Preparation, Characterization and in vitro Antimicrobial Activities of Chinese Herbs Incorporated Edible Starch Films
Dehai Li1
1College of Forestry, Northeast Forestry University, 26 Hexing Road, Harbin 150040, Heilongjiang Province, P.R. China
2School of Food Science and Engineering, Harbin Institute of Technology, 73 Huanghe Road, Nangang District, Harbin 150090, Heilongjiang Province, P.R. China
*Corresponding author: Tel./Fax: +86 451 86282908; E-mail: weisong@hit.edu.cn; lidehaineau@163.com
Lei Yang1
1College of Forestry, Northeast Forestry University, 26 Hexing Road, Harbin 150040, Heilongjiang Province, P.R. China
2School of Food Science and Engineering, Harbin Institute of Technology, 73 Huanghe Road, Nangang District, Harbin 150090, Heilongjiang Province, P.R. China
*Corresponding author: Tel./Fax: +86 451 86282908; E-mail: weisong@hit.edu.cn; lidehaineau@163.com
Ping Wang1
1College of Forestry, Northeast Forestry University, 26 Hexing Road, Harbin 150040, Heilongjiang Province, P.R. China
2School of Food Science and Engineering, Harbin Institute of Technology, 73 Huanghe Road, Nangang District, Harbin 150090, Heilongjiang Province, P.R. China
*Corresponding author: Tel./Fax: +86 451 86282908; E-mail: weisong@hit.edu.cn; lidehaineau@163.com
Wei Song2
1College of Forestry, Northeast Forestry University, 26 Hexing Road, Harbin 150040, Heilongjiang Province, P.R. China
2School of Food Science and Engineering, Harbin Institute of Technology, 73 Huanghe Road, Nangang District, Harbin 150090, Heilongjiang Province, P.R. China
*Corresponding author: Tel./Fax: +86 451 86282908; E-mail: weisong@hit.edu.cn; lidehaineau@163.com
Enling Hou1
1College of Forestry, Northeast Forestry University, 26 Hexing Road, Harbin 150040, Heilongjiang Province, P.R. China
2School of Food Science and Engineering, Harbin Institute of Technology, 73 Huanghe Road, Nangang District, Harbin 150090, Heilongjiang Province, P.R. China
*Corresponding author: Tel./Fax: +86 451 86282908; E-mail: weisong@hit.edu.cn; lidehaineau@163.com
Chunyang Zuo1
1College of Forestry, Northeast Forestry University, 26 Hexing Road, Harbin 150040, Heilongjiang Province, P.R. China
2School of Food Science and Engineering, Harbin Institute of Technology, 73 Huanghe Road, Nangang District, Harbin 150090, Heilongjiang Province, P.R. China
*Corresponding author: Tel./Fax: +86 451 86282908; E-mail: weisong@hit.edu.cn; lidehaineau@163.com
Corresponding Author(s) : Dehai Li1
Asian Journal of Chemistry ,
Vol. 25 No. 18 (2013)
Article Published :
13 December 2013
Abstract
Films made of corn starch and Chinese medicinal herbs with antibacterial activity on Escherichia coli were developed. Influences of concentration of Chinese medicinal herbs on performances of the films were investigated based on indicators of antibacterial effects, absorbance, extensibility and moisture resistance. Moreover, the optimal concentration was determined. Scutellaria baicalensis and Schisandra chinensis stood out in the antibacterial test, with the MIC values of 0.7813 and 1.5625 mg/mL respectively. The addition of herbs increased antibacterial effectiveness and absorbance, meanwhile decreased extensibility and moisture resistance. To ensure the antibacterial effects and mechanical properties, concentration of Scutellaria baicalensis can be added in the film with MIC~4MIC (including MIC and 4MIC) and Schisandra chinensis with MIC~2MIC (not including MIC and 2MIC).
Keywords
Starch films
Chinese medicinal herbs
Antibacterial effects.
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Li1, D.; Yang1, L.; Wang1, P.; Song2, W.; Hou1, E.; Zuo1, C. Preparation, Characterization and in Vitro Antimicrobial Activities of Chinese Herbs Incorporated Edible Starch Films. ajc 2013 , 25 , 10470-10474.
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