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Antimicrobial activity and physico-mechanical properties of curcumin, nanocurcumin and chilli extract incorporated methylcellulose film.

Indrakshi, Paul (2014) Antimicrobial activity and physico-mechanical properties of curcumin, nanocurcumin and chilli extract incorporated methylcellulose film. [Student Project Report] (Submitted)

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Abstract

Foods contamination leading to spoilage and growth of pathogenic microorganisms can happen when exposed to environment during slaughtering, processing, packaging and shipping. Although traditional food preservation methods such as drying, heating, freezing, fermentation and salting can extend food shelf-life, it is not consummate especially to inhibit the growth of pathogenic microorganisms that may endanger consumers' health. Antimicrobial packaging is a novel development that incorporates antimicrobial agent into polymer film, packaging materials or edible films and coatings to suppress the activities of targeted microorganisms. The film or coating technique is considered to be more effective, although more complicated to apply. New antimicrobial packaging materials are continually being developed. Many of them exploit natural agents to control common food-borne microorganisms. This report shows the performance of a biodegradable film using curcumin nanoparticle and chilli extract as a primary antimicrobial agent and methylcellulose as the polymer matrix. The main objective of this research is to fabricate a biodegradable antimicrobial film using curcumin, curcumin nanoparticle and chilli extract. The films were prepared by wet casting of the aqueous solution containing methylcellulose as the main polymer, ethanol 99% v/v as solvent, and glycerol as plasticizer. Films prepared with various concentration of curcumin (0.3%, 0.5%), curcumin nanoparticle (0.2%, 0.3%, 0.5% w/w) and chilli extract in combination with nanocurcumin (0.3% and 0.5% each). It was observed that curcumin nanoparticle films and chilli extract with nanocurcumin films showed increase in mechanical properties however the mechanical properties of chilli extract with nanocurcumin films were less as compared to that of nanocurcumin. Compared to curcumin films, the inhibition of microbial strain by curcumin nanoparticle films were increased in selected strain of E.coli, S. aureus & B.cereus. But the inhibition of microbial strain by chilli extract with nanocurcumin films were even more increased in selected strain as compared to nanocurcumin films. Films prepared with curcumin nanoparticle showed inhibition while films with curcumin showed no inhibition and films prepared with chilli extract and nanocurcumin showed synergistic effect which proves that chilli extract with curcumin nanoparticle films and nanocurcumin films shows more antimicrobial property than films prepared with curcumin. Thus it is evident from the investigation that films prepared with curcumin nanoparticle proved good for food packaging application. But chilli extract with nanocurcumin films are preferred over nanocurcumin film as they showed synergistic effect.

Item Type: Student Project Report
Uncontrolled Keywords: Foods contamination, biodegradable antimicrobial film, curcumin, curcumin nanoparticle, chilli extract
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 27 Polymer Chemistry
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2015 08:02
Last Modified: 19 Jun 2015 08:02
URI: http://ir.cftri.com/id/eprint/11853

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