Biobased alginate/castor oil edible films for active food packaging. (October 2018)

• Record Type: Journal Article
• Authors: Abdel Aziz, Mohamed S.; Salama, Hend E.; Sabaa, Magdy W.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 96(2018)
• Page Start: 455
• Page End: 460
• Publication Date: 2018-10
• Subjects: Alginate -- Castor oil -- Edible films -- Water vapour permeability -- Antibacterial activity; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.05.049
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: In this study, we aim to prepare novel bioactive edible films based on sodium alginate and castor oil (CO). The chemical structures and crystallinity were investigated using FTIR and XRD, respectively. Thermal stability by TGA was improved after CO addition. Addition of CO to alginate resulted in better mechanical properties when compared with neat alginate. The water vapour permeability was significantly reduced ( p < 0.05) while the total colour difference was not significantly changed ( p > 0.05) after CO incorporation. The antibacterial study proved a significant inhibitory effect of the films towards Gram-positive bacteria while no effect was observed for Gram-negative bacteria. Highlights: Edible films based on castor oil (CO) and alginate (A) were prepared. CO incorporation improved both thermal and mechanical properties of the films. Water vapour permeability was decreased with increasing the CO content. A/CO films showed inhibition to Gram(+) bacteria and no inhibition to Gram(−) ones. A/CO measurement data verify the packaging industry specifications of edible films.