Antibacterial activity of polyvinyl alcohol (PVA)/ε-polylysine packaging films and the effect on longan fruit

Detalhes bibliográficos
Autor(a) principal: LI,Yana
Data de Publicação: 2020
Outros Autores: WANG,Yuwen, LI,Juying
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400838
Resumo: Abstract Biodegradable and antimicrobial films via combing ε-polylysine (ε-PL) and polyvinyl alcohol (PVA) is a promising material for food packaging. We prepared the ε-PL/ PVA films with the ε-PL content of 0%, 1%, 3%, 5% and 7% (wt., relative to PVA) by casting method and their physical and chemical properties were characterized. SEM indicated the surface of ε-PL/PVA films was smooth with well compatibility between ε-PL and PVA at the ε-PL addition content of 1%. The tensile strength and barrier properties for water vapor and oxygen of the ε-PL/PVA films initially elevated and then decreased when ε-PL content exceeded 1%. The ε-PL doped endows antibacterial activity of PVA and the antibacterial property of ε-PL/PVA films was increasing with increase of ε-PL content. Compared with the control, the ε-PL/PVA packaging films could inhibit effectively the pericarp browning and pulp breakdown for longan, consequently the rate of commercially acceptable fruit packaged by ε-PL/PVA films was improved dramatically. However, the effect of ε-PL/PVA on weight loss rate for longan was worse than the control.
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spelling Antibacterial activity of polyvinyl alcohol (PVA)/ε-polylysine packaging films and the effect on longan fruitpolyvinyl alcoholε-polylysineantimicrobial filmsfood packaginglonganAbstract Biodegradable and antimicrobial films via combing ε-polylysine (ε-PL) and polyvinyl alcohol (PVA) is a promising material for food packaging. We prepared the ε-PL/ PVA films with the ε-PL content of 0%, 1%, 3%, 5% and 7% (wt., relative to PVA) by casting method and their physical and chemical properties were characterized. SEM indicated the surface of ε-PL/PVA films was smooth with well compatibility between ε-PL and PVA at the ε-PL addition content of 1%. The tensile strength and barrier properties for water vapor and oxygen of the ε-PL/PVA films initially elevated and then decreased when ε-PL content exceeded 1%. The ε-PL doped endows antibacterial activity of PVA and the antibacterial property of ε-PL/PVA films was increasing with increase of ε-PL content. Compared with the control, the ε-PL/PVA packaging films could inhibit effectively the pericarp browning and pulp breakdown for longan, consequently the rate of commercially acceptable fruit packaged by ε-PL/PVA films was improved dramatically. However, the effect of ε-PL/PVA on weight loss rate for longan was worse than the control.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400838Food Science and Technology v.40 n.4 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.19919info:eu-repo/semantics/openAccessLI,YanaWANG,YuwenLI,Juyingeng2020-10-23T00:00:00Zoai:scielo:S0101-20612020000400838Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-10-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Antibacterial activity of polyvinyl alcohol (PVA)/ε-polylysine packaging films and the effect on longan fruit
title Antibacterial activity of polyvinyl alcohol (PVA)/ε-polylysine packaging films and the effect on longan fruit
spellingShingle Antibacterial activity of polyvinyl alcohol (PVA)/ε-polylysine packaging films and the effect on longan fruit
LI,Yana
polyvinyl alcohol
ε-polylysine
antimicrobial films
food packaging
longan
title_short Antibacterial activity of polyvinyl alcohol (PVA)/ε-polylysine packaging films and the effect on longan fruit
title_full Antibacterial activity of polyvinyl alcohol (PVA)/ε-polylysine packaging films and the effect on longan fruit
title_fullStr Antibacterial activity of polyvinyl alcohol (PVA)/ε-polylysine packaging films and the effect on longan fruit
title_full_unstemmed Antibacterial activity of polyvinyl alcohol (PVA)/ε-polylysine packaging films and the effect on longan fruit
title_sort Antibacterial activity of polyvinyl alcohol (PVA)/ε-polylysine packaging films and the effect on longan fruit
author LI,Yana
author_facet LI,Yana
WANG,Yuwen
LI,Juying
author_role author
author2 WANG,Yuwen
LI,Juying
author2_role author
author
dc.contributor.author.fl_str_mv LI,Yana
WANG,Yuwen
LI,Juying
dc.subject.por.fl_str_mv polyvinyl alcohol
ε-polylysine
antimicrobial films
food packaging
longan
topic polyvinyl alcohol
ε-polylysine
antimicrobial films
food packaging
longan
description Abstract Biodegradable and antimicrobial films via combing ε-polylysine (ε-PL) and polyvinyl alcohol (PVA) is a promising material for food packaging. We prepared the ε-PL/ PVA films with the ε-PL content of 0%, 1%, 3%, 5% and 7% (wt., relative to PVA) by casting method and their physical and chemical properties were characterized. SEM indicated the surface of ε-PL/PVA films was smooth with well compatibility between ε-PL and PVA at the ε-PL addition content of 1%. The tensile strength and barrier properties for water vapor and oxygen of the ε-PL/PVA films initially elevated and then decreased when ε-PL content exceeded 1%. The ε-PL doped endows antibacterial activity of PVA and the antibacterial property of ε-PL/PVA films was increasing with increase of ε-PL content. Compared with the control, the ε-PL/PVA packaging films could inhibit effectively the pericarp browning and pulp breakdown for longan, consequently the rate of commercially acceptable fruit packaged by ε-PL/PVA films was improved dramatically. However, the effect of ε-PL/PVA on weight loss rate for longan was worse than the control.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400838
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400838
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.19919
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.4 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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