Bio-active nanocomposite films based on nanocrystalline cellulose reinforced styrylquinoxalin-grafted-chitosan: Antibacterial and mechanical properties

被引:29
作者
Fardioui, Meriem [1 ,2 ]
Meftah Kadmiri, Issam [3 ]
Qaiss, Abou el Kacem [1 ]
Bouhfid, Rachid [1 ]
机构
[1] Moroccan Fdn Adv Sci Innovat & Res MAScIR, Inst Nanomat & Nanotechnol NANOTECH, Rabat Design Ctr, Av Mohamed El Jazouli, Rabat 10100, Morocco
[2] Univ Ibn Tofail, Lab Mat Electrochim & Environm, Fac Sci, Kenitra, Morocco
[3] Moroccan Fdn Adv Sci Innovat & Res MAScIR, Rabat Design Ctr, Biotechnol Verte, Av Mohamed Jazzouli, Rabat 10100, Morocco
关键词
Cellulose nanocrystalline; Chitosan; Styrylquinoxaline; Mechanical properties; Antibacterial activity; ANTIMICROBIAL PROPERTIES; ESSENTIAL OIL; MODE;
D O I
10.1016/j.ijbiomac.2018.03.114
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
In this study, active nanocomposite films based on cellulose nanocrystalline (NCC) reinforced styrylquinoxalin-grafted-chitosan are prepared by solvent-casting process. The structures of the two styrylquinoxaline derivatives were confirmed by FT-IR,H-1,C-13 NMR spectral data and the study of the antibacterial activity against Escherichia coli (EC), Staphylococcus aureus (SA), Bacillus subtilis (BS) and Pseudomonas Aeruginosa (PA) exhibits that they have a good antibacterial activity against (PA). On their side, the styrylquinoxalin-g-chitosan films are able to inhibit the growth of (PA) through their contact area without being damaged by the antibacterial test conditions. The addition of 5 wt% of NCCs as nano-reinforcements revealed no change at the level of antibacterial activity but led to an important improvement of the mechanical properties (more than 60% and 90% improvement in Young's modulus and tensile strength, respectively) of the modified-chitosan films. Thereby, the present nano composite films are prepared by a simple way and featured by good mechanical and antibacterial properties which enhance the possibility to use them as bio-based products for biomedical and food packaging. (C) 2018 Elsevier B.V. All rights reserved.
引用
收藏
页码:733 / 740
页数:8
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