Cinnamaldehyde emulsions for a composite film based on polyvinyl alcohol/hydrophobically modified konjac glucomannan matrix: Degradability and bacteriostatic properties

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2024-06-20 DOI:10.1016/j.fpsl.2024.101318

Shuangfeng Guo, Danyang Liang, Qing Liu, Haiyu Luo, Wei Liang, Wenhao Li

{"title":"Cinnamaldehyde emulsions for a composite film based on polyvinyl alcohol/hydrophobically modified konjac glucomannan matrix: Degradability and bacteriostatic properties","authors":"Shuangfeng Guo, Danyang Liang, Qing Liu, Haiyu Luo, Wei Liang, Wenhao Li","doi":"10.1016/j.fpsl.2024.101318","DOIUrl":null,"url":null,"abstract":"<div><p>Biodegradable polyvinyl alcohol (PVA) and hydrophobically modified deacetyl konjac glucomannan (DK) films loaded with cinnamaldehyde (CA) emulsion were developed and characterized. The particle size of 957.4 nm and encapsulation rate of 91.23 % confirmed that CA had been embedded in the O/W emulsion system. SEM and AFM analysis showed that the PVA/DK film was more compatible, while the CA emulsion provoked bubbles and bumps on the surface, significantly gaining roughness (Ra). Besides, the water absorbency and water vapors permeability of DK after acetylation modification was lower. Meanwhile, PVA and DK had complementary roles, blending the two to enhance the water resistance of PVA and ameliorate the fragile defects of DK while accelerating the degradation of the film. Above all, the CA emulsion film possesses a vigorous antibacterial effect on <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>, and the PVA/DK/CA film has a potential application in food packaging.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"44 ","pages":"Article 101318"},"PeriodicalIF":8.5000,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289424000838","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Biodegradable polyvinyl alcohol (PVA) and hydrophobically modified deacetyl konjac glucomannan (DK) films loaded with cinnamaldehyde (CA) emulsion were developed and characterized. The particle size of 957.4 nm and encapsulation rate of 91.23 % confirmed that CA had been embedded in the O/W emulsion system. SEM and AFM analysis showed that the PVA/DK film was more compatible, while the CA emulsion provoked bubbles and bumps on the surface, significantly gaining roughness (Ra). Besides, the water absorbency and water vapors permeability of DK after acetylation modification was lower. Meanwhile, PVA and DK had complementary roles, blending the two to enhance the water resistance of PVA and ameliorate the fragile defects of DK while accelerating the degradation of the film. Above all, the CA emulsion film possesses a vigorous antibacterial effect on Escherichia coli and Staphylococcus aureus, and the PVA/DK/CA film has a potential application in food packaging.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

基于聚乙烯醇/疏水改性魔芋葡甘露聚糖基质的复合薄膜肉桂醛乳液：降解性和抑菌特性

研究人员开发了载入肉桂醛（CA）乳液的可生物降解聚乙烯醇（PVA）和疏水改性脱乙酰魔芋葡甘露聚糖（DK）薄膜，并对其进行了表征。粒径为 957.4 nm、封装率为 91.23 % 的结果证实，肉桂醛已被包埋在 O/W 乳液体系中。扫描电子显微镜和原子力显微镜分析表明，PVA/DK 薄膜的相容性更好，而 CA 乳液在表面产生了气泡和凹凸，显著增加了粗糙度（Ra）。此外，乙酰化改性后的 DK 的吸水性和水蒸气渗透性较低。同时，PVA 和 DK 具有互补作用，二者的混合增强了 PVA 的耐水性，改善了 DK 的易碎缺陷，同时加速了薄膜的降解。最重要的是，CA 乳液薄膜对大肠杆菌和金黄色葡萄球菌具有很强的抗菌作用，PVA/DK/CA 薄膜在食品包装方面具有潜在的应用前景。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.