scholarly journals Development of Biodegradable Whey-Based Laminate Functionalised by Chitosan–Natural Extract Formulations

2020 ◽  
Vol 21 (10) ◽  
pp. 3668
Author(s):  
Sanja Potrč ◽  
Lidija Fras Zemljič ◽  
Meta Sterniša ◽  
Sonja Smole Možina ◽  
Olivija Plohl
Keyword(s):  
Antimicrobial Activity ◽  
Oxygen Permeability ◽  
Surface Composition ◽  
Antioxidant Properties ◽  
Chitosan Nanoparticles ◽  
Barrier Properties ◽  
Penicillium Verrucosum ◽  
Natural Extracts ◽  
Positive Effect ◽  
Macromolecular Solution

In this research, antimicrobial polysaccharide chitosan and natural extracts were used as surface coating of a plastic laminate with an integrated whey layer on the inside. The aim was to establish the biodegradable and active concept of packaging laminates. For this purpose, chitosan nanoparticles (CSNPs) with embedded rosemary or cinnamon extracts were synthesised and characterised. Additionally, a whey-based laminate was functionalised: i) chitosan macromolecular solution was applied as first layer and ii) cinnamon or rosemary extracts encapsulated in CSNPs were applied as upper layer (layer wise deposition). Such functionalised whey-based laminate was physicochemically characterized in terms of elemental surface composition, wettability, morphology and oxygen permeability. The antimicrobial activity was tested against Staphylococcus aureus, Escherichia coli, Aspergillus flavus and Penicillium verrucosum. The antioxidant properties were determined using the ABTS assay. It could be shown that after functionalization of the films with the above-mentioned strategy, the wettability was improved. Furthermore, such whey-based laminates still show excellent barrier properties, good antimicrobial activity and a remarkable antioxidative activity. In addition to the improved biodegradability, this type of lamination could also have a positive effect on the shelf-life of products packaged in such structured films.

scholarly journals Functionalization of Polyethylene (PE) and Polypropylene (PP) Material Using Chitosan Nanoparticles with Incorporated Resveratrol as Potential Active Packaging

Materials ◽  
2019 ◽  
Vol 12 (13) ◽  
pp. 2118 ◽  
Author(s):  
Tjaša Kraševac Glaser ◽  
Olivija Plohl ◽  
Alenka Vesel ◽  
Urban Ajdnik ◽  
Nataša Poklar Ulrih ◽  
...  
Keyword(s):  
Contact Angle ◽  
Food Packaging ◽  
Oxygen Plasma ◽  
Oxygen Permeability ◽  
Chitosan Nanoparticles ◽  
Antibacterial Properties ◽  
Gravimetric Method ◽  
Oxygen Plasma Treatment ◽  
Wetting Contact Angle ◽  
Macromolecular Solution

The present paper reports a novel method to improve the properties of polyethylene (PE) and polypropylene (PP) polymer foils suitable for applications in food packaging. It relates to the adsorption of chitosan-colloidal systems onto untreated and oxygen plasma-treated foil surfaces. It is hypothesized that the first coated layer of chitosan macromolecular solution enables excellent antibacterial properties, while the second (uppermost) layer contains a network of polyphenol resveratrol, embedded into chitosan nanoparticles, which enables antioxidant and antimicrobial properties simultaneously. X-ray photon spectroscopy (XPS) and infrared spectroscopy (FTIR) showed successful binding of both coatings onto foils as confirmed by gravimetric method. In addition, both attached layers (chitosan macromolecular solution and dispersion of chitosan nanoparticles with incorporated resveratrol) onto foils reduced oxygen permeability and wetting contact angle of foils; the latter indicates good anti-fog foil properties. Reduction of both oxygen permeability and wetting contact angle is more pronounced when foils are previously activated by O2 plasma. Moreover, oxygen plasma treatment improves stability and adhesion of chitosan structured adsorbates onto PP and PE foils. Foils also exhibit over 90% reduction of Staphylococcus aureus and over 77% reduction of Escherichia coli as compared to untreated foils and increase antioxidant activity for over a factor of 10. The present method may be useful in different packaging applications such as food (meat, vegetables, dairy, and bakery products) and pharmaceutical packaging, where such properties of foils are desired.

scholarly journals Edible Chitosan Films and Their Nanosized Counterparts Exhibit Antimicrobial Activity and Enhanced Mechanical and Barrier Properties

Molecules ◽  
2018 ◽  
Vol 24 (1) ◽  
pp. 127 ◽  
Author(s):  
Laidson Gomes ◽  
Hiléia Souza ◽  
José Campiña ◽  
Cristina Andrade ◽  
António Silva ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Food Packaging ◽  
Water Solubility ◽  
Chitosan Nanoparticles ◽  
Chitosan Film ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Vapor Permeability ◽  
Blend Films ◽  
Color Changes

Chitosan and chitosan-nanoparticles were combined to prepare biobased and unplasticized film blends displaying antimicrobial activity. Nanosized chitosans obtained by sonication for 5, 15, or 30 min were combined with chitosan at 3:7, 1:1, and 7:3 ratios, in order to adjust blend film mechanical properties and permeability. The incorporation of nanosized chitosans led to improvements in the interfacial interaction with chitosan microfibers, positively affecting film mechanical strength and stiffness, evidenced by scanning electron microscopy. Nanosized or blend chitosan film sensitivity to moisture was significantly decreased with the drop in biocomposite molecular masses, evidenced by increased water solubility and decreased water vapor permeability. Nanosized and chitosan interactions gave rise to light biobased films presenting discrete opacity and color changes, since red-green and yellow-blue colorations were affected. All chitosan blend films exhibited antimicrobial activity against both Gram-positive and Gram-negative bacteria. The performance of green unplasticized chitosan blend films displaying diverse morphologies has, thus, been proven as a potential step towards the design of nontoxic food packaging biobased films, protecting against spoilage microorganisms, while also minimizing environmental impacts.

scholarly journals Fabrication and characterization of poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) modified with nano-montmorillonite biocomposite

e-Polymers ◽  
2020 ◽  
Vol 21 (1) ◽  
pp. 038-046
Author(s):  
Xu Yan ◽  
Wanru Zhou ◽  
Xiaojun Ma ◽  
Binqing Sun
Keyword(s):  
Thermal Stability ◽  
Oxygen Permeability ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Nucleating Agent ◽  
Vapor Permeability ◽  
Casting Method ◽  
Increasing Trend ◽  
Solution Casting Method

Abstract In this study, a poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) modified with nano-montmorillonite biocomposite (MMT/PHBH) was fabricated by solution-casting method. The results showed that the addition of MMT increased the crystallinity and the number of spherulites, which indicated that MMT was an effective nucleating agent for PHBH. The maximum decomposition peak of the biocomposites moved to a high temperature and residue presented an increasing trend. The biocomposites showed the best thermal stability at 1 wt% MMT. Compared with PHBH, 182.5% and 111.2% improvement in elastic modulus and tensile strength were obtained, respectively. Moreover, the oxygen permeability coefficient and the water vapor permeability of MMT/PHBH biocomposites decreased by 43.9% and 6.9%, respectively. It was also found that the simultaneous enhancements on the crystallizing, thermal stability, mechanical, and barrier properties of biocomposites were mainly caused by the formation of intercalated structure between PHBH and MMT.

An Investigation of the Barrier Properties and of the Residual Acetaldehyde in Polyethylene Terephthalate Composites

2017 ◽  
Vol 44 (12) ◽  
pp. 19-22
Author(s):  
A.S. Shabaev ◽  
S.Yu. Khashirova ◽  
A.K. Mikitaev ◽  
I.V. Musov ◽  
A.L. Slonov
Keyword(s):  
Carbon Dioxide ◽  
Polymer Composites ◽  
Polyethylene Terephthalate ◽  
Oxygen Permeability ◽  
Gas Permeability ◽  
Polymeric Materials ◽  
Barrier Properties ◽  
Diffusion Cell ◽  
Polybutylene Terephthalate

The diffusion cell to a Tsvet-800 chromatograph for determining the gas permeability of polymeric materials has been optimised. The oxygen permeability and the carbon dioxide permeability of polymer composites based on polyethylene terephthalate and polybutylene terephthalate have been studied. The optimum compositions, combining high barrier properties and a low acetaldehyde content, have been found.

scholarly journals Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey

2017 ◽  
Vol 2017 ◽  
pp. 1-7
Author(s):  
Aleksandra Wilczyńska ◽  
Joanna Newerli-Guz ◽  
Piotr Szweda
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Food Industry ◽  
Sensory Quality ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Positive Health ◽  
Functional Product ◽  
Phenolics Content ◽  
Growth Of Bacteria

Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial, and antioxidant properties of honey. Results showed that the addition of spices significantly affected the taste and the smell of honey (p<0,05) and that honey with the cinnamon was the most desired and easily accepted product by the consumers. The addition of spices had no significant effect on texture and appearance. All tested samples showed the ability to inhibit the growth of bacteria and, contrary to the assumptions, the addition of spices did not cause an increase of antimicrobial activity. The results also showed that the kind and amount of added spice significantly affected the antioxidant activity: ability to scavenge free radicals and total phenolics content. The highest antioxidant activity revealed the honey with cinnamon and the lowest revealed the honey with cardamom addition.

scholarly journals Synthesis of Nano Chitosan as Carrier Material of Cinnamon’s Active Component

2018 ◽  
Vol 21 (2) ◽  
pp. 92-97 ◽  
Author(s):  
Ngadiwiyana Ngadiwiyana ◽  
Enny Fachriyah ◽  
Purbowatiningrum Ria Sarjono ◽  
Nor Basid Adiwibawa Prasetya ◽  
Ismiyarto Ismiyarto ◽  
...  
Keyword(s):  
Particle Size ◽  
Electron Microscope ◽  
Chitosan Nanoparticles ◽  
Dual Function ◽  
Ftir Analysis ◽  
Natural Polymer ◽  
Mild Conditions ◽  
Natural Extracts ◽  
Deacetylation Degree ◽  
Transmission Electron

Development and innovation to improve the efficacy of active ingredients of a plant can be done by using nanoparticle encapsulation of chitosan, which has dual function of protecting natural extracts degradation and delivering natural extracts to the target site. Chitosan is a natural polymer that is nontoxic, mucoadhesive, biodegradable, and biocompatible. This polymer also has a low level of immunogenicity and can be prepared into nanoparticles in mild conditions that make it suitable for natural extracts delivery systems. This paper reported synthesis of chitosan nanoparticles for cinnamon’s natural extract delivery. Chitosan synthesis was carried out by chitin deacetylation isolated from shrimp shells. Chitosan characterization was done by measuring deacetylation degree by FTIR. Chitosan nanoparticles were prepared by ionic gelation method using tripolyphosphate as crosslinker. Morphology and particle size of nano chitosan were characterized using a scanning electron microscope (SEM) and a transmission electron microscope (TEM). The result found that the yield of deproteinated chitin was 62.60%. Further process of demineralization resulted a yield of 52.60%, then depigmentation with a yield of 75.56%, and deacetylation with a yield of 79.02%. FTIR analysis showed that deacetylation degree of chitin into chitosan was found of 87.78%. Characterization by SEM found that nano chitosan has a particle size of 87 nm. While TEM images showed that the nano chitosan has a uniform shape and a lower physical aggregation.

scholarly journals Evaluation of Antibacterial Effects of Fissure Sealants Containing Chitosan Nanoparticles

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Sedighe Sadat Hashemi kamangar ◽  
Houtan Zareian ◽  
Abbas Bahador ◽  
Maryam Pourhajibagher ◽  
Zahra Bashareh ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Effect ◽  
Bacterial Species ◽  
Chitosan Nanoparticles ◽  
Control Group ◽  
Fissure Sealants ◽  
Biofilm Inhibition ◽  
Biofilm Growth ◽  
Fissure Sealant ◽  
Significant Difference

Objectives. The present study evaluated the antimicrobial effects of fissure sealants containing chitosan nanoparticles. Materials and Methods. Antibacterial effect of Master Dent fissure sealant alone and after incorporating chitosan nanoparticles was evaluated on Streptococcus mutans, sanguis, and Lactobacillus acidophilus. Biofilm growth was evaluated by determining colony counts. Antimicrobial effect was determined on days 3, 15, and 30 by counting microbial colonies using eluted components test. One-way ANOVA, Tukey HSD tests, t test, and two-way ANOVA were used for statistical analyses (α = 0.05). Results. Biofilm inhibition test showed that fissure sealant containing 1 wt.% chitosan decreased colony counts significantly ( P < 0.05 ). Eluted components test with S. mutans and sanguis showed significant decrease in colony counts during the first 15 days in chitosan containing group; however, from day 30, antimicrobial activity decreased noticeably, with no significant difference from control group ( P > 0.05 ). Antimicrobial activity against L. acidophilus was maintained in chitosan group up to 30 days, and decrease in colony counts was significant ( P < 0.05 ). Conclusion. According to the results of this study, incorporation of 1 wt.% chitosan into fissure sealant induced an antimicrobial activity. Antibacterial effect on L. acidophilus persisted for longer time (30 days) compared to the two other bacterial species (15 days).

scholarly journals Effect of Chitosan Nanoparticles Incorporated with Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

2021 ◽  
Vol 60 (1) ◽  
Author(s):  
Gema Morales-Olán ◽  
María Antonieta Ríos-Corripio ◽  
Aleida Selene Hernández-Cázares ◽  
Placido Zaca-Morán ◽  
Silvia Luna-Suárez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Tensile Strength ◽  
Water Vapor ◽  
Antioxidant Properties ◽  
Chitosan Nanoparticles ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Salvia Hispanica ◽  
Amaranth Flour ◽  
Salvia Hispanica L

Research background. Amaranth flour (Amaranthus hypochondriacus) produces films with excellent barrier properties against water vapor, allowing food preservation, but the mechanical properties are poor versus to synthetic films. One strategy to improve these properties is the incorporation of nanoparticles. The particles can also serve as a vehicle for the addition of antioxidants agents into the films. The objective of this work was to optimize the formulation for preparation of amaranth flour films treated with antioxidant chia (Salvia hispanica L.) extract-loaded chitosan particles using RSM. Experimental approach. Chitosan nanoparticles with the extract were synthesized by ionic gelation, and the films were made by the casting method. Three independent variables were assigned: amaranth flour (4-6 %), glycerol (25-35 %), and chitosan nanoparticles loaded with the chia extract (0-0.75 %). We then evaluated the physical (thickness), mechanical (tensile strength, Young´s modulus, and elongation), barrier (water vapor permeability, moisture, and water solubility), and antioxidant properties of the films. The experimental results of the properties were analyzed using a Box-Behnken experimental design generating 15 runs with three replicates at the central point. Results and conclusions. Second and third order polynomial models were obtained from the ANOVA analysis of the evaluated responses, and high coefficients of determination were found (0.91-1.0). The films presented a water vapor permeability of 0.82-2.39·10-7 (g·mm)/(Pa·s·m2), a tensile strength of 0.33-1.63 MPa, and antioxidant activity of 2.24-5.65 %. The variables had different effects on the films: The glycerol negatively affected their properties, and the permeability values increased with amaranth flour concentration. The nanoparticles improved the mechanical, barrier, and antioxidant properties of the films versus films without nanosystems. The optimal formulation was 4 % amaranth flour, 25 % of glycerol, and 0.36 % of chitosan nanoparticles. The optimized films had better mechanical (1.62 MPa) properties, a low water vapor permeability value (0.91·10-7 (g·mm)/(Pa·s·m2)), and moderate antioxidant activity (6.43 %). Novelty and scientific contribution. The results show the effect of chitosan nanoparticles on the properties of amaranth flour films for the first time. The resulting equations are useful in the design of food packaging.

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