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Preparation and Characterization of Antimicrobial Films Based on Chitosan for Active Food Packaging Applications

Food and Bioprocess Technology volume 7, pages 2932–2941 (2014)Cite this article

Abstract

The aim of this paper was to characterize chitosan samples from the shrimp shells for the later development of antimicrobial active systems. These systems include 100 % chitosan-based films obtained by casting, polyamide films with 5 and 10 % of chitosan obtained by extrusion and polyethylene/polyethylene terephthalate films with a coating of 0.6 % of chitosan. For that purpose, several analytical techniques including IR, 1H NMR, GPC, and microscopic techniques (scanning electron microscopy and transmission electron microscopy) were used. Within the studied samples, C1 showed the lowest DA and MW and consequently presented the most suitable properties for the development of an active packaging. Additionally, mechanical properties were performed. The effectiveness of the developed systems was evaluated by means of microbiological assays. The tested films showed antimicrobial capacity against coliform enterobacteria, mesophilic aerobic microorganism, and yeast and moulds.

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Acknowledgments

This work was funded under Project no. 95935 from FONCICYT C002-2008-1/ALA 127 249. The authors are grateful to “Ministerio de Economía y Competitividad” for the Predoctoral fellowship FPI (Ref. BES-2012-051993) awarded to Miguel Ángel Lago. Raquel Sendón is grateful to the “Parga Pondal” program financed by “Consellería de Innovación e Industria, Xunta de Galicia” for her postdoctoral contract. The authors are also grateful to Patricia Blanco, Cristina Casal, and Gonzalo Hermelo for their excellent technical assistance.

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Authors and Affiliations

  1. Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, Coruña, 15782, Spain

    M. A. Lago, R. Sendón, A. Rodríguez-Bernaldo de Quirós & P. Paseiro

  2. Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016, Lisbon, Portugal

    A. Sanches-Silva & H. S. Costa

  3. Departamento de Biotecnología y Ciencias alimentarias, Instituto Tecnológico de Sonora, P.O. Box 541, Cd. Obregón, Sonora, México

    D. I. Sánchez-Machado & J. López-Cervantes

  4. Centro de Investigación en Alimentación y Desarrollo, A.C., CTAOV, Apdo. Postal 1735, Hermosillo, Sonora, 83304, México

    H. Soto Valdez

  5. Gaiker, Technological Center. Parque tecnológico Edificio 202, 48170, Zamudio, Spain

    I. Angulo & G. P. Aurrekoetxea

  6. Department of Agricultural-University of Naples Federico II, Via Università 100, 80055, Portici, NA, Italy

    E. Torrieri

  7. CAISIAL-Centre of Food Innovation and Development in the Food Industry University of Naples Federico II, Via Università 100, 80055, Portici, NA, Italy

    E. Torrieri

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  1. M. A. Lago
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  2. R. Sendón
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  3. A. Rodríguez-Bernaldo de Quirós
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  4. A. Sanches-Silva
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  5. H. S. Costa
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  8. I. Angulo
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  10. E. Torrieri
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Correspondence to A. Rodríguez-Bernaldo de Quirós.

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Lago, M.A., Sendón, R., de Quirós, A.RB. et al. Preparation and Characterization of Antimicrobial Films Based on Chitosan for Active Food Packaging Applications. Food Bioprocess Technol 7, 2932–2941 (2014). https://doi.org/10.1007/s11947-014-1276-z

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  • DOI: https://doi.org/10.1007/s11947-014-1276-z

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