Preparation and Characterization of Antimicrobial Films Based on Chitosan for Active Food Packaging Applications

被引：0

作者：

M. A. Lago

R. Sendón

A. Rodríguez-Bernaldo de Quirós

A. Sanches-Silva

H. S. Costa

D. I. Sánchez-Machado

H. Soto Valdez

I. Angulo

G. P. Aurrekoetxea

E. Torrieri

J. López-Cervantes

P. Paseiro

机构：

[1] University of Santiago de Compostela,Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy

[2] National Institute of Health Dr. Ricardo Jorge,Department of Food and Nutrition

[3] I.P.,Departamento de Biotecnología y Ciencias alimentarias

[4] Instituto Tecnológico de Sonora,undefined

[5] Centro de Investigación en Alimentación y Desarrollo,undefined

[6] A.C.,undefined

[7] CTAOV,undefined

[8] Gaiker,undefined

[9] Department of Agricultural-University of Naples Federico II,undefined

[10] CAISIAL-Centre of Food Innovation and Development in the Food Industry University of Naples Federico II,undefined

来源：

Food and Bioprocess Technology | 2014年 / 7卷

关键词：

Chitosan; Active packaging; Films characterization; Mechanical properties; Antimicrobial effect;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The aim of this paper was to characterize chitosan samples from the shrimp shells for the later development of antimicrobial active systems. These systems include 100 % chitosan-based films obtained by casting, polyamide films with 5 and 10 % of chitosan obtained by extrusion and polyethylene/polyethylene terephthalate films with a coating of 0.6 % of chitosan. For that purpose, several analytical techniques including IR, 1H NMR, GPC, and microscopic techniques (scanning electron microscopy and transmission electron microscopy) were used. Within the studied samples, C1 showed the lowest DA and MW and consequently presented the most suitable properties for the development of an active packaging. Additionally, mechanical properties were performed. The effectiveness of the developed systems was evaluated by means of microbiological assays. The tested films showed antimicrobial capacity against coliform enterobacteria, mesophilic aerobic microorganism, and yeast and moulds.

引用

页码：2932 / 2941

页数：9

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