000124028 001__ 124028
000124028 005__ 20230224162833.0
000124028 0247_ $$2doi$$a10.3390/foods12010091
000124028 0248_ $$2sideral$$a132460
000124028 037__ $$aART-2023-132460
000124028 041__ $$aeng
000124028 100__ $$aOlewnik Kruszkowska, Ewa
000124028 245__ $$aPolylactide-based films incorporated with berberine—physicochemical and antibacterial properties
000124028 260__ $$c2023
000124028 5060_ $$aAccess copy available to the general public$$fUnrestricted
000124028 5203_ $$aA series of new polymeric materials consisting of polylactide (PLA), polyethylene glycol (PEG) and berberine chloride (B) was evaluated. PEG was incorporated into the polymer matrix with the aim of obtaining a plasticizing effect, while berberine was added in order to obtain antibacterial properties in formed packaging materials. Materials were formed using the solvent-casting procedure. Fourier transform infrared spectroscopy and scanning electron microscopy were used so as to establish the structural changes resulting from the introduction of berberine. Thermogravimetry and differential scanning calorimetry were applied to study the thermal properties. Further, mechanical properties and differences in colour and transparency between the control sample and films containing berberine were also studied. The recorded data indicates that berberine formed a network on the surface of the PLA-based materials. Introduction of an active compound significantly improved thermal stability and greatly affected the Young’s modulus values of the studied polymeric films. Moreover, it should be stressed that the addition of the studied active compound leads to an improvement of the antibacterial properties, resulting in a significant decrease in growth of E. coli and the S. aureus bacteria cultures.
000124028 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000124028 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000124028 700__ $$aGierszewska, Magdalena
000124028 700__ $$0(orcid)0000-0003-2052-3012$$aWrona, Magdalena$$uUniversidad de Zaragoza
000124028 700__ $$aRichert, Agnieszka
000124028 700__ $$aRudawska, Anna
000124028 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000124028 773__ $$g12, 1 (2023), 91 [15 pp]$$pFoods$$tFoods$$x2304-8158
000124028 8564_ $$s3819151$$uhttps://zaguan.unizar.es/record/124028/files/texto_completo.pdf$$yVersión publicada
000124028 8564_ $$s2716851$$uhttps://zaguan.unizar.es/record/124028/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000124028 909CO $$ooai:zaguan.unizar.es:124028$$particulos$$pdriver
000124028 951__ $$a2023-02-24-14:24:11
000124028 980__ $$aARTICLE