Yudhistira Bara, Sulaimana Andi Syahrullah, Punthi Fuangfah, Chang Chao-Kai, Lung Chun-Ta, Santoso Shella Permatasari, Gavahian Mohsen, Hsieh Chang-Wei
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan.
Department of Food Science and Technology, Sebelas Maret University, Surakarta City 57126, Indonesia.
Polymers (Basel). 2022 Apr 16;14(8):1618. doi: 10.3390/polym14081618.
Myristica fragrans essential oil (MFEO) is a potential active compound for application as an active packaging material. A new approach was developed using a cold plasma treatment to incorporate MFEO to improve the optical, physical, and bacterial inhibition properties of the film. The MFEO was added as coarse emulsion (CE), nanoemulsion (NE), and Pickering emulsion (PE) at different concentrations. The PE significantly affected (p < 0.05) the optical, physical, and chemical properties compared with CE and NE films. The addition of MFEO to low-density polyethylene (LDPE) film significantly reduced water vapor permeability (WVP) and oxygen permeability (OP) and showed marked activity against E. coli and S. aureus (p < 0.05). The release rate of PE films after 30 h was 70% lower than that of CE and NE films. Thus, it can be concluded that the fabrication of active packaging containing MFEO is a potential food packaging material.
肉豆蔻精油（MFEO）是一种有潜力作为活性包装材料应用的活性化合物。开发了一种新方法，即使用冷等离子体处理来掺入MFEO，以改善薄膜的光学、物理和抑菌性能。MFEO以粗乳液（CE）、纳米乳液（NE）和皮克林乳液（PE）的形式在不同浓度下添加。与CE和NE薄膜相比，PE对光学、物理和化学性能有显著影响（p < 0.05）。向低密度聚乙烯（LDPE）薄膜中添加MFEO显著降低了水蒸气透过率（WVP）和氧气透过率（OP），并对大肠杆菌和金黄色葡萄球菌表现出显著活性（p < 0.05）。30小时后PE薄膜的释放率比CE和NE薄膜低70%。因此，可以得出结论，含有MFEO的活性包装的制造是一种有潜力的食品包装材料。
