Development of antioxidant and antimicrobial xanthan-based cryogels with tuned porous morphology and controlled swelling features

Novel porous films based on xanthan gum (XG), poly(vinyl alcohol) (PVA), and red grape pomace (RGP), as entrapped natural antioxidant agent, were prepared by freeze/thawing, a versatile and non-destructive method. The stability of XG/PVA films was dependent on the crystalline zones created by PVA un...

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Published inInternational journal of biological macromolecules Vol. 156; pp. 608 - 620
Main Authors Raschip, Irina Elena, Fifere, Nicusor, Varganici, Cristian-Dragos, Dinu, Maria Valentina
Format Journal Article
LanguageEnglish
Published Netherlands Elsevier B.V 01.08.2020
Subjects
Anti-Infective Agents - chemistry
Anti-Infective Agents - pharmacology
Antioxidant properties
Antioxidants - chemistry
Antioxidants - pharmacology
Cryogels - chemistry
Microbial Sensitivity Tests
Molecular Structure
Polysaccharides, Bacterial - chemistry
Polysaccharides, Bacterial - ultrastructure
Polyvinyl Alcohol - chemistry
Porosity
Red grape pomace
Spectroscopy, Fourier Transform Infrared
Xanthan gum
Xanthan gum
Red grape pomace
Antioxidant properties
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Abstract Novel porous films based on xanthan gum (XG), poly(vinyl alcohol) (PVA), and red grape pomace (RGP), as entrapped natural antioxidant agent, were prepared by freeze/thawing, a versatile and non-destructive method. The stability of XG/PVA films was dependent on the crystalline zones created by PVA under freeze/thawing treatment. After three cryogenic cycles, the introduction of RGP into the 3D polymer matrix plays a major role by hindering the access of water into the cavities already formed during the first and second cryogenic cycles. By contrast, XG/PVA-based cryogels with enhanced mechanical strength were obtained when the number of freeze/thawing cycles increased from three to seven, while pores stability was improved by entrapment of RGP. The remarkable antioxidant and antimicrobial activity of XG/PVA/RGP cryogel films compared to the XG/PVA films, indicates the potential application of these systems in food packaging.
AbstractList Novel porous films based on xanthan gum (XG), poly(vinyl alcohol) (PVA), and red grape pomace (RGP), as entrapped natural antioxidant agent, were prepared by freeze/thawing, a versatile and non-destructive method. The stability of XG/PVA films was dependent on the crystalline zones created by PVA under freeze/thawing treatment. After three cryogenic cycles, the introduction of RGP into the 3D polymer matrix plays a major role by hindering the access of water into the cavities already formed during the first and second cryogenic cycles. By contrast, XG/PVA-based cryogels with enhanced mechanical strength were obtained when the number of freeze/thawing cycles increased from three to seven, while pores stability was improved by entrapment of RGP. The remarkable antioxidant and antimicrobial activity of XG/PVA/RGP cryogel films compared to the XG/PVA films, indicates the potential application of these systems in food packaging.
Author Varganici, Cristian-Dragos
Fifere, Nicusor
Dinu, Maria Valentina
Raschip, Irina Elena
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  givenname: Irina Elena
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  email: vdinu@icmpp.ro
BackLink https://www.ncbi.nlm.nih.gov/pubmed/32302627$$D View this record in MEDLINE/PubMed
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Keywords Xanthan gum
Red grape pomace
Antioxidant properties
Language English
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Snippet Novel porous films based on xanthan gum (XG), poly(vinyl alcohol) (PVA), and red grape pomace (RGP), as entrapped natural antioxidant agent, were prepared by...
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SubjectTerms Anti-Infective Agents - chemistry
Anti-Infective Agents - pharmacology
Antioxidant properties
Antioxidants - chemistry
Antioxidants - pharmacology
Cryogels - chemistry
Microbial Sensitivity Tests
Molecular Structure
Polysaccharides, Bacterial - chemistry
Polysaccharides, Bacterial - ultrastructure
Polyvinyl Alcohol - chemistry
Porosity
Red grape pomace
Spectroscopy, Fourier Transform Infrared
Xanthan gum
Title Development of antioxidant and antimicrobial xanthan-based cryogels with tuned porous morphology and controlled swelling features
URI https://dx.doi.org/10.1016/j.ijbiomac.2020.04.086
https://www.ncbi.nlm.nih.gov/pubmed/32302627
https://search.proquest.com/docview/2391981811
Volume 156
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