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Multifunctional Food Packaging Materials: Lactoferrin Loaded Cr-Mof in Films-Based Gelatin/Κ-Carrageenan for Food Packaging Applications Publisher Pubmed



Khezerlou A1 ; Tavassoli M1 ; Alizadehsani M2 ; Hashemi M3 ; Ehsani A4 ; Bangar SP5
Authors
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Authors Affiliations
  1. 1. Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
  2. 2. Student's Scientific Research Center, Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
  4. 4. Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
  5. 5. Department of Food, Nutrition and Packaging Sciences, Clemson University, South Carolina, 29634, United States

Source: International Journal of Biological Macromolecules Published:2023


Abstract

In this study, antimicrobial biocomposite films based on gelatin–κ-carrageenan (Gκ) with 1, 2 and 4 % lactoferrin (L) loaded chromium-based metal–organic frameworks (L@Cr-MOFs) nanoparticles were synthesized by casting methods. The addition of L loaded Cr-MOFs into Gκ based films increased elongation at break from 2.19 to 14.92 % and decreased the tensile strength from 65.1 to 31.22 MPa. L@Cr-MOFs addition reduced swelling index (from 105 to 70.8 %), water solubility (from 61.3 to 34.63 %) and water vapor permeability (from 2.46 to 2.19 × 10−11 g. m/m2. s). When the additional amount was 4 wt%, the Gκ/L@Cr-MOFs films showed antibacterial effects against Escherichia coli and Staphylococcus aureus with the inhibition zone of 19.7 mm and 20.2 mm, respectively. In addition, strawberries preservation trial shown that the Gκ/L@Cr-MOFs films delayed the growth of spoilage molds on the surface of fruits. This research indicated that Gκ/L@Cr-MOFs are promising active packaging materials for the preservation of perishable fruits. © 2023
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