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    Antimicrobial and Mechanical Properties of beta-Cyclodextrin Inclusion with Octyl Gallate in Chitosan Films and their Application in Fresh Vegetables

    Year: 2022

    Journal: Food Biophys., Volume 17, DEC, page 598–611

    Authors: Yang, Pan-pan; Shi, Yu-gang; Li, Dong-hui; Chen, Ru-kang; Zheng, Mei-zhi; Ma, Kai-zhi; Xu, Nuo; Dong, Li-juan; Li, Teng

    Organizations: Zhejiang Province Public Welfare Technology Application Research Project [LGJ19C200001]; Education Commission of Zhejiang Province of China [Y202044877]; Academic Exchanges and Talent Training Program [2017SICR109]

    Keywords: Octyl gallate; Inclusion complex; Antibacterial activity; Multi-functionalized composite films; Food packaging

    To guarantee the safety and quality of food and prolong its shelf life, a novel multi-functionalized chitosan-based film with the outstanding antimicrobial property was prepared by incorporating with beta-cyclodextrin (beta CD) and octyl gallate (OG). The OG encapsulation with beta CD to form inclusion complexes (beta CD/OG-IC) endows OG with improved water-solubility and physicochemical stability. The formation of beta CD/OG-IC has been proved through analytical techniques including FTIR, XRD, DSC and H-1 NMR. Then the chitosan (CS) films containing beta CD/OG-IC were fabricated and their mechanical, physical properties and antimicrobial activities against four foodborne pathogens (E. coli, S. aureus, L. monocytogenes and P. fluorescens) were evaluated. The increased antibacterial activities of the CS film containing beta CD/OG-IC were demonstrated by measuring the diameter of the inhibition zone. Meanwhile, the composite films showed higher tensile strength, more excellent water vapor resistance in contrast to pure CS films. Additionally, the composite films showed slow-release capacity and enhanced antibacterial efficacy to remarkably extend the shelf life of blueberry and asparagus. Our results substantially suggest that CS film containing beta CD/OG-IC is a potential candidate for use as a multi-functionalized layer in the food-packaging system.
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