Mechanical, Barrier and Antioxidant Properties of Chitosan Films Incorporating Cinnamaldehyde

López-Mata, Marco A.; Ruíz‐Cruz, Saúl; Ornelas‐Paz, José de Jesús; Del‐Toro‐Sánchez, Carmen Lizette; Márquez‐Ríos, Enrique; Silva-Beltrán, Norma Patricia; Cira‐Chávez, Luis Alberto; Burruel-Ibarra, S. E.

doi:10.1007/s10924-017-0961-1

Cited by 35 publications

(19 citation statements)

References 36 publications

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“…The bacteriostatic zone of 6.4% cinnamaldehyde content against Escherichia coli reached 43.81 ± 0.27 mm. Therefore, the CS/corn starch/cinnamaldehyde film had significant bacteriostatic properties against Botrytis cinerea and Rhizopus [35,36], which were dominated by the dominant putrefying bacteria of strawberries, and Escherichia coli , which is one of the food-borne pathogens. In particular, the added value of cinnamaldehyde at 1.6% or higher had an obvious bacteriostatic effect.…”

Section: Resultsmentioning

confidence: 99%

Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation

Wang

Lü

et al. 2019

Foods

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In this study, the casting method was used to make chitosan (CS)/corn starch/cinnamaldehyde film, and the preservation performance of the film was examined. The results showed that the tensile strength of the film can reach to 31.24 ± 0.22 MPa when the mass ratios of CS, corn starch, and glycerin were 2.5%, 7%, and 0.5% respectively. The addition of cinnamaldehyde made the films have great inhibitory effect on Botrytis cinerea, Rhizopus, and Escherichia coli. In particular, the film had a significant fresh-keeping effect on strawberries, which reduced the loss of nutritional value, when aiming at soluble solids, titratable acid value, weight loss rate, and other indexes of strawberries. Thus, the films can slow down the physiological changes of strawberries and extend their shelf life to 11 days. Therefore, this work demonstrates the noteworthy potential of these novel films, incorporating natural antimicrobial compounds as innovative solutions to be used in active food packaging to extend the shelf-life of food products.

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Section: Resultsmentioning

confidence: 99%

Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation

Wang

Lü

et al. 2019

Foods

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“…Chitosan is also an important tool in research fields due to its significant biological properties such as biocompatibility and biodegradability [36,37,38,39,40], low toxicity [41,42,43,44,45], and antimicrobial [46,47,48,49,50,51,52], antioxidant [49,53,54,55,56], and anti-cancer [57,58,59,60,61,62] properties. Due to all of the valuable features mentioned above, chitosan is widely used in medicine and pharmaceutical fields, the food and agriculture industry, as well as cosmetics and waste treatment [63,64,65,66].…”

Section: Introductionmentioning

confidence: 99%

Chitosan as a Wound Dressing Starting Material: Antimicrobial Properties and Mode of Action

Matica

Aachmann

Tøndervik

et al. 2019

IJMS

435

275

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Fighting bacterial resistance is one of the concerns in modern days, as antibiotics remain the main resource of bacterial control. Data shows that for every antibiotic developed, there is a microorganism that becomes resistant to it. Natural polymers, as the source of antibacterial agents, offer a new way to fight bacterial infection. The advantage over conventional synthetic antibiotics is that natural antimicrobial agents are biocompatible, non-toxic, and inexpensive. Chitosan is one of the natural polymers that represent a very promising source for the development of antimicrobial agents. In addition, chitosan is biodegradable, non-toxic, and most importantly, promotes wound healing, features that makes it suitable as a starting material for wound dressings. This paper reviews the antimicrobial properties of chitosan and describes the mechanisms of action toward microbial cells as well as the interactions with mammalian cells in terms of wound healing process. Finally, the applications of chitosan as a wound-dressing material are discussed along with the current status of chitosan-based wound dressings existing on the market.

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“…However, in the recent years, there has been a growing interest in the development of active packaging. The function of such packaging is to interact desirably with the food, minimizing the growth of microorganisms and oxidative reactions, and consequently increase the shelf life of the product …”

Section: Introductionmentioning

confidence: 99%

PBAT/TPS‐nanowhiskers blends preparation and application as food packaging

Silva

Santana

Lucas

et al. 2019

J of Applied Polymer Sci

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About 85–90% of the market for new materials in biodegradable packaging is served by various blends and composites containing starch in some portion. In an attempt to satisfy the increasing consumer demand, innovative materials are being developed. This includes the concept of active packaging, which, in addition to protecting, interacts with the packaged product. In this context, flexible films have been prepared from blends of poly(butylene adipate‐co‐terephthalate), thermoplastic starch (TPS), and cellulose nanowhiskers (CNW) at different concentrations (0–3.0 wt %) and with distinct compatibilizing agents (glycerol, stearic acid, and citric acid) by flat extrusion. Palm oil was packaged in the films, and was stored under accelerated oxidation conditions as a model system. The films were also used for packing lettuce. The TPS increased the rate of water vapor permeability of the blends. The micrographs showed the films with very porous surface as a function of the CNW concentration. In addition to the antimicrobial action pronounced within 10 days (fungi—molds and yeasts; bacteria—mesophilic and psychrotrophic), the film showed a prooxidant action, indicating its suitability for fruit and vegetable packaging. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47699.

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Mechanical, Barrier and Antioxidant Properties of Chitosan Films Incorporating Cinnamaldehyde

Cited by 35 publications

References 36 publications

Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation

Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation

Chitosan as a Wound Dressing Starting Material: Antimicrobial Properties and Mode of Action

PBAT/TPS‐nanowhiskers blends preparation and application as food packaging

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