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Antimicrobial, mechanical, barrier, and thermal properties of starch–casein based, neem ( Melia azardirachta ) extract containing film
Author(s) -
Jagannath J. H.,
Radhika M.,
Nanjappa C.,
Murali H. S.,
Bawa A. S.
Publication year - 2006
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.22901
Subject(s) - azadirachta , ultimate tensile strength , listeria monocytogenes , materials science , bacillus cereus , neem cake , antimicrobial , nuclear chemistry , food science , neem oil , starch , composite material , chemistry , botany , organic chemistry , bacteria , biology , vermicompost , genetics , nutrient
The Starch–Casein‐based edible films containing with or without neem ( Melia azadirachta ) extract was prepared. The neem based free films were also heat pressed and all of them were assessed for inhibition of pathogenic organisms namely E. coli, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Pseudomonas spp., and Salmonella , using disc diffusion assay. The Glass‐transition temperature ( T g ) and thermal properties of the films were determined with the help of DSC and DMA. Tensile strength (TS), elongation at break (EAB), water vapor transmission rate (WVTR), and oxygen transmission rate (OTR) of the films were also determined. Incorporation of neem extract to edible film did not affect any of the physical properties except microbial, and the films were effective in inhibiting the growth of pathogens, since the inhibition zones varied from 15 mm as large as 24 mm. However, the heat‐pressed films containing neem extract led higher the T g , TS, and modulus, while the EAB was marginally affected, indicating the toughening of the film and as expected, the heat pressing of films decreased the WVTR and marginally affected OTR. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 101: 3948–3954, 2006