Release kinetics of thymol and antibacterial properties of starch films containing CNP-T and free thymol
Millions of tons of food are wasted globally every year, usually due to inadequate storage and handling practices. This not only leads to food insecurity but also emits greenhouse gases that are harmful to the environment. Plastics are frequently used for food storage, but their non-biodegradable...
| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Institute of Nanoscience and Nanotechnology (ION2)
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/119785/ http://psasir.upm.edu.my/id/eprint/119785/1/119785.pdf |
| Summary: | Millions of tons of food are wasted globally every year, usually due to inadequate
storage and handling practices. This not only leads to food insecurity but also emits
greenhouse gases that are harmful to the environment. Plastics are frequently used for
food storage, but their non-biodegradable nature is also harmful to the environment.
Addressing these challenges requires sustainable packaging alternatives with active
attributes such as antibacterial properties that can prolong the food shelf-life. Starchbased films incorporated with chitosan nanoparticles encapsulating thymol (CNP-T) and
free thymol were produced via solvent casting. The release kinetics of thymol from films
into food simulants were investigated. The antibacterial activity of films on
Staphylococcus aureus and Salmonella typhimurium was also investigated via disc
diffusion analysis. The results indicate that the starch films containing CNP-T exhibited
a significantly improved controlled release profile of thymol compared to that of free
thymol. The films incorporated with CNP-T show a larger inhibition zone of all bacteria
than those incorporated with free thymol. The starch-based films with CNP-T present a
promising approach to maintaining food quality while mitigating the environmental
impact. This research contributes to the development of sustainable solutions for
addressing global challenges in food. |
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