AGFD 66 |
| Papers were coated with chitosan in order to develop new sustainable antimicrobial packagings. The chitosan coating led to anti-Listeria and Salmonella activity and to a significant reduction of moisture transfer through materials, but surface tension remained high. This sensitivity to water and vapor had to be decreased again, while keeping the antimicrobial activity of chitosan provided by its amine group. Three strategies were then conducted to produce food packaging with suitable barrier and antibacterial properties:(a) Blending chitosan with hydrophobic compounds, (b) Selective and direct o-grafting of long alkyl chains on chitosan, (c) Selective o-oxidation of chitosan for further enhanced cross-linking. These products were coated on papers and the resulting materials were characterized by their morphology, cristallinity, surface tension, barrier and mechanical properties, and antimicrobial activity. Moreover, fundamental information on the water states in the materials and their solid-matrix structure was given by low-resolution NMR. |
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General Papers
8:00 AM-1:00 PM, Tuesday, August 21, 2007 BCEC -- 255, Oral
Division of Agricultural & Food Chemistry |