Development of poly(vinyl alcohol)/starch/ethyl lauroyl arginate blend films with enhanced antimicrobial and physical properties for active packaging

Development of pH-Indicative and Antimicrobial Films Based on Polyvinyl Alcohol/Starch Incorporated with Ethyl Lauroyl Arginate and Mulberry Anthocyanin for Active Packaging

“…It can be seen in Figure 1A(a) that the cross-section of the AC film without mulberry anthocyanin was relatively smooth and homogeneous. This could be due to the excellent compatibility between PVA and cassava starch and the hydrogen bonds formed between their hydroxyl groups [10,36]. As shown in Figure 1A(b-e), the cross-sections of the films became rougher with more aggregations as the anthocyanin content increased, indicating reduced compatibility between PVA, cassava starch, and mulberry anthocyanin.…”

“…Haghighi et al [25] fabricated a chitosan/PVA/LAE composite film by solution casting and found that the addition of LAE increased the water vapor transmission rate and solubility of the film, and the addition of LAE generated inhibitory zones for the growth of bacteria Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella typhimurium. Our previous work suggested that PVA/cassava starch/LAE blend films exhibited enhanced mechanical and antimicrobial properties, and only 1% LAE had strong antibacterial activity against both E. coli and S. aureus [10].…”

“…PVA is obtained by the hydrolysis of polyvinyl acetate and possesses high mechanical strength, low protein absorption, high chemical resistance, and excellent film-forming properties, which make it suitable as a food packaging material [6][7][8]. Since the price of PVA is relatively high compared to other synthetic plastics, it has often been mixed with other cheaper renewable materials to produce low-cost and high-performance composites [9,10]. In previous studies, Singha et al [11] prepared PVA/starch composite films and found that the maximum tensile strength of the obtained films reached 45.6 MPa.…”

“…However, pure cassava starch films usually have low mechanical properties, poor barrier properties, and a lack of antibacterial activity [11,15]. To overcome these shortcomings, it is essential to blend cassava starch with other polymers and functional agents to develop composite materials with improved physicochemical properties and desired functions [10].…”

Análise Da Qualidade Microbiológica Do Sushi Comercializado No Brasil: Uma Revisão Integrativa

“…Dentre os tipos de embalagens ativas, tem-se as antimicrobianas. O uso dos sistemas de embalagens ativas antimicrobianas prolongam a vida útil dos alimentos, garantem a segurança alimentar e retardam os ciclos de crescimento microbiano (WU et al, 2021;THANAKKASARANEE et al, 2020).…”