Preparation, characterization and antifungal properties of polysaccharide–polysaccharide and polysaccharide–protein films
Source abstract
Abstract
The effect of the interaction polysaccharide–polysaccharide (P–P) and polysaccharide–protein (P–Pr) blends on thermal and mechanical properties in films as biodegradable alternative of materials for food packaging was studied. Essential oils (cloves and cinnamon) emulsified were successfully incorporated into the films and evaluated as antifungal agents. Films were prepared using the film casting method. The morphological analysis showed that P–Pr films display a fractured rough surface without pores or globular formations and P–P films exhibiting continuous phases and absence of cracks. FTIR spectra evidence interactions between polysaccharides and polysaccharides-protein. Initial degradation temperature (T 5 %) decreases in two kinds of films with the addition of antifungal agents. P–Pr films showed higher maximum decomposition temperature (T max) regarding P–P films. The incorporation of carrageenan in films enhances the tensile strength and elongation at break. Higher antifungal activity against Botrytis cinerea and Rhizopus stolonifer was revealed in the films containing cinnamon oil.
Source: openaire · Quality: candidate unverified · Source record ↗
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Postharvest Quality and Shelf Life Management · biodegradable polymer synthesis and properties
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
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