In situ green synthesis of rechargeable antibacterial N-halamine grafted poly(vinyl alcohol) nanofibrous membranes for food packaging applications

2020 ◽  
Vol 17 ◽  
pp. 147-153 ◽  
Author(s):  
Mei Liu ◽  
Fei Wang ◽  
Mingguang Liang ◽  
Yang Si ◽  
Jianyong Yu ◽  
...  
Keyword(s):  
Green Synthesis ◽  
Vinyl Alcohol ◽  
Food Packaging ◽  
Poly Vinyl Alcohol ◽  
Nanofibrous Membranes

In situ cross-linked and highly carboxylated poly(vinyl alcohol) nanofibrous membranes for efficient adsorption of proteins

2015 ◽  
Vol 3 (36) ◽  
pp. 7281-7290 ◽  
Author(s):  
Xiaoliang Wang ◽  
Qiuxia Fu ◽  
Xueqin Wang ◽  
Yang Si ◽  
Jianyong Yu ◽  
...  
Keyword(s):  
Maleic Anhydride ◽  
Vinyl Alcohol ◽  
Graft Polymerization ◽  
Poly Vinyl Alcohol ◽  
Lysozyme Adsorption ◽  
Nanofibrous Membranes

In situ cross-linked and highly carboxylated poly(vinyl alcohol) nanofibrous membranes for lysozyme adsorption were fabricated by a combination of electrospinning and graft polymerization of poly(vinyl alcohol) and maleic anhydride.

Preparation of Cu(II)-chelated poly(vinyl alcohol) nanofibrous membranes for catalase immobilization

2011 ◽  
Vol 120 (6) ◽  
pp. 3291-3296 ◽  
Author(s):  
Quan Feng ◽  
Xin Xia ◽  
Anfang Wei ◽  
Xueqian Wang ◽  
Qufu Wei ◽  
...  
Keyword(s):  
Vinyl Alcohol ◽  
Poly Vinyl Alcohol ◽  
Nanofibrous Membranes

scholarly journals Gallic Acid and Quercetin as Intelligent and Active Ingredients in Poly(vinyl alcohol) Films for Food Packaging

Polymers ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 1999 ◽  
Author(s):  
Francesca Luzi ◽  
Elisa Pannucci ◽  
Luca Santi ◽  
José Maria Kenny ◽  
Luigi Torre ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Vinyl Alcohol ◽  
Food Packaging ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Casting Process ◽  
Poly Vinyl Alcohol ◽  
Hydroxyl Groups ◽  
Active Ingredients

Gallic acid (GA) and quercetin (QC) were used as active ingredients in poly(vinyl alcohol) (PVA) film formulations obtained by solvent casting process. The effect of two different percentages (5 and 10 % wt.) on morphological behavior, thermal stability, optical, mechanical, and release properties of PVA were investigated, while migration with food stimulants and antioxidant properties were tested taking into account the final application as food packaging systems. The results showed how different dispersability in PVA water solutions gave different results in term of deformability (mean value of ε PVA/5GA = 280% and ε PVA/5QC = 255%, with 190% for neat PVA), comparable values for antioxidant activity at the high contents (Radical Scavenging Activity, RSA(%) PVA/10GA = 95 and RSA(%) PVA/10QC = 91) and different coloring attitude of the polymeric films. It was proved that GA, even if it represents the best antioxidant ingredient to be used with PVA and can be easily dispersed in water, it gives more rigid films in comparison to QC, that indeed was more efficient in tuning the deformability of the PVA films, due the presence of sole hydroxyl groups carrying agent. The deviation of the film coloring towards greenish tones for GA films and redness for QC films after 7 and within 21 days in the simulated conditions confirmed the possibility of using easy processable PVA films as active and intelligent films in food packaging.

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