Surface modification of polypropylene films by chitosan and chitosan/pectin multilayer

Elsabeé, Maher Z.; Abdou, Entsar S.; Nagy, Khaled; Eweis, Mohamed

doi:10.1016/j.carbpol.2007.05.022

Cited by 117 publications

(72 citation statements)

References 22 publications

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“…Many trials and investigations have been made to improve the performance of the edible films (Coma 2008;Rabea et al 2003;Sathivel et al 2007;Elsabee et al 2008). Pen and Jiang (2003) controlled the browning of fresh-cut Chinese water chestnut (CWC) by treating it with aqueous solution of 0.5, 1, or 2 g chitosan/100 mL, placed into trays over-wrapped with plastic films and then stored at 4 C. The untreated samples develop surface discoloration of after 3 days of storage at 4 C and became more serious after 6 days, while the eating quality decreased markedly.…”

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confidence: 99%

Chitosan-Based Edible Films

Elsabeé¹

2015

Polysaccharides

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confidence: 99%

Chitosan-Based Edible Films

Elsabeé¹

2015

Polysaccharides

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“…4. It is perceived from the data that the capacity for water absorption may be aided by an improvement in the surface tension as confirmed by several researchers [3,[38][39][40]. Indeed, the hydrophilic modification is verified by the capacity for water absorption.…”

Section: Surface Wettability Analysismentioning

confidence: 66%

An in vitro bacterial adhesion assessment of surface-modified medical-grade PVC

Asadinezhad

Novák

Lehocký

et al. 2010

Colloids and Surfaces B: Biointerfaces

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A B S T R A C TMedical-grade polyvinyl chloride was surface modified by a multistep physicochemical approach to improve bacterial adhesion prevention properties. This was fulfilled via surface activation by diffuse coplanar surface barrier discharge plasma followed by radical graft copolymerization of acrylic acid through surfaceinitiated pathway to render a structured high density brush. Three known antibacterial agents, bronopol, benzalkonium chloride, and chlorhexidine, were then individually coated onto functionalized surface to induce biological properties. Various modern surface probe techniques were employed to explore the effects of the modification steps. In vitro bacterial adhesion and biofilm formation assay was performed. Escherichia coli strain was found to be more susceptible to modifications rather than Staphylococcus aureus as up to 85% reduction in adherence degree of the former was observed upon treating with above antibacterial agents, while only chlorhexidine could retard the adhesion of the latter by 50%. Also, plasma treated and graft copolymerized samples were remarkably effective to diminish the adherence of E. coli.

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“…The use of edible antimicrobial yam starch and chitosan coating is recommended by the authors for controlling microbiological growth in minimally processed carrot (Durango et al 2006). Elsabee et al (2008) used the modified polypropylene films by chitosan and chitosan/pectin multilayer as a packaging device for storing and increasing the shelf life of tomato, and they fabricated bags 20 Â 20 cm using 12 multilayers (composed of chitosan/pectin) over coronatreated polypropylene (PP) films. Fresh tomato fruits of regular size (50 g) were collected, cleaned, and stored in bag (A).…”

Section: Antibacterial Activity Of Chitosan and Chitosan Blendsmentioning

confidence: 99%

Chitosan -Based Edible Films

Elsabeé

2014

Polysaccharides

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What is an edible packaging? An edible film or coating is simply defined as a thin film of edible material formed and sprayed on foods or food components. This package can be eaten as a part of the whole food product; it is also biodegradable, so if dumped it will disintegrate in reasonable short time.Edible films and coatings offer extra advantages such as edibility, biocompatibility, esthetic appearance, barrier to gas properties, nontoxicity, nonpolluting, and having low cost (No et al. J Food Sci 72(5):87-100, 2007). In addition, biofilms and coatings by themselves are acting as carriers of food additives (i.e., antioxidants, antimicrobials) and have been particularly considered in food preservation due to their ability to extend the shelf life.This chapter will focus mainly on edible films based on chitosan -a wonderful amazing material which is derived from the naturally occurring polymer chitin.

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Surface modification of polypropylene films by chitosan and chitosan/pectin multilayer

Cited by 117 publications

References 22 publications

Chitosan-Based Edible Films

Chitosan-Based Edible Films

An in vitro bacterial adhesion assessment of surface-modified medical-grade PVC

Chitosan -Based Edible Films

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