ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILS
ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILS
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DOI：
10.1111/j.1745-4549.2008.00307.x
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发表时间：
2009-12-01
影响因子：
2.5
通讯作者：
Mousavi, M. A.
中科院分区：
文献类型：
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作者：
Hosseini, M. H.;Razavi, S. H.;Mousavi, M. A.
制备含有0.5、1和1.5%v/v的百里香、肉桂和肉桂精油的壳聚糖基膜，以研究其抗菌、物理和机械性能。扫描电子显微镜进行解释结构-性能关系。含有百里香精油的薄膜显示出比含有肉桂和肉桂精油的薄膜对革兰氏阳性和革兰氏阴性细菌测试的抑制区更大。薄膜对革兰氏阳性菌比革兰氏阴性菌更有效。将百里香和丁香精油加入壳聚糖基薄膜中，可提高薄膜的含水量（从17.80-28.38%）、水溶性（25.97-30.62%）、水蒸气透过率（0.00233-0.00571 g/s/m2）和断裂伸长率（25.31-42.70%）。肉桂强化膜的抗拉强度增加（从12.2- 21.35MPa），水分含量降低（17.80-9.36%），溶解度降低（25.9-14.21%）。将抗微生物剂如植物精油直接结合到食品包装聚合物中是活性包装的一种形式。这些膜具有通过在接触时作用于食品表面来改善食品的微生物稳定性的潜力。由于植物精油直接添加到食品中对包装食品的感官特性的影响，将精油掺入薄膜中可能在食品包装中具有额外的应用。
Chitosan-based films containing thyme, clove and cinnamon essential oils at 0.5, 1 and 1.5% v/v were prepared to examine their antibacterial, physical and mechanical properties. Scanning electron microscopy was carried out to explain structure-property relationships. Films containing thyme essential oil revealed larger inhibition zones than those containing clove and cinnamon essential oils against gram-positive and gram-negative bacteria tested. Films were more effective against gram-positive bacteria than gram-negative. Incorporating thyme and clove essential oils into chitosan-based films increased moisture content (from 17.80-28.38%), solubility in water (25.97-30.62%), water vapor transmission rate (0.00233-0.00571 g/s/m2) and elongation at break (25.31-42.70%) of films. Cinnamon-enriched films had opposite changes such as increase in tensile strength (from 12.2-21.35 MPa) and decrease in moisture content (17.80-9.36%) and solubility in water (25.9-14.21%) of films.PRACTICAL APPLICATIONSMicrobial growth on food surfaces is a major cause of food spoilage. Combining antimicrobial agents such as plant essential oils directly into a food packaging polymer is a form of active packaging. These films possess the potential for improving microbial stability of foods by acting on the food surface upon contact. Because of the effect of direct addition of plant essential oils to food on sensory characteristics of packaged food, incorporation of essential oils into films may have additional applications in food packaging.