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Open AccessArticle

Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan

1
Department of Chemical Technology and Environment, The University of Danang—University of Technology and Education, Danang 550000, Vietnam
2
Department of Postharvest and Food Processing, Faculty of Food Technology, College of Food Industry, Danang 550000, Vietnam
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Department of Chemical Engineering, The University of Danang—University of Science and Technology, Danang 550000, Vietnam
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Division of Packaging Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
5
Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2020, 21(6), 2224; https://doi.org/10.3390/ijms21062224
Received: 28 November 2019 / Revised: 11 March 2020 / Accepted: 12 March 2020 / Published: 23 March 2020
(This article belongs to the Special Issue Chitosan Functionalizations, Formulations and Composites)
This study was aimed at creating new films and determine some functional packaging properties of pectin:nanochitosan films with ratios of pectin:nanochitosan (P:NSC) of 100:0; 75:25; 50:50; 25:75 and 0:100 (%w/w). The effects of the proportions of pectin:nanochitosan incorporation on the thickness, mechanical properties, water vapor permeability, water-solubility, and oxygen permeability were investigated. The microstructural studies were done using scanning electron microscopy (SEM). The interactions between pectin and nanochitosan were elucidated by Attenuated total reflectance-Fourier transform infrared (ATR-FTIR). The results showed that the blending of pectin with nanochitosan at proportions of 50:50 increased the tensile strength to 8.96 MPa, reduced the water solubility to 37.5%, water vapor permeability to 0.2052 g·mm/m2·day·kPa, and the oxygen permeability to 47.67 cc·mm/m2·day. The results of the contact angle test indicated that P:NCS films were hydrophobic, especially, pectin:nanochitosan films inhibited the growth of Colletotrichum gloeosporioides, Saccharomyces cerevisiae, Aspergillus niger, and Escherichia coli. So, P:NCS films with a proportion of 50:50 can be used as active films to extend the shelf life of food. View Full-Text
Keywords: antimicrobial; active packaging; biopolymer; edible film; chitosan; nanochitosan; pectin antimicrobial; active packaging; biopolymer; edible film; chitosan; nanochitosan; pectin
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MDPI and ACS Style

Ngo, T.M.P.; Nguyen, T.H.; Dang, T.M.Q.; Tran, T.X.; Rachtanapun, P. Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan. Int. J. Mol. Sci. 2020, 21, 2224.

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