Details

Autor(en) / Beteiligte

• Cheng, Yue
• Gao, Shan
• Wang, Wentao
• Hou, Hanxue
• Lim, Loong-Tak

Titel

Low temperature extrusion blown ε-polylysine hydrochloride-loaded starch/gelatin edible antimicrobial films

Ist Teil von

• Carbohydrate polymers, 2022-02, Vol.278, p.118990-118990, Article 118990

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2022

Quelle

MEDLINE

Beschreibungen/Notizen

• Edible antimicrobial films made from starch/gelatin (S/G) incorporated with different ε-polylysine hydrochloride (ε-PL) contents were developed by low-temperature extrusion blowing process. ε-PL addition reduced the complex viscosity and storage modulus of blends, while promoted the formation of hydrogen bonding among film components. The control film had an A-type crystalline structure, while increasing the ε-PL content promoted its transformation to B-shaped structure. Without ε-PL and under the processing temperature used, the starch granules were not sufficiently gelatinized. However, ε-PL addition significantly enhanced the gelatinization degree. Increasing ε-PL content in S/G films increased film flexibility, water contact angle value, swelling degree, antimicrobial effect, and storage period of fresh bread, but decreased water vapor permeability and tensile strength. S/G film with 4 wt% ε-PL had the highest water contact angle (94°) and elongation at break (149%). This research demonstrates the plasticizing effects of ε-PL and potential of S/G films containing ε-PL for food preservation/packaging. [Display omitted] •Novel ε-polylysine (ε-PL) containing antimicrobial edible films were developed.•ε-PL maintained high antimicrobial activity after extrusion processing.•ε-PL facilitated the plasticization of film-forming polymers in S/G films.•ε-PL containing S/G films delayed microbial spoilage in bread.•ε-PL increased hydrophobicity and improved water vapor barrier of S/G films.