Development of ostrich eggshell and nano-levan-based edible biopolymer composite films: characterization and bioactivity

Here, edible films were prepared by using levan biopolymer and different proportions of powdered ostrich eggshell. These films were characterized, and their bioactivity was measured. Adding ostrich eggshells to the levan films made the film surface smoother. Ostrich eggshell added to the films reduc...

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Bibliographic Details
Published in:Polymer bulletin (Berlin, Germany) Germany), 2022-12, Vol.79 (12), p.11201-11215
Main Author: Koşarsoy Ağçeli, Gözde
Format: Article
Language:English
Subjects:
Acids
Antimicrobial agents
Antioxidants
Bacteria
Biodiesel fuels
Biological activity
Biopolymers
Characterization and Evaluation of Materials
Chemistry
Chemistry and Materials Science
Complex Fluids and Microfluidics
E coli
Eggs
Fourier transforms
Glycerol
Mechanical properties
Moisture content
Organic Chemistry
Original Paper
Permeability
Physical Chemistry
Polymer Sciences
Soft and Granular Matter
Streptococcus infections
Water vapor
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Summary:Here, edible films were prepared by using levan biopolymer and different proportions of powdered ostrich eggshell. These films were characterized, and their bioactivity was measured. Adding ostrich eggshells to the levan films made the film surface smoother. Ostrich eggshell added to the films reduced the water vapor permeability in the films. Levan biopolymer film and ostrich eggshell showed high antioxidant activity when used together (%83.03). The ERL sample without ostrich eggshell has an antimicrobial effect only on bacteria. The highest antimicrobial effect was measured on Pseudomonas aeruginosa with the film sample EROL-6 containing 1.2 g of ostrich eggshell. ERL film samples inhibited the biofilm of Pseudomonas aeruginosa by 68.6%. This is the first study using ostrich eggshells to produce edible film.
ISSN:0170-0839
1436-2449
DOI:10.1007/s00289-021-04069-y