124028 20241125101130.0 doi 10.3390/foods12010091 sideral 132460 ART-2023-132460 eng Olewnik Kruszkowska, Ewa Polylactide-based films incorporated with berberine—physicochemical and antibacterial properties 2023 Access copy available to the general public Unrestricted A 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. info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 4.7 2023 FOOD SCIENCE & TECHNOLOGY 38 / 173 = 0.22 2023 Q1 T1 0.87 2023 Food Science 2023 Q1 Health (social science) 2023 Q1 Plant Science 2023 Q1 Health Professions (miscellaneous) 2023 Q1 Microbiology 2023 Q2 7.4 2023 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Gierszewska, Magdalena Wrona, Magdalena Universidad de Zaragoza (orcid)0000-0003-2052-3012 Richert, Agnieszka Rudawska, Anna 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 12, 1 (2023), 91 [15 pp] Foods Foods 2304-8158 3819151 http://zaguan.unizar.es/record/124028/files/texto_completo.pdf Versión publicada 2716851 http://zaguan.unizar.es/record/124028/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:124028 articulos driver 2024-11-22-11:58:39 ARTICLE