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首页> 外文期刊>Developments in chemical engineering and mineral processing >Mechanical, Physical and Antimicrobial Characterization of Edible Films Based on Alginate and Chitosan Containing Garlic Oil
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Mechanical, Physical and Antimicrobial Characterization of Edible Films Based on Alginate and Chitosan Containing Garlic Oil

机译：海藻酸盐和壳聚糖含大蒜油的可食用膜的机械，物理和抗菌特性

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摘要

Antimicrobial edible films based on alginate and chitosan were made by incorporating garlic oil (GO) as a natural agent. With incorporation of GO up to 0.4% there was a decrease in tensile strength and elongation at break, and slight increase in water vapor permeability. Alginate and chitosan films containing GO at levels of 0.2% and 0.1%, respectively are shown to have an inhibitory effect on Staphylococcus aureus and Listeria monocytogenes by using agar diffusion assay. However, when pieces of the film were added into liquid culture of indicator organism, it was found that the GO-incorporated alginate film exhibited inhibitory activity against Staphylococcus aureus and Listeria monocytogenes, while chitosan films inhibited all three indicator bacteria. The micrographs show the GO is distributed throughout the matrix and indicate that the change in physical characteristics leads to the changes in mechanical properties and water vapor permeability. These results confirmed that GO has good potential for incorporation into edible films for food applications.
机译：通过掺入大蒜油（GO）作为天然制剂制成基于藻酸盐和壳聚糖的抗菌可食用薄膜。当GO的加入量高达0.4％时，抗张强度和断裂伸长率降低，并且水蒸气渗透率略有增加。通过琼脂扩散分析显示，分别含有0.2％和0.1％的GO的藻酸盐和壳聚糖膜对金黄色葡萄球菌和单核细胞增生李斯特菌具有抑制作用。然而，当将膜片加入指示剂生物体的液体培养物中时，发现掺有GO的藻酸盐膜表现出对金黄色葡萄球菌和单核细胞增生性李斯特菌的抑制活性，而壳聚糖膜抑制所有三种指示剂细菌。显微照片显示GO分布在整个基质中，表明物理特性的变化导致机械性能和水蒸气渗透性的变化。这些结果证实GO具有掺入用于食品应用的可食用膜中的良好潜力。

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