Incorporation of chemical antimicrobial agents into polymeric films for food packaging

Baldevraj, R.S. Matche; Jagadish, R. S.

doi:10.1533/9780857092786.3.368

Cited by 24 publications

(23 citation statements)

References 199 publications

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“…The antimicrobial properties of the films are explained by the migration of the incorporated active agents, being the large molecular structure one of the main requirements for attaching to the polymer matrix and maintaining its function on the cell membrane of the target microorganism. These materials are likely to bind to enzymes or microbial proteins, and without migration, effectively inhibit surface growth of microorganisms [18,56]. According to Dutta et al [57], the hydrophilic-hydrophobic balance of a substance, as well as the nature of long chains (hydrophobic), is more consistent with the cytoplasmic lipid membrane, which is largely responsible for its antimicrobial properties.…”

Section: Active Film Preparationmentioning

confidence: 99%

Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life

et al. 2020

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To extend the shelf-life of packaged donut without the addition of preservative, polypropylene-based active composite films loaded with a combination of sorbic acid, BHA and BHT were prepared by the extrusion moulding method: T1 (Control-pure PP-film), T2 (PP-BHT1%-SA2%), T3 (PP-BHA3%-SA2%) and T4 (PP-BHT1%-BHA1%-SA2%). The incorporation of active additives enhanced water vapour permeability (WVP) and increased oxygen permeability of films. Active films had higher antioxidant activity than pure PP in the order T4 > T2 > T3 (89.11, 83.40 and 79.16%). In vitro examinations demonstrated a significant antibacterial effect on Escherichia coli and S. aureus growth. Overall migration was not significantly different for watery food simulants, while in acidic and fatty foods increased it significantly. The effect of the active films on the fried and packaged donut samples showed significantly higher moisture contents and peroxide values, while acidity was lower. T2 film is proposed due to the preservation of the intrinsic properties of the film, increasing the storage period up to 25 to 50 days.

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Section: Active Film Preparationmentioning

confidence: 99%

Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life

et al. 2020

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“…Sodium alginate (SA) is a natural linear polysaccharide obtained from brown seaweeds, composed of 1,4-linked-β-D-mannuronic (M) and α-L-guluronic (G) monomers [12]. SA is water soluble, non-toxic, biodegradable, and biocompatible, as well as capable of holding large amounts of water, and thus it can be used on the production of hydrogels for biomedical applications.…”

Section: Introductionmentioning

confidence: 99%

Modification of Ca2+-Crosslinked Sodium Alginate/Gelatin Films with Propolis for an Improved Antimicrobial Action

Homem

Miranda

Antunes

et al. 2020

The First International Conference on &Amp;ldquo;Green” Polymer Materials 2020

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Problems associated with microbial resistance to antibiotics are growing due to their overuse. In this scenario, plant extracts such as the propolis extract (PE) have been considered as potential alternatives to antibiotics in the treatment of infected wounds, due to its antimicrobial properties and ability to induce tissue regeneration. To improve the long-term effectiveness of PE in wound healing, polymeric films composed of biodegradable and biocompatible polymers are being engineered as delivery vehicles. Here, sodium alginate/gelatin (SA/GN) films containing PE were prepared via a simple, green process of solvent casting/phase inversion technique, followed by crosslinking with calcium chloride (CaCl2) solutions. The minimum inhibitory concentration (MIC) of PE was established as 0.338 mg/mL for Staphylococcus aureus and 1.353 mg/mL for Pseudomonas aeruginosa, the most prevalent bacteria in infected wounds. The PE was incorporated within the polymeric films before (blended with the polymeric solution) and after (immobilization via physisorption) their production. Flexible, highly hydrated SA/GN/PE films were obtained, and their antibacterial activity was assessed via agar diffusion and killing time kinetics examinations. Data confirmed the modified films effectiveness to fight bacterial infections caused by S. aureus and P. aeruginosa and their ability to be applied in the treatment of infected wounds.

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“…SA is a natural linear polysaccharide derivative of alginic acid (AAc), obtained from brown seaweeds, and composed of 1,4-linked-β-D-mannuronic (M) and α-l-guluronic (G) monomers [ 19 ]. The composition of SA, namely the ratio of the two uronic acids and their sequential arrangements, varies according to the extraction source.…”

Section: Introductionmentioning

confidence: 99%

Functionalization of Crosslinked Sodium Alginate/Gelatin Wet-Spun Porous Fibers with Nisin Z for the Inhibition of Staphylococcus aureus-Induced Infections

Homem

Tavares

Miranda

et al. 2021

IJMS

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Incorporation of chemical antimicrobial agents into polymeric films for food packaging

Cited by 24 publications

References 199 publications

Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life

Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life

Modification of Ca2+-Crosslinked Sodium Alginate/Gelatin Films with Propolis for an Improved Antimicrobial Action

Functionalization of Crosslinked Sodium Alginate/Gelatin Wet-Spun Porous Fibers with Nisin Z for the Inhibition of Staphylococcus aureus-Induced Infections

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