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JAMROZ, E. KOPEL, P. JUSZCZAK, L. KAWECKA, A. BÝTEŠNÍKOVÁ, Z. MILOSAVLJEVIĆ, V. KUCHAREK, M. MAKAREWICZ, M. ADAM, V.
Original Title
Development and characterisation of furcellaran-gelatin films containing SeNPs and AgNPs that have antimicrobial activity
Type
journal article in Web of Science
Language
English
Original Abstract
Binary-blend films of furcellaran and gelatin (FUR/GEL) and FUR/GEL composite films reinforced with selenium nanoparticles (SeNPs) or silver nanoparticles (AgNPs) were prepared using a solution casting method. The effects of SeNPs and AgNPs on the physical, mechanical, structural, antibacterial properties of the furcellaran/gelatin-based films were examined. It follows from these examinations that the incorporation of SeNPs and AgNPs leads to an increase in thickness, water content, modulus of elasticity, elongation at break, and antimicrobial activity when higher parameters a*, b*, and Delta E are observed in nanocomposite films with AgNPs compared to those enriched with SeNPs. Compared with control film, the addition of nanoparticles significantly decreased solubility and swelling degree. Films containing SeNPs show greater antimicrobial activity against Escherichia coli, Staphylococcus aureus and multi resistant Staphylococcus aureus than films containing AgNPs.
Keywords
Furcellaran-gelatin films; Selenium nanoparticles; Silver nanoparticles
Authors
JAMROZ, E.; KOPEL, P.; JUSZCZAK, L.; KAWECKA, A.; BÝTEŠNÍKOVÁ, Z.; MILOSAVLJEVIĆ, V.; KUCHAREK, M.; MAKAREWICZ, M.; ADAM, V.
Released
1. 10. 2018
ISBN
0268-005X
Periodical
FOOD HYDROCOLLOIDS
Year of study
83
Number
1
State
United States of America
Pages from
9
Pages to
16
Pages count
8
BibTex
@article{BUT148980, author="Ewelina {Jamroz} and Pavel {Kopel} and Leslaw {Juszczak} and Agnieszka {Kawecka} and Zuzana {Bytešníková} and Vedran {Milosavljević} and Mateusz {Kucharek} and Małgorzata {Makarewicz} and Vojtěch {Adam}", title="Development and characterisation of furcellaran-gelatin films containing SeNPs and AgNPs that have antimicrobial activity", journal="FOOD HYDROCOLLOIDS", year="2018", volume="83", number="1", pages="9--16", doi="10.1016/j.foodhyd.2018.04.028", issn="0268-005X" }