Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan
This study was aimed at creating new films and determine some functional packaging properties of pectin:nanochitosan films with ratios of pectin:nanochitosan (P:NSC) of 100:0; 75:25; 50:50; 25:75 and 0:100 (%w/w). The effects of the proportions of pectin:nanochitosan incorporation on the thickness,...
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th-cmuir.6653943832-682292020-04-02T15:25:06Z Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan Thi Minh Phuong Ngo Thanh Hoi Nguyen Thi Mong Quyen Dang Thi Xo Tran Pornchai Rachtanapun Biochemistry, Genetics and Molecular Biology Chemical Engineering Chemistry Computer Science This study was aimed at creating new films and determine some functional packaging properties of pectin:nanochitosan films with ratios of pectin:nanochitosan (P:NSC) of 100:0; 75:25; 50:50; 25:75 and 0:100 (%w/w). The effects of the proportions of pectin:nanochitosan incorporation on the thickness, mechanical properties, water vapor permeability, water-solubility, and oxygen permeability were investigated. The microstructural studies were done using scanning electron microscopy (SEM). The interactions between pectin and nanochitosan were elucidated by Attenuated total reflectance-Fourier transform infrared (ATR-FTIR). The results showed that the blending of pectin with nanochitosan at proportions of 50:50 increased the tensile strength to 8.96 MPa, reduced the water solubility to 37.5%, water vapor permeability to 0.2052 g·mm/m2·day·kPa, and the oxygen permeability to 47.67 cc·mm/m2·day. The results of the contact angle test indicated that P:NCS films were hydrophobic, especially, pectin:nanochitosan films inhibited the growth of Colletotrichum gloeosporioides, Saccharomyces cerevisiae, Aspergillus niger, and Escherichia coli. So, P:NCS films with a proportion of 50:50 can be used as active films to extend the shelf life of food. 2020-04-02T15:23:34Z 2020-04-02T15:23:34Z 2020-03-23 Journal 14220067 2-s2.0-85082380565 10.3390/ijms21062224 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85082380565&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/68229 |
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Biochemistry, Genetics and Molecular Biology Chemical Engineering Chemistry Computer Science Thi Minh Phuong Ngo Thanh Hoi Nguyen Thi Mong Quyen Dang Thi Xo Tran Pornchai Rachtanapun Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan |
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This study was aimed at creating new films and determine some functional packaging properties of pectin:nanochitosan films with ratios of pectin:nanochitosan (P:NSC) of 100:0; 75:25; 50:50; 25:75 and 0:100 (%w/w). The effects of the proportions of pectin:nanochitosan incorporation on the thickness, mechanical properties, water vapor permeability, water-solubility, and oxygen permeability were investigated. The microstructural studies were done using scanning electron microscopy (SEM). The interactions between pectin and nanochitosan were elucidated by Attenuated total reflectance-Fourier transform infrared (ATR-FTIR). The results showed that the blending of pectin with nanochitosan at proportions of 50:50 increased the tensile strength to 8.96 MPa, reduced the water solubility to 37.5%, water vapor permeability to 0.2052 g·mm/m2·day·kPa, and the oxygen permeability to 47.67 cc·mm/m2·day. The results of the contact angle test indicated that P:NCS films were hydrophobic, especially, pectin:nanochitosan films inhibited the growth of Colletotrichum gloeosporioides, Saccharomyces cerevisiae, Aspergillus niger, and Escherichia coli. So, P:NCS films with a proportion of 50:50 can be used as active films to extend the shelf life of food. |
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Thi Minh Phuong Ngo Thanh Hoi Nguyen Thi Mong Quyen Dang Thi Xo Tran Pornchai Rachtanapun |
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Thi Minh Phuong Ngo Thanh Hoi Nguyen Thi Mong Quyen Dang Thi Xo Tran Pornchai Rachtanapun |
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Thi Minh Phuong Ngo |
title |
Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan |
title_short |
Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan |
title_full |
Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan |
title_fullStr |
Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan |
title_full_unstemmed |
Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan |
title_sort |
characteristics and antimicrobial properties of active edible films based on pectin and nanochitosan |
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2020 |
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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85082380565&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/68229 |
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