Sodium alginate/carboxymethyl cellulose films containing pyrogallic acid: physical and antibacterial properties
Sodium alginate/carboxymethyl cellulose films containing pyrogallic acid: physical and antibacterial properties
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DOI：
10.1002/jsfa.7863
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发表时间：
2017-03-15
影响因子：
4.1
通讯作者：
Wang, Lijuan
中科院分区：
文献类型：
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作者：
Han, Yingying;Wang, Lijuan
背景技术：以海藻酸钠（SA）和羧甲基纤维素（CMC）为基质，甘油为增塑剂，氯化钙为交联剂，加入天然抗菌剂焦性没食子酸（PA）制备抗菌膜。结果：采用傅里叶变换红外光谱和扫描电镜对SA/CMC共混膜的微观结构进行了表征，发现PA与SA/CMC共混膜的结构是通过氢键作用实现的。此外，PA的引入增加了SA/CMC膜的含水量，水蒸气渗透性和氧气渗透性。含40 g kg（-1）PA的薄膜具有最高的断裂伸长率（39.60%）。与纯SA/CMC膜相比，PA的加入提高了膜的紫外阻隔性能，但降低了膜的颜色参数L* 值，增加了膜的a* 和B* 值。此外，膜与PA，特别是在较高的浓度，更有效地对大肠杆菌和金黄色葡萄球菌。结论：抗菌SA/CMC膜纳入PA似乎有很好的潜力，以提高食品和食品的安全性。(C)2016年化学工业协会
BACKGROUND: Antibacterial films were prepared using sodium alginate (SA) and carboxymethyl cellulose (CMC) as a matrix, glycerin as a plasticizer and CaCl2 as a cross-linking agent, and by incorporating the natural antibacterial agent pyrogallic acid (PA). The present study describes the microstructure and the physical, barrier, mechanical, optical and antibacterial properties of blended films prepared by incorporating different concentrations of PA into the SA/CMCmatrix.RESULTS: The microstructure of the films was investigated by Fourier transform infrared spectroscopy and scanning electron microscopy, which revealed that PA interacts with the SA/CMCmatrix through hydrogen bonding. Moreover, the incorporation of PA increased the moisture content, water vapor permeability and oxygen permeability of SA/CMC films. Films containing 40 g kg(-1) of PA had the highest elongation at break result (39.60%). Compared with pure SA/CMC films, the incorporation of PA improved the barrier properties against ultraviolet light; however, it decreased the color parameter L* value and increased the a* and b* values of the films. Furthermore, films with PA, especially at higher concentrations, were more effective against Escherichia coli and Staphylococcus aureus.CONCLUSION: Antibacterial SA/CMC films incorporating PA appear to have good potential to enhance the safety of foods and food products. (C) 2016 Society of Chemical Industry