Preparation and Characterization of Biodegradable κ-Carrageenan Based Anti-Bacterial Film Functionalized with Wells-Dawson Polyoxometalate

Abstract

In the present study, an anti-bacterial film (Carr/POM film) was prepared through the incorporation of Wells-Dawson polyoxometalate K6[Mo18O62P2] into κ-carrageenan-based polymers using the tape-casting method. The mechanical properties, thermal stability, and morphology of the prepared film were characterized. The obtained results showed that incorporation of K6[Mo18O62P2] significantly affected the morphology and structure of the films. Moreover, the polyoxometalate-based film demonstrated desirable bactericidal activity against Escherichia coli (Gram-negative) and Staphylococcus aureus (Gram-positive). Carr/POM (@8 mg/mL) film resulted in an obvious inhibition zone around the film in Kirby-Bauer disk diffusion test, which could also remove 99% of S. aureus and E. coli on plastic, glass, and stainless steel. In addition, this anti-bacterial film also demonstrated good biodegradability, which could be decomposed in soil in around 1 week. In conclusion, the polyoxometalate-based film showed good anti-bacterial property against food-borne pathogenic microbes, suggesting the prepared film has great potential to be developed as promising food packaging.

Enhancing Tensile Strength, Thermal Stability, and Antioxidant Characteristics of Transparent Kappa Carrageenan Films Using Grapefruit Essential Oil for Food Packaging Applications

“…52 The third thermal decomposition phase appeared at 240−270 °C (maximum peak in the DTG curve), principally due to the thermal degradation of the carrageenan matrix. 51 A similar behavior has been reported in a previous study where κcarrageenan and a locust bean gum composite material were studied. 43 After the third degradation stage, all films confirmed a progressive reduction in weight up to 500 °C.…”

“…The inclusion of GFO in the films caused variation in the thermal stability of the films as presented by TGA, DSC, and DTG thermograms. All kappa carrageenan-based films showed several thermal decomposition regions as reported in previous studies . The initial thermal decomposition phase was found between 37 and 102 °C due to the hydrophilic nature of carrageenan, leading to water evaporation and chemisorbed water via hydrogen bonds.…”

“…All kappa carrageenan-based films showed several thermal decomposition regions as reported in previous studies. 51 The initial thermal decomposition phase was found between 37 and 102 °C due to the hydrophilic nature of carrageenan, leading to water evaporation and chemisorbed water via hydrogen bonds. The next thermal decomposition phase was observed between 120 and 230 °C due to glycerol degradation.…”

Kinetic Hydrate Inhibition by Lambda-Carrageenan and Its Synergistic Compositions with Ethylene Glycol, 4-Methyl-1-Pentanol, Polyvinylpyrrolidone, and Polyvinylcaprolactam

“…This study aims to evaluate the hydrate-inhibiting potential of Lambda-Carrageenan (λ-crgn), a natural, sustainable, biodegradable, and non-toxic polysaccharide. While the biodegradability of PVCap and PVP is less than 2% in 28 days. − All different derivatives of carrageenan show very high biodegradability and have almost 90% degradation within 30 days. − The study aimed to assess the performance of different variants of λ-crgn when used alone and when combined with different solvents, such as mono ethylene glycol (MEG) and 4-methyl-1-pentanol (4m1P), and with commonly used KHIs, such as polyvinylpyrrolidone (PVP) and Polyvinylcaprolactam (PVCap). Figure displays the structures of λ-crgn, the two solvents, and the two KHI polymers used in the study.…”

Effects of Hydroxypropyl Methylcellulose on Physicochemical Properties and Microstructure of κ-Carrageenan Film

“…It can be observed that κCHM-0 film had three obvious stages of thermal degradation. The first stage appeared at around 50 • C, representing the evaporation of water within the film matrix [43]. The second stage from 130.55 • C to 229.73 • C was caused by glycerol decomposition, and the third stage from 233.04 • C to 316.81 • C was ascribed to the κ-carrageenan decomposition.…”