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Antimicrobial and controlled release properties of nanocomposite film containing thymol and carvacrol loaded UiO-66-NH2 for active food packaging.

Authors :
Xu, Yan
Chen, Luyao
Zhang, Yiqin
Huang, Yunxing
Cao, Jiankang
Jiang, Weibo
Source :
Food Chemistry. Mar2023:Part A, Vol. 404, pN.PAG-N.PAG. 1p.
Publication Year :
2023

Abstract

• A novel film containing thymol and carvacrol loaded UiO-66-NH 2 was designed. • Thymol/carvacrol as active compounds were successfully encapsulated in UiO-66-NH 2. • MOFs controlled the release of thymol and carvacrol. • The introduction of MOFs improved the properties of the films. • The film we fabricated is a promising material for active food packaging. In this work, Zirconium-based metal–organic frameworks (MOFs), UiO-66-NH 2 , were designed as loading carriers for thymol and carvacrol and added into chitosan to construct antimicrobial packaging films. Scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), and thermogravimetric analysis (TGA) were applied to characterize the films. Besides, we analyzed the physical properties, mechanical performance, hydrophobicity, release behavior, and antimicrobial capacity of the films. It can be clearly seen that the addition of thymol and carvacrol loaded MOFs into chitosan film significantly improved the thermal stability, light barrier properties, tensile strength, and hydrophobicity. Importantly, UiO-66-NH 2 restrained the release rate of thymol and carvacrol compared with pure chitosan film, which endowed efficient antimicrobial capacity against E. coli , S. aureus, and P. citrinum to chitosan films. Overall, the strategy conceived here can be a superior candidate to develop a premium antimicrobial material for active food packaging, which has potential application prospects. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
404
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
160334657
Full Text :
https://doi.org/10.1016/j.foodchem.2022.134427