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Detail publikace
JAMROZ, E. KOPEL, P. JUSZCZAK, L. KAWECKA, A. BÝTEŠNÍKOVÁ, Z. MILOSAVLJEVIĆ, V. KUCHAREK, M. MAKAREWICZ, M. ADAM, V.
Originální název
Development and characterisation of furcellaran-gelatin films containing SeNPs and AgNPs that have antimicrobial activity
Typ
článek v časopise ve Web of Science, Jimp
Jazyk
angličtina
Originální abstrakt
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.
Klíčová slova
Furcellaran-gelatin films; Selenium nanoparticles; Silver nanoparticles
Autoři
JAMROZ, E.; KOPEL, P.; JUSZCZAK, L.; KAWECKA, A.; BÝTEŠNÍKOVÁ, Z.; MILOSAVLJEVIĆ, V.; KUCHAREK, M.; MAKAREWICZ, M.; ADAM, V.
Vydáno
1. 10. 2018
ISSN
0268-005X
Periodikum
FOOD HYDROCOLLOIDS
Ročník
83
Číslo
1
Stát
Spojené státy americké
Strany od
9
Strany do
16
Strany počet
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" }