JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 38 Issue 4
August 2023
Article Contents
LIU Xiaoli, GUO Caoyu, LIN Kaili, et al. Preparation and properties of chitosan-based antibacterial and antioxidative composite films[J]. Journal of Light Industry, 2023, 38(4): 27-36. doi: 10.12187/2023.04.004
Citation: LIU Xiaoli, GUO Caoyu, LIN Kaili, et al. Preparation and properties of chitosan-based antibacterial and antioxidative composite films[J]. Journal of Light Industry, 2023, 38(4): 27-36. doi: 10.12187/2023.04.004 shu

Preparation and properties of chitosan-based antibacterial and antioxidative composite films

  • Received Date: 2022-11-05
    Accepted Date: 2023-02-22
  • In order to obtain chitosan (CS) based composite film materials with satisfactory functional properties, CS based antibacterial and antioxidant composite films (CS/nBC/KA/CUR) containing nanobacterium cellulose (nBC), curcumin (CUR) and kojic acid (KA) was prepared by mixed solution casting method. The barrier properties, mechanical properties, optical properties, antibacterial activity, and antioxidant activity of different component composite films were investigated.The results showed that the components of CS/nBC/KA/CUR composite film interacted with each other mainly by hydrogen bonding and van der Waals force, and the interior of the film showed a relatively enhanced crystallinity. Compared with the other composite films, the water solubility of CS/nBC/KA/CUR composite films was decreased significantly. The water vapor transmission rate was increased by nearly 24% compared with CS/nBC composite films. The tensile strength was increased by nearly 3 times, and the elongation at break was increased by about 1.8% compared with CS/nBC/KA composite films. The antibacterial effect against E.coli was increased by about 12.2% compared with the other composite films, and the ABTS free radical scavenging rate was most greatly increased by 35.2% compared with CS/nBC composite films. Therefore, CS/nBC/KA/CUR composite films combined the advantages of each components and showed a certain potential value in the development of active food packaging materials.
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