The properties of antimicrobial films derived from poly(lactic acid)/starch/chitosan blended matrix

被引：56

作者：

Bie, Pingping ^{[1
,5
]}

Liu, Peng ^{[1
,2
]}

Yu, Long ^{[1
,3
]}

Li, Xiaoxi ^{[1
]}

Chen, Ling ^{[1
]}

Xie, Fengwei ^{[4
]}

机构：

[1] South China Univ Technol, Coll Light Ind & Food Sci, ERCSPP, Guangzhou 510640, Peoples R China

[2] Guangzhou Univ, Sch Chem & Chem Engn, Guangzhou 510006, Guangdong, Peoples R China

[3] CSIRO Mat Sci & Engn, Melbourne, Vic 3168, Australia

[4] Univ Queensland, Australian Inst Bioengn & Nanotechnol, Brisbane, Qld 4072, Australia

[5] Foshan Huahao Huafeng Amylum Co Ltd, Foshan 528000, Peoples R China

来源：

CARBOHYDRATE POLYMERS | 2013年 / 98卷 / 01期

关键词：

Poly(lactic acid)/starch/chitosan blends; Antimicrobial packaging; Slow release property; COMPOSITE FILMS; CONTROLLED-RELEASE; FOOD APPLICATIONS; STARCH BLENDS; ACID); MORPHOLOGY; ACETATE; PECTIN; MUSCLE; NISIN;

D O I：

10.1016/j.carbpol.2013.07.004

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

An antimicrobial material with a slow release property was developed based on poly(lactic acid)/starch/chitosan blends, in which chitosan acted as an antimicrobial agent while PLA and starch together were used as a slow-releasing device. An increase in the starch content drastically improved the hydrophilicity of the blends, which was favorable for the diffusion of the embedded chitosan. Moreover, the release of chitosan was observed to occur in two stages, with a very fast release stage initially and a slow but durable release stage as the latter. These two stages exhibited the effectiveness and long residual action of antimicrobial property of the blends respectively, demonstrating the suitability to be used for foods with high water activity, such as fresh meat. The tensile and thermal properties further verified the promising use of the blend material in packaging. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved.

引用

页码：959 / 966

页数：8

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