Natamycin based sol-gel antimicrobial coatings on polylactic acid films for food packaging

被引：46

作者：

Lantano, Claudia ^{[1
]}

Alfieri, Ilaria ^{[1
,2
]}

Cavazza, Antonella ^{[1
,2
]}

Corradini, Claudio ^{[1
,2
]}

Lorenzi, Andrea ^{[1
,2
]}

Zucchetto, Nicola ^{[1
,2
]}

Montenero, Angelo ^{[1
,2
]}

机构：

[1] Univ Parma, Dept Chem, I-43124 Parma, Italy

[2] Interdept Ctr Packaging, CIPACK, I-43124 Parma, Italy

来源：

FOOD CHEMISTRY | 2014年 / 165卷

关键词：

Natamycin; Antimicrobial active packaging; Sol-gel; Polyvinyl alcohol; Cheese; Polylactic acid; ACTIVE FILMS; RELEASE; LYSOZYME; IMPROVE;

D O I：

10.1016/j.foodchem.2014.05.066

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this work a comprehensive study on a new active packaging obtained by a hybrid organic-inorganic coating with antimicrobial properties was carried out. The packaging system based on polylactic acid was realised by sol-gel processing, employing tetraethoxysilane as a precursor of the inorganic phase and polyvinyl alcohol as the organic component, and incorporating natamycin as the active agent. Films with different organic-inorganic ratios (in a range between 1:19 and 1:4) were prepared, and the amount of antimycotic entrapped was found to be modulated by the sol composition, and was between 0.18 and 0.25 mg/dm(2). FTIR microspectroscopic measurements were used to characterise the prepared coatings. The antifungal properties of the films were investigated against mould growth on the surface of commercial semi-soft cheese. The release of natamycin from the films to ethanol 50% (v/v) was studied by means of HPLC UV-DAD. The maximal level released was about 0.105 mg/dm(2), which is far below the value allowed by legislation. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：342 / 347

页数：6

共 26 条

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