Chitosan, gelatin and methylcellulose films incorporated with tannic acid for food packaging
| Autor: | Azlan Kamari, Al Luqman Abdul Halim, Esther Phillip |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Staphylococcus aureus
food.ingredient 02 engineering and technology engineering.material Methylcellulose Biochemistry Gelatin Chitosan chemistry.chemical_compound 0404 agricultural biotechnology food Biopolymers Solanum lycopersicum Structural Biology Tannic acid Browning Escherichia coli Humans Vitis Food science Molecular Biology biology Food Packaging 04 agricultural and veterinary sciences General Medicine 021001 nanoscience & nanotechnology biology.organism_classification Antimicrobial 040401 food science Anti-Bacterial Agents Food packaging chemistry engineering Biopolymer Solanum 0210 nano-technology Tannins |
| Zdroj: | International journal of biological macromolecules. 120 |
| ISSN: | 1879-0003 |
| Popis: | In this work, chitosan, gelatin and methylcellulose films incorporated with tannic acid (TA) were synthesised, characterised and applied for the first time to preserve cherry tomatoes (Solanum lycopersicum var. cerasiforme) and grapes (Vitis vinifera). The addition of TA at 15% (w/w) increased the transparency value of biopolymer films. The highest increment of transparency value was obtained for MC-TA film, increased from 0.572 to 4.73 A/mm. Based on antimicrobial study, the addition of TA improved the antibacterial properties of biopolymers against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The ability of films to preserve both fruits was evaluated in a 14-day preservation study. The application of biopolymer films treated with TA has decreased the weight loss and browning index of fruits, as compared to control films. A significant reduction in the weight loss of cherry tomatoes wrapped with chitosan (from 21.3 to 19.6%), gelatin (from 22.1 to 15.5%) and methylcellulose (26.2 to 20.5%) films were obtained following TA treatment. Overall, results obtained from this study highlight the effects of TA on physiochemical properties of biopolymer films and their ability to preserve fruits. |
| Databáze: | OpenAIRE |
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