Synergistic effects of fresh garlic juice in cellulose based antimicrobial food packaging film
- Title
- Synergistic effects of fresh garlic juice in cellulose based antimicrobial food packaging film
- Author
- 장영욱
- Keywords
- Thin films; Interfaces; Biodegradable
- Issue Date
- 2022-10
- Publisher
- ELSEVIER
- Citation
- MATERIALS LETTERS, v. 324, article no. 132538, Page. 1-5
- Abstract
- This article presented a novel food packaging film made from cellulose nanofibers (CNFs), raw garlic juice and glycerol. The film was made tough, strong, and barrier-resistant by treating the CNFs with glycerol and citric acid vapor, which performed as a plasticizer and cross-linking agent, respectively. Garlic juice was added as the antibacterial agent. The as-produced films exhibited 529, 47, and 59% higher extensibility, moisture resistance, and water vapor barrier, respectively than the pristine CNF film. The film also showed excellent antifungal and antibacterial resistance.
- URI
- https://www.sciencedirect.com/science/article/pii/S0167577X22008916?via%3Dihubhttps://repository.hanyang.ac.kr/handle/20.500.11754/182914
- ISSN
- 0167-577X;1873-4979
- DOI
- 10.1016/j.matlet.2022.132538
- Appears in Collections:
- COLLEGE OF ENGINEERING SCIENCES[E](공학대학) > MATERIALS SCIENCE AND CHEMICAL ENGINEERING(재료화학공학과) > Articles
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