Preparation and Characterization of Ultrasound Treated Polyvinyl Alcohol/Chitosan/DMC Antimicrobial Films

Li, Rui; Wang, Yue; Xu, Jie; Ahmed, Saeed; Liu, Yaowen

doi:10.3390/coatings9090582

Cited by 10 publications

(5 citation statements)

References 51 publications

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“…From that side, the spectra attributed to the pure PVA coating, the moderate height bands of approximately 3278 and 1636 cm −1 belong to the stretching and bending vibrations of the hydroxyl group, respectively (Liu et al, 2017 ). Other peaks observed at 1242 and 2928 cm −1 were assigned to CHOH stretched vibration and the bending vibrations of C‐H bonds, respectively, in concordance with the results previously reported (Li et al, 2019 ).…”

Section: Resultssupporting

confidence: 92%

“…In the spectrum corresponding to pure CH, the absorption peak in the range of 1026-1151 cm −1 is assigned to the saccharide structure and glycosidic bond, while the band around 1559 cm −1 belongs to the bending of the acetamido group in chitosan. Also, the CH strong peak at 3286 cm −1 represents the OH absorption bond, as described by Li et al (2019). From that side, the spectra attributed to the pure PVA coating, the moderate height bands of approximately 3278 and 1636 cm −1 belong to the stretching and bending vibrations of the hydroxyl group, respectively (Liu et al, 2017).…”

Section: Fourier-transform Infrared Spectroscopy (Ftir)mentioning

confidence: 92%

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Egg shelf life can be extended using varied proportions of polyvinyl alcohol/chitosan composite coatings

shurmasti

Kermani

Sarvarian

et al. 2023

Food Science & Nutrition

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Using biopolymers in the form of edible coating as egg eco‐friendly packaging is a progressive approach. The blending of biopolymers is one of the procedures for overcoming mechanical weakness and benefiting from their maximum synergistic effect. Aiming to determine the relative ratios of chitosan (CH 4 w/v%) and polyvinyl alcohol (PVA 5 w/v%) in the composition of blended coatings, an experiment was conducted with six treatments (r = 3) including different ratios of CH/PVA (0:0; control, 100:0, 75:25, 50:50, 25:75, and 0:100) wt% in a period of 4 weeks of egg storage at ambient temperature, emphasizing eggshell barrier properties. Based on the eggshell analysis result, SEM images and FTIR spectra demonstrated that the components were firmly integrated into the blended coatings as well as had more intertwined than their pure ones, which was also reflected in the evaluation results of their internal quality parameters. In addition, the results showed that by enhancing the ratio of polyvinyl alcohol from 25 to 75 wt%, the blended coating barrier efficiency was relatively improved (p < .05). Meanwhile, the lowest percentage of weight loss (0.57 ± 0.08%), pH value of albumin (8.30 ± 0.04), the highest values of Haugh unit (61.00 ± 0.07), yolk index (0.37 ± 0.02) were observed in eggs coated with CH/PVA 25:75 wt%. But there was no difference in 50 or 70 wt% PVA significantly. Therefore, the CH/PVA blended coatings containing around 50–75 wt% PVA, as egg biodegradable packaging, can be used to extend the shelf life for 2–3 weeks at ambient temperature.

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Section: Resultssupporting

confidence: 92%

Section: Fourier-transform Infrared Spectroscopy (Ftir)mentioning

confidence: 92%

Egg shelf life can be extended using varied proportions of polyvinyl alcohol/chitosan composite coatings

shurmasti

Kermani

Sarvarian

et al. 2023

Food Science & Nutrition

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“…Peaks of different heights situated between and 3000 cm −1 were observed for all tested films (2906 and 2939 cm −1 for PVA, 2908 and 2939 cm −1 for PVA + TBE, 2910 and 3022 for PVA + Ia, 2854 and 2922 for PVA + Ia + TBE, and 2854 and 2924 cm −1 for PVA+Ch and PVA + Ch + TBE). Their presence was connected with vibrations of C-H bonding specific to polyalcohols, as the scientific literature suggests [74][75][76]. Moderate peaks associated with -C-C-C-vibrations were identified around 1400 cm −1 (at 1417 cm −1 for PVA, PVA + TBE, and PVA + Ia + TBE; and at 1411 cm −1 for PVA + Ch + TBE) [75].…”

Section: Physical Characterization Of Solid Filmsmentioning

confidence: 87%

Active Packaging—Poly(Vinyl Alcohol) Films Enriched with Tomato By-Products Extract

et al. 2020

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Active films were prepared from poly(vinyl alcohol) (PVA) blended with itaconic acid (Ia), and with chitosan (Ch), enriched with tomato processing by-products extract (TBE) in order to develop new bioactive formulations for food packaging. The effects of two biopolymers (Ch, Ia) and of the incorporated TBE—containing phenolic compounds and carotenoids—were studied regarding the physical and antimicrobial properties of films; in addition, their influence on the total phenolic content, viscosity, and flow behavior on the film-forming solutions was investigated. The results showed increased physical properties (diameter, thickness, density, weight) of the films containing the TBE versus their control. TBE and Ch conferred significant antimicrobial effects to PVA films toward all the tested microorganisms, whereas the best inhibition was registered against S. aureus and P. aeruginosa, with a minimum inhibitory concentration of <0.078 mg DW/mL. The Ia-PVA films also exhibited some antibacterial activity against P. aeruginosa (2.5 mg DW/mL). The total phenolic content of the film-forming solutions presented the highest values for the TBE and Ch-added PVA samples (0.208 mg gallic acid/100 mL film-forming solution). These results suggest that the PVA + Ch film containing TBE can be used for the development of intelligent and active food packaging materials.

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“…Fourier-transform infrared spectroscopy is a very utilized method for the detection of chemical constitutions and possible interactions between polymer compositions [71,72]. The FTIR results obtained for the present work are illustrated in Figure 7.…”

Section: Ftir Analysismentioning

confidence: 88%

Poly(vinyl alcohol)-Based Biofilms Plasticized with Polyols and Colored with Pigments Extracted from Tomato By-Products

et al. 2020

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In the current work the physicochemical features of poly(vinyl alcohol) (PVOH) biofilms, enriched with eco-friendly polyols and with carotenoid-rich extracts, were investigated. The polyols, such as glycerol (Gly), 1,3-propanediol (PDO), and 2,3-butanediol (BDO) were used as plasticizers and the tomato-based pigments (TP) as coloring agents. The outcomes showed that β-carotene was the major carotenoid in the TP (1.605 mg β-carotene/100 DW), which imprinted the orange color to the biofilms. The flow behavior indicated that with the increase of shear rate the viscosity of biofilm solutions also increased until 50 s−1, reaching values at 37 °C of approximately 9 ± 0.5 mPa·s for PVOH, and for PVOH+TP, 14 ± 0.5 mPa·s in combination with Gly, PDO, and BDO. The weight, thickness, and density of samples increased with the addition of polyols and TP. Biofilms with TP had lower transparency values compared with control biofilms (without vegetal pigments). The presence of BDO, especially, but also of PDO and glycerol in biofilms created strong bonds within the PVOH matrix by increasing their mechanical resistance. The novelty of the present approach relies on the replacement of synthetic colorants with natural pigments derived from agro-industrial by-products, and the use of a combination of biodegradable polymers and polyols, as an integrated solution for packaging application in the bioplastic industry.

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Preparation and Characterization of Ultrasound Treated Polyvinyl Alcohol/Chitosan/DMC Antimicrobial Films

Cited by 10 publications

References 51 publications

Egg shelf life can be extended using varied proportions of polyvinyl alcohol/chitosan composite coatings

Egg shelf life can be extended using varied proportions of polyvinyl alcohol/chitosan composite coatings

Active Packaging—Poly(Vinyl Alcohol) Films Enriched with Tomato By-Products Extract

Poly(vinyl alcohol)-Based Biofilms Plasticized with Polyols and Colored with Pigments Extracted from Tomato By-Products

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