Wardejn Sonia, Wacławek Stanisław, Dudek Gabriela
Department of Physical Chemistry and Technology of Polymers, Faculty of Chemistry, Silesian University of Technology, Strzody 9, 44-100 Gliwice, Poland.
Institute for Nanomaterials, Advanced Technologies and Innovation, Technical University of Liberec, Studentska 1402/2, 461 17 Liberec, Czech Republic.
Int J Mol Sci. 2024 Nov 22;25(23):12580. doi: 10.3390/ijms252312580.
Biodegradable films derived from polysaccharides are increasingly considered eco-friendly alternatives to synthetic packaging in the food industry. The study's purpose was to improve the antimicrobial properties of biopolymer-based films made from starch, chitosan, alginate, and their blends (starch/chitosan and starch/alginate) and to evaluate the effects of modifiers, i.e., plant extracts, plasticizers, cross-linking agents, and nanofillers. Films were prepared via the Solution Casting Method and modified with various plasticizers, calcium chloride, oxidized sucrose, and nanofiber cellulose (NC). Chestnut, nettle, grape, and graviola extracts were tested for antimicrobial activity against , , and . The film's mechanical and hydrophilic properties were studied as well. The chestnut extract showed the strongest antimicrobial properties, leading to its incorporation in all the films. The chitosan films displayed better antibacterial activity against Gram-positive than Gram-negative bacteria but were ineffective against . NC significantly improved the mechanical and antimicrobial properties of the chitosan films. The alginate films, modified with various plasticizers cross-linked with calcium chloride, demonstrated the highest antimicrobial efficacy against The starch films, cross-linked with oxidized sucrose, exhibited slightly lower antimicrobial resistance due to a more compact structure. Films such as ALG6 and ALG5, including plasticizers EPGOS and PGOS, respectively, indicated optimal hydrophilicity and mechanical properties and achieved the best antimicrobial performance against all the investigated microorganisms. All these findings highlight the potential of these biodegradable films for food packaging, offering enhanced antimicrobial activity that prolongs shelf life and reduces spoilage, making them promising candidates for sustainable food preservation.
源自多糖的可生物降解薄膜在食品工业中越来越被视为合成包装的环保替代品。该研究的目的是改善由淀粉、壳聚糖、藻酸盐及其混合物（淀粉/壳聚糖和淀粉/藻酸盐）制成的生物聚合物基薄膜的抗菌性能，并评估改性剂（即植物提取物、增塑剂、交联剂和纳米填料）的效果。通过溶液浇铸法制备薄膜，并用各种增塑剂、氯化钙、氧化蔗糖和纳米纤维素（NC）进行改性。测试了栗子、荨麻、葡萄和番荔枝提取物对 、 和 的抗菌活性。还研究了薄膜的机械性能和亲水性能。栗子提取物显示出最强的抗菌性能，因此被添加到所有薄膜中。壳聚糖薄膜对革兰氏阳性菌的抗菌活性优于革兰氏阴性菌，但对 无效。NC显著改善了壳聚糖薄膜的机械性能和抗菌性能。用与氯化钙交联的各种增塑剂改性的藻酸盐薄膜对 显示出最高的抗菌效果。与氧化蔗糖交联的淀粉薄膜由于结构更紧密，抗菌抗性略低。分别含有增塑剂EPGOS和PGOS的ALG6和ALG5等薄膜表现出最佳的亲水性和机械性能，并对所有研究的微生物具有最佳的抗菌性能。所有这些发现突出了这些可生物降解薄膜在食品包装方面的潜力，它们具有增强的抗菌活性，可延长保质期并减少腐败，使其成为可持续食品保鲜的有前途的候选材料。
