Development of antimicrobial films based on cassava starch, chitosan and gallic acid using subcritical water technology

Zhao, Yujia; Teixeira, Januana S.; Gänzle, Michael G.; Saldaña, Marleny D.A.

doi:10.1016/j.supflu.2018.03.010

Cited by 64 publications

(20 citation statements)

References 41 publications

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“…Eco-friendly packaging materials usually include biodegradable films and coatings, which are based on bio-polymers (carbohydrates, proteins and lipids), additives and functional ingredients [3,4]. Among bio-polymers, chitosan and starch have been the focus of current research due to their biodegradability, good film-forming capacity, edibility and natural availability [5,6,7,8,9].…”

Section: Introductionmentioning

confidence: 99%

Influence of Nano Titanium Dioxide and Clove Oil on Chitosan–Starch Film Characteristics

Zheng

Chen

et al. 2019

Polymers

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The combined effects of nano titanium dioxide (TiO2-N) and clove oil (CO) on the physico-chemical, biological and structural properties of chitosan (CH)/starch (ST) films were investigated by using a solvent casting method. Results indicated that the incorporation of TiO2-N could improve the compactness of the film, increase the tensile strength (TS) and antioxidant activity, and decrease the water vapour permeability (WVP). As may be expected, the incorporation of CO into the film matrix decreased TS but increased the hydrophobicity as well as water vapour barrier antimicrobial and antioxidant properties. Fourier-transform infrared spectroscopy (FTIR) data supported intermolecular interactions between TiO2-N, CO and the film matrix. Use of a scanning electron microscope (SEM) showed that TiO2-N and CO were well dispersed and emulsified in the film network. Thermogravimetric (TG) and derivative thermogravimetric (DTG) curves demonstrated that TiO2-N and CO were well embedded in the film matrix, hence this blend film system could provide new formulation options for food packaging materials in the future.

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Section: Introductionmentioning

confidence: 99%

Influence of Nano Titanium Dioxide and Clove Oil on Chitosan–Starch Film Characteristics

Zheng

Chen

et al. 2019

Polymers

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“…; Zhao et al . ). Chitosan has also been converted to chitosan nanoparticles or microparticles (CN/CM) through ionic cross‐linking with polyanionic sodium triphosphate (TPP) (Chávez de Paz et al .…”

Section: Preparation Of Chitosanmentioning

confidence: 97%

Challenges and opportunities related to the use of chitosan as a food preservative

Gänzle

2018

J Appl Microbiol

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Summary Chitosan has attracted a growing attention as a food preservative due to its versatility, nontoxicity, biodegradability and biocompatibility. This review aims to provide a critical appraisal of the limitations and opportunities of the use of chitosan as a food preservative. The application of chitosan as a food preservative necessitates insights into mechanisms of chitosan‐mediated cell death and injury, factors affecting chitosan activity and effects of chitosan on food safety and quality. Chitosan exerts antimicrobial activity by perturbing the negatively charged cell envelope of micro‐organisms with its polycationic structure. Intrinsic characteristics, including molecular weight and degree of deacetylation (DD), and other ambient conditions, including pH, temperature and neighbouring components, affect chitosan activity. Because the antimicrobial activity of chitosan is mainly based on ionic interactions with negatively charged components of the bacterial cell envelope, the food matrix can strongly interfere with the antimicrobial activity of chitosan. Despite its limited antimicrobial efficacy, chitosan demonstrates both bactericidal and bacteriostatic effects in specific food products. Moreover, chitosan can also enhance the efficacy of commercial intervention technologies, such as heat and pressure treatment, and aid the preservation of food quality, including retardation of lipid oxidation, weight loss and deterioration in sensory attributes.

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“…A chitosan / cassava starch film was obtained by Zhao, Y.J. et al [ 172 ] by using subcritical water technology. The authors added glycerol as the plasticizer and gallic acid in order to achieve antimicrobial and antioxidant activity for the film.…”

Section: Biodegradable Polymeric Antimicrobial Packagingmentioning

confidence: 99%

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

Motelică

Ficai

et al. 2020

Foods

229

134

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This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package’s antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.

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Development of antimicrobial films based on cassava starch, chitosan and gallic acid using subcritical water technology

Cited by 64 publications

References 41 publications

Influence of Nano Titanium Dioxide and Clove Oil on Chitosan–Starch Film Characteristics

Influence of Nano Titanium Dioxide and Clove Oil on Chitosan–Starch Film Characteristics

Challenges and opportunities related to the use of chitosan as a food preservative

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

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