Journal of Food Technology and Preservation

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Research Article - Journal of Food Technology and Preservation (2021) Volume 5, Issue 5

Antimicrobial and antioxidant activity pectin and sodium alginate bio composite packaging material for fresh produce.

The main aim of this research work was to prepare, characterize and evaluate the bio degradable, proactive, protective, novel active packaging blend films of low methoxy pectin and sodium alginate and identify their antimicrobial and antioxidant ability with plant based natural phytochemicals like cinnamaldehyde. Different blend films were prepared in different ratio like (75% pectin ± 25% sodium alginate) (100% pure pectin), (100% pure sodium alginate), (100% Pectin+200 µ L cinnamaldehyde), 75% pectin+25 sodium alginate+700 µ L cinnamldehyde). The antimicrobial activity were tested againstfood borne pathogens E. coli O157:H7 (MTCC 90), and Salmonella typhii (MTCC 733) and zone of inhibition were recorded. The free radical scavenging activity of 10% bio-composite incorporated cinnamaldehyde 0.30% blends based on linear correlation analysis (R2) which was 0.9235 for DPPH scavengers and citric acid were used as positive control. The films were characterized by TGA, DSC, ATR-FTIR, XRD analysis results showed a significant effect on thermal behavior of polymeric structures.

Author(s): Mohd Mujeeb Ahmad*

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