English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/143517
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Citado 3 veces en Web of Knowledge®  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar bibText (RIS)Exportar csv (RIS)
Título

The impact of zinc oxide particle morphology as an antimicrobial and when incorporated in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for food packaging and food contact surfaces applications

Autor Castro Mayorga, Jinneth Lorena ; Fabra, María José ; Pourrahim, A.M.; Olsson, R.T.; Lagarón Cabello, José María
Palabras clave ZnO
PHBV
Antimicrobial activity
Electrospinning
Active Packaging
Food contact surfaces
Fecha de publicación 24-oct-2016
EditorElsevier
Citación Food and Bioproducts Processing (2017) 101: 32-44
ResumenIn this work, zinc oxide (ZnO) micron and nano sized-particles with different morphologies were synthesized by aqueous precipitation and evaluated as antimicrobial agents against foodborne pathogens. The most effective bactericide system was selected to prepare active poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) films by three different methods (i) direct melt-mixing, (ii) melt-mixing of preincorporated ZnO into PHBV18 (18 mol% valerate content) fiber mats made by electrospinning, and, (iii) as a coating of the annealed electrospun PHBV18/ZnO fiber mats over compression molded PHBV. Results showed that ZnO successfully improved the thermal stability of the PHBV18, being the preincorporation method the most efficient in mitigating the negative impact that the PHBV18 had on the thermal stability, barrier and optical properties of the PHBV films. Similar behavior was found for the coating structure although this film showed effective and prolonged antibacterial activity against Listeria monocytogenes. This study highlights the suitability of the PHBV/ZnO nanostructures for active food packaging and food contact surface applications.
Versión del editorhttp://dx.doi.org/10.1016/j.fbp.2016.10.007
URI http://hdl.handle.net/10261/143517
DOI10.1016/j.fbp.2016.10.007
ISSN0960-3085
Aparece en las colecciones: (IATA) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
FBP-2016-Castro.pdfArtículo principal1,46 MBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 



Este item está licenciado bajo una Licencia Creative Commons Creative Commons