Abstract
Polysaccharides are a sustainable material for coatings and edible films, as they are nontoxic, widely available in nature and have selective permeability to CO2 and O2. In this work, a laboratory research on a quali/quantitative basis, sodium alginate films were developed, with and without post-film cross-linking, as well as chitosan films incorporating Z. officinale extract as an antimicrobial additive. Several properties such as solubility, moisture content, swelling, morphology and antimicrobial activity of prepared films were compared. The alginate films with crosslinking and incorporation of extract of Z. officinale showed the best characteristics to be used as medicated dressing, since it presents low solubility in water, higher swelling, and lower moisture content. In addition, the alginate film with crosslinking and incorporation of medium concentration of Z. officinale extract showed antimicrobial activity against Bacillus cereus.
Highlights
Consumers are concerned with the consumption of more natural, high quality and safer food that has packaging that does not pollute and is made through sustainable and inexpensive processes
The alginate films with crosslinking and incorporation of extract of Z. officinale showed the best characteristics to be used as medicated dressing, since it presents low solubility in water, higher swelling, and lower moisture content
Antibacterial activity of Z. officinale extract: the antimicrobial bioassays performed with the extract of Z. officinale inhibited 100% of the growth of the three bacteria tested, one gramnegative and two gram-positive
Summary
Consumers are concerned with the consumption of more natural, high quality and safer food that has packaging that does not pollute and is made through sustainable and inexpensive processes. Food packaging has its main function isolation of food from the surrounding environment, reduction of interaction with deteriorating factors, loss of active compounds, and extension of shelf life (Mohamed, El-Sakhawy & El-Sakhawy, 2020). When films are applied as a thin layer to food, they act as a barrier against the surrounding environment These coatings extend the shelf life of food by acting as a barrier to moisture and gases. Edible coatings improve functional properties when incorporating biologically active components (Sharma, Shehin, Kaur & Vyas, 2018). An edible film can be applied directly as a thin layer, by immersion, spraying, but a previously formed film can be used as a food packaging (Mohamed, El-Sakhawy & El-Sakhawy, 2020; Sharma, Shehin, Kaur & Vyas, 2018)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
