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Issue 21, 2018
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An edible film of sodium alginate/pullulan incorporated with capsaicin

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Abstract

Capsaicin, an active ingredient in red pepper, shows great antibacterial activity. Herein, a series of sodium alginate/pullulan composite films incorporated with different concentrations of capsaicin were fabricated. Their physico-chemical properties were systematically investigated. With the increased content of capsaicin, the transmittance, elongation at break, and moisture content of the films decreased, whereas the tensile strength, water vapor permeability, and surface contact angle increased. Furthermore, the liquid culture tests revealed that the composite films exhibited good antibacterial performance against E. coli and S. aureus. The practical application of these antibacterial films for apple protection also exhibited a positive result, which makes it possible to use them in food packaging.

Graphical abstract: An edible film of sodium alginate/pullulan incorporated with capsaicin

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Publication details

The article was received on 20 Aug 2018, accepted on 25 Sep 2018 and first published on 25 Sep 2018


Article type: Paper
DOI: 10.1039/C8NJ04249G
Citation: New J. Chem., 2018,42, 17756-17761

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    An edible film of sodium alginate/pullulan incorporated with capsaicin

    S. Zhang, F. Wei and X. Han, New J. Chem., 2018, 42, 17756
    DOI: 10.1039/C8NJ04249G

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