Physical properties and antibacterial activity of a chitosan film incorporated with lavender essential oil

Advanced Materials Research

Volumn 706-708, Issue , 2013, Pages 197-200

  Zhang, Zhi Hong ^a   Qin, Yu Yue ^a   Fan, Jian ^a   Zhao, Tian Rui ^a   Cheng, Chun Sheng ^a  

^a KUNMING UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Antibacterial activity; Chitosan; Composite film; Lavender essential oil; Physical properties

Indexed keywords

ACTIVE FOOD PACKAGING; ANTI-BACTERIAL ACTIVITY; BACILLUS SUBTILIS; BACTERIAL STRAINS; CHITOSAN MATRICES; FOURIER TRANSFORM INFRA REDS; STRUCTURE PROPERTY RELATIONSHIPS; WATER VAPOR PERMEABILITY;

BACTERIOLOGY; COMPOSITE FILMS; ESCHERICHIA COLI; ESSENTIAL OILS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FUNCTIONAL GROUPS; INTELLIGENT MATERIALS; MECHANICAL PROPERTIES; OILS AND FATS; PACKAGING MATERIALS; PHYSICAL PROPERTIES; SOLUBILITY; WATER VAPOR;

CHITOSAN;

EID: 84879965321     PISSN: 10226680     EISSN: None     Source Type: Book Series    
DOI: 10.4028/www.scientific.net/AMR.706-708.197     Document Type: Conference Paper

References (9)

1. Y.X. Xu, X. Ren and M.A. Hanna: J. Appl. Polym. Sci. Vol. 99 (2006), p. 1684-1691.
2. M.S. Hanamanthagouda, S.B. Kakkalameli, P.M. Naik, P. Nagella, H.R. Seetharamareddy and H.N. Murthy: Food Chem. Vol. 118 (2010), p. 836-839.
3. V. Guillard, B. Broyart, C. Bonazzi, S. Guilbert and N. Gontard: J. Food Sci. Vol. 68 (2003), p. 2267-2277.
4. M. Abdollahi, M. Rezaei and G. Farzi: INT. J. FOOD SCI. TECH. Vol. 47 (2012), p. 847-853.
5. A.G. Ponce, R. Fritz, C.E. Del Valle and S.I. Roura: Lebensm-Wiss. Technol. Vol. 36 (2003), p. 679-684.
6. S.F. Wang, L. Shen, Y.J. Tong, L. Chen, I.Y. Phang, P.Q. Lim and T.X. Liu: Polym. Degrad. Stabil. Vol. 90 (2005), p. 123-131.
7. M. Abdollahi, M. Rezaei and G. Farzi: J. Food Eng. Vol. 111(2012), p. 343-350.
8. J.T. Martins, M.A. Cerqueira and A.A. Vicente: Food Hydrocolloid. Vol. 27(2012), p. 220-227.
9. L. Wang, F. Liu, Y. Jiang, Z. Chai, P. Li, Y. Cheng, H. Jing and X. Leng: J. Agric. Food Chem. Vol. 59(2011), p. 12411-12419.