Preparation and characterization of intelligent starch/PVA films for simultaneous colorimetric indication and antimicrobial activity for food packaging applications

Carbohydrate Polymers

Volumn 157, Issue , 2017, Pages 842-849

  Liu, Bin ^a,b   Xu, Han ^a,b   Zhao, Huiying ^b   Liu, Wei ^b   Zhao, Liyun ^a   Li, Yuan ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b BEIJING UNIVERSITY OF CHEMICAL TECHNOLOGY   (China)

Author keywords

Antimicrobial packaging; Colorimetric indication; Intelligent food packaging; Real time quality monitoring; Starch PVA films

Indexed keywords

ASPERGILLUS; BACTERIA; BACTERIOLOGY; BORIC ACID; COLOR; COLORIMETRY; CROSSLINKING; FILM GROWTH; FILM PREPARATION; FOOD MICROBIOLOGY; MICROORGANISMS; PACKAGING MACHINES; STARCH;

ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL PACKAGING; BACILLUS SUBTILIS; COLORIMETRIC INDICATION; FOOD PACKAGING; REAL-TIME QUALITY; SODIUM TRIMETAPHOSPHATES; STAPHYLOCOCCUS AUREUS;

SPOILAGE;

ANTIINFECTIVE AGENT; POLYVINYL ALCOHOL; STARCH;

ANIMAL; ASPERGILLUS NIGER; BACILLUS SUBTILIS; CHEMISTRY; COLORIMETRY; FOOD PACKAGING; MILK; STAPHYLOCOCCUS AUREUS;

ANIMALS; ANTI-INFECTIVE AGENTS; ASPERGILLUS NIGER; BACILLUS SUBTILIS; COLORIMETRY; FOOD PACKAGING; MILK; POLYVINYL ALCOHOL; STAPHYLOCOCCUS AUREUS; STARCH;

EID: 84994060608     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2016.10.067     Document Type: Article

References (43)

1. Abreu, A.S., Oliveira, M., de Sa, A., Rodrigues, R.M., Cerqueira, M.A., Vicente, A.A., et al. Antimicrobial nanostructured starch based films for packaging. Carbohydrate Polymers 129 (2015), 127–134.
2. Cancer, I.A.F.O., Some naturally occurring substances: Food items and constituents: Heterocyclic aromatic amines and mycotoxins. Carcinógenos 56 (1993), 135–137.
3. Castro, L.M.M., Dopico García, S., Ares Pernas, A., López Vilariño, J.M., González Rodríguez, M.V., Effect of PPG-PEG-PPG on the tocopherol-controlled release from films intended for food-packaging applications. Journal of Agricultural and Food Chemistry 60 (2012), 8163–8170.
4. Chen, Y., Zhao, H., Liu, X., Li, Z., Liu, B., Wu, J., et al. TEMPO-oxidized Konjac glucomannan as appliance for the preparation of hard capsules. Carbohydrate Polymers 143 (2016), 262–269.
5. El-Wakil, N.A., Hassan, E.A., Abou-Zeid, R.E., Dufresne, A., Development of wheat gluten/nanocellulose/titanium dioxide nanocomposites for active food packaging. Carbohydrate Polymers 124 (2015), 337–346.
6. Espina, L., Somolinos, M., Lorán, S., Conchello, P., García, D., Pagán, R., Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes. Food Control 22 (2011), 896–902.
7. Espina, L., Gelaw, T.K., de Lamo-Castellvi, S., Pagan, R., Garcia-Gonzalo, D., Mechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes. Plos One 8 (2013), 56769–56779.
8. Gadea, R., Fernández Fuentes, M.Á., Pérez Pulido, R., Gálvez, A., Ortega, E., Adaptive tolerance to phenolic biocides in bacteria from organic foods: Effects on antimicrobial susceptibility and tolerance to physical stresses. Food Research International 85 (2016), 131–143.
9. Gang, J., Wen-Zhong, H.U., The microbial infection and sterilization techniqueof fresh-cut fruits and vegetables. Science & Technology of Food Industry 8 (2009), 65–81.
10. Gao, F., Li, D., Bi, C.H., Mao, Z.H., Adhikari, B., Preparation and characterization of starch crosslinked with sodium trimetaphosphate and hydrolyzed by enzymes. Carbohydrate Polymers 103 (2014), 310–318.
11. C.L. Honeybourne, 1997. Food spoilage detection method. US, US5663072.
12. Hsouna, A.B., Trigui, M., Mansour, R.B., Jarraya, R.M., Damak, M., Jaoua, S., Chemical composition, cytotoxicity effect and antimicrobial activity of Ceratonia siliqua essential oil with preservative effects against Listeria inoculated in minced beef meat. International Journal of Food Microbiology 148 (2011), 66–72.
13. Jih-Guan, W.U., Wang, P.J., Chen, S.C., Antioxidant and antimicrobial effectiveness of catechin-impregnated pva–starch film on red meat. Journal of Food Quality 33 (2010), 780–801.
14. Kim, M.J., Jung, S.W., Park, H.R., Lee, S.J., Selection of an optimum pH-indicator for developing lactic acid bacteria-based time?temperature integrators (TTI). Journal of Food Engineering 113 (2012), 471–478.
15. Kuswandi, B., Wicaksono, Y., Jayus Abdullah, A., Heng, L.Y., Ahmad, M., Smart packaging: Sensors for monitoring of food quality and safety. Sensing and Instrumentation for Food Quality and Safety 5 (2011), 137–146.
16. López, O., Castillo, L., Zaritzky, N., Barbosa, S., Villar, M., García, M.A., Talc nanoparticles influence on thermoplastic corn starch film properties. Procedia Materials Science 8 (2015), 338–345.
17. Lapidot, T., Harel, S., Akiri, B., Granit, R., Kanner, J., PH-dependent forms of red wine anthocyanins as antioxidants. Journal of Agricultural & Food Chemistry 47 (1999), 67–70.
18. Lindberg, A.T., Molin, A.M., Classification of the spoilage flora of raw and pasteurized bovine milk: With special reference to Pseudomonas and Bacillus. Journal of Applied Bacteriology 75 (1993), 25–34.
19. Liu, L., Jin, T., Liu, C.-K., Hicks, K., Mohanty, A.K., Bhardwaj, R., et al. A preliminary study on antimicrobial edible films from pectin and other food hydrocolloids by extrusion method. Journal Of Natural Fibers 5 (2008), 366–382.
20. Ma, H., Yoon, K., Rong, L., Shokralla, M., Kopot, A., Xiao, W., et al. Thin-film nanofibrous composite ultrafiltration membranes based on polyvinyl alcohol barrier layer containing directional water channels. Industrial & Engineering Chemistry Research 49 (2010), 11978–11984.
21. Maciel, V.B.V., Yoshida, C.M.P., Franco, T.T., Development of a prototype of a colourimetric temperature indicator for monitoring food quality. Journal of Food Engineering 111 (2012), 21–27.
22. Mathew, A.P., Dufresne, A., Morphological investigation of nanocomposites from sorbitol plasticized starch and tunicin whiskers. Biomacromolecules 3 (2002), 609–617.
23. Mazza, G., Brouillard, R., Recent developments in the stabilization of anthocyanins in food products. Food Chemistry 25 (1987), 207–225.
24. Mazza, G., Anthocyanins in grapes and grape products. Critical Reviews in Food Science & Nutrition 35 (1995), 341–371.
25. Mccurdy, A.R., Novel food packaging techniques. Journal of Food Processing & Preservation, 30, 2006, 379.
26. N. Mckenzie, J. Ewanek, 2003. Method and composition for cleaning and inhibiting solid, bitumin tar, and viscous fluid accretion in and on well equipment. US, US6564869.
27. Pavić, S., Brett, M., Petrić, I., Laštre, D., Smoljanović, M., Atkinson, M., et al. An Outbreak of Food Poisoning in a Kindergarten caused by Milk Powder containing toxigenic Bacillus subtilis and Bacillus licheniformis. Archiv Fur Lebensmittelhygiene 56 (2005), 1–24.
28. Pereira, V.A., Arruda, I.N.Q.D., Stefani, R., Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging. Food Hydrocolloids 43 (2015), 180–188.
29. Priya, B., Gupta, V.K., Pathania, D., Singha, A.S., Synthesis, characterization and antibacterial activity of biodegradable starch/PVA composite films reinforced with cellulosic fibre. Carbohydrate Polymers 109 (2014), 171–179.
30. Raybaudi-Massilia, R.M., Mosqueda-Melgar, J., Martín-Belloso, O., Antimicrobial activity of essential oils on Salmonella enteritidis, Escherichia coli, and Listeria innocua in fruit juices. Journal of Food Protection 69 (2006), 1579–1586.
31. Scott, W.J., Water relations of food spoilage microorganisms. Advances in Food & Nutrition Research 7 (1957), 83–127.
32. Sikkema, J., de Bont, J.A., Poolman, B., Interactions of cyclic hydrocarbons with biological membranes. Journal of Biological Chemistry 269 (1994), 8022–8028.
33. Sun, C.H., Wang, Y.H., Zhu, W.Q., Bao-Ying, J.I., Chen, L.Y., Chen, J., Causes analysis of deterioration of meat products. Journal of Microbiology 31 (2011), 106–109.
34. Thompson, J.M., Waites, W.M., Dodd, C.E.R., Detection of rope spoilage in bread caused by Bacillus species. Journal of Applied Microbiology 85 (1998), 481–486.
35. Tian, J., Wang, Y., Zeng, H., Li, Z., Zhang, P., Tessema, A., et al. Efficacy and possible mechanisms of perillaldehyde in control of Aspergillus niger causing grape decay. International Journal of Food Microbiology 202 (2015), 27–34.
36. Tong, S.Y., Davis, J.S., Eichenberger, E., Holland, T.L., Fowler, V.G. Jr., Staphylococcus aureus infections: Epidemiology, pathophysiology, clinical manifestations, and management. Clinical Microbiology Reviews 28 (2015), 603–661.
37. Trujillo-Cayado, L.A., García, M.C., Muñoz, J., Alfaro, M.C., Development, rheological properties, and physical stability of d-limonene-in-water emulsions formulated with copolymers as emulsifiers. Journal of Applied Polymer Science 133 (2016), 1–7.
38. Vergis, J., Gokulakrishnan, P., Agarwal, R.K., Kumar, A., Essential oils as natural food antimicrobial agents: A review. Critical Reviews in Food Science and Nutrition 55 (2015), 1320–1323.
39. Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., Perez-Álvarez, J., Antibacterial activity of lemon (citrus lemon L.), mandarin (citrus reticulata L.), grapefruit (citrus paradisi L.) and orange (citrus sinensis L.) essential oils. Food Control 19 (2008), 1130–1138.
40. Wang, X.M., Chen, H., Xue-Jiao, L.I., Sun, Y.H., Antimicrobial ability of limonene,a natural and active monoterpene. Journal of Jilin Agricultural University 32 (2010), 24–28.
41. Wu, X., Su, Y.C., Effects of frozen storage on survival of Staphylococcus aureus and enterotoxin production in precooked tuna meat. Journal of Food Science 79 (2014), M1554–1559.
42. Yoshida, C.M.P., Maciel, V.B.V., Mendonça, M.E.D., Franco, T.T., Chitosan biobased and intelligent films: Monitoring pH variations. LWT – Food Science and Technology 55 (2014), 83–89.
43. Zhang, Z., Vriesekoop, F., Yuan, Q., Liang, H., Effects of nisin on the antimicrobial activity of d-limonene and its nanoemulsion. Food Chemistry 150 (2014), 307–312.