Preparation and characterization of gellan gum–guar gum blend films incorporated with nisin
Demand for antimicrobial packaging films is growing due to public attention to food safety. The structures and properties of gellan gum–guar gum blend films incorporated with nisin were investigated in this paper. Fourier transform infrared spectroscopy, rheological analyses showed intermolecular in...
Gespeichert in:
Veröffentlicht in: | Journal of food science 2020-06, Vol.85 (6), p.1799-1804 |
---|---|
Hauptverfasser: | , , , , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
container_end_page | 1804 |
---|---|
container_issue | 6 |
container_start_page | 1799 |
container_title | Journal of food science |
container_volume | 85 |
creator | Guo, Na Zhu, Guilan Chen, Ding Wang, Dongkun Zhang, Fangyan Zhang, Zhilan |
description | Demand for antimicrobial packaging films is growing due to public attention to food safety. The structures and properties of gellan gum–guar gum blend films incorporated with nisin were investigated in this paper. Fourier transform infrared spectroscopy, rheological analyses showed intermolecular interactions among gellan gum, guar gum, and nisin. Furthermore, scanning electron microscopy and thermogravimetric analysis also indicated higher compatibility of the blend film components and better thermal stability than the gellan gum film. Tensile strength (TS), elongation at break (EAB) and water vapor permeability (WVP) of the blend films were enhanced with the addition of guar gum. The TS of the blend film reached 2.89 × 103 MPa, the EAB increased to 67.99%, and the WVP increased to 1.80 × 10−5 g/mm·s·Pa. Additionally, the film with nisin had antibacterial activity for Bacillus subtilis. The results demonstrated that a homogenous and smooth antimicrobial film with gellan gum, guar gum, and nisin could be a good option of antimicrobial packaging film for food preservation.
Practical Application
This work investigated blend package films of gellan gum and guar gum incorporated with nisin. The results showed compatibility and thermal stability of the film were improved with adding a certain amount of guar gum, and also antibacterial activity for Bacillus subtilis of the blend film with nisin. Therefore, it can be used to the development of antimicrobial packaging films. |
doi_str_mv | 10.1111/1750-3841.15143 |
format | Article |
fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2407314648</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2412494082</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3723-a61e973f9000f9baf15cdf771d35d835ece97727bc357e200bd208ed40cf56123</originalsourceid><addsrcrecordid>eNqFkLtOwzAUhi0EglKY2VAkFpa0vsbJiLijSiABI7Icxy5GuWE3qmDiHXhDngSnKQwseLHP8Xc-Hf0AHCA4QeFMEWcwJilFE8QQJRtg9NvZBCMIMY4RonwH7Hr_AvuaJNtgh2DKUsaTEXi6c7qVTi5sU0eyLiL1HCq10M6-D83GRHNdlrKO5l319fE576Trn1Fe6sAbW1Y-srVqXNsEjy6ipV08R7X1tt4DW0aWXu-v7zF4vDh_OL2KZ7eX16cns1gRjkksE6QzTkwWNjRZLg1iqjCco4KwIiVMq_DNMc8VYVxjCPMCw1QXFCrDEoTJGBwP3tY1r532C1FZr1Zb66bzAlPICaIJTQN69Ad9aTpXh-0ChTDNKEx74XSglGu8d9qI1tlKujeBoOiTF33Oos9ZrJIPE4drb5dXuvjlf6IOQDIAS1vqt_984ubi7H4wfwOE8I4h</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2412494082</pqid></control><display><type>article</type><title>Preparation and characterization of gellan gum–guar gum blend films incorporated with nisin</title><source>Access via Wiley Online Library</source><creator>Guo, Na ; Zhu, Guilan ; Chen, Ding ; Wang, Dongkun ; Zhang, Fangyan ; Zhang, Zhilan</creator><creatorcontrib>Guo, Na ; Zhu, Guilan ; Chen, Ding ; Wang, Dongkun ; Zhang, Fangyan ; Zhang, Zhilan</creatorcontrib><description>Demand for antimicrobial packaging films is growing due to public attention to food safety. The structures and properties of gellan gum–guar gum blend films incorporated with nisin were investigated in this paper. Fourier transform infrared spectroscopy, rheological analyses showed intermolecular interactions among gellan gum, guar gum, and nisin. Furthermore, scanning electron microscopy and thermogravimetric analysis also indicated higher compatibility of the blend film components and better thermal stability than the gellan gum film. Tensile strength (TS), elongation at break (EAB) and water vapor permeability (WVP) of the blend films were enhanced with the addition of guar gum. The TS of the blend film reached 2.89 × 103 MPa, the EAB increased to 67.99%, and the WVP increased to 1.80 × 10−5 g/mm·s·Pa. Additionally, the film with nisin had antibacterial activity for Bacillus subtilis. The results demonstrated that a homogenous and smooth antimicrobial film with gellan gum, guar gum, and nisin could be a good option of antimicrobial packaging film for food preservation.
Practical Application
This work investigated blend package films of gellan gum and guar gum incorporated with nisin. The results showed compatibility and thermal stability of the film were improved with adding a certain amount of guar gum, and also antibacterial activity for Bacillus subtilis of the blend film with nisin. Therefore, it can be used to the development of antimicrobial packaging films.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.15143</identifier><identifier>PMID: 32458576</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Antibacterial activity ; antimicrobial ; Bacillus subtilis ; Compatibility ; Dietary fiber ; Elongation ; Food packaging ; Food preservation ; Food safety ; Fourier analysis ; Fourier transforms ; Gellan gum ; Guar gum ; Infrared analysis ; Infrared spectroscopy ; Nisin ; Packaging ; Permeability ; polysaccharides ; Rheological properties ; Scanning electron microscopy ; Tensile strength ; Thermal stability ; Thermogravimetric analysis ; Water vapor</subject><ispartof>Journal of food science, 2020-06, Vol.85 (6), p.1799-1804</ispartof><rights>2020 Institute of Food Technologists</rights><rights>2020 Institute of Food Technologists®.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3723-a61e973f9000f9baf15cdf771d35d835ece97727bc357e200bd208ed40cf56123</citedby><cites>FETCH-LOGICAL-c3723-a61e973f9000f9baf15cdf771d35d835ece97727bc357e200bd208ed40cf56123</cites><orcidid>0000-0002-2161-8059</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.15143$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.15143$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32458576$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Guo, Na</creatorcontrib><creatorcontrib>Zhu, Guilan</creatorcontrib><creatorcontrib>Chen, Ding</creatorcontrib><creatorcontrib>Wang, Dongkun</creatorcontrib><creatorcontrib>Zhang, Fangyan</creatorcontrib><creatorcontrib>Zhang, Zhilan</creatorcontrib><title>Preparation and characterization of gellan gum–guar gum blend films incorporated with nisin</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Demand for antimicrobial packaging films is growing due to public attention to food safety. The structures and properties of gellan gum–guar gum blend films incorporated with nisin were investigated in this paper. Fourier transform infrared spectroscopy, rheological analyses showed intermolecular interactions among gellan gum, guar gum, and nisin. Furthermore, scanning electron microscopy and thermogravimetric analysis also indicated higher compatibility of the blend film components and better thermal stability than the gellan gum film. Tensile strength (TS), elongation at break (EAB) and water vapor permeability (WVP) of the blend films were enhanced with the addition of guar gum. The TS of the blend film reached 2.89 × 103 MPa, the EAB increased to 67.99%, and the WVP increased to 1.80 × 10−5 g/mm·s·Pa. Additionally, the film with nisin had antibacterial activity for Bacillus subtilis. The results demonstrated that a homogenous and smooth antimicrobial film with gellan gum, guar gum, and nisin could be a good option of antimicrobial packaging film for food preservation.
Practical Application
This work investigated blend package films of gellan gum and guar gum incorporated with nisin. The results showed compatibility and thermal stability of the film were improved with adding a certain amount of guar gum, and also antibacterial activity for Bacillus subtilis of the blend film with nisin. Therefore, it can be used to the development of antimicrobial packaging films.</description><subject>Antibacterial activity</subject><subject>antimicrobial</subject><subject>Bacillus subtilis</subject><subject>Compatibility</subject><subject>Dietary fiber</subject><subject>Elongation</subject><subject>Food packaging</subject><subject>Food preservation</subject><subject>Food safety</subject><subject>Fourier analysis</subject><subject>Fourier transforms</subject><subject>Gellan gum</subject><subject>Guar gum</subject><subject>Infrared analysis</subject><subject>Infrared spectroscopy</subject><subject>Nisin</subject><subject>Packaging</subject><subject>Permeability</subject><subject>polysaccharides</subject><subject>Rheological properties</subject><subject>Scanning electron microscopy</subject><subject>Tensile strength</subject><subject>Thermal stability</subject><subject>Thermogravimetric analysis</subject><subject>Water vapor</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNqFkLtOwzAUhi0EglKY2VAkFpa0vsbJiLijSiABI7Icxy5GuWE3qmDiHXhDngSnKQwseLHP8Xc-Hf0AHCA4QeFMEWcwJilFE8QQJRtg9NvZBCMIMY4RonwH7Hr_AvuaJNtgh2DKUsaTEXi6c7qVTi5sU0eyLiL1HCq10M6-D83GRHNdlrKO5l319fE576Trn1Fe6sAbW1Y-srVqXNsEjy6ipV08R7X1tt4DW0aWXu-v7zF4vDh_OL2KZ7eX16cns1gRjkksE6QzTkwWNjRZLg1iqjCco4KwIiVMq_DNMc8VYVxjCPMCw1QXFCrDEoTJGBwP3tY1r532C1FZr1Zb66bzAlPICaIJTQN69Ad9aTpXh-0ChTDNKEx74XSglGu8d9qI1tlKujeBoOiTF33Oos9ZrJIPE4drb5dXuvjlf6IOQDIAS1vqt_984ubi7H4wfwOE8I4h</recordid><startdate>202006</startdate><enddate>202006</enddate><creator>Guo, Na</creator><creator>Zhu, Guilan</creator><creator>Chen, Ding</creator><creator>Wang, Dongkun</creator><creator>Zhang, Fangyan</creator><creator>Zhang, Zhilan</creator><general>Wiley Subscription Services, Inc</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-2161-8059</orcidid></search><sort><creationdate>202006</creationdate><title>Preparation and characterization of gellan gum–guar gum blend films incorporated with nisin</title><author>Guo, Na ; Zhu, Guilan ; Chen, Ding ; Wang, Dongkun ; Zhang, Fangyan ; Zhang, Zhilan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3723-a61e973f9000f9baf15cdf771d35d835ece97727bc357e200bd208ed40cf56123</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Antibacterial activity</topic><topic>antimicrobial</topic><topic>Bacillus subtilis</topic><topic>Compatibility</topic><topic>Dietary fiber</topic><topic>Elongation</topic><topic>Food packaging</topic><topic>Food preservation</topic><topic>Food safety</topic><topic>Fourier analysis</topic><topic>Fourier transforms</topic><topic>Gellan gum</topic><topic>Guar gum</topic><topic>Infrared analysis</topic><topic>Infrared spectroscopy</topic><topic>Nisin</topic><topic>Packaging</topic><topic>Permeability</topic><topic>polysaccharides</topic><topic>Rheological properties</topic><topic>Scanning electron microscopy</topic><topic>Tensile strength</topic><topic>Thermal stability</topic><topic>Thermogravimetric analysis</topic><topic>Water vapor</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Guo, Na</creatorcontrib><creatorcontrib>Zhu, Guilan</creatorcontrib><creatorcontrib>Chen, Ding</creatorcontrib><creatorcontrib>Wang, Dongkun</creatorcontrib><creatorcontrib>Zhang, Fangyan</creatorcontrib><creatorcontrib>Zhang, Zhilan</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Guo, Na</au><au>Zhu, Guilan</au><au>Chen, Ding</au><au>Wang, Dongkun</au><au>Zhang, Fangyan</au><au>Zhang, Zhilan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Preparation and characterization of gellan gum–guar gum blend films incorporated with nisin</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2020-06</date><risdate>2020</risdate><volume>85</volume><issue>6</issue><spage>1799</spage><epage>1804</epage><pages>1799-1804</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>Demand for antimicrobial packaging films is growing due to public attention to food safety. The structures and properties of gellan gum–guar gum blend films incorporated with nisin were investigated in this paper. Fourier transform infrared spectroscopy, rheological analyses showed intermolecular interactions among gellan gum, guar gum, and nisin. Furthermore, scanning electron microscopy and thermogravimetric analysis also indicated higher compatibility of the blend film components and better thermal stability than the gellan gum film. Tensile strength (TS), elongation at break (EAB) and water vapor permeability (WVP) of the blend films were enhanced with the addition of guar gum. The TS of the blend film reached 2.89 × 103 MPa, the EAB increased to 67.99%, and the WVP increased to 1.80 × 10−5 g/mm·s·Pa. Additionally, the film with nisin had antibacterial activity for Bacillus subtilis. The results demonstrated that a homogenous and smooth antimicrobial film with gellan gum, guar gum, and nisin could be a good option of antimicrobial packaging film for food preservation.
Practical Application
This work investigated blend package films of gellan gum and guar gum incorporated with nisin. The results showed compatibility and thermal stability of the film were improved with adding a certain amount of guar gum, and also antibacterial activity for Bacillus subtilis of the blend film with nisin. Therefore, it can be used to the development of antimicrobial packaging films.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>32458576</pmid><doi>10.1111/1750-3841.15143</doi><tpages>6</tpages><orcidid>https://orcid.org/0000-0002-2161-8059</orcidid></addata></record> |
fulltext | fulltext |
identifier | ISSN: 0022-1147 |
ispartof | Journal of food science, 2020-06, Vol.85 (6), p.1799-1804 |
issn | 0022-1147 1750-3841 |
language | eng |
recordid | cdi_proquest_miscellaneous_2407314648 |
source | Access via Wiley Online Library |
subjects | Antibacterial activity antimicrobial Bacillus subtilis Compatibility Dietary fiber Elongation Food packaging Food preservation Food safety Fourier analysis Fourier transforms Gellan gum Guar gum Infrared analysis Infrared spectroscopy Nisin Packaging Permeability polysaccharides Rheological properties Scanning electron microscopy Tensile strength Thermal stability Thermogravimetric analysis Water vapor |
title | Preparation and characterization of gellan gum–guar gum blend films incorporated with nisin |
url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-24T22%3A31%3A45IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Preparation%20and%20characterization%20of%20gellan%20gum%E2%80%93guar%20gum%20blend%20films%20incorporated%20with%20nisin&rft.jtitle=Journal%20of%20food%20science&rft.au=Guo,%20Na&rft.date=2020-06&rft.volume=85&rft.issue=6&rft.spage=1799&rft.epage=1804&rft.pages=1799-1804&rft.issn=0022-1147&rft.eissn=1750-3841&rft_id=info:doi/10.1111/1750-3841.15143&rft_dat=%3Cproquest_cross%3E2412494082%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2412494082&rft_id=info:pmid/32458576&rfr_iscdi=true |