Development of bioactive fish gelatin/chitosan nanoparticles composite films with antimicrobial properties.Food Chem. 2016 Mar 01; 194:1266-74.FC
The objective of this work was to develop active bio-based nanocomposite films from fish gelatin (FG) and chitosan nanoparticles (CSNPs) incorporated with Origanum vulgare L. essential oil (OEO). CSNPs were obtained by ionic gelation of chitosan with sodium tripolyphosphate, which presented a spherical morphology with size range of 40-80nm. Remarkable differences in the surface morphology were observed between the control and bioactive nanocomposite films as revealed by SEM and AFM images. FTIR results confirmed that an interaction between polymer matrix and essential oil had occurred, as shown by an increase in the amplitude of peaks at wavenumbers 1242cm(-1) and 1451cm(-1). Meanwhile, XRD peaks of OEO-containing films were more intense, indicating that the introduction of essential oil into the film matrix induces an increase in crystallinity. TGA analysis demonstrated that the addition of OEO had no impact on thermal stability of the films. Inclusion of OEO in the film matrix resulted in less resistant and more flexible films, with a decrease in water vapor permeability (WVP). The FG/CSNPs bioactive films exhibited distinctive antimicrobial activity against four test food pathogens, namely Staphylococcus aureus, Listeria monocytogenes, Salmonella enteritidis and Escherichia coli.