The effect of Stachys floridana Shuttlew.ex Benth extract as an additive on the chemical properties of chitosan biodegradable film
Source abstract
Abstract
The purpose of this study is to explore chitosan with Stachys floridana Shuttlew. ex Benth (SFSB) extract as an additive to prepare an active film. The effects of the SFSB extract on the physical, antioxidant, and bacteriostatic properties of chitosan biodegradable films were studied. The results showed that the addition of SFSB extract significantly improved the antioxidant and antibacterial properties of the film, and its biodegradation rate increased rapidly. Compared to the control film, the water solubility was lower at 19.40%, the expansion degree was higher at 288.90%, the water vapor permeability (WVP) was 0.364 g·mm/(m²·d·kPa), the surface hydrophobicity increased, and the mechanical strength was also improved. The contact angle increased to 89.3°. In addition, as the amount of SFSB increased, the thermal stability of chitosan-Stachys floridana Shuttlew. ex Benth (CS-SFSB) films also increased significantly, and their ultraviolet (UV) blocking ability was gradually enhanced. The results indicate that CS-SFSB has potential as a food packaging material.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Essential Oils and Antimicrobial Activity · Medicinal Plant Research
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
References (58)
Show source-provided references
1. Andrade, R.M.S., Ferreira, M.S.L., and Gonçalves, É.C.B.A., J. Food Sci. 81(2): E412(2016). https://doi.org/10.1111/1750-3841.13192.10.1111/1750-3841.13192 ↗
2. Valencia-Chamorro, S.A., Palou, L., Del Río, M.A., et al., Crit. Rev. Food Sci. Nutri. 51(9): 872(2011). http://dx.doi.org/10.1080/10408398.2010.485705.10.1080/10408398.2010.485705 ↗
3. Otoni, C.G., Avena-Bustillos, R.J., Azeredo, H.M.C., et al., Compr. Rev. Food Sci. Food Saf. 16(5): 1151(2017). https://doi.org/10.1111/1541-4337.12281.10.1111/1541-4337.12281 ↗
4. Zhang, X., Lian, H., Shi, J., et al., Int. J. Biol. Macromol. 148:1242(2020). https://doi.org/10.1016/j.ijbiomac.2019.11.108.10.1016/j.ijbiomac.2019.11.108 ↗
5. Dash, M., Chiellini, F., Ottenbrite, R.M., et al., Prog. Polym. Sci. 36(8): 981(2011). https://doi.org/10.1016/j.progpolymsci.2011.02.001.10.1016/j.progpolymsci.2011.02.001 ↗
6. Ferreira, A.S., Nunes, C., Castro, A., et al., Carbohydr. Polym. 113: 490(2014). https://doi.org/10.1016/j.carbpol.2014.07.032.10.1016/j.carbpol.2014.07.032 ↗
7. Kadam, A.A., Singh, S., and Gaikwad, K.K., Food Control 124: 107877(2021). https://doi.org/10.1016/j.foodcont.2021.107877.10.1016/j.foodcont.2021.107877 ↗
8. Riaz, A., Lagnika, C., Luo, H., et al., Int. J. Biol. Macromol. 150:595(2020). https://doi.org/10.1016/j.ijbiomac.2020.02.078.10.1016/j.ijbiomac.2020.02.078 ↗
9. Siripatrawan, U. and Harte, B.R., Food Hydrocolloids 24(8): 770(2010). https://doi.org/10.1016/j.foodhyd.2010.04.003.10.1016/j.foodhyd.2010.04.003 ↗
10. Vieira, J.M., Flores-López, M.L., de Rodríguez, D.J., Postharvest Biol. Technol. 116: 88(2016). https://doi.org/10.1016/j.postharvbio.2016.01.011.10.1016/j.postharvbio.2016.01.011 ↗
11. Rambabu, K., Bharath, G., Banat, F., et al., Int. J. Biol. Macromol. 126: 1234(2019). https://doi.org/10.1016/j.ijbiomac.2018.12.196.10.1016/j.ijbiomac.2018.12.196 ↗
12. Ma, L.P., Qin, C.L., Qiu, Z.J., et al., Sci. Techol Food Ind. 34(9):356(2013).
13. Ma, L.P., Zhao, J.F., Wang, L., et al., Food Sci. Technol. 38(5):217(2013).
14. Li, X.Y., Qi, P.B., Gong, Q.H., et al., J. Bengbu Med. Coll. 37(3):254(2012).
15. Zhang, X.W., Wang, S.M., Wang, D.G., et al., Food Res. Dev. (Tianjin, China) 32(7): 25(2011).
16. Ma, L., Gan, D., Wang, M., et al., Carbohydr. Polym. 87(2):1390(2012). https://doi.org/10.1016/j.carbpol.2011.09.032.10.1016/j.carbpol.2011.09.032 ↗
17. Xianfeng, Z., Guidong, H., Yan, C., et al., J. Food Sci. Technol. 50(5): 942(2013). https://doi.org/10.1007/s13197-011-0413-1.10.1007/s13197-011-0413-1 ↗
18. Ma, L., Qin, C., Wang, M., et al., Food Chem. Toxicol. 60: 269(2013). https://doi.org/10.1016/j.fct.2013.07.060.10.1016/j.fct.2013.07.060 ↗
19. Lin, J., Li, X., Han, L., et al., Bot. Stud. 55(1): 16(2014).https://doi.org/10.1186/1999-3110-55-16.10.1186/1999-3110-55-16 ↗
20. Li, X., Hu, Q., Jiang, S., et al., J. Saudi Chem. Soc. 19(4): 454(2015). https://doi.org/10.1016/j.jscs.2014.06.004.10.1016/j.jscs.2014.06.004 ↗
21. Bradford, M.M., Anal. Biochem. 72(1): 248(1976).https://doi.org/10.1006/abio.1976.9999.10.1006/abio.1976.9999 ↗
22. Chen, S., Zhang, Z., Wei, X., et al., Food Biosci. 49: 101893(2022). https://doi.org/10.1016/j.fbio.2022.101893.10.1016/j.fbio.2022.101893 ↗
23. Jiang, L., Luo, Z., Liu, H., et al., Foods 10(11): 2834(2021). https://doi.org/10.3390/foods10112834.10.3390/foods10112834 ↗
24. Riaz, A., Lagnika, C., Luo, H., et al., Int. J. Biol. Macromol. 150:595(2020). https://doi.org/10.1016/j.ijbiomac.2020.02.078.10.1016/j.ijbiomac.2020.02.078 ↗
25. Stalder, A.F., Kulik, G., Sage, D., et al., Colloids Surf., A 286(1):92(2006). https://doi.org/10.1016/j.colsurfa.2006.03.008.10.1016/j.colsurfa.2006.03.008 ↗
26. Bi, F., Zhang, X., Bai, R., et al., Int. J. Biol. Macromol. 134: 11(2019). https://doi.org/10.1016/j.ijbiomac.2019.05.042.10.1016/j.ijbiomac.2019.05.042 ↗
27. Silva, I.D.D.L., Moraes Filho, L.E.P.T., Caetano, V.F., et al., LWT 144: 111215(2021). https://doi.org/10.1016/j.lwt.2021.111215.10.1016/j.lwt.2021.111215 ↗
28. Li, X., Ouyang, X., Cai, R. et al., 24(11): 2039(2019). https://doi.org/10.3390/molecules24112039.10.3390/molecules24112039 ↗
29. Genskowsky, E., Puente, L.A., Pérez-álvarez, J.A., et al., LWT – Food Sci. Technol. 64(2): 1057(2015). https://doi.org/10.1016/j.lwt.2015.07.026.10.1016/j.lwt.2015.07.026 ↗
30. Sun, L., Sun, J., Chen, L., et al., Carbohydr. Polym. 163: 81(2017). https://doi.org/10.1016/j.carbpol.2017.01.016.10.1016/j.carbpol.2017.01.016 ↗
31. Medina Jaramillo, C., Gutiérrez, T.J., Goyanes, S., et al., Carbohydr. Polym. 151: 150(2016). https://doi.org/10.1016/j.carbpol.2016.05.025.10.1016/j.carbpol.2016.05.025 ↗
32. Piñeros-Hernandez, D., Medina-Jaramillo, C., López-Córdoba, A., et al., Food Hydrocolloids 63: 488(2017). https://doi.org/10.1016/j.foodhyd.2016.09.03410.1016/j.foodhyd.2016.09.034 ↗
33. Delgado, J.F., Peltzer, M.A., Wagner, J.R., et al., Eur. Polym. J. 99: 9(2018). https://doi.org/10.1016/j.eurpolymj.2017.11.051.10.1016/j.eurpolymj.2017.11.051 ↗
34. Sivarooban, T., Hettiarachchy, N.S., and Johnson, M.G., Food Res. Int. 41(8): 781(2008). https://doi.org/10.1016/j.foodres.2008.04.007.10.1016/j.foodres.2008.04.007 ↗
35. Yilmaz, P., Demirhan, E., and Ozbek, B., Food Biosci. 46:101542(2022). https://doi.org/10.1016/j.fbio.2021.101542.10.1016/j.fbio.2021.101542 ↗
36. Ojagh, S.M., Rezaei, M., Razavi, S.H., et al., Food Chem. 120(1): 193(2010). https://doi.org/10.1016/j.foodchem.2009.10.006.10.1016/j.foodchem.2009.10.006 ↗
37. Jindal, M., Kumar, V., Rana, V., et al., Int. J. Biol. Macromol. 52:77(2013). https://doi.org/10.1016/j.ijbiomac.2012.10.020.10.1016/j.ijbiomac.2012.10.020 ↗
38. Wu, J., Sun, X., Guo, X., et al., Food Bioprocess Technol. 11(2):447(2018). https://doi.org/10.1007/s11947-017-2021-1.10.1007/s11947-017-2021-1 ↗
39. Zhang, W., Li, X., and Jiang, W., Int. J. Biol. Macromol. 154:1205(2020). https://doi.org/10.1016/j.ijbiomac.2019.10.275.10.1016/j.ijbiomac.2019.10.275 ↗
40. Jiang, L., Jia, F., Han, Y., et al., Carbohydr. Polym. 261: 117877(2021). https://doi.org/10.1016/j.carbpol.2021.117877.10.1016/j.carbpol.2021.117877 ↗
41. Hanani, Z.A.N., Yee, F.C., and Nor-Khaizura, M.A.R., Food Hydrocolloids 89: 253(2019). https://doi.org/10.1016/j.foodhyd.2018.10.007.10.1016/j.foodhyd.2018.10.007 ↗
42. Riaz, A., Lei, S., Akhtar, H.M.S., et al., Int. J. Biol. Macromol. 114: 547(2018). https://doi.org/10.1016/j.ijbiomac.2018.03.126.10.1016/j.ijbiomac.2018.03.126 ↗
43. Yang, H., Li, J.G., Wu, N.F., et al., Food Hydrocolloids 50: 211(2015). https://doi.org/10.1016/j.foodhyd.2015.03.028.10.1016/j.foodhyd.2015.03.028 ↗
44. Hopkins, E.J., Chang, C., Lam, R.S.H., et al., Food Res. Int. 67: 418(2015). https://doi.org/10.1016/j.foodres.2014.11.040.10.1016/j.foodres.2014.11.040 ↗
45. Jiang, L., Luo, Z., Liu, H., et al., Foods 10(11): 2834(2021). https://doi.org/10.3390/foods10112834.10.3390/foods10112834 ↗
46. Atarés, L., Pérez-Masiá, R., and Chiralt, A., J. Food Eng. 104(4): 649(2011). https://doi.org/10.1016/j.jfoodeng.2011.02.005.10.1016/j.jfoodeng.2011.02.005 ↗
47. Su, L., Huang, J., Li, H., et al., Int. J. Biol. Macromol. 172: 231(2021). https://doi.org/10.1016/j.ijbiomac.2021.01.056.10.1016/j.ijbiomac.2021.01.056 ↗
48. Bi, F., Zhang, X., Bai, R., et al., Int. J. Biol. Macromol. 134: 11(2019). https://doi.org/10.1016/j.ijbiomac.2019.05.042.10.1016/j.ijbiomac.2019.05.042 ↗
49. Li, Z., Yang, Y., Liu, M., et al. Biomed. Pharmacother. 137:111393(2021). https://doi.org/10.1016/j.biopha.2021.111393.10.1016/j.biopha.2021.111393 ↗
50. Meng, W., Shi, J., Zhang, X., et al., Int. J. Biol. Macromol. 152: 137(2020). https://doi.org/10.1016/j.ijbiomac.2020.02.235.10.1016/j.ijbiomac.2020.02.235 ↗
51. Medina Jaramillo, C., Gutiérrez, T.J., Goyanes, S., et al., Carbohydr. Polym. 151: 150(2016). https://doi.org/10.1016/j.carbpol.2016.05.025.10.1016/j.carbpol.2016.05.025 ↗
52. Ramziia, S., Ma, H., Yao, Y., et al., J. Appl. Polym. Sci. 135(10): 45781(2018). https://doi.org/10.1002/app.45781.10.1002/app.45781 ↗
53. Pastor, C., Sánchez-González, L., Chiralt, A., et al., Food Hydrocolloids 30(1): 272(2013). https://doi.org/10.1016/j.foodhyd.2012.05.026.10.1016/j.foodhyd.2012.05.026 ↗
54. Park, S. and Zhao, Y., J. Food Sci. 71(2): E95(2006). https://doi.org/10.1111/j.1365-2621.2006.tb08902.x.10.1111/j.1365-2621.2006.tb08902.x ↗
55. Bourbon, A.I., Pinheiro, A.C., Cerqueira, M.A., et al., J. Food Eng. 106(2): 111(2011). https://doi.org/10.1016/j.jfoodeng.2011.03.024.10.1016/j.jfoodeng.2011.03.024 ↗
56. Yen, M., Yang, J., and Mau, J., Carbohydr. Polym. 74(4): 840(2008). https://doi.org/10.1016/j.carbpol.2008.05.003.10.1016/j.carbpol.2008.05.003 ↗
57. Alam, M.N., Bristi, N.J., and Rafiquzzaman, M., Saudi Pharm. J. 21(2): 143(2013). https://doi.org/10.1016/j.jsps.2012.05.002.10.1016/j.jsps.2012.05.002 ↗
58. Gasti, T., Dixit, S., Sataraddi, S.P., et al., J. Polym. Environ. 28(11): 2918(2020). https://doi.org/10.1007/s10924-020-01832-6.10.1007/s10924-020-01832-6 ↗