Physicochemical properties and antibacterial activity of corn starch-based films incorporated with Zanthoxylum bungeanum essential oil
文献类型： 外文期刊
作者： Wang, Bin 1 ; Sui, Jie 4 ; Yu, Bin 2 ; Yuan, Chao 2 ; Guo, Li 2 ; Abd El-Aty, A. M. 2 ; Cui, Bo 1 ;
作者机构： 1.Shandong Agr Univ, Dept Food Sci & Engn, Tai An 271018, Shandong, Peoples R China
2.Qilu Univ Technol, Shandong Acad Sci, State Key Lab Biobased Mat & Green Papermaking, Jinan 250353, Peoples R China
3.Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Engn, Jinan 250353, Shandong, Peoples R China
4.Shandong Acad Agr Sci, Jinan 250100, Shandong, Peoples R China
5.Cairo Univ, Fac Vet Med, Dept Pharmacol, Giza 12211, Egypt
6.Ataturk Univ, Med Fac, Dept Med Pharmacol, Erzurum, Turkey
关键词： Corn starch-based films; Zanthoxylum bungeanum essential oil; Mechanical properties; Biodegradable films; Antibacterial activity
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）
ISSN： 0144-8617
年卷期： 2021 年 254 卷
页码：
收录情况： SCI
摘要： Herein, corn starch-based films were prepared by casting method and different concentrations of Zanthoxylum bungeanum essential oil (ZYO) were added to evaluate the morphological, optical, mechanical, and barrier properties of the resultant films. Additionally, structural analysis was carried out via atomic force microscopy and the antibacterial activities against Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes were assessed. We found that the elongation at break was significantly increased (P < 0.05), whereas tensile strength, moisture content, solubility in water, and water vapor permeability rate were significantly decreased (P < 0.05) in films incorporated with ZYO compared with oil-free films. Furthermore, incorporation of ZYO increased the opacity and decreased the gloss of films. Incorporation of ZYO appears to increase the surface roughness and the antibacterial activity of the films. In sum, ZYO can potentially be used in food packaging, particularly food intended to be protected from light and susceptible to spoilage by microorganisms.
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