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Synergistic effects of fresh garlic juice in cellulose based antimicrobial food packaging film
- Authors
- Roy, Sunanda; Das, Tanya; Goh, Kheng Lim; Verma, Chhavi; Maji, Pradip K.; Sharma, Kamal; Chang, Young-Wook
- Issue Date
- Oct-2022
- Publisher
- Elsevier BV
- Keywords
- Thin films; Interfaces; Biodegradable
- Citation
- Materials Letters, v.324, pp 1 - 5
- Pages
- 5
- Indexed
- SCIE
SCOPUS
- Journal Title
- Materials Letters
- Volume
- 324
- Start Page
- 1
- End Page
- 5
- ISSN
- 0167-577X
1873-4979
- Abstract
- This article presented a novel food packaging film made from cellulose nanofibers (CNFs), raw garlic juice and glycerol. The film was made tough, strong, and barrier-resistant by treating the CNFs with glycerol and citric acid vapor, which performed as a plasticizer and cross-linking agent, respectively. Garlic juice was added as the antibacterial agent. The as-produced films exhibited 529, 47, and 59% higher extensibility, moisture resistance, and water vapor barrier, respectively than the pristine CNF film. The film also showed excellent antifungal and antibacterial resistance.
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Related Researcher
- Chang, Young-Wook
- ERICA 공학대학 (DEPARTMENT OF MATERIALS SCIENCE AND CHEMICAL ENGINEERING)