Marmara University, Department of Chemistry, 34722 Istanbul, Turkey; Bülent Ecevit University, Department of Food Processing, 67900 Zonguldak, Turkey.
Bülent Ecevit University, Department of Food Processing, 67900 Zonguldak, Turkey.
Carbohydr Polym. 2017 Aug 15;170:264-270. doi: 10.1016/j.carbpol.2017.04.079. Epub 2017 Apr 26.
This study aimed to develop polyelectrolyte structured antimicrobial food packaging materials that do not contain any antimicrobial agents. Cationic starch was synthesized and characterized by FT-IR spectroscopy and H NMR spectroscopy. Its nitrogen content was determined by Kjeldahl method. Polyelectrolyte structured antimicrobial food packaging materials were prepared using starch, cationic starch and sodium alginate. Antimicrobial activity of materials was defined by inhibition zone method (disc diffusion method). Thermal stability of samples was evaluated by TGA and DSC. Hydrophobicity of samples was determined by contact angle measurements. Surface morphology of samples was investigated by SEM. Moreover, gel contents of samples were determined. The obtained results prove that produced food packaging materials have good thermal, antimicrobial and surface properties, and they can be used as food packaging material in many industries.
本研究旨在开发不含任何抗菌剂的聚电解质结构抗菌食品包装材料。通过傅里叶变换红外光谱（FT-IR）和核磁共振氢谱（H NMR）对阳离子淀粉进行了合成和表征，并通过凯氏定氮法测定了其氮含量。使用淀粉、阳离子淀粉和海藻酸钠制备了聚电解质结构抗菌食品包装材料。通过抑菌圈法（圆盘扩散法）定义了材料的抗菌活性。通过 TGA 和 DSC 评估了样品的热稳定性。通过接触角测量法测定了样品的疏水性。通过扫描电子显微镜（SEM）研究了样品的表面形态。此外，还测定了样品的凝胶含量。研究结果表明，所制备的食品包装材料具有良好的热学、抗菌和表面性能，可在许多行业中用作食品包装材料。
