Preparation and performance analysis of edible antimicrobial films based on sodium alginate

被引：0

作者：

Guo, Jintang ^{[1
]}

Zhang, Jin ^{[1
]}

Yin, Junwei ^{[1
]}

机构：

[1] School of Chemical Engineering and Technology, Tianjin University

来源：

Tianjin Daxue Xuebao (Ziran Kexue yu Gongcheng Jishu Ban)/Journal of Tianjin University Science and Technology | 2013年 / 46卷 / 07期

关键词：

Bactericidal property; Cinnamon oil; Clove oil; Mechanical property; Sodium alginate;

D O I：

10.11784/tdxb20130714

中图分类号：

学科分类号：

摘要：

In order to inhibit the growth of microbes on the surface of foods, edible antimicrobial films were synthesized by using sodium alginate as matrix, Tween-80 as emulsifier, CaCl2 as cross-linking agent, and glycerin as plasticizer, and clove oil and cinnamon oil as bactericide, with their optimum ratio determined to be 8:1 by fractional inhibitory concentration (FIC) test. The structure of sodium alginate films was characterized by scanning electron microscope and their bactericidal capacity, water absorption and mechanical property were also examined. As a result, the best formula of antimicrobial films based on sodium alginate was that the concentrations of sodium alginate, Tween-80, glycerol, CaCl2 and clove/cinnamon oil were 3.0%, 2.0%, 1.0%, 5.0% and 2.0%, respectively.

引用

页码：653 / 658

页数：5

共 11 条

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