Abstract
AbstractComposite films PVA‐CS‐Curx (x = 0, 0.01, 0.06 and 0.12%) were successfully obtained by using vacuum‐drying at 80°C. The occurrence of nonenzymatic browning and cross‐linking of chitosan‐citric improved the thermal stability, water‐resistance, and mechanical property of films. Under the same humidity, the oxygen permeability of PVA‐CS‐Curx showed the dependence of test temperature and curcumin concentration (P < 0.05). Relative to other films, the oxygen permeability (10−14 cc μm cm−2 s−1 Pa−1) of PVA‐CS‐Cur0.12 was 3.47 ± 0.55, 4.72 ± 0.94, and 7.29 ± 0.45 at 23, 30, and 40°C, respectively, showing gentle upward trend as temperature increased. Under white light irradiation, excellent antibacterial capability of PVA‐CS‐Curx demonstrated that polycationic chitosan‐citric complex and curcumin immobilized in films played the roles as synergistic antibacterial agents. Upon white irradiation of 20 min at 60 mW cm−2, the bactericidal rate of PVA‐CS‐Cur0.12 reached to 94.0 ± 3.09%. The excellent decontamination in meat preservation endowed films with the possibility in application of food decontamination.
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