Development of cellulose acetate based antimicrobial food packaging materials for controlled release of lysozyme

Abstract

a b s t r a c tAntimicrobial packaging materials were obtained by incorporation of lysozyme into cellulose acetate (CA) films. In order to achieve controlled release of lysozyme, the structure of the films was changed from highly asymmetric and porous to dense by modulating the composition of the initial casting solution. The highest release rate, soluble lysozyme activity and antimicrobial activity were obtained with the film prepared from 5% CA solution including 1.5% lysozyme. Increasing CA content in the casting solution decreased the porosity of the films, hence, reduced the release rate, maximum released lysozyme activities and the antimicrobial activities of the films. In contrast, immobilized lysozyme activities and the tensile strength of the films increased. The incorporation of lysozyme did not cause significant reductions in tensile strength and elongation at break values except in films prepared with 15% CA. This study showed the good potential of asymmetric CA films to achieve controlled release in antimicrobial packaging.

Effects of poly(ethylene oxide) and ZnO nanoparticles on the morphology, tensile and thermal properties of cellulose acetate nanocomposite fibrous film

“…The inclusion of organic and inorganic additives represents an effective route to the physical and mechanical modification of CA-based materials. [8][9][10][11][12][13] Long linear chain molecular polymers, such as poly (ethylene oxide) (PEO), are expected to impart high flexibility to the CA matrix. PEO is one of the most biocompatible synthetic polymers; it is approved by the Food and Drug Administration for safe use in foods and pharmaceuticals.…”

Development of a novel strategy for controlled release of lysozyme from whey protein isolate based active food packaging films

“…The diffusion coefficient of lysozyme in the films was determined by combining the experimental release kinetics measurements with the mathematical model as described in our previous studies (Gemili et al, 2009;Uz & Altınkaya, 2011). The model is based on Fick's second law (Crank, 1975).…”

“…Increasing this ratio from 0.1 to 0.3 resulted in larger complexes (Table 2) and a correspondingly slower release rate from the films integrated with these complexes. Previous investigators attempted to control the release rate of lysozyme by changing film morphology with polymer concentration (Gemili et al, 2009), plasticizer concentration (Min et al, 2008), degree of cross linking (Buonocore et al, 2003a, b;Buonocore et al, 2004;Fajardo et al, 2014;Ma et al, 2013;Ozdemir & Floros, 2001) and pH of the release medium (Benelhadj et al, 2016;Mendes de Souza et al, 2010). Some of these strategies resulted in short release times ranging between 1 and 27 h (Bayarri, Oulahal, Degraeve, & Gharsallaoui, 2014;Benelhadj et al, 2016;Gemili et al, 2009), while slow release of lysozyme up to 5 d was also reported (Fajardo et al, 2014).…”

“…Different strategies have been applied in the literature to control the release rate of lysozyme. Most of these strategies focused on changing packaging material morphology by polymer concentration (Gemili, Yemenicioglu, & Altinkaya, 2009), plasticizer concentration (Min, Rumsey, & Krochta, 2008), additive concentration and type (Mastromatteo, Lecce, De Vietro, Favia, & Del Nobile, 2011), degree of crosslinking (Buonocore et al, 2003a;Buonocore, Del Nobile, Panizza, Corbo, & Nicolais, 2003b;Buonocore et al, 2004;Fajardo, Balaguer, Gomez-Estaca, Gavara, & HernandezMunoz, 2014;Ma, Tang, Yin, Yang, & Qi, 2013;Ozdemir & Floros, 2001) and number of layers (Buonocore et al, 2004;Conte, Buonocore, Nicolais, & Del Nobile, 2003). In another approach, the pH of the release medium was changed to control release of lysozyme from the films (Benelhadj et al, 2016;Mendes de Souza, Fern andez, L opez-Carballo, Gavara, & Hern andez-Muñoz, 2010).…”

“…In another approach, the pH of the release medium was changed to control release of lysozyme from the films (Benelhadj et al, 2016;Mendes de Souza, Fern andez, L opez-Carballo, Gavara, & Hern andez-Muñoz, 2010). In these studies, release times ranging from very short times (between 1 and 27 h) to times up to 5 d were reported (Benelhadj et al, 2016;Fajardo et al, 2014;Gemili et al, 2009). In addition to controlled release, the sustained antimicrobial efficacy of the films is required for application in food packaging.…”