Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/70997

TitleActive natural-based films for food packaging applications: the combined effect of chitosan and nanocellulose
Author(s)Costa, Sofia M.
Ferreira, Diana P.
Teixeira, Pilar
Ballesteros, Lina F.
Teixeira, J. A.
Fangueiro, Raúl
KeywordsChitosan
Cellulose nanocrystals (CNC)
Antibacterial
Antifungal
Active food packaging
Food shelf-life
Issue date2021
PublisherElsevier
JournalInternational Journal of Biological Macromolecules
CitationCosta, Sofia M.; Ferreira, Diana P.; Teixeira, Pilar; Ballesteros, Lina F.; Teixeira, José A.; Fangueiro, Raul, Active natural-based films for food packaging applications: The combined effect of chitosan and nanocellulose. International Journal of Biological Macromolecules, 177, 241-251, 2021
Abstract(s)This work aimed to evaluate the potential of chitosan/cellulose nanocrystals (CNC) films to be used as active pads for meat packages to prolong its shelf-life and preserve its properties over time. Several CNC concentrations (5, 10, 25, and 50wt%) were tested and the films were produced by solvent casting. The developed samples were characterized by ATR-FTIR, TGA, FESEM, and XRD. The transparency, antimicrobial, barrier and mechanical properties were also assessed. Finally, the films' ability to prolong food shelf-life was studied in real conditions using chicken meat. CNC incorporation improved the thermal stability and the oxygen barrier while the water vapor permeability was maintained. An enhancement of mechanical properties was also observed by the increase in tensile strength and Young's modulus in chitosan/CNC films. These films demonstrated bactericidal effect against Gram-positive and Gram-negative bacteria and fungicidal activity against Candida albicans. Lastly, chitosan-based films decreased the growth of Pseudomonas and Enterobacteriaceae bacteria in meat during the first days of storage compared to commercial membranes, while chitosan/CNC films reduced the total volatile basic nitrogen (TVB-N), indicating their efficiency in retarding meat's spoilage under refrigeration conditions. This work highlights the great potential of natural-based films to act as green alternatives for food preservation.
TypeArticle
URIhttp://hdl.handle.net/1822/70997
DOI10.1016/j.ijbiomac.2021.02.105
ISSN01418130
Publisher versionhttp://www.elsevier.com/locate/issn/01418130
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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