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Preparation and Characterization of Chitosan-Based Ternary Blend Edible Films with Efficient Antimicrobial Activities for Food Packaging Applications.
J Food Sci. 2019 Jun; 84(6):1411-1419.JF

Abstract

To improve the mechanical and antibacterial properties of chitosan (CS) films, a ternary blend edible film was prepared by incorporating CS, gelatin (GE), and natural cinnamon essential oil (CEo). Scanning electron microscopy (SEM), Atomic force microscopy (AFM), Fourier transform infrared spectroscopy, and X-ray diffraction were performed to evaluate the films. The mechanical properties, light transmission, thermal stability, hydrophilicity, and antibacterial activity of the films were also determined. The results confirmed all of the films exhibited excellent UV protection with low transparency at 600 nm. Compared with the CS films, the ternary composite film (CSGEo film, containing CS, GE, and CEo) had a higher elongation at break but a lower tensile strength. SEM images revealed that all films had smooth surfaces, although some obvious differences between CS and CSGEo films were observed by AFM. Additionally, the incorporation of GE and CEo to the films enhanced their thermal stability and contact angle, but decreased their crystallinity and wettability. The antimicrobial activity results showed that CSGEo films had excellent antimicrobial activity against Escherichia coli and Staphylococcus aureus, for which the antibacterial rate exceeded 98%. The minimum inhibitory concentrations of the CSGEo solution against E. coli and S. aureus were both 52.06 µg/mL, and the minimal bactericidal concentrations were 104.12 and 52.06 µg/mL, respectively. These results suggest that CSGEo films possess good mechanical and antibacterial properties, and therefore, their application in the food packaging industry is promising. PRACTICAL APPLICATION: The main raw materials of the edible films developed in this study are aquatic by-products, so the films are edible and biodegradable. The addition of gelatin and CEo improved the UV barrier and thermal properties but decreased the crystallinity and hydrophilicity of the films, making them suitable for use as packaging materials. CEo-incorporated films exhibited excellent mechanical properties and antibacterial activity and can, therefore, be used in the food packaging industry.

Authors+Show Affiliations

College of Bioscience and Biotechnology, Fuzhou Univ., Fuzhou, 350108, China.College of Bioscience and Biotechnology, Fuzhou Univ., Fuzhou, 350108, China.College of Bioscience and Biotechnology, Fuzhou Univ., Fuzhou, 350108, China.College of Bioscience and Biotechnology, Fuzhou Univ., Fuzhou, 350108, China.Guangdong Food and Drug Vocational College, Guangzhou, 510520, China.College of Bioscience and Biotechnology, Fuzhou Univ., Fuzhou, 350108, China.College of Bioscience and Biotechnology, Fuzhou Univ., Fuzhou, 350108, China. Beijing National Laboratory for Molecular Sciences, State Key Laboratory of Polymer Physics & Chemistry, Institute of Chemistry, Chinese Academy of Sciences, Beijing, 100190, China.College of Bioscience and Biotechnology, Fuzhou Univ., Fuzhou, 350108, China.College of Bioscience and Biotechnology, Fuzhou Univ., Fuzhou, 350108, China.College of Bioscience and Biotechnology, Fuzhou Univ., Fuzhou, 350108, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31132162

Citation

Guo, Yajing, et al. "Preparation and Characterization of Chitosan-Based Ternary Blend Edible Films With Efficient Antimicrobial Activities for Food Packaging Applications." Journal of Food Science, vol. 84, no. 6, 2019, pp. 1411-1419.
Guo Y, Chen X, Yang F, et al. Preparation and Characterization of Chitosan-Based Ternary Blend Edible Films with Efficient Antimicrobial Activities for Food Packaging Applications. J Food Sci. 2019;84(6):1411-1419.
Guo, Y., Chen, X., Yang, F., Wang, T., Ni, M., Chen, Y., Yang, F., Huang, D., Fu, C., & Wang, S. (2019). Preparation and Characterization of Chitosan-Based Ternary Blend Edible Films with Efficient Antimicrobial Activities for Food Packaging Applications. Journal of Food Science, 84(6), 1411-1419. https://doi.org/10.1111/1750-3841.14650
Guo Y, et al. Preparation and Characterization of Chitosan-Based Ternary Blend Edible Films With Efficient Antimicrobial Activities for Food Packaging Applications. J Food Sci. 2019;84(6):1411-1419. PubMed PMID: 31132162.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Preparation and Characterization of Chitosan-Based Ternary Blend Edible Films with Efficient Antimicrobial Activities for Food Packaging Applications. AU - Guo,Yajing, AU - Chen,Xinghang, AU - Yang,Fujia, AU - Wang,Teng, AU - Ni,Minglong, AU - Chen,Yuansheng, AU - Yang,Fei, AU - Huang,Da, AU - Fu,Caili, AU - Wang,Shaoyun, Y1 - 2019/05/27/ PY - 2018/09/16/received PY - 2019/04/10/revised PY - 2019/04/11/accepted PY - 2019/5/28/pubmed PY - 2019/8/21/medline PY - 2019/5/28/entrez KW - antimicrobial activities KW - chitosan KW - composite film KW - food packaging KW - mechanical property SP - 1411 EP - 1419 JF - Journal of food science JO - J Food Sci VL - 84 IS - 6 N2 - To improve the mechanical and antibacterial properties of chitosan (CS) films, a ternary blend edible film was prepared by incorporating CS, gelatin (GE), and natural cinnamon essential oil (CEo). Scanning electron microscopy (SEM), Atomic force microscopy (AFM), Fourier transform infrared spectroscopy, and X-ray diffraction were performed to evaluate the films. The mechanical properties, light transmission, thermal stability, hydrophilicity, and antibacterial activity of the films were also determined. The results confirmed all of the films exhibited excellent UV protection with low transparency at 600 nm. Compared with the CS films, the ternary composite film (CSGEo film, containing CS, GE, and CEo) had a higher elongation at break but a lower tensile strength. SEM images revealed that all films had smooth surfaces, although some obvious differences between CS and CSGEo films were observed by AFM. Additionally, the incorporation of GE and CEo to the films enhanced their thermal stability and contact angle, but decreased their crystallinity and wettability. The antimicrobial activity results showed that CSGEo films had excellent antimicrobial activity against Escherichia coli and Staphylococcus aureus, for which the antibacterial rate exceeded 98%. The minimum inhibitory concentrations of the CSGEo solution against E. coli and S. aureus were both 52.06 µg/mL, and the minimal bactericidal concentrations were 104.12 and 52.06 µg/mL, respectively. These results suggest that CSGEo films possess good mechanical and antibacterial properties, and therefore, their application in the food packaging industry is promising. PRACTICAL APPLICATION: The main raw materials of the edible films developed in this study are aquatic by-products, so the films are edible and biodegradable. The addition of gelatin and CEo improved the UV barrier and thermal properties but decreased the crystallinity and hydrophilicity of the films, making them suitable for use as packaging materials. CEo-incorporated films exhibited excellent mechanical properties and antibacterial activity and can, therefore, be used in the food packaging industry. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/31132162/Preparation_and_Characterization_of_Chitosan_Based_Ternary_Blend_Edible_Films_with_Efficient_Antimicrobial_Activities_for_Food_Packaging_Applications_ L2 - https://doi.org/10.1111/1750-3841.14650 DB - PRIME DP - Unbound Medicine ER -