Publication: Utilization of thymol as an antimicrobial agent for biodegradable poly(butylene succinate)
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Issued Date
2015
Resource Type
File Type
application/pdf
ISSN
2540584
Other identifier(s)
2-s2.0-84940459803
Rights Holder(s)
Scopus
Bibliographic Citation
Materials Chemistry and Physics. Vol 163, (2015), p.369-375
Suggested Citation
Petchwattana N., Naknaen P. Utilization of thymol as an antimicrobial agent for biodegradable poly(butylene succinate). Materials Chemistry and Physics. Vol 163, (2015), p.369-375. doi:10.1016/j.matchemphys.2015.07.052 Retrieved from: https://hdl.handle.net/20.500.14740/6229
Author(s)
Abstract
The poly(butylene succinate) (PBS)/thymol film was successfully prepared by using a blown film extruder at five different thymol concentrations ranging from 2 to 10 wt%. Experimental results indicated that PBS was softer and tougher due to the plasticization effect derived from thymol. The oxygen transmission rate (OTR) increased slightly with increasing thymol content due to the increased amorphous region in PBS structure. Under heating process, the blends exhibited lower crystallization temperature (T<inf>c</inf>), enthalpy of crystallization (ΔH<inf>c</inf>), enthalpy of melting (ΔH<inf>m</inf>) and degree of crystallinity (X<inf>c</inf>) than that observed in neat PBS. Thymol was found to effectively inhibit foodborne pathogens growth. Its antimicrobial activity against Staphylococcus aureus was evidence at 6 wt% while Escherichia coli did at 10 wt% thymol. Over 15 days studied, release of thymol showed some differences depend on food simulant. Maximum migration was obtained when the film was immersed in isooctane at all test duration. Release kinetics indicated that the incorporation of 10 wt% thymol to PBS films were effective over 15 days. © 2015 Elsevier B.V. All rights reserved.
Subject(s)
Antimicrobial agents
Bacteria
Butenes
Differential scanning calorimetry
Enthalpy
Escherichia coli
Mechanical testing
Microorganisms
Polymers
Anti-microbial activity
Crystallization temperature
Degree of crystallinity
Food-borne pathogens
Oxygen transmission rates
Plasticization effects
Poly(butylene succinate)
Staphylococcus aureus
Phenols
Bacteria
Butenes
Differential scanning calorimetry
Enthalpy
Escherichia coli
Mechanical testing
Microorganisms
Polymers
Anti-microbial activity
Crystallization temperature
Degree of crystallinity
Food-borne pathogens
Oxygen transmission rates
Plasticization effects
Poly(butylene succinate)
Staphylococcus aureus
Phenols