Pectin functionalized with natural fatty acids as antimicrobial agent

被引：40

作者：

Calce, Enrica ^{[1
]}

Mignogna, Eleonora ^{[2
]}

Bugatti, Valeria ^{[3
]}

Galdiero, Massimiliano ^{[2
]}

Vittoria, Vittoria ^{[3
]}

De Luca, Stefania ^{[1
]}

机构：

[1] CNR, Inst Biostruct & Bioimaging, I-80134 Naples, Italy

[2] Univ Naples 2, Dept Expt Med, I-80138 Naples, Italy

[3] Univ Salerno, Dept Ind Engn, I-84084 Fisciano, SA, Italy

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2014年 / 68卷

关键词：

Chemical modification; Fatty acid ester of pectin; Antimicrobial activity; Oxygen scavenging function; Active packaging systems; INFRARED-SPECTROSCOPY; CHEMICAL-COMPOSITION; CHITOSAN; DERIVATIVES; SORPTION;

D O I：

10.1016/j.ijbiomac.2014.04.011

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

070307 [化学生物学]; 071010 [生物化学与分子生物学];

摘要：

Several pectin derivatives were prepared by chemical modifications of the polysaccharide with natural fatty acids. The obtained biodegradable pectin-based materials, pectin-linoleate, pectin-oleate and pectin-palmitate, were investigated for their antimicrobial activity against several bacterial strains, Staphylococcus aureus and Escherichia coli. Good results were obtained for pectin-oleate and pectin-linoleate, which inhibit the growth of the selected microorganisms by 50-70%. They exert the better antimicrobial activity against S. aureus. Subsequently, the pectin-oleate and the pectin-linoleate samples were coated on polyethylene films and were assessed for their capacity to capture the oxygen molecules, reducing its penetration into the polymeric support. These results confirmed a possible application of the new materials in the field of active food packaging. (C) 2014 Elsevier B.V. All rights reserved.

引用

页码：28 / 32

页数：5

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