Preparation and performance evaluation of glucomannan–chitosan–nisin ternary antimicrobial blend film

Li, B.; Kennedy, John F.; Peng, J.L.; Yie, X.; Xie, Bijun

doi:10.1016/j.carbpol.2006.02.006

Cited by 112 publications

(63 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Meanwhile, when glucomannan was the main film fraction, the TS was significantly improved. The effect of the biopolymer ratio on the mechanical properties of blended films was also observed by Xiao et al (2001a), Ye et al (2006) and Li et al (2006) for films with binary blends of sodium carboximethylcellulose/glucomannan and chitosan/glucomannan, in which a high glucomannan ratio in the formulation resulted in films with high TS and elongation values.…”

Section: Polysaccharide and Gelatin Filmsmentioning

confidence: 67%

See 1 more Smart Citation

Mechanical and water vapor permeability properties of biodegradables films based on methylcellulose, glucomannan, pectin and gelatin

Chambi¹,

Grosso²

2011

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

Mechanical and water vapor permeability properties of biodegradables films based on methylcellulose, glucomannan, pectin and gelatin Propriedades mecânicas e de permeabilidade ao vapor de água de filmes biodegradáveis à base de metilcelulose, glucomanana, pectina e gelatinaHulda Noemi Mamani CHAMBI 1 *, Carlos Raimundo Ferreira GROSSO 1 IntroductionInterest in edible films is connected with the development of easily degradable packaging, non-aggressive to the environment (CHEN, 1995;KOELSCH, 1994). Natural polymers such as proteins and polysaccharides, offer great opportunities, since their biodegradability and environmental compatibility are assured (KROCHTA; DE MULDER-JOHNSON, 1997). However, films produced with these materials have low water vapor barrier property and low mechanical resistance in comparison with films produced from synthetic polymers.Several studies have been carried out to improve film performance such as the cross-linking of the polymeric chains (CARVALHO; GROSSO, 2004;HERNÁNDEZ-MUÑOZ;VILLALOBOS;CHIRALT, 2004;CHAMBI;GROSSO, 2006), the addition of hydrophobic compounds (TANADA-PALMU; GROSSO, 2002;BERTAN et al., 2005) and blended polysaccharides and/or proteins (XIAO et al., 2001a,b;CIEŚLA;SALMIERI;LACROIX, 2006;WANG et al., 2007).Another alternative to obtain films with good performance would be through mimic biological structures such as the cell wall composed of a three-dimensional network of cellulose, pectin, hemicelluloses (xylan, mannans, xyloglucans) and structural proteins (CHANLIAUD et al., 2002;KERSTIENS, 1996). This network should be able to bear high-strain strength allowing reversible deformation, in reply to the osmotic pressure caused by the cell turgescence (CHANLIAUD et al., 2002).Cellulose, the most abundant organic polymer in the world, is a linear homopolymer constituted by glucose molecules linked by highly polar and hydrophilic glycosidic bonds β (1-4); however, it is insoluble in water (JUNQUEIRA, 1997). In order to provide solubility, cellulose is esterified ResumoMimetizar estruturas biológicas como a parede celular dos tecidos vegetais pode ser uma alternativa para obter filmes biodegradáveis com propriedades mecânicas e de barreira ao vapor de água melhoradas. O objetivo do presente trabalho foi avaliar as propriedades mecânicas e de permeabilidade ao vapor de água (PVA) de filmes produzidos pelo método de evaporação do solvente (casting) a partir de misturas de metilcelulose, glucomanana, pectina e gelatina. Inicialmente, foram produzidos filmes a partir dos polissacarídeos em pH 4. O filme com melhor desempenho mecânico (tensão na ruptura = 72,64 MPa; elongação = 9,85%) foi obtido a partir de metilcelulose-glucomanana-pectina na proporção 1:4:1, respectivamente. Posteriormente, adicionou-se gelatina a esta mistura de polissacarídeos, e o pH foi ajustado para 4, 5 e 6. Os resultados mostraram melhoras significativas na PVA quando os filmes foram produzidos em pH 5 e com as proporções polissacarídeos/gelatina de 90/10 e 10/90, atingindo-se valores de 0,094 e 0,118 ...

show abstract

Section: Polysaccharide and Gelatin Filmsmentioning

confidence: 67%

“…The lowest WVP value was observed in glucomannan-based films. Li et al (2006) did not observe improvements in WVP either, due to the blend of different glucomannan and chitosan ratios; and other authors (XIAO et al, 2001a;YE et al, 2006;LI et al, 2006) have reported the results only as to the film mechanical properties.…”

Section: Water Vapor Permeabilitymentioning

confidence: 81%

Mechanical and water vapor permeability properties of biodegradables films based on methylcellulose, glucomannan, pectin and gelatin

Chambi¹,

Grosso²

2011

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

show abstract

“…Xu et al (2005) also observed the similar trend while working with corn starch and chitosan blend films. Li et al (2006) documented that glucomannan-chitosan-nisin ternary antimicrobial films exhibited a decrease in WVTR with the increase of chitosan concentration. Figure 10b and c showed that there is an increase in WVTR with increase in temperature.…”

Section: Water Vapour Transmission Rate (Wvtr)mentioning

confidence: 97%

“…As compared with other bio-based food packaging materials, chitosan-based films have also been claimed as effective carriers of many functional ingredients, such as antimicrobial agents and antioxidants to extend storage quality of food (Tripathi et al 2008, Pranoto et al 2005, Park and Zhao 2004. Chitosan films can be prepared by cross-linking with agylcone geniposidic acid (Mi et al 2006), ternary chitosanglucomann-nisin (Li et al 2006), blending of ferulic acid incorporated starch chitosan (Mathew and Abraham 2008), incorporation of garlic oil, potassium sorbate and nisin (Pranoto et al 2005), chitosan-potato starch film using microwave treatment (Tripathi et al 2008), starch/chitosan blend film under the action of irradiation (Zhai et al 2004) and water soluble chitosan and amylose film (Suzuki et al 2005) etc. However, chitosan films are rigid and need plasticizers to diminish film fragility and increase film flexibility and manageability.…”

Section: Introductionmentioning

confidence: 99%

Development of chitosan based edible films: process optimization using response surface methodology

2014

View full text Add to dashboard Cite

Three-factors Box-Behnken design of response surface methodology (RSM) was used to optimize chitosan level (1.5, 2.0, 2.5 %w/v), glycerol level (0.5, 0.75, 1.0 %w/v) and drying temperature (35, 40, 45°C) for the development of chitosan based edible films. The optimization was done on the basis of different responses viz. thickness, moisture, solubility, colour profile (L*, a*, b* value), penetrability, density, transmittance and water vapor transmission rate (WVTR). The linear effect of chitosan was significant (p<0.05) on all the responses. However, density was only significantly (p<0.05) affected by glycerol in a negative linear fashion. Drying temperature also significantly (p<0.05) affected thickness, penetrability, transmittance and WVTR in linear terms. The quadratic regression coefficient of chitosan showed a significant effect (p<0.05) on moisture, solubility and WVTR; glycerol level on moisture, L* value and transmittance; and drying temperature on a* value, penetrability, transmittance and WVTR. The effect of interaction of glycerol x temperature as well as chitosan x temperature was also significant (p<0.05) on a* value and WVTR of edible films. The optimized conditions were: 2.0 % w/v chitosan level, 0.75 % w/v glycerol level and drying temperature 40°C at a constant time of 48 h. All the response variables were in favourable range including thickness; 108.59 mμ, penetrability; 16.41 N, transmittance; 75.60 %, WVTR; 0.00174 g/m 2 -t for the optimized edible film. Results concluded that edible films with desirable bio-mechanical properties can be successfully developed and effectively utilized in the food packaging industry.

show abstract

“…Such films and coatings are made from proteins, polysaccharides and lipids which are naturally available [87,88]. Chitosan, being a polysaccharide is considered to be a major suitable material for food packaging industry due to many characteristics of chitosan such as nontoxic, biodegradable, anti-microbial, anti-oxidant and ability to form films and blends [81][82][83][84]89].Various methods have been employed to prepare chitosan based films for food packaging as summarized previously [86,90] and some of these are 1) chitosan film cross-linked made by Aglycone Geniposidic Acid [91], 2) preparation of glucomannanchitosan-nisin ternary film [92], 3) Ferulic acid incorporated starchchitosan blend film [93], 4) chitosan films by incorporating garlic oil, potassium sorbate and nisin [94] and 5) Antibacterial Ocarboxymethylated chitosan/cellulose blend film from LiCl/ N, Ndimethylacetamide solution [95]. These above studies and others have suggested that chitosan films are one of the best and biodegradable active packing materials suitable for packaging for foods.…”

Section: Chitosan Nanoparticles and Food Packagingmentioning

confidence: 99%

Chitosan Nanoparticles for Generating Novel Systems for Better Applications: A Review

G¹,

KS²

2015

J Mol Genet Med

View full text Add to dashboard Cite

The environmental sustainability and use of environmentally acceptable biomaterials are major areas of scientific and industrial research. In recent times, identification and application of suitable biopolymers instead of petroleum derived conventional polymers are gaining more attention. Chitosan and chitosan derived nanoparticles and nanocomposites are very promising due to their versatile properties and have found applications in various areas such as biomedical, foods, food packaging and personal care. Many studies suggest that chitosan nanoparticles and their derivatives are one of the best barrier and film coating materials for preserving the quality of foods and for delivering skin care products, mainly due to their biodegradability and anti-microbial properties. The present review gives insight on the progress made in the application of chitosan nanoparticles specifically in foods and food packaging, personal care products and in biomedical industry. Future studies shall address establishment of industrial scale up of chitosan nanoparticles, safety and quality aspects of these chitosan derived products for human use.

show abstract

Preparation and performance evaluation of glucomannan–chitosan–nisin ternary antimicrobial blend film

Cited by 112 publications

References 18 publications

Mechanical and water vapor permeability properties of biodegradables films based on methylcellulose, glucomannan, pectin and gelatin

Mechanical and water vapor permeability properties of biodegradables films based on methylcellulose, glucomannan, pectin and gelatin

Development of chitosan based edible films: process optimization using response surface methodology

Chitosan Nanoparticles for Generating Novel Systems for Better Applications: A Review

Contact Info

Product

Resources

About