Cinnamon and clove essential oils to improve physical, thermal and antimicrobial properties of chitosan-gum arabic polyelectrolyte complexed films

被引：107
|
作者：
Xu, Tian [1 ]
Gao, ChengCheng [1 ]
Feng, Xiao [1 ]
Huang, Meigui [2 ]
Yang, Yuling [1 ]
Shen, Xinchun [1 ]
Tang, Xiaozhi [1 ]
机构：
[1] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Key Lab Grains & Oils Qual Control & Proc, Nanjing 210023, Jiangsu, Peoples R China
[2] Nanjing Forestry Univ, Dept Food Sci & Technol, Coll Light Ind & Food Engn, Nanjing 210037, Jiangsu, Peoples R China
来源：
CARBOHYDRATE POLYMERS | 2019年 / 217卷
基金：
中国国家自然科学基金;
关键词：
Chitosan; Gum arabic; Cinnamon essential oil; Clove essential oil; Polyelectrolyte complexed films; Antimicrobial properties; MECHANICAL-PROPERTIES; EDIBLE FILMS; THYME; PRESERVATION; ANTHRACNOSE; BASIL; BARK;
D O I：
10.1016/j.carbpol.2019.03.084
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Chitosan-gum arabic-based polyelectrolyte complexed films with cinnamon essential oil (CEO) and clove essential oil (CLO) were developed. The effect of EO concentrations, types and their combinations on the physical, thermal and antimicrobial properties of films were investigated. The results showed that the incorporation of EOs decreased the zeta-potential and viscosity, but increased the particle size of film-forming dispersions. Films incorporated with CEO and combined EOs exhibited better water barrier properties compared to those with CLO and single EO. Films containing CEO showed lower EO loss and higher thermal stability compared to those containing CLO, and the reason was attributed to the stronger interactions between chitosan, gum arabic and CEO. The combination of EOs resulted in higher retention and delayed release rate in food stimulant, resulting in stronger antimicrobial activities. The performance of films with the CEO and the combined EOs brought new formulation ideas in antimicrobial films.
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页码：116 / 125
页数：10
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