Slow-Release Antibacterial and Physical Properties of PVA Antibacterial Film

Article Preview

Abstract:

The antifungal PVA film was fabricated by addition of the clove oil/β-cyclodextrin inclusion complex into PVA, which is acted as the basic packaging material. The mechanical properties, oxygen permeability and the bacteriostatic action of the film varied with the additional amount of inclusion complex. The tensile strength of PVA film decreased with the addition of inclusion complex and the effect is little when the amount was less than 25%. Adding less than 25% had no obviously effect on oxygen permeability of the film. It proved that pure PVA films have no antibacterial property and the growth of aspergillus was inhibited in different degrees when the content was different. The growth range of aspergillus is smaller and the bacteriostatic action to aspergillus is increased with the increase of inclusion complex amount of agent. The inhibitory zone appeared when the inclusion complex amount was more than 20%.

You might also be interested in these eBooks

Info:

Periodical:

Advanced Materials Research (Volumes 538-541)

Pages:

48-51

Citation:

Online since:

June 2012

Export:

Price:

Permissions CCC:

Permissions PLS:

Сopyright:

© 2012 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

[1] Z.Z. Wang X.H. Hao,F. Li,C.P. Shi: Plastics Vol.3(2010),pp.91-93

Google Scholar

[2] M.S,X.H. Hao,J.Deng: Packaging Journal Vol.3(2011),pp.6-10

Google Scholar

[3] Wq.Guan S.F.Li: Food Science Vol.26(2005),pp.227-230

Google Scholar

[4] D.S. An, Y.M. Kim, S.B. Lee :Food science and biotechnology Vol.9(2000),pp.14-20

Google Scholar

[5] J.H. Han: Novel food packaging techniques Vol.5(2004),pp.50-70

Google Scholar

[6] J.Vartiainen, E. Skytta, J. Enqvist: Packaging Technology and Science Vol.16(2003),pp.223-2003,16(6): 223-229.

DOI: 10.1002/pts.629

Google Scholar

[7] X.H. Hao,M.Sun: Food science On line(2012)

Google Scholar