Preparation and characterization of antibacterial, eco-friendly edible nanocomposite films containing Salvia macrosiphon and nanoclay

被引：57
作者：
Davachi, Seyed Mohammad [1 ,2 ]
Shekarabi, Azadeh Sadat [1 ]
机构：
[1] Islamic Azad Univ, Cent Tehran Branch, Fac Engn, Dept Chem & Polymer Engn, POB 13185-768, Tehran, Iran
[2] Islamic Azad Univ, Cent Tehran Branch, Tissue Engn & Regenerat Med Inst, Soft Tissue Engn Res Ctr, Tehran, Iran
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2018年 / 113卷
关键词：
Antimicrobial film; Salvia macrosiphon; Nanoclay; Biopolymer; Food packaging; WATER-VAPOR PERMEABILITY; SEED GUM; NANOPARTICLES; STARCH; DEGRADATION; ANTIOXIDANT; TEMPERATURE; STABILITY; COATINGS; BEHAVIOR;
D O I：
10.1016/j.ijbiomac.2018.02.106
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Nowadays, food security is a vital issue and antimicrobial packaging could play an important role in this matter. In this regard, Salvia macrosiphon seed mucilage (SSM) and nanoclay, as new sources for the production of food grade edible films were investigated. These edible films were prepared by incorporation of SSM with glycerol and different percentage of nanoclay. Upon addition of nanoclay up to 2% physical, mechanical and thermal properties were considerably improved and the composite films showed the lowest water vapor permeability (VVVP), as well as highest elongation at break and tensile strength. The nanocomposite edible films also showed antibacterial activity due to the SSM nature. Addition of nanoclay, increased the hydrophobicity, which makes the films great alternatives for food packaging. This study revealed that these novel antimicrobial edible films could be a promising packaging option for a wide range of food products. (C) 2018 Elsevier B.V. All rights reserved.
引用
收藏
页码：66 / 72
页数：7
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