Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan

• Main Authors: Thi Minh Phuong Ngo, Thanh Hoi Nguyen, Thi Mong Quyen Dang, Thi Xo Tran, Pornchai Rachtanapun
• Format: Article
• Language: English
• Published: MDPI AG 2020-03-01
• Series: International Journal of Molecular Sciences
• Subjects: antimicrobial; active packaging; biopolymer; edible film; chitosan; nanochitosan; pectin
• Online Access: https://www.mdpi.com/1422-0067/21/6/2224

This study was aimed at creating new films and determine some functional packaging properties of pectin:nanochitosan films with ratios of pectin:nanochitosan (P:NSC) of 100:0; 75:25; 50:50; 25:75 and 0:100 (%<i>w</i>/<i>w</i>). The effects of the proportions of pectin:nanochitosan incorporation on the thickness, mechanical properties, water vapor permeability, water-solubility, and oxygen permeability were investigated. The microstructural studies were done using scanning electron microscopy (SEM). The interactions between pectin and nanochitosan were elucidated by Attenuated total reflectance-Fourier transform infrared (ATR-FTIR). The results showed that the blending of pectin with nanochitosan at proportions of 50:50 increased the tensile strength to 8.96 MPa, reduced the water solubility to 37.5%, water vapor permeability to 0.2052 g&#183;mm/m²&#183;day&#183;kPa, and the oxygen permeability to 47.67 cc&#183;mm/m²&#183;day. The results of the contact angle test indicated that P:NCS films were hydrophobic, especially, pectin:nanochitosan films inhibited the growth of <i>Colletotrichum gloeosporioides, Saccharomyces cerevisiae</i>, <i>Aspergillus niger</i>, and <i>Escherichia coli</i>. So, P:NCS films with a proportion of 50:50 can be used as active films to extend the shelf life of food.