Development and Characterization of an Antioxidant and Antimicrobial Film Composited by Hydroxyethyl Cellulose and Sulfated Rice Bran Polysaccharides for Food Packaging
文献类型： 外文期刊
作者： Chen, Bing-Jie 1 ; Liu, Gui-Ge 2 ; Wang, Xiao 1 ; Liu, Hong-Ru 1 ; Zhang, Yi 1 ; Wang, Chun-Fang 1 ; Liu, Chen-Xia 1 ; Qiao, Yong-Jin 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Inst Crop Breeding & Cultivat, Shanghai 201403, Peoples R China
2.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
关键词： hydroxyethyl cellulose; sulfated rice bran polysaccharides; film; antioxidant; bacteriostatic properties
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2024 年 13 卷 6 期
页码：
收录情况： SCI
摘要： The nonantimicrobial properties and relatively poor mechanical properties of hydroxyethyl cellulose (HEC) limit its use in packaging. Sulfated rice bran polysaccharides (SRBP) possess significant antioxidant and antimicrobial activities. The purpose of this study was to investigate the effect of different concentrations of SRBP on the physical and mechanical properties and the functional characteristics of HEC/SRBP films. The physical properties of the HEC/20% SRBP films, such as water resistance, water vapor barrier, light barrier, and tensile strength, improved significantly (p < 0.05) compared with those of the HEC films. Scanning electron microscopy and Fourier transform infrared spectrometry showed that HEC formed hydrogen bonds with SRBP and exhibited better compatibility. Thermogravimetric analysis revealed that the addition of SRBP was beneficial to the thermal stability of the films. In addition, the antioxidant and bacteriostatic properties of the films were enhanced by the addition of SRBP to HEC, with the 20% SRBP films showing the most significant enhancement in activity. Therefore, the HEC/20% SRBP films show potential for development for use as active food packaging.
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