Your browser doesn't support javascript.
loading
Development and Characterization of an Antioxidant and Antimicrobial Film Composited by Hydroxyethyl Cellulose and Sulfated Rice Bran Polysaccharides for Food Packaging.
Chen, Bing-Jie; Liu, Gui-Ge; Wang, Xiao; Liu, Hong-Ru; Zhang, Yi; Wang, Chun-Fang; Liu, Chen-Xia; Qiao, Yong-Jin.
Afiliación
  • Chen BJ; Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China.
  • Liu GG; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
  • Wang X; Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China.
  • Liu HR; Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China.
  • Zhang Y; Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China.
  • Wang CF; Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China.
  • Liu CX; Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China.
  • Qiao YJ; Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China.
Foods ; 13(6)2024 Mar 07.
Article en En | MEDLINE | ID: mdl-38540809
ABSTRACT
The nonantimicrobial properties and relatively poor mechanical properties of hydroxyethyl cellulose (HEC) limit its use in packaging. Sulfated rice bran polysaccharides (SRBP) possess significant antioxidant and antimicrobial activities. The purpose of this study was to investigate the effect of different concentrations of SRBP on the physical and mechanical properties and the functional characteristics of HEC/SRBP films. The physical properties of the HEC/20% SRBP films, such as water resistance, water vapor barrier, light barrier, and tensile strength, improved significantly (p < 0.05) compared with those of the HEC films. Scanning electron microscopy and Fourier transform infrared spectrometry showed that HEC formed hydrogen bonds with SRBP and exhibited better compatibility. Thermogravimetric analysis revealed that the addition of SRBP was beneficial to the thermal stability of the films. In addition, the antioxidant and bacteriostatic properties of the films were enhanced by the addition of SRBP to HEC, with the 20% SRBP films showing the most significant enhancement in activity. Therefore, the HEC/20% SRBP films show potential for development for use as active food packaging.
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza