Active natural-based films for food packaging applications: the combined effect of chitosan and nanocellulose
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/70997 |
Resumo: | This work aimed to evaluate the potential of chitosan/cellulose nanocrystals (CNC) films to be used as active pads for meat packages to prolong its shelf-life and preserve its properties over time. Several CNC concentrations (5, 10, 25, and 50wt%) were tested and the films were produced by solvent casting. The developed samples were characterized by ATR-FTIR, TGA, FESEM, and XRD. The transparency, antimicrobial, barrier and mechanical properties were also assessed. Finally, the films' ability to prolong food shelf-life was studied in real conditions using chicken meat. CNC incorporation improved the thermal stability and the oxygen barrier while the water vapor permeability was maintained. An enhancement of mechanical properties was also observed by the increase in tensile strength and Young's modulus in chitosan/CNC films. These films demonstrated bactericidal effect against Gram-positive and Gram-negative bacteria and fungicidal activity against Candida albicans. Lastly, chitosan-based films decreased the growth of Pseudomonas and Enterobacteriaceae bacteria in meat during the first days of storage compared to commercial membranes, while chitosan/CNC films reduced the total volatile basic nitrogen (TVB-N), indicating their efficiency in retarding meat's spoilage under refrigeration conditions. This work highlights the great potential of natural-based films to act as green alternatives for food preservation. |
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Active natural-based films for food packaging applications: the combined effect of chitosan and nanocelluloseChitosanCellulose nanocrystals (CNC)AntibacterialAntifungalActive food packagingFood shelf-lifeScience & TechnologyThis work aimed to evaluate the potential of chitosan/cellulose nanocrystals (CNC) films to be used as active pads for meat packages to prolong its shelf-life and preserve its properties over time. Several CNC concentrations (5, 10, 25, and 50wt%) were tested and the films were produced by solvent casting. The developed samples were characterized by ATR-FTIR, TGA, FESEM, and XRD. The transparency, antimicrobial, barrier and mechanical properties were also assessed. Finally, the films' ability to prolong food shelf-life was studied in real conditions using chicken meat. CNC incorporation improved the thermal stability and the oxygen barrier while the water vapor permeability was maintained. An enhancement of mechanical properties was also observed by the increase in tensile strength and Young's modulus in chitosan/CNC films. These films demonstrated bactericidal effect against Gram-positive and Gram-negative bacteria and fungicidal activity against Candida albicans. Lastly, chitosan-based films decreased the growth of Pseudomonas and Enterobacteriaceae bacteria in meat during the first days of storage compared to commercial membranes, while chitosan/CNC films reduced the total volatile basic nitrogen (TVB-N), indicating their efficiency in retarding meat's spoilage under refrigeration conditions. This work highlights the great potential of natural-based films to act as green alternatives for food preservation.The authors are thankful to project UID/CTM/00264/2019 of 2C2T - Centro de Ciencia e Tecnologia Textil, funded by National Founds through FCT/MCTES-Fundacao para a Ciencia e a Tecnologia. Sofia M. Costa is thankful to FCT PhD Scholarship (SFRH/BD/147517/2019). Diana Ferreira is thankful to CEECIND/02803/2017. The authors are also thankful for the financial support of the Portuguese Fundacao para a Ciencia e a Tecnologia (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE-010145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 -Programa Operacional Regional do Norte.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoCosta, Sofia M.Ferreira, Diana P.Teixeira, PilarBallesteros, Lina F.Teixeira, J. A.Fangueiro, Raúl20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/70997engCosta, Sofia M.; Ferreira, Diana P.; Teixeira, Pilar; Ballesteros, Lina F.; Teixeira, José A.; Fangueiro, Raul, Active natural-based films for food packaging applications: The combined effect of chitosan and nanocellulose. International Journal of Biological Macromolecules, 177, 241-251, 20210141813010.1016/j.ijbiomac.2021.02.10533631258http://www.elsevier.com/locate/issn/01418130info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:06:10ZPortal AgregadorONG |
dc.title.none.fl_str_mv |
Active natural-based films for food packaging applications: the combined effect of chitosan and nanocellulose |
title |
Active natural-based films for food packaging applications: the combined effect of chitosan and nanocellulose |
spellingShingle |
Active natural-based films for food packaging applications: the combined effect of chitosan and nanocellulose Costa, Sofia M. Chitosan Cellulose nanocrystals (CNC) Antibacterial Antifungal Active food packaging Food shelf-life Science & Technology |
title_short |
Active natural-based films for food packaging applications: the combined effect of chitosan and nanocellulose |
title_full |
Active natural-based films for food packaging applications: the combined effect of chitosan and nanocellulose |
title_fullStr |
Active natural-based films for food packaging applications: the combined effect of chitosan and nanocellulose |
title_full_unstemmed |
Active natural-based films for food packaging applications: the combined effect of chitosan and nanocellulose |
title_sort |
Active natural-based films for food packaging applications: the combined effect of chitosan and nanocellulose |
author |
Costa, Sofia M. |
author_facet |
Costa, Sofia M. Ferreira, Diana P. Teixeira, Pilar Ballesteros, Lina F. Teixeira, J. A. Fangueiro, Raúl |
author_role |
author |
author2 |
Ferreira, Diana P. Teixeira, Pilar Ballesteros, Lina F. Teixeira, J. A. Fangueiro, Raúl |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Costa, Sofia M. Ferreira, Diana P. Teixeira, Pilar Ballesteros, Lina F. Teixeira, J. A. Fangueiro, Raúl |
dc.subject.por.fl_str_mv |
Chitosan Cellulose nanocrystals (CNC) Antibacterial Antifungal Active food packaging Food shelf-life Science & Technology |
topic |
Chitosan Cellulose nanocrystals (CNC) Antibacterial Antifungal Active food packaging Food shelf-life Science & Technology |
description |
This work aimed to evaluate the potential of chitosan/cellulose nanocrystals (CNC) films to be used as active pads for meat packages to prolong its shelf-life and preserve its properties over time. Several CNC concentrations (5, 10, 25, and 50wt%) were tested and the films were produced by solvent casting. The developed samples were characterized by ATR-FTIR, TGA, FESEM, and XRD. The transparency, antimicrobial, barrier and mechanical properties were also assessed. Finally, the films' ability to prolong food shelf-life was studied in real conditions using chicken meat. CNC incorporation improved the thermal stability and the oxygen barrier while the water vapor permeability was maintained. An enhancement of mechanical properties was also observed by the increase in tensile strength and Young's modulus in chitosan/CNC films. These films demonstrated bactericidal effect against Gram-positive and Gram-negative bacteria and fungicidal activity against Candida albicans. Lastly, chitosan-based films decreased the growth of Pseudomonas and Enterobacteriaceae bacteria in meat during the first days of storage compared to commercial membranes, while chitosan/CNC films reduced the total volatile basic nitrogen (TVB-N), indicating their efficiency in retarding meat's spoilage under refrigeration conditions. This work highlights the great potential of natural-based films to act as green alternatives for food preservation. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/70997 |
url |
http://hdl.handle.net/1822/70997 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Costa, Sofia M.; Ferreira, Diana P.; Teixeira, Pilar; Ballesteros, Lina F.; Teixeira, José A.; Fangueiro, Raul, Active natural-based films for food packaging applications: The combined effect of chitosan and nanocellulose. International Journal of Biological Macromolecules, 177, 241-251, 2021 01418130 10.1016/j.ijbiomac.2021.02.105 33631258 http://www.elsevier.com/locate/issn/01418130 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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1777303682048589824 |