Release Kinetics of Nisin from Chitosan–Alginate Complex Films

Abstract

Understanding the release kinetics of antimicrobials from polymer films is important in the design of effective antimicrobial packaging films. The release kinetics of nisin (30 mg/film) from chitosan-alginate polyelectric complex films prepared using various fractions of alginate (33%, 50%, and 66%) was investigated into an aqueous release medium. Films containing higher alginate fractions showed significantly lower (P < 0.05) degree of swelling in water. Total amount of nisin released from films into an aqueous system decreased significantly (P < 0.05) with an increase in alginate concentration. The mechanism of diffusion of nisin from all films was found to be Fickian, and diffusion coefficients varied from 0.872 × 10 to 8.034 ×10 cm /s. Strong complexation was confirmed between chitosan and alginate polymers within the films using isothermal titration calorimetry and viscosity studies, which affects swelling of films and subsequent nisin release. Complexation was also confirmed between nisin and alginate, which limited the amount of free nisin available for diffusion from films. These low-swelling biopolymer complexes have potential to be used as antimicrobial packaging films with sustained nisin release characteristics.

Development of Burdock Root Inulin/Chitosan Blend Films Containing Oregano and Thyme Essential Oils

“…CHI is a popular biomaterial for edible film and coating production [ 6 ]. Because of its biocompatibility, antimicrobial activities, low oxygen permeability, and good mechanical properties, CHI has been combined with other hydrocolloids such as starch, gelatin, and alginate to produce blended or multi-layered films [ 7 , 8 , 9 ].…”

Incorporated α-amylase and starch in an edible chitosan–procyanidin complex film increased the release amount of procyanidins

“…8,9 Some antioxidative substances or bioactive compounds such as essential oil, ferulic acid, maqui berry and polyphenols from thyme extracts can be added to the starch-incorporated lm to limit its disadvantages. 7,[10][11][12] Based on the incorporation methods, sustained-release chitosan lm with medicine release or enhanced fresh-keeping ability [13][14][15][16] can be developed. Although the chitosan complex lm can exhibit multiple functions depending upon the incorporation method, the use of chitosan has been seriously restricted because of its poor solubility.…”

Sea Squirt Shell Protein and Polylactic Acid Laminated Films Containing Cinnamon Bark Essential Oil

“…However, the lamination of the PLA film to the SSP film significantly decreased the WVP to 0.91 ± 0.16 × 10 −9 g m/m 2 s Pa, which is similar to the PLA film alone. It has been reported that multilayer (PLA/fish skin gelatin/PLA) and bilayer (fish skin gelatin/PLA) films exhibited decreases in the WVP by laminating PLA to gelatin films (Hosseini et al., ; Lee & Song, ). Soy protein isolate and PLA‐laminated films also had decreases in the WVP with increasing PLA concentrations (González & Igarzabal, ; Rhim et al., 2017).…”

“…In addition, the SSP and PLA layer were tightly attached without a layer boundary, likely because of the molecular interactions between SSP and PLA (González & Igarzabal, 2013). The molecular interactions between biopolymers could be further elucidated by other methods, such as FTIR and isothermal titration calorimetry (Chandrasekar et al, 2016;Chandrasekar, Coupland, & Anantheswaran, 2017). It has been suggested that the physical properties of biopolymer films can be improved by laminating with PLA (González & Igarzabal, 2013;Rhim, Lee, & Ng, 2007).…”

“…Active and smart packaging technology has been developed as consumers have become more concerned about well-being and convenience (Wyrwa & Barska, 2017). Among such technology, packaging materials containing natural antimicrobial and antioxidant additives have received attention in terms of food safety and quality (Atarés & Chiralt, 2016;Chandrasekar, Coupland, & Anantheswaran, 2016;Suppakul, Miltz, Sonneveld, & Bigger, 2003). In particular, essential oils have desirable effects, even at low concentrations, and can be used in foods (Atarés & Chiralt, 2016).…”