{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2023,12,7]],"date-time":"2023-12-07T00:36:34Z","timestamp":1701909394618},"posted":{"date-parts":[[2023]]},"group-title":"SSRN","reference-count":60,"publisher":"Elsevier BV","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"DOI":"10.2139\/ssrn.4351864","type":"posted-content","created":{"date-parts":[[2023,2,8]],"date-time":"2023-02-08T17:26:11Z","timestamp":1675877171000},"source":"Crossref","is-referenced-by-count":0,"title":["Antimicrobial Activity of Different Nanocellulose Films Embedded with Thyme, Cinnamon and Oregano Essential Oils for Active Packaging Application on Raspberries"],"prefix":"10.2139","author":[{"given":"Sara","family":"Casalini","sequence":"first","affiliation":[]},{"given":"Marco","family":"Giacinti Baschetti","sequence":"additional","affiliation":[]},{"given":"Martina","family":"Cappelletti","sequence":"additional","affiliation":[]},{"given":"Adriana","family":"Guerreiro","sequence":"additional","affiliation":[]},{"given":"Cust\u00f3dia","family":"Gago","sequence":"additional","affiliation":[]},{"given":"Maria Dulce","family":"Antunes","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"ref1","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2020.117479","article-title":"Nanocellulose in food packaging: A review","volume":"255","author":"S S Ahankari","year":"2021","journal-title":"Carbohydrate Polymers"},{"key":"ref2","first-page":"467","article-title":"Evaluation of the antifungal activity of five aromatic plants essential oils against Botrytis cinerea and their efficiency for keeping quality of fresh raspberries and strawberries | MZIOUID","volume":"4","author":"A Mziouida","year":"2018","journal-title":"| Applied Journal of Environmental Engineering Science. Applied Journal of Environmental Engineering Science"},{"key":"ref3","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109625","article-title":"Bio-based active food packaging materials: Sustainable alternative to conventional petrochemical-based packaging materials","volume":"137","author":"M Asgher","year":"2020","journal-title":"Food Research International"},{"key":"ref4","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.tifs.2015.12.001","article-title":"Essential oils as additives in biodegradable films and coatings for active food packaging","volume":"48","author":"L Atar\ufffds","year":"2016","journal-title":"Trends in Food Science and Technology"},{"key":"ref5","doi-asserted-by":"crossref","first-page":"664","DOI":"10.1016\/j.indcrop.2016.03.013","article-title":"Nanocellulose in bio-based food packaging applications","volume":"97","author":"H M C Azeredo","year":"2017","journal-title":"Industrial Crops and Products"},{"issue":"1","key":"ref6","doi-asserted-by":"crossref","first-page":"E62","DOI":"10.1111\/j.1750-3841.2010.01951.x","article-title":"Effect of Cassava Starch Coating on Quality and Shelf Life of Fresh-Cut Pineapple (Ananas Comosus L. Merril cv \"P\ufffdrola\")","volume":"76","author":"V S Bierhals","year":"2011","journal-title":"Journal of Food Science"},{"issue":"5","key":"ref7","doi-asserted-by":"crossref","first-page":"1558","DOI":"10.1111\/j.1365-2672.2008.04124.x","article-title":"Investigation of functional and morphological changes in Pseudomonas aeruginosa and Staphylococcus aureus cells induced by Origanum compactum essential oil","volume":"106","author":"S Bouhdid","year":"2009","journal-title":"Journal of Applied Microbiology"},{"issue":"3","key":"ref8","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/j.ijfoodmicro.2004.03.022","article-title":"Essential oils: Their antibacterial properties and potential applications in foods -A review","volume":"94","author":"S Burt","year":"2004","journal-title":"International Journal of Food Microbiology"},{"key":"ref9","article-title":"The use of essential oils in chitosan or cellulose-based materials for the production of active food packaging solutions: a review","author":"S Casalini","year":"2022","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"ref10","author":"S Casalini","year":"2022","journal-title":"Diffusion of Thyme, Cinnamon and Oregano essential oils in different nanocellulose matrices . Carbohydrate Polymer Technologies and Applications"},{"key":"ref11","volume":"11","author":"M Cefola","year":"2022","journal-title":"Application of an Eco-Friendly Antifungal Active Package to Extend the Shelf Life of Fresh Red Raspberry (Rubus idaeus L. cv"},{"issue":"12","key":"ref12","doi-asserted-by":"crossref","first-page":"4863","DOI":"10.1021\/jf0636465","article-title":"Membrane Toxicity of Antimicrobial Compounds from Essential Oils","volume":"55","author":"R Di Pasqua","year":"2007","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1","key":"ref13","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.postharvbio.2010.08.006","article-title":"Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions","volume":"59","author":"J Duan","year":"2011","journal-title":"Postharvest Biology and Technology"},{"issue":"1","key":"ref14","doi-asserted-by":"crossref","DOI":"10.2307\/3001478","article-title":"Multiple Range and Multiple F Tests","volume":"11","author":"D B Duncan","year":"1955","journal-title":"Biometrics"},{"key":"ref15","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.127268","article-title":"Essential oils: A promising eco-friendly food preservative","volume":"330","author":"H Falleh","year":"2020","journal-title":"Food Chemistry"},{"key":"ref16","doi-asserted-by":"crossref","DOI":"10.1007\/978-3-642-74507-2","author":"L T Fan","year":"1989","journal-title":"Controlled release: A quantitative treatment"},{"issue":"3","key":"ref17","doi-asserted-by":"crossref","first-page":"929","DOI":"10.1002\/jsfa.7817","article-title":"Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life","volume":"97","author":"M Gomes","year":"2017","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"ref18","doi-asserted-by":"crossref","first-page":"138","DOI":"10.1016\/j.scienta.2015.08.004","article-title":"Raspberry fresh fruit quality as affected by pectin-and alginate-based edible coatings enriched with essential oils","volume":"194","author":"A C Guerreiro","year":"2015","journal-title":"Scientia Horticulturae"},{"key":"ref19","first-page":"210","volume":"75","author":"A C Guerreiro","year":"2017","journal-title":"The effect of edible coatings on the nutritional quality of 'Bravo de Esmolfe' fresh-cut apple through shelf-life"},{"key":"ref20","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.fpsl.2016.05.004","article-title":"The influence of edible coatings enriched with citral and eugenol on the raspberry storage ability, nutritional and sensory quality","volume":"9","author":"A C Guerreiro","year":"2016","journal-title":"Food Packaging and Shelf Life"},{"key":"ref21","first-page":"35","volume":"15","author":"Y Han","year":"2018","journal-title":"Physical and antimicrobial properties of sodium alginate\/carboxymethyl cellulose films incorporated with cinnamon essential oil. Food Packaging and Shelf Life"},{"key":"ref22","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.ijfoodmicro.2019.02.009","article-title":"Antifungal activities of combined treatments of irradiation and essential oils (EOs) encapsulated chitosan nanocomposite films in in vitro and in situ conditions","volume":"295","author":"F Hossain","year":"2019","journal-title":"International Journal of Food Microbiology"},{"issue":"1","key":"ref23","doi-asserted-by":"crossref","first-page":"519","DOI":"10.1016\/j.lwt.2015.03.049","article-title":"Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork","volume":"63","author":"J Hu","year":"2015","journal-title":"LWT -Food Science and Technology"},{"issue":"2","key":"ref24","doi-asserted-by":"crossref","first-page":"91","DOI":"10.3314\/jjmm.47.91","article-title":"A Novel Method to Estimate the Contribution of the Vapor Activity of Essential Oils in Agar Diffusion Assay","volume":"47","author":"S Inouye","year":"2006","journal-title":"Nippon Ishinkin Gakkai Zasshi"},{"key":"ref25","doi-asserted-by":"crossref","first-page":"297","DOI":"10.1016\/j.scienta.2018.12.040","article-title":"Lemon verbena (Lippia citrodora) essential oil effects on antioxidant capacity and phytochemical content of raspberry (Rubus ulmifolius subsp. sanctus)","volume":"248","author":"S R Ishkeh","year":"2019","journal-title":"Scientia Horticulturae"},{"issue":"1","key":"ref26","doi-asserted-by":"crossref","first-page":"399","DOI":"10.1016\/j.foodchem.2011.11.011","article-title":"Effect of cultural system and essential oil treatment on antioxidant capacity in raspberries","volume":"132","author":"P Jin","year":"2012","journal-title":"Food Chemistry"},{"issue":"2","key":"ref27","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1080\/10408398.2011.578765","article-title":"Nanocellulose-Based Composites and Bioactive Agents for Food Packaging","volume":"54","author":"A Khan","year":"2014","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"ref28","author":"J Lee"},{"key":"ref29","author":"T"},{"key":"ref30","author":"M M Hach\ufffd"},{"key":"ref31","author":"J"},{"key":"ref32","author":"H"},{"key":"ref33","author":"S Krueger"},{"key":"ref34","author":"S"},{"key":"ref35","author":"S K"},{"key":"ref36","author":"B K Miller"},{"key":"ref37","author":"A"},{"key":"ref38","author":"G"},{"issue":"5","key":"ref39","doi-asserted-by":"crossref","first-page":"1269","DOI":"10.1093\/jaoac\/88.5.1269","article-title":"Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study","volume":"88","author":"U Wightman","year":"2005","journal-title":"Journal of AOAC INTERNATIONAL"},{"issue":"3","key":"ref40","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1002\/pts.1969","article-title":"Diffusional Behaviour of Essential Oil Components in Active Packaging Polypropylene Films by Multiple Headspace Solid Phase Microextraction-Gas Chromatography","volume":"26","author":"F Licciardello","year":"2013","journal-title":"Packaging Technology and Science"},{"key":"ref41","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.fct.2015.03.030","article-title":"In vitro toxicological evaluation of essential oils and their main compounds used in active food packaging: A review","volume":"81","author":"M Llana-Ruiz-Cabello","year":"2015","journal-title":"Food and Chemical Toxicology"},{"issue":"17","key":"ref42","doi-asserted-by":"crossref","first-page":"6939","DOI":"10.1021\/jf050709v","article-title":"Solid-and Vapor-Phase Antimicrobial Activities of Six Essential Oils: Susceptibility of Selected Foodborne Bacterial and Fungal Strains","volume":"53","author":"P L\ufffdpez","year":"2005","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"ref43","doi-asserted-by":"crossref","first-page":"1254","DOI":"10.21273\/HORTSCI.27.12.1254","article-title":"Reporting of objective color measurements","author":"R G Mcguire","year":"1992","journal-title":"HortScience"},{"issue":"4","key":"ref44","doi-asserted-by":"crossref","first-page":"843","DOI":"10.4315\/0362-028X.JFP-14-485","article-title":"Composition, Diffusion, and Antifungal Activity of Black Mustard (Brassica nigra) Essential Oil When Applied by Direct Addition or Vapor Phase Contact","volume":"78","author":"B Mej\ufffda-Garibay","year":"2015","journal-title":"Journal of Food Protection"},{"key":"ref45","doi-asserted-by":"crossref","first-page":"12652","DOI":"10.1111\/jfbc.12652","article-title":"Qualitative evaluation of fruits from different Opuntia ficus-indica ecotypes\/cultivars harvested in South Portugal","volume":"42","author":"M G Miguel","year":"2018","journal-title":"Journal of Food Biochemistry"},{"key":"ref46","doi-asserted-by":"crossref","DOI":"10.1016\/j.susmat.2021.e00289","article-title":"Nanocellulose functionalized with cinnamon essential oil: A potential application in active biodegradable packaging for strawberry","volume":"29","author":"Y Montero","year":"2021","journal-title":"Sustainable Materials and Technologies"},{"key":"ref47","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2020.105973","article-title":"Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries","volume":"107","author":"M A Moreno","year":"2020","journal-title":"Food Hydrocolloids"},{"key":"ref48","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/j.postharvbio.2015.05.001","article-title":"Correlations between subjective quality and physicochemical attributes of fresh fruits and vegetables","volume":"107","author":"M C Nunes","year":"2015","journal-title":"Postharvest Biology and Technology"},{"issue":"1","key":"ref49","doi-asserted-by":"crossref","DOI":"10.1016\/j.afres.2022.100042","article-title":"A comprehensive review on the application of essential oils as bioactive compounds in Nano-emulsion based edible coatings of fruits and vegetables","volume":"2","author":"V K Pandey","year":"2022","journal-title":"Applied Food Research"},{"key":"ref50","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.128403","article-title":"Essential oils as additives in active food packaging","volume":"343","author":"S Sharma","year":"2021","journal-title":"Food Chemistry"},{"issue":"3","key":"ref51","doi-asserted-by":"crossref","DOI":"10.5344\/ajev.1965.16.3.144","article-title":"Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents","volume":"16","author":"V L Singleton","year":"1965","journal-title":"American Journal of Enology and Viticulture"},{"key":"ref52","doi-asserted-by":"crossref","DOI":"10.1016\/j.fpsl.2020.100615","article-title":"Starch-based films enriched with nanocellulose-stabilized Pickering emulsions containing different essential oils for possible applications in food packaging","volume":"27","author":"A G Souza","year":"2021","journal-title":"Food Packaging and Shelf Life"},{"issue":"3","key":"ref53","doi-asserted-by":"crossref","first-page":"608","DOI":"10.3390\/polysaccharides2030037","article-title":"Cinnamon Essential Oil Nanocellulose-Based Pickering Emulsions: Processing Parameters Effect on Their Formation, Stabilization, and Antimicrobial Activity","volume":"2","author":"A G Souza","year":"2021","journal-title":"Polysaccharides"},{"key":"ref54","doi-asserted-by":"crossref","first-page":"259","DOI":"10.1016\/0169-7439(89)80095-4","volume":"6","author":"L Sthle","year":"1989","journal-title":"Chemometrics and Intelligent Laboratory Systems"},{"key":"ref55","article-title":"Nanocellulose: From Fundamentals to Advanced Applications","author":"D Trache","year":"2020","journal-title":"Frontiers in Chemistry"},{"key":"ref56","doi-asserted-by":"crossref","first-page":"578","DOI":"10.1016\/j.ijbiomac.2020.10.215","article-title":"Effects of incorporation with clove (Eugenia caryophyllata) essential oil (CEO) on overall performance of chitosan as active coating","volume":"166","author":"W Wang","year":"2021","journal-title":"International Journal of Biological Macromolecules"},{"key":"ref57","first-page":"1108","volume":"58","author":"Y M Wu","year":"2017","journal-title":"Influence of factors on release of antimicrobials from antimicrobial packaging materials"},{"key":"ref58","doi-asserted-by":"crossref","first-page":"1681","DOI":"10.1007\/s00217-017-2878-2","article-title":"Innovations in the food packaging market: active packaging","volume":"243","author":"J Wyrwa","year":"2017","journal-title":"European Food Research and Technology"},{"key":"ref59","doi-asserted-by":"crossref","first-page":"1113","DOI":"10.1007\/s10068-017-0136-9","article-title":"Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria","volume":"26","author":"G P Yemi?","year":"2017","journal-title":"Food Science and Biotechnology"},{"key":"ref60","author":"B Yousuf","year":"2021","journal-title":"Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh\/fresh-cut produce"}],"container-title":[],"original-title":[],"deposited":{"date-parts":[[2023,12,6]],"date-time":"2023-12-06T14:02:47Z","timestamp":1701871367000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.ssrn.com\/abstract=4351864"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023]]},"references-count":60,"URL":"https:\/\/doi.org\/10.2139\/ssrn.4351864","relation":{},"subject":[],"published":{"date-parts":[[2023]]},"subtype":"preprint"}}