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논문 기본정보
Molecular interactions, characterization and antimicrobial activity of curcumin-chitosan blend films
논문 개요
| 기관명 | NDSL |
|---|---|
| 저널명 | Food hydrocolloids |
| ISSN | 0268-005x, |
| ISBN |
논문저자 및 소속기관 정보
| 저자(한글) | Liu, Y.,Cai, Y.,Jiang, X.,Wu, J.,Le, X. |
|---|---|
| 저자(영문) | |
| 소속기관 | |
| 소속기관(영문) | |
| 출판인 | |
| 간행물 번호 | |
| 발행연도 | 2016-01-01 |
| 초록 | Curcumin-chitosan (Cur-CH) blend films were prepared by solution casting. The Cur-CH and pure chitosan (PCH) films were characterized by molecular simulation, physicochemical properties and antibacterial properties. The molecular model showed that probable interaction between curcumin and chitosan was hydrogen bonding, which was further determined by FTIR. The SEM revealed a good compatibility between curcumin and chitosan. Thermal behavior and X-ray diffraction showed that the structure of Cur-CH film was changed and the crystallinity was decreased compared with PCH film. The blend films showed a larger tensile strength and a higher hydrophilic property than PCH film. Antibacterial activity of Cur-CH film against Staphylococcus aureus and Rhizoctonia solani was studied by the zone inhibition method. Results suggest that it is promising to study natural curcumin chitosan blend films with excellent tensile strength and antibacterial activity for food packaging and agricultural products storage. |
| 원문URL | http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=03553784&target=NART&cn=NART73257672 |
| 첨부파일 |
추가정보
| 과학기술표준분류 | |
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| ICT 기술분류 | |
| DDC 분류 | |
| 주제어 (키워드) | Curcumin,Chitosan,Molecular interactions,Structural properties,Antibacterial properties |