Chitosan‐coated paper: Effects of nisin and different acids on the antimicrobial activity
Chitosan coatings prominently improved both the gloss and oxygen barrier properties of paper. The gloss value in the machine direction was increased as a function of added chitosan. An oxygen-permeability value of 1.1 cm3/m2 d was obtained when 6.9 g/m2 chitosan was applied to 80 g/m2 copy paper. In addition, the effects on the mechanical properties were positive, but not significant. The water-vapor permeability of the paper increased as a result of the chitosan coating. Chitosan dissolved in 1.6, 3.2, and 6.4% lactic acid showed antimicrobial activity against Bacillus subtilis, whereas acetic and propionic acids (1.6, 3.2, and 6.4%) did not produce any notable activity. Nisin (0.08 g/L) did not enhance the antimicrobial activity of coatings prepared from chitosan dissolved in different acids. © 2004 Wiley Periodicals, Inc. J Appl Polym Sci 94: 986–993, 2004
Available from: Khaoula Khwaldia
- "Preparation of CMC-based coating solutions was obtained by dispersing the appropriate amount of CMC powder in distilled water, at concentrations of 1%, 2% and 3%, at 60 °C while stirring for 30 min. Chitosan coating solutions were prepared by dissolving chitosan 1% (w/v) in 1% (v/v) acetic acid solution with agitation using a magnetic stirrer at 45°C for about 20 min (Vartiainen et al. 2004). All coating solutions were degassed to remove the entrapped air bubbles during mixing. "
Available from: Pradip K Dutta
- "Table 3. Chitosan for packaging films: activities and observations of various researchers Chitosan films combined with various ingredients Activities and observations References Processed meats and seafood, as well as nisin and coated onto the surfaces of paper For inhibiting microorganisms Vartiainen et al. (2004) "
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ABSTRACT: In recent years, active biomolecules such as chitosan and its derivatives are undergoing a significant and very fast development in food application area. Due to recent outbreaks of contaminations associated with food products, there have been growing concerns regarding the negative environmental impact of packaging materials of antimicrobial biofilms, which have been studied. Chitosan has a great potential for a wide range of applications due to its biodegradability, biocompatibility, antimicrobial activity, nontoxicity and versatile chemical and physical properties. It can be formed into fibers, films, gels, sponges, beads or nanoparticles. Chitosan films have been used as a packaging material for the quality preservation of a variety of foods. Chitosan has high antimicrobial activities against a wide variety of pathogenic and spoilage microorganisms, including fungi, and Gram-positive and Gram-negative bacteria. A tremendous effort has been made over the past decade to develop and test films with antimicrobial properties to improve food safety and shelf-life. This review highlights the preparation, mechanism, antimicrobial activity, optimization of biocide properties of chitosan films and applications including biocatalysts for the improvement of quality and shelf-life of foods.
Available from: Noelle Cutter
- "Cutter and Miller (2004) also demonstrated that Brochothrix thermosphacta and L. monocytogenes were inhibited on hot dog surfaces following treatments with nisin-incorporated collagen (Coffi) films (NICF) subjected to temperature abuse as well as long term refrigerated storage. Chitosan films have been made following treatments with various acids and incorporated into packaging films for processed meats and seafood, as well as combined with nisin and coated onto the surfaces of paper for inhibiting microorganisms (Vartiainen et al., 2004). Durango et al. (2006) also developed and evaluated an edible film made from 3% or 5% chitosan and yam starch against S. enteritidis in suspensions. "
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ABSTRACT: It has been well documented that vacuum or modified atmosphere packaging materials, made from polyethylene- or other plastic-based materials, have been found to improve the stability and safety of raw or further processed muscle foods. However, recent research developments have demonstrated the feasibility, utilization, and commercial application of a variety of bio-based polymers or bio-polymers made from a variety of materials, including renewable/sustainable agricultural commodities, and applied to muscle foods. A variety of these bio-based materials have been shown to prevent moisture loss, drip, reduce lipid oxidation and improve flavor attributes, as well as enhancing the handling properties, color retention, and microbial stability of foods. With consumers demanding more environmentally friendly packaging and a desire for more natural products, bio-based films or bio-polymers will continue to play an important role in the food industry by improving the quality of many products, including fresh or further processed muscle foods.
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