Department of Food Science, Faculty of Agricultural Engineering, Shahrood University of Technology, 36199-95161 Shahrood, Iran.
Department of Food Science, Faculty of Agricultural Engineering, Shahrood University of Technology, 36199-95161 Shahrood, Iran.
Int J Biol Macromol. 2018 Jun;112:148-155. doi: 10.1016/j.ijbiomac.2018.01.034. Epub 2018 Jan 11.
This study was set to prepare a new active film by using a biodegradable bio-based source, i.e., corn starch. To achieve that, benzoic acid (BA) and chitosan (CS) were covalently bound and CS-BA nanogel was then obtained using self-assembly method. Subsequently, rosemary essential oil (REO) was encapsulated in CS-BA nanogel. Finally, REO in both free and encapsulated forms were incorporated in starch-carboxy methyl cellulose (CMC) films and their physical, mechanical and antimicrobial properties were studied. The films incorporating CS-BA nanogel had a higher water vapor permeability compared with the films containing REO. Moreover, film containing 0.2% CS-BA nanogel had the highest transparency and tensile strength. The REO and nanogel alone had inhibitory effects against Staphylococcus aureus (S. aureus) and by encapsulation, the inhibitory effect of REO was increased. By encapsulating REO in nanogel, both immediately (REO) and gradual (Nanogel) antimicrobial effect against S. aureus in the starch-CMC suspensions were obtained.
本研究旨在利用可生物降解的生物基来源，即玉米淀粉，制备一种新型活性膜。为此，采用共价键将苯甲酸（BA）和壳聚糖（CS）结合，并通过自组装法得到 CS-BA 纳米凝胶。随后，将迷迭香精油（REO）包封在 CS-BA 纳米凝胶中。最后，将游离和包封形式的 REO 掺入到淀粉-羧甲基纤维素（CMC）薄膜中，并研究了它们的物理、机械和抗菌性能。与含有 REO 的薄膜相比，掺入 CS-BA 纳米凝胶的薄膜具有更高的水蒸气透过率。此外，含有 0.2% CS-BA 纳米凝胶的薄膜具有最高的透明度和拉伸强度。REO 和纳米凝胶单独对金黄色葡萄球菌（S. aureus）具有抑制作用，而通过包封，REO 的抑制作用得到增强。通过将 REO 包封在纳米凝胶中，在淀粉-CMC 悬浮液中均获得了对金黄色葡萄球菌的即刻（REO）和逐渐（纳米凝胶）抗菌效果。
