Modelling natamycin release from alginate/chitosan active films

被引：31

作者：

da Silva, Mariana Altenhofen ^{[1
]}

Krause Bierhalz, Andrea Cristiane ^{[1
]}

Kieckbusch, Theo Guenter ^{[1
]}

机构：

[1] Univ Estadual Campinas, Sch Chem Engn, BR-13083852 Campinas, SP, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 04期

基金：

巴西圣保罗研究基金会;

关键词：

Active films; alginate; chitosan; diffusion coefficient; natamycin; POTASSIUM SORBATE; ALGINATE FILMS; PROTEIN FILMS; CROSS-LINKING; DIFFUSION; CHEESE; PRESERVATION; BIOPOLYMERS; SYSTEMS;

D O I：

10.1111/j.1365-2621.2011.02902.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In antimicrobial active films, the active agent is incorporated in the polymeric matrix and is released from the film to the product surface where most deterioration processes take place. In this study, films structured solely by alginate and by blends of alginate:chitosan (82.5:17.5 and 65:35) were obtained by casting. The film formulations received natamycin (4 and 8 g/100 g biopolymer) as antimicrobial agent. Films were characterised according to their thickness and morphology. Diffusion experiments in water indicated very slow release kinetics of the antimicrobial, being markedly hindered in the alginate and chitosan composite films, probably due to electrostatic interactions between chitosan and natamycin. Fickian diffusion prevailed and the diffusion coefficients found for the films varied from 2.6 x 10-11 to 2.5 x 10-12 cm2 s-1.

引用

页码：740 / 746

页数：7