Chitosan-incorporated different nanocomposite HPMC films for food preservation

Chitosan nanoparticles were synthesized by cross-linking with sodium tripolyphosphate (TPP) using ionic gelation method and casted into hydroxypropyl methylcellulose (HPMC) films. XRD, FTIR, and UV–Vis spectra showed the corresponding phase, characteristic peaks of CS-TPP functional groups, and tran...

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Bibliographic Details
Published in:Journal of nanoparticle research : an interdisciplinary forum for nanoscale science and technology 2014-02, Vol.16 (2), p.1-16, Article 2248
Main Authors: Shanmuga Priya, D., Suriyaprabha, R., Yuvakkumar, R., Rajendran, V.
Format: Article
Language:English
Subjects:
Biological properties
Characterization and Evaluation of Materials
Chemistry and Materials Science
Chitosan
Cross-disciplinary physics: materials science
rheology
Exact sciences and technology
Food preservation
Grapes
Inorganic Chemistry
Lasers
Materials Science
Methods of nanofabrication
Nanocrystalline materials
Nanoparticles
Nanoscale materials and structures: fabrication and characterization
Nanostructure
Nanotechnology
Optical Devices
Optics
Photonics
Physical Chemistry
Physics
Plums
Polyphenol oxidase
Preservation
Research Paper
Sodium
Titanium dioxide
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Summary:Chitosan nanoparticles were synthesized by cross-linking with sodium tripolyphosphate (TPP) using ionic gelation method and casted into hydroxypropyl methylcellulose (HPMC) films. XRD, FTIR, and UV–Vis spectra showed the corresponding phase, characteristic peaks of CS-TPP functional groups, and transmittance of the films, respectively. Oleic acid, TiO 2 , neem powder, and Ag of equal ratio were added as an additive to the optimized 1 wt% of chitosan–HPMC films and studied for its mechanical, solubility, thermal, structural, and antimicrobial property. The better physio-chemical and biological properties are achieved in the films incorporated with TiO 2 and neem. The characterized films were directly tested for the preservation of grape and plums and for their decay index. Polyphenol oxidase and peroxidase activity of the preserved fruits showed that grape and plums remained unchanged, respectively, for 10 days and for 3 weeks. This study reveals that shelf life of the grape using TiO 2 − and neem-doped CS-HPMC films was extended up to 10 days with good sensory and textural qualities compared with other films.
ISSN:1388-0764
1572-896X
DOI:10.1007/s11051-014-2248-y