Preparation and characterization of gellan gum–guar gum blend films incorporated with nisin
Na Guo, Guilan Zhu, Ding Chen, Dongkun Wang, Fangyan Zhang, Zhilan Zhang
Abstract
Abstract Demand for antimicrobial packaging films is growing due to public attention to food safety. The structures and properties of gellan gum–guar gum blend films incorporated with nisin were investigated in this paper. Fourier transform infrared spectroscopy, rheological analyses showed intermolecular interactions among gellan gum, guar gum, and nisin. Furthermore, scanning electron microscopy and thermogravimetric analysis also indicated higher compatibility of the blend film components and better thermal stability than the gellan gum film. Tensile strength (TS), elongation at break (EAB) and water vapor permeability (WVP) of the blend films were enhanced with the addition of guar gum. The TS of the blend film reached 2.89 × 10 3 MPa, the EAB increased to 67.99%, and the WVP increased to 1.80 × 10 −5 g/mm·s·Pa. Additionally, the film with nisin had antibacterial activity for Bacillus subtilis . The results demonstrated that a homogenous and smooth antimicrobial film with gellan gum, guar gum, and nisin could be a good option of antimicrobial packaging film for food preservation. Practical Application This work investigated blend package films of gellan gum and guar gum incorporated with nisin. The results showed compatibility and thermal stability of the film were improved with adding a certain amount of guar gum, and also antibacterial activity for Bacillus subtilis of the blend film with nisin. Therefore, it can be used to the development of antimicrobial packaging films.