Development of Antibacterial Nano-cellulose – Chitosan Films Activated with Nisin for Food and Medicine Application | ||
| Journal of Agricultural Science and Technology | ||
| Article 5, Volume 26, Issue 5, 2024, Pages 983-997 PDF (10.63 M) | ||
| Document Type: Original Research | ||
| DOI: 10.22034/JAST.26.5.983 | ||
| Authors | ||
| M. Mirhosseini* 1; R. Deghan2 | ||
| 1Department of Biology, Payame Noor University, Tehran, Islamic Republic of Iran. | ||
| 2Department of Biology, Science and Research Branch Islamic Azad University, Tehran, Islamic Republic of Iran. | ||
| Abstract | ||
| In this research, biodegradable Chitosan–Nano-Cellulose–Nisin (CH-NC-N) film was synthesized and utilized for antibacterial application in medicine and food packaging. The antibacterial chitosan–nano-cellulose–nisin film was characterized using various techniques such as mechanical and physical properties analysis, Scanning Electron Microscopy (SEM), X-Ray Diffraction (XRD), and Fourier Transform Infrared Spectroscopy (FTIR) techniques. The film’s ability to inhibit growth of pathogenic bacteria including Escherichia coli, Escherichia coli XDR, Klebsiella pneumonia XDR, Listeria monocytogenes, and Staphylococcus aureus was examined. Furthermore, the film was used for meat packaging at a temperature of 4°C for a duration of 26 days. Data analysis revealed an improvement in the mechanical properties and water absorption of the film following the addition of nano-cellulose and nisin. The presence of nisin in the CH-CN film was confirmed through analysis of FTIR, XRD, and SEM data. Antimicrobial analysis of film determined the high potential of nisin as an antimicrobial agent in CH-CN-N film. Compared to the control, the CH-CN-N film successfully inhibited the growth of spoilage bacteria in meat for 26 days. Additionally, the sensory properties of meat packaged with this film were minimally affected. These results indicate that the chitosan-nano-cellulose-nisin film is suitable for utilization in food systems and medical applications. | ||
| Keywords | ||
| Antibacterial activity; Biocomposite; Food packaging; Shelf life of food; Spoiled meat | ||
| References | ||
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