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<p>Silver gelled chitosan (CS-Ag) films with improved mechanical traits were prepared via a simple technique, which comprised freezing the CS solution, and then pouring the AgNO<sub>3</sub> solution onto it. This resulted in the creation of uniform and mechanically stable CS-Ag films due to the slow diffusion of AgNO<sub>3</sub> into the frozen solid CS. The films were characterized via scan electron microscopy (SEM) and energy-dispersive X-ray (EDX). Their antimicrobial and mechanical traits were inspected. The tensile strength (TS) of the 1.5% (w/w) AgNO<sub>3</sub> processed CS-Ag films reached 22.42 ± 0.89&#xa0;MPa and its elongation at break was 33.01 ± 2.67%. The water vapor transmission rate (WVTR) of this film was also inspected and it was 167.77&#xa0;g/m<sup>2</sup>day. This value was reduced to 146.95 and 120.68&#xa0;g/m<sup>2</sup>day, after the inclusion of sunflower seed oil (SFO) within the CS-Ag films at 5% and 8% (w/w), respectively, and this reflected the increased water resistance of the SFO-CS-Ag films. The inclusion of SFO at concentration ≥ 5% (w/w) also increased the films antimicrobial traits when <i>Aspergillus</i> and <i>Rhizopus</i> species were inspected. On the other hand, the TS of the SFO-CS-Ag films was reduced to 15.13 ± 1.61&#xa0;MPa and 10.17 ± 0.77&#xa0;MPa for the 5% and 8% SFO, respectively. Nonetheless, these values were still within 8.3–31.4&#xa0;MPa TS range of the frequently utilized packaging material; low-density polyethylene. Thus, the 5% and 8% (w/w) SFO-CS-Ag films were utilized to package white bread. The 8% (w/w) SFO-CS-Ag film efficiently preserved bread as no fungal growth observed for 10 storage days.</p>

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Silver Gelled Chitosan Films: Preparation, Inclusion of Sunflower Seed Oil, and Application in Bread Packaging

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年2月4日

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  • Marwa I. Wahba,
  • Ghada E. A. Awad,
  • Magdy M. Elnashar

摘要

Silver gelled chitosan (CS-Ag) films with improved mechanical traits were prepared via a simple technique, which comprised freezing the CS solution, and then pouring the AgNO3 solution onto it. This resulted in the creation of uniform and mechanically stable CS-Ag films due to the slow diffusion of AgNO3 into the frozen solid CS. The films were characterized via scan electron microscopy (SEM) and energy-dispersive X-ray (EDX). Their antimicrobial and mechanical traits were inspected. The tensile strength (TS) of the 1.5% (w/w) AgNO3 processed CS-Ag films reached 22.42 ± 0.89 MPa and its elongation at break was 33.01 ± 2.67%. The water vapor transmission rate (WVTR) of this film was also inspected and it was 167.77 g/m2day. This value was reduced to 146.95 and 120.68 g/m2day, after the inclusion of sunflower seed oil (SFO) within the CS-Ag films at 5% and 8% (w/w), respectively, and this reflected the increased water resistance of the SFO-CS-Ag films. The inclusion of SFO at concentration ≥ 5% (w/w) also increased the films antimicrobial traits when Aspergillus and Rhizopus species were inspected. On the other hand, the TS of the SFO-CS-Ag films was reduced to 15.13 ± 1.61 MPa and 10.17 ± 0.77 MPa for the 5% and 8% SFO, respectively. Nonetheless, these values were still within 8.3–31.4 MPa TS range of the frequently utilized packaging material; low-density polyethylene. Thus, the 5% and 8% (w/w) SFO-CS-Ag films were utilized to package white bread. The 8% (w/w) SFO-CS-Ag film efficiently preserved bread as no fungal growth observed for 10 storage days.