Antimicrobial pullulan derivative prepared by grafting with 3-aminopropyltrimethoxysilane: Characterization and ability to form transparent films

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abstract

In the present work, we propose a simple and straightforward procedure to prepare antibacterial transparent pullulan films by functionalization of pullulan powder with 3-aminopropyltrimethoxysilane. The introduction of active aminopropyl groups into the pullulan polymeric backbone imparts antimicrobial activity against Gram-positive (Staphylococcus aureus) and Gram-negative bacteria (Escherichia coli). In addition, the antimicrobial pullulan maintains its filmogenic ability and the films showed reasonable mechanical properties (Young modulus of 1.8 GPa and tensile strength of 21 MPa) and improved thermal stability (increment of 10 degrees C on the maximum degradation temperature), opening the possibility for application in functional food packaging films and coatings. (C) 2013 Elsevier Ltd. All rights reserved.

keywords

ANTIBACTERIAL ACTIVITY; CELLULOSIC FIBERS; SILVER NANOPARTICLES; EDIBLE FILMS; CHITOSAN; BACTERIAL; POLYMERS; COATINGS

subject category

Chemistry; Food Science & Technology

authors

Fernandes, SCM; Sadocco, P; Causio, J; Silvestre, AJD; Mondragon, I; Freire, CSR

our authors

foto Armando Jorge Domingues Silvestre

Armando Jorge Domingues Silvestre

Full professor
foto Carmen Sofia da Rocha Freire Barros

Carmen Sofia da Rocha Freire Barros

Principal Researcher

Groups

4 - Biorefineries, Biobased Materials and Recycling

Projects

Centre for Research in Ceramics and Composite Materials - CICECO (LA0011: 2011-2012) (PEst-C/CTM/LA0011/2011)
RMNE-UA-National Network of Electron Microscopy (REDE/1509/RME/2005 )
Laboratório de Análises Térmicas (REEQ/515/CTM/2005)

acknowledgements

Susana C. M. Fernandes thanks FCT for funding her Postdoctoral Research Grant (SFRH/BPD/70119/2010) co-financing by POPH/ESF program. The authors thank CICECO (Pest-C/CTM/LA0011/2011) and FCT for funding within the scope of the

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Publication Details

type
Journal Article
year
2014
journal
FOOD HYDROCOLLOIDS
volume
35
publisher
ELSEVIER SCI LTD
issn
0268-005X
digital object identifier
10.1016/j.foodhyd.2013.05.014
web of science article identifier
WOS:000326270000029

Journal Metrics (JCR 2019)

Journal Impact Factor
7.053
Journal Impact Factor (5 yrs)
7.077
category normalized journal percentile
95.917

Citations

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