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Author Spotlight: An Antimicrobial Fabric Using Nano-Herbal Encapsulation of Essential Oils
Published on: April 7, 2023
Preparation and characterization of functionalized chitosan/polyvinyl alcohol composite films incorporated with
Qingyan Pan1, Chuang Zhou2, Ziming Yang2
1Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China.
Abstract:
In this study, amphiphilic chitosan (NPCS-CA) was synthesized by grafting quaternary phosphonium salt and cholic acid onto the chain of chitosan, aiming to develop an active edible film based on NPCS-CA and polyvinyl alcohol (PVA) incorporated with cinnamon essential oil (CEO) by the casting method. The chemical structure of the chitosan derivative was characterized by FT-IR, 1H NMR and XRD. Through the characterization of FT-IR, TGA, mechanical and barrier properties of the composite films, the optimal proportion of NPCS-CA/PVA was determined as 5/5. And, the tensile strength and elongation at break of the NPCS-CA/PVA (5/5) film with 0.4 % CEO were 20.32 MPa and 65.73 %, respectively. The results revealed that the NPCS-CA/PVA-CEO composite films exhibited an excellent ultraviolet barrier property at 200-300 nm and significantly reduced oxygen permeability, carbon dioxide permeability and water vapor permeability. Furthermore, the antibacterial property of film-forming solutions against E. coli, S. aureus, and C. lagenarium was distinctly improved with the increase of NPCS-CA/PVA proportion. And, the multifunctional films effectively extended the shelf-life of mangoes at 25 °C based on the characterization of surface changes and quality indexes. The NPCS-CA/PVA-CEO films could be developed as biocomposite food packaging material.
