Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/17563
ชื่อเรื่อง: Controlled release antimicrobial sachet prepared from poly(butylene succinate)/geraniol and ethylene vinyl alcohol coated paper for bread shelf-life extension application
ผู้แต่ง: Petchwattana N.
Naknaen P.
Cha-aim K.
Suksri C.
Sanetuntikul J.
Keywords: antiinfective agent
copolymer
essential oil
ethylene vinyl alcohol copolymer
geraniol
poly(butylene succinate)
unclassified drug
antiinfective agent
bionole
butanediol
ethylene-vinyl alcohol copolymer
geraniol
polymer
polyvinyl derivative
Article
biodegradation
bread
concentration (parameter)
controlled release formulation
controlled study
food coating
food spoilage
food waste
inhibition kinetics
nanoencapsulation
nonhuman
relative humidity
shelf life
waste minimization
water vapor
Bacillus subtilis
chemistry
delayed release formulation
drug effect
Escherichia coli
food preservation
humidity
light related phenomena
microbial sensitivity test
paper
pharmacology
Acyclic Monoterpenes
Anti-Infective Agents
Bacillus subtilis
Bread
Butylene Glycols
Delayed-Action Preparations
Escherichia coli
Food Preservation
Humidity
Microbial Sensitivity Tests
Optical Phenomena
Paper
Polymers
Polyvinyls
Steam
วันที่เผยแพร่: 2021
บทคัดย่อ: This research aims to develop white bread shelf-life extension sachet with controlled release of antimicrobial agent prepared from multicomponent bio-based materials. The structure of antimicrobial sachet consists of two major parts i.e., controlled release part and active part. The first part produced from paper coated with ethylene vinyl alcohol (EVOH). The second one was an active part which produced from biodegradable poly(butylene succinate) (PBS) and geraniol essential oil blend. Inhibition clear zone test results showed that a suitable geraniol concentration, encapsulated in PBS, was 10 wt%. Based on the water vapor transmission test, coating paper with EVOH for three times (around 450 μm) was an optimal condition for the use as a controlled release part. Release test indicated that geraniol migration concentration increased with increasing the relative humidity (RH) in the package which correlated to the moisture liberated from bread slice. Shelf-life extension study informed that the spoilage of bread stored with antimicrobial sachet was delayed by more than three weeks. In summary, this antimicrobial sachet could be used in food shelf-life extension purpose which easily placed in any food container. This is an alternative way of food waste minimization. © 2021 Elsevier B.V.
URI: https://ir.swu.ac.th/jspui/handle/123456789/17563
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85113302249&doi=10.1016%2fj.ijbiomac.2021.08.119&partnerID=40&md5=d9889ceba0238c992e848841968a23c2
ISSN: 1418130
Appears in Collections:Scopus 1983-2021

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