Characterization of active films based on chitosan/polyvinyl alcohol integrated with ginger essential oil-loaded bacterial cellulose and application in sea bass (Lateolabrax japonicas) packaging.

Chen, X ; Lan, W ; et al.

In: Food chemistry, Jg. 441 (2024-05-30), S. 138343

academicJournal

The poor mechanical properties, low water-resistance, and limited antimicrobial activity of chitosan (CS)/polyvinyl alcohol (PVA) based film limited its application in aquatic product preservation. Herein, bacterial cellulose (BC) was used to load ginger essential oil (GEO). The effects of the addition of BC and different concentrations of GEO on the physicochemical and antimicrobial activities of films were systematically evaluated. Finally, the application of sea bass fillets was investigated. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction analysis (XRD) analysis indicated dense networks were formed, which was verified by enhanced physical properties. The mechanical properties, barrier properties, and antimicrobial activities enhanced as GEO concentration increased. CPB 0.8 (0.8 % GEO) film had better tensile strength (TS) and barrier performance, improved the quality, and extended the shelf-life of sea bass for another 6 days at least. Overall, active films are potential packaging materials for aquatic products.

Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Titel:	Characterization of active films based on chitosan/polyvinyl alcohol integrated with ginger essential oil-loaded bacterial cellulose and application in sea bass (Lateolabrax japonicas) packaging.
Autor/in / Beteiligte Person:	Chen, X ; Lan, W ; Xie, J
Zeitschrift:	Food chemistry, Jg. 441 (2024-05-30), S. 138343
Veröffentlichung:	Barking : Elsevier Applied Science Publishers ; <i>Original Publication</i>: Barking, Eng., Applied Science Publishers., 2024
Medientyp:	academicJournal
ISSN:	1873-7072 (electronic)
DOI:	10.1016/j.foodchem.2023.138343
Schlagwort:	Animals Polyvinyl Alcohol chemistry Cellulose chemistry Bacteria Food Packaging methods Anti-Bacterial Agents pharmacology Bass Oils, Volatile Chitosan chemistry Zingiber officinale Anti-Infective Agents pharmacology
Sonstiges:	Nachgewiesen in: MEDLINE Sprachen: English Publication Type: Journal Article Language: English [Food Chem] 2024 May 30; Vol. 441, pp. 138343. <i>Date of Electronic Publication: </i>2024 Jan 06. MeSH Terms: Bass* ; Oils, Volatile* ; Chitosan* / chemistry ; Zingiber officinale* ; Anti-Infective Agents* / pharmacology ; Animals ; Polyvinyl Alcohol / chemistry ; Cellulose / chemistry ; Bacteria ; Food Packaging / methods ; Anti-Bacterial Agents / pharmacology Contributed Indexing: Keywords: Active films; Bacterial cellulose; Chitosan; Lateolabrax japonicas; Polyvinyl alcohol; Shelf-life Substance Nomenclature: 0 (Oils, Volatile) ; 9012-76-4 (Chitosan) ; 9002-89-5 (Polyvinyl Alcohol) ; 9004-34-6 (Cellulose) ; 0 (Anti-Infective Agents) ; 0 (Anti-Bacterial Agents) Entry Date(s): Date Created: 20240111 Date Completed: 20240208 Latest Revision: 20240208 Update Code: 20240208

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