Antimicrobial and physical properties of sweet potato starch films incorporated with potassium sorbate or chitosan

被引：212
|
作者：
Shen, Xiao Li [1 ,5 ]
Wu, Jia Min [1 ]
Chen, Yonghong [4 ]
Zhao, Guohua [1 ,2 ,3 ]
机构：
[1] Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
[2] Key Lab Food Proc & Technol Chongqing, Chongqing 400715, Peoples R China
[3] Chongqing Sweet Potato Engn & Technol Ctr, Chongqing 400715, Peoples R China
[4] Minist Sci & Technol, China Rural Technol Dev Ctr, Beijing 100045, Peoples R China
[5] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2010年 / 24卷 / 04期
关键词：
Sweet potato starch; Film; Antimicrobial activity; Physical properties; ESCHERICHIA-COLI O157-H7; EDIBLE FILMS; MECHANICAL-PROPERTIES; YAM STARCH; PERFORMANCE; BARRIER;
D O I：
10.1016/j.foodhyd.2009.10.003
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Antimicrobial biodegradable films have been prepared with sweet potato starch by incorporating potassium sorbate or chitosan. Films incorporated with potassium sorbate >= 15% or chitosan >= 5% were found to have an anti-Escherichia coli effect. Staphylococcus aureus could be effectively suppressed by incorporation of chitosan at >= 10%. Whereas potassium sorbate lowers the tensile strength and elongation at break, and raises the oxygen permeability, water vapor permeability and water solubility, chitosan has the opposite effect. Fourier Transform Infrared (FT-IR) spectra analysis revealed that starch crystallinity was retarded by potassium sorbate incorporation and that hydrogen bonds were formed between chitosan and starch. This explained the modification of the mechanical and physical properties of the films by the incorporation of these two antimicrobial agents. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码：285 / 290
页数：6
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