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    Active Thermoplastic Starch Film with Watermelon Rind Extract for Future Biodegradable Food Packaging
    (2022-08-01)
    Todhanakasem, Tatsaporn
    ;
    Jaiprayat, Chayanit
    ;
    Sroysuwan, Thunchanok
    ;
    Suksermsakul, Supakanya
    ;
    Suwapanich, Rachit
    Petrochemical plastic wastes generate serious environmental problems because they are resistant to natural decomposition. The aim of this study was to develop a biodegradable active thermoplastic film composed of polyvinyl alcohol (PVA), corn starch (ST), glycerol, and the active compounds from watermelon rind extract (WMRE), or PVA/ST/WMRE, using the casting technique. The film was examined for its mechanical, antioxidant, and functional properties against selected foodborne pathogens. The results showed that the addition of 10% v/v of watermelon rind extract to the film formulation significantly increased the tensile strength from 19.44 ± 0.84 MPa to 33.67 ± 4.38 MPa and slightly increased the percent elongation at break (% EAB) from 35.04 ± 0.96% to 35.16 ± 1.08%. The antioxidant property of PVA/ST/WMRE film was analyzed based on the DPPH scavenging activity assay, which significantly increased from 29.21 ± 0.24% to 63.37 ± 4.27%. The minimum inhibitory concentration (MIC) of watermelon rind extract was analyzed for the growth inhibition of Bacillus cereus ATCC 11778, Escherichia coli ATCC 8739, and Salmonella enterica subsp. enterica serovar Typhimurium ATCC 13311, with 10% (v/v) found as an optimal concentration against B. cereus. Wrapping fresh-cut purple cabbage with PVA/ST/WMRE film significantly reduced the microbial load after 3 days of storage, in comparison to commercial packaging (PET) and thermoplastic control film. Consumer testing of the packaging film indicated that user acceptance of the product was favorable. Therefore, we suggest that this newly developed film can be used as a biodegradable food packaging item that will lead to enhanced food safety, food quality, prolonged shelf life, and consumer acceptance for further food applications.
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    Electrospinnability of poly(butylene succinate): Effects of solvents and organic salt on the fiber size and morphology
    (2015-11-01)
    Klairutsamee, Watthana
    ;
    Supaphol, Pitt
    ;
    Jangchud, Ittipol
    Submicrosized and nanosized fibers of polymers can be formed easily by electrospinning techniques. However, bead formation can occur if inappropriate solvent systems are used. In this study, we focused on investigating the effects of solvents and organic salt on the electrospinnability of poly(butylene succinate) (PBS). Electrospun PBS fibers were obtained from single-solvent systems, that is, systems with chloroform (CF) or dichloromethane, at various concentrations (8-30% w/v). Discrete beads and beaded fibers were still found at every PBS concentration. In this study, the electrospinnability of the PBS solutions in CF were improved by the addition of methanol (MeOH) as a cosolvent and an organic salt [alkyl ammonium ethyl sulfate (AAES)]. The obtained fibers were smooth without any beads, and the diameters were affected by the amount of MeOH and the PBS concentration. The electrospinnability of PBS could be enhanced by the addition of a cosolvent with a high dielectric constant or organic salt (AAES). Moreover, the diameters of the electrospun PBS fibers decreased with increasing AAES concentration. We found that the presence of MeOH (30 vol %) and the addition of AAES caused an increase in the crystallinity of the PBS fibers. Therefore, we concluded that bead-free ultrafine PBS fibers could be obtained through the addition of the cosolvent and the organic salt.