Characterization of Tri-Phasic Edible Films from Chitosan, Guar Gum, and Whey Proetin Isolate Loaded with Plant-Based Antimicrobial Compounds

被引：29
|
作者：
Dhumal, Chanda Vilas [1 ]
Pal, Kunal [2 ]
Sarkar, Preetam [1 ]
机构：
[1] Natl Inst Technol Rourkela, Dept Food Proc Engn, Rourkela 769008, Odisha, India
[2] Natl Inst Technol Rourkela, Dept Biotechnol & Med Engn, Rourkela, India
来源：
POLYMER-PLASTICS TECHNOLOGY AND MATERIALS | 2019年 / 58卷 / 03期
关键词：
Carvacrol; chitosan; citral; eugenol; guar gum; whey protein Isolate; ESSENTIAL-OIL; MECHANICAL-PROPERTIES; BARRIER PROPERTIES; PROTEIN ISOLATE; PHYSICOCHEMICAL CHARACTERIZATION; ANTIBACTERIAL PROPERTIES; FUNCTIONAL-PROPERTIES; PHYSICAL-PROPERTIES; PEA STARCH; ANTIFUNGAL;
D O I：
10.1080/03602559.2018.1466179
中图分类号：
O63 [高分子化学（高聚物）];
学科分类号：
070305 ; 080501 ; 081704 ;
摘要：
Essential oil containing tri-phasic films of chitosan, guar gum, and whey protein isolate were prepared. Eugenol, carvacrol, and citral were used as the oil phase, either alone or in combination. The addition of essential oils decreased the water vapor transmission rate and tensile strength of the films. CLSM confirmed the presence of essential oil droplets within the biopolymer matrix. XRD analysis indicated that the addition of essential oils altered biopolymer interactions. FTIR analysis suggested alterations within whey protein structure in the presence of essential oils. The essential oil containing films showed good antimicrobial activity, suggesting potential application in food packaging.
引用
收藏
页码：255 / 269
页数：15
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