Study of Structural and Antibacterial Properties of Edible Coating of Zein / Nano Chitin Composite

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Ataye Salehi Esameil; SOLTANI MARYAM

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Journal Paper

Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:13 | Issue:2 Page(s): 135-142

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Information Journal Paper

Title

Study of Structural and Antibacterial Properties of Edible Coating of Zein / Nano Chitin Composite

Author(s)

Ataye Salehi Esameil | SOLTANI MARYAM | Issue Writer Certificate

Keywords

Edible Coating

Nano Chitin

Zein

Structural Properties

Antibacterial

Abstract

Biochemical nano composites have attracted the attention of researchers in recent decades, because they are biocompatible, biodegradable and renewable, and they do not pose a risk to the health of humans and animals, while not contaminating the environment. The purpose of this study was to investigate the effect of using Nano-chitin on structural and anti-bacterial properties of Zein film. In this study, Zein Nano composite with Nano Chitin was prepared in 0. 2, 0. 5 and 0. 7% based on dry weight Zein by solution casting method. Then the Structural Properties (image of electron microscope and infrared spectroscopy), films were investigated. The results showed that the addition of Nano Chitin caused chitin adhesion to the polymeric substrate, increased roughness and uniform distribution of nanoparticles in the biopolymer matrix. Also, the results of Antibacterial tests of Nano composite films by disc diffusion and non-zone growth with two bacteria of Escherichia coli and Staphylococcus aureus showed that the addition of Nano Chitin to Zein film increases the Antibacterial properties of film compared to pure Zein film.

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APA: Copy

Ataye Salehi, Esameil, & SOLTANI, MARYAM. (2021). Study of Structural and Antibacterial Properties of Edible Coating of Zein / Nano Chitin Composite. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 13(2 ), 135-142. SID. https://sid.ir/paper/1067363/en

Vancouver: Copy

Ataye Salehi Esameil, SOLTANI MARYAM. Study of Structural and Antibacterial Properties of Edible Coating of Zein / Nano Chitin Composite. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2021;13(2 ):135-142. Available from: https://sid.ir/paper/1067363/en

IEEE: Copy

Esameil Ataye Salehi, and MARYAM SOLTANI, “Study of Structural and Antibacterial Properties of Edible Coating of Zein / Nano Chitin Composite,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 13, no. 2 , pp. 135–142, 2021, [Online]. Available: https://sid.ir/paper/1067363/en

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