An antibacterial packaging film based on amylose starch with quaternary ammonium salt chitosan and its application for meat preservation

文献类型： 外文期刊

第一作者： Deng, Bin

作者： Deng, Bin;Chen, Jingwen;Li, Shaobo;Zhou, Zhongkai;Wang, Huixing;Li, Li;Bai, Zongchun;Deng, Bin;Chen, Jingwen;Li, Shaobo;Liu, Jing;Su, Mengxiang;Qin, Zhu;Su, Mengxiang;Li, Li;Bai, Zongchun

作者机构：

关键词： Packaging film; Amylose starch; Quaternary ammonium salt chitosan; Meat preservation; Antibacterial

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2024 年 261 卷

页码：

收录情况： SCI

摘要： A new generation of food packaging films is gradually replacing traditional plastic packaging films because of their biodegradability, safety, and some functional properties such as anti-bacterial and oxidant resistance. In the present work, an antibacterial packing film based on amylose starch and 2-hydroxypropyl-trimethylammonium chloride chitosan (HTCC) was prepared for meat preservation. The interfacial bonding mechanism between amylose, HTCC, and glutaraldehyde (GA) was determined experimentally and through molecular dynamics (MD) simulation. The macromolecular chains of amylose starch and HTCC became entangled via inter-molecular Hbonds and then cross-linked with GA via the Schiff base reaction. The interaction of amylose starch and HTCC improved the mechanical properties of the amylose films. Compared with the amylose films, the tensile strength and elongation at break of the optimal HTCC/amylose films reached to 16.13 MPa (an increase of 206.65 %) and 53.86 % (an increase of 109.49 %). The HTCC/amylose films were found to provide obvious bacteriostatic performance, a relatively low cytotoxicity, the lower transmittance in the UV region, and thus the ability to enhance the preservation of fresh meat. These excellent characteristics therefore suggest that HTCC/amylose films might be promising candidates for application in antibacterial food packaging films.

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