising food-preservation alternative, subject to possible sensory limitations from CEO odour.
- Outcome
- promising alternative for food preservatione0
- Qualifier
- characteristic odour of CEO, which may affect the sensory acceptance of packaged foodse0
Not reportedTaxon
Verbatim
e0“These results suggest that these films could be a promising alternative for food preservation, although it is important to consider the characteristic odour of CEO, which may affect the sensory acceptance of packaged foods.”
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See all 40 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.