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 (% / ). The effects of the proportions of pectin:nanochitosan incorporation on the thickness,...

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Bibliographic Details
Published in:International journal of molecular sciences 2020-03, Vol.21 (6), p.2224
Main Authors: Ngo, Thi Minh Phuong, Nguyen, Thanh Hoi, Dang, Thi Mong Quyen, Tran, Thi Xo, Rachtanapun, Pornchai
Format: Article
Language:English
Subjects:
Anti-Infective Agents - chemistry
Anti-Infective Agents - pharmacology
Antimicrobial agents
Chemical Phenomena
Chitosan - chemistry
Contact angle
Edible Films
Food packaging
Fourier transforms
Hydrophobicity
Mechanical Phenomena
Mechanical properties
Microbial Sensitivity Tests
Moisture absorption
Nanoparticles
Nanostructures - chemistry
Nanostructures - ultrastructure
Pectin
Pectins - chemistry
Permeability
Scanning electron microscopy
Shelf life
Solubility
Spectroscopy, Fourier Transform Infrared
Tensile strength
Water vapor
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Summary: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 (% / ). 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/m ·day·kPa, and the oxygen permeability to 47.67 cc·mm/m ·day. The results of the contact angle test indicated that P:NCS films were hydrophobic, especially, pectin:nanochitosan films inhibited the growth of , , and . So, P:NCS films with a proportion of 50:50 can be used as active films to extend the shelf life of food.
ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/ijms21062224