Structural characterization and antibacterial properties of konjac glucomannan/soluble green tea powder blend films for food packaging
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F22%3A43904452" target="_blank" >RIV/60076658:12520/22:43904452 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1007/s13197-021-05041-4" target="_blank" >https://doi.org/10.1007/s13197-021-05041-4</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s13197-021-05041-4" target="_blank" >10.1007/s13197-021-05041-4</a>
Alternative languages
Result language
angličtina
Original language name
Structural characterization and antibacterial properties of konjac glucomannan/soluble green tea powder blend films for food packaging
Original language description
Antimicrobial activity is a promising property for food packaging which could prolong the shelf life of food products. In this paper, the physicochemical and antimicrobial properties of konjac glucomannan (KGM)/soluble green tea powder (SGTP) edible films were firstly prepared and analyzed through light barrier properties, Fourier transform infrared spectroscopy (FT-IR), tensile strength (TS), X-ray diffraction (XRD), thermogravimetric analysis and scanning electron microscope (SEM). The results showed that appropriate addition of SGTP could improve the TS of composite films. With the increase of SGTP content, the transmittance of the films in the ultraviolet region decreased obviously, and the thermal stability was improved in a SGTP dependent manner. KGM/SGTP films present a fairly smooth and flat surface without any fracture when 0.5% SGTP was provided. The bacteriostatic test showed that the bacteriostatic performance of the composite films against Staphylococcus aureus and Escherichia coli was also significantly enhanced. When 1% SGTP was provided, the zones of inhibition for Escherichia coli and Staphyloccocus aureus reached to 13.45 +/- 0.94 mm and 13.76 +/- 0.92 mm, respectively. Overall, the KGM/SGTP films showed great potential as bioactive packaging materials to extend food shelf life.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food Science and Technology
ISSN
0022-1155
e-ISSN
0975-8402
Volume of the periodical
59
Issue of the periodical within the volume
2
Country of publishing house
IN - INDIA
Number of pages
10
Pages from-to
562-571
UT code for WoS article
000622219100001
EID of the result in the Scopus database
2-s2.0-85101762689