The Effect of Chitosan Type on Biological and Physicochemical Properties of Films with Propolis Extract (2025)

Biodegradable Rice Starch/Carboxymethyl Chitosan Films with Added Propolis Extract for Potential Use as Active Food Packaging

Polymers

Active films from rice starch/carboxymethyl chitosan (RS/CMCh) incorporated with propolis extract (ppl) were developed and characterized. The effect of the ppl content (0–10% w/w based on RS/CMCh) on the developed films’ properties were determined by measuring the optical, mechanical, thermal, swelling, barrier, antimicrobial, and antioxidant attributes. The thermal stability and biodegradability of the films were also investigated. As the ppl content increased, free radical scavenging and a* and b* color values increased, whereas luminosity (L*) and swellability of the films decreased. The active films with 5–10% ppl possessed antimicrobial ability against Gram-positive bacteria (Staphylococcus aureus and Bacillus cereus). The active film with 10% ppl displayed increased flexibility and thermal stability, without a change in oxygen permeability. The results indicated that incorporation of ppl into RS/CMCh film could enhance the films’ antioxidant and antimicrobial properties.

Development of shrimp-based chitosan film and assessment of its mechanical, barrier and antimicrobial properties

E3S Web of Conferences, 2020

You Utilization of biodegradable films is a need of food packaging industries in order to reduce the hazards related to plastic use and to extend the food’s shelf life. Various polysaccharides are in use for the purpose of making the films. In this research, chitosan based films were developed and its mechanical, barrier and antimicrobial properties were checked to fulfill the packaging requirements. Chitosan was extracted from shrimp waste and films were produced using 0.5-2 per cent concentrations. At ambient temperature, specific characteristics such as mechanical, barrier, and antimicrobial analysis were performed at an interval of two days. Among all, the films with 2 per cent chitosan showed best results in terms of tensile strength, thickness and percent elongation. Also, the films exhibited maximum resistance to water vapor permeability. The extracted chitosan at 2 per cent concentration had shown the maximum resistance against Staphylococcus aureus and Pseudomonas aeruginos...

A brief review of propolis as an additive in biopolymer matrix films for food packaging

2ND INTERNATIONAL CONFERENCE ON EMERGING SMART MATERIALS IN APPLIED CHEMISTRY (ESMAC-2021): ESMAC-2021

Research on synthesis, characterization and application of biopolymer films as alternatives food packaging has received great attention from scientists worldwide. As compared to petroleum-based films, biopolymer films are biodegradable and environmental friendly. Despite these advantages, biopolymer films possess several weaknesses such as low mechanical and barrier characteristics, as well as poor physicochemical, antioxidant and antimicrobial properties. These have limit biopolymer films to be applied in large scale for food preservation. In the context of academic research, there is a vast opportunity for creating innovation. In recent years, biopolymer films reinforced with additives and nanofillers have become an enthralling area to study. This brief review summarises the application of propolis as a novel additive in biopolymer matrix films. The formulations of active biofilms and the effects of propolis incorporation on mechanical and antimicrobial properties of biopolymer films are highlighted in this review. The potential of propolis incorporated biopolymer films for food packaging are also discussed. This review is not only significant to food scientists, but also to relevant to materials scientists.

Chitosan based antimicrobial films for food packaging applications

e-Polymers, 2008

Antimicrobial packaging is one of the most promising active packaging systems. Antimicrobial packaging is the packaging system that is able to kill or inhibit spoilage and pathogenic microorganisms that are contaminating foods. A tremendous effort has been made over the last decade to develop and test films with antimicrobial properties to improve food safety and shelf life. For food preservation, chitosan films are very effective. Chitosan has widely been used in antimicrobial films, to provide edible protective coating, dipping and spraying for the food products due to its antimicrobial properties. Chitosan can be formed into fibers, films, gels, sponges, beads or nanoparticles. Chitosan films have been used as a packaging material for the quality preservation of a variety of food. Chitosan has great potential for a wide range of applications due to its biodegradability, biocompatibility, antimicrobial activity, non-toxicity and versatile chemical and physical properties. The pres...

Perspectives for chitosan based antimicrobial films in food applications

Food Chemistry, 2009

Recently, increasing attention has been paid to develop and test films with antimicrobial properties in order to improve food safety and shelf life. Active biomolecules such as chitosan and its derivatives have a significant role in food application area in view of recent outbreaks of contaminations associated with food products as well as growing concerns regarding the negative environmental impact of packaging materials currently in use. Chitosan has a great potential for a wide range of applications due to its biodegradability, biocompatibility, antimicrobial activity, non-toxicity and versatile chemical and physical properties. Thus, chitosan based films have proven to be very effective in food preservation. The presence of amino group in C2 position of chitosan provides major functionality towards biotechnological needs, particularly, in food applications. Chitosan based polymeric materials can be formed into fibers, films, gels, sponges, beads or even nanoparticles. Chitosan films have shown potential to be used as a packaging material for the quality preservation of a variety of food. Besides, chitosan has widely been used in antimicrobial films to provide edible protective coating, in dipping and spraying for the food products due to its antimicrobial properties. Chitosan has exhibited high antimicrobial activity against a wide variety of pathogenic and spoilage microorganisms, including fungi, and Gram-positive and Gram-negative bacteria. The present review aims to highlight various preparative methods and antimicrobial activity including the mechanism of the antimicrobial action of chitosan based films. The optimisation of the biocidic properties of these so called biocomposites films and role of biocatalysts in improvement of quality and shelf life of foods has been discussed.

Antibacterial and Biodegradable Polysaccharide-Based Films for Food Packaging Applications: Comparative Study

Materials

One of the major objectives of food industry is to develop low-cost biodegradable food packaging films with optimal physicochemical properties, allowing for their large-scale production and providing a variety of applications. To meet the expectations of food industry, we have fabricated a series of solution-cast films based on common biodegradable polysaccharides (starch, chitosan and alginate) to be used in food packaging applications. Selected biopolymers were modified by the addition of glycerol and oxidized sucrose (starch), glycerol (chitosan), and glycerol and calcium chloride (alginate), as well as being used to form blends (starch/chitosan and starch/alginate, respectively). A chestnut extract was used to provide antibacterial properties to the preformed materials. The results of our studies showed that each modification reduced the hydrophilic nature of the polymers, making them more suitable for food packaging applications. In addition, all films exhibited much higher bar...

Process development of biodegradable chitosan-based films and their suitability for food packaging

2004

, for his guidance, constant supervision and support. I am grateful to him for having believed in my research capabilities and providing me with the utmost independence at work during my research programme. His unbeatable perfection and patience have made him a great scientist and a thorough human being. All my respects are due to this wonderful person. I wish to record my thanks to Padmashree Dr. V. Prakash, Director, CFTRI, Mysore, for providing with an opportunity to utilize the facilities in the Institute and his keen interest in the subject of study. I thank Dr. S.G. Bhat, Head, Department of Biochemistry and Nutrition. CFTRI, for his support and cooperation during the course of this study. My sincere thanks to Dr. P.V. Salimath for his constant encouragement throughout my stay at CFTRI. My lab was truly a home. The members of Carbo-Group are specially thanked for never letting me feel in solitude. Dr. G. MuraliKrishna's company and help will be an asset in my career. I am ever grateful to them.

Water Sensitivity, Antimicrobial, and Physicochemical Analyses of Edible Films Based on HPMC and/or Chitosan

Journal of Agricultural and Food Chemistry, 2007

Several properties of chitosan films associated or not with hydroxypropylmethylcellulose polymer (HPMC) and HPMC films incorporating or not nisin and/or milk fat were studied. Nisin addition at a level of 250 µg mL -1 and likewise chitosan at 1% (w/v) concentration were efficient for total inhibiting Aspergillus niger and Kocuria rhizophila food deterioration microorganisms. HPMC and chitosan films were transparent, whereas nisin and/or fat incorporation induced a 2-fold lightness parameter increase and, consequently, involved more white films. Measurements of tensile strength, as well as ultimate elongation, showed that chitosan and HPMC initial films were elastic and flexible. High thermal treatments and additive incorporation induced less elastic and more plastic films. Water vapor transmission as far as total water desorption rates suggested that chitosan films were slightly sensitive to water. Water transfer was decreased by <60% as compared with other biopolymer films. Regarding its hydrophobic property, the capacity of fat to improve film water barrier was very limited. . Thanks are extended to the Rhônes-Alpes region (France) for financial support.

Physical, antimicrobial and antioxidant properties of starch-based film containing ethanolic propolis extract

International Journal of Food Science &amp; Technology, 2015

Propolis is a natural product that meets the requirements as functional additive for food packaging due to its antioxidant and antimicrobial activities. In this work, ethanolic propolis extract (EPE) was incorporated in cassava starch films, and characterisations with respect to their microstructure, mechanical properties, water vapour permeability (WVP), moisture sorption kinetics as well as antimicrobial and antioxidant capacities were performed. The results showed that tensile strength was not affected (P > 0.05) by the presence of EPE but Young's modulus decreased about 50% when compared to control films possibly because of EPE plasticiser effect. When 1% EPE was used, changes in moisture sorption properties were detected by a slightly hydrophobic character at films WVP. When extracted from the films, propolis retained its antioxidant activity. The films exhibited antimicrobial activity against Staphylococcus aureus and Escherichia coli even at low EPE concentrations (0.5%) mainly due to its phenolic compounds.

Propolis and chitosan as antimicrobial and polyphenols retainer for the development of paper based active packaging materials

Food Packaging and Shelf Life, 2017

The research investigates the potential combination of propolis and chitosan to develop a completely bio-based active food packaging material. Propolis glycolic extract was used as antioxidant and antimicrobial, due to its polyphenols content. Two commercial chitosans with different molecular weights were comparatively used as antimicrobial, wet strength additive substitute and polyphenols retainer. The effects of the addition of carboxymethyl-(CMC) or microfibrillated cellulose (MFC) and two pH values in paper production were investigated for polyphenols retention and paper strength. Chitosan, in replacement of the most commonly used wet strength resin (PAAE), increased polyphenols retention more than 10 times. Paper sheets produced with the highest molecular weight chitosan, at pH 7 and with MFC addition showed the best wet strength (7.4 ± 0.5 Nm/g) and wet resistance (13.3 ± 1.2%). Paper antimicrobial activity was confirmed on thinly sliced raw veal meat, where a decrease of intentionally inoculated L. innocua of around 1 log cycle was achieved in 48 h at 4°C.