Physical and Antibacterial Properties of Sodium Alginate—Sodium Carboxymethylcellulose Films Containing Lactococcus lactis
1
College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
2
School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to the work.
Molecules 2018, 23(10), 2645; https://doi.org/10.3390/molecules23102645
Received: 15 September 2018
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Revised: 11 October 2018
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Accepted: 13 October 2018
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Published: 15 October 2018
(This article belongs to the Special Issue Antibacterial Materials and Coatings 2018)
Edible films have gradually become a research focus for food packaging materials due to a variety of benefits, including environmental friendliness, good barrier properties, and good carrying capacity. In this experimental study, we used sodium alginate as a film-forming substrate, sodium carboxymethylcellulose as a modifier, and glycerol as a plasticizer, then Lactococcus lactis was added to film solutions to form bacteriostatic films via the tape casting method. With the addition of Lactococcus lactis, the films did not significantly change thickness, while the transparency decreased and a significant increase in red and yellow hues was observed. Meanwhile, the dispersion of bacterial cells in film solutions destroyed intermolecular interactions in the solutions during film formation and increased the volume of voids in the Lactococcus lactis-containing films, thereby slightly decreasing the tensile strength of the films, but significantly increasing water vapor permeability. Moreover, the films with added Lactococcus lactis showed significant bacteriostatic activity against Staphylococcus aureus at 4 °C. In a seven-day bacteriostatic test, the films with Lactococcus lactis added at a level of 1.5 g/100 g resulted in a decrease in the viable cell count of Staphylococcus aureus by at least four logarithmic units. This study of Lactococcus lactis-containing films has provided a new method and strategy for antibacterial preservation of foods.
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MDPI and ACS Style
Ye, J.; Ma, D.; Qin, W.; Liu, Y. Physical and Antibacterial Properties of Sodium Alginate—Sodium Carboxymethylcellulose Films Containing Lactococcus lactis. Molecules 2018, 23, 2645. https://doi.org/10.3390/molecules23102645
AMA Style
Ye J, Ma D, Qin W, Liu Y. Physical and Antibacterial Properties of Sodium Alginate—Sodium Carboxymethylcellulose Films Containing Lactococcus lactis. Molecules. 2018; 23(10):2645. https://doi.org/10.3390/molecules23102645
Chicago/Turabian StyleYe, Jingsong, Donghui Ma, Wen Qin, and Yaowen Liu. 2018. "Physical and Antibacterial Properties of Sodium Alginate—Sodium Carboxymethylcellulose Films Containing Lactococcus lactis" Molecules 23, no. 10: 2645. https://doi.org/10.3390/molecules23102645
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