详情页 - 首都医科大学宣武医院知识库

当前位置：首页 > 详情页

Physical and antimicrobial properties of zein and methyl cellulose composite films with plasticizers of oleic acid and polyethylene glycol

文献详情

资源类型：

WOS体系：

收录情况： ◇ SCIE ◇ EI

作者：

机构： [1]Cell Therapy Center, Xuanwu Hospital Capital Medical University, Beijing, China [2]College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, Zhejiang, China

出处：

DOI：

ISSN：

关键词： Antimicrobial activity Composite film Mechanical property Methyl cellulose Zein

摘要：

Antimicrobial edible films made by biopolymers have potential applications in food packaging. They can reduce environmental pollution and prevent the growth of pathogens. A corn protein, zein, and a derivative of cellulose, methyl cellulose (MC), are selected for making edible packaging films. This study aimed to develop the zein and MC composite films using the selected plasticizers, to characterize the physical properties, and to evaluate the antimicrobial activities after incorporating the essential oil, thymol. Composite films with various zein to MC ratios were prepared using oleic acid and polyethylene glycol (PEG). The chemical bonding formation was analyzed using Fourier transform infrared (FTIR) spectrometry. Mechanical properties of the films were measured. Tensile strength of the zein-MC composite films (45.7 ± 1.3 MPa) was largely improved compared to that of zein films (7.4 ± 0.3 MPa). The maximum elongation of the zein-MC composite films (34.3 ± 4.3 cm/100 cm) was much higher than that of pure MC films (13.47 ± 1.55 cm/100 cm). The incorporation of zein reduced the water vapor permeability and solubility of MC films. Antimicrobial composite films were prepared by adding thymol into the zein-MC composite films, and the films have been proved to be effective against E. coli and S. aureus at the thymol concentrations of 0.15 and 0.2 (g/g), respectively. © 2020 Elsevier Ltd

语种：

被引次数：

WOS：

中科院(CAS)分区：

出版当年[2020]版：

大类 | 2 区工程技术

小类 | 2 区食品科技

最新[2023]版：

大类 | 1 区

农林科学

小类 | 2 区食品科技

JCR分区：

出版当年[2019]版：

Q1 FOOD SCIENCE & TECHNOLOGY

最新[2023]版：

Q1 FOOD SCIENCE & TECHNOLOGY

影响因子： 6 最新[2023版] 6 最新五年平均 4.006 出版当年[2019版] 4.385 出版当年五年平均 3.714 出版前一年[2018版] 4.952 出版后一年[2020版]

第一作者：

第一作者机构： [1]Cell Therapy Center, Xuanwu Hospital Capital Medical University, Beijing, China

通讯作者：

推荐引用方式(GB/T 7714)：

APA：

MLA：

相关文献

[1]Improving Antimicrobial Activity of Carbon/Gelatin Composite by Ce(III) [2]In vitro activity between linezolid and other antimicrobial agents against Mycobacterium abscessus complex [3]罗红霉素国内临床应用研究进展 [4]In vitro activity of clarithromycin in combination with other antimicrobial agents against Mycobacterium abscessus and Mycobacterium massiliense [5]控制记忆合金丝镍钛根管锉弯曲性能有限元分析模型的构建及力学分析 [6]盐酸小檗碱、鱼腥草素钠和大蒜素的体外抗菌活性 [7]ULTRASOUND STRAIN IMAGING IN ASSESSMENT OF BICEPS MUSCLE STIFFNESS AND DYNAMIC MOTION IN HEALTHY ADULTS [8]INITIATOR-FREE PHOTOCROSSLINKING OF ELECTROSPUN BIODEGRADABLE POLYESTER FIBER BASED TUBULAR SCAFFOLDS AND THEIR CELL AFFINITY FOR VASCULAR TISSUE ENGINEERING [9]高龄病人麻醉监测规范 [10]