Diffusion of Acetic and Propionic Acids from Chitosan-based Antimicrobial Packaging Films

By B. Ouattara, R. Simard, G. Piette, A. Bégin, R. Holley. 2000

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Overview of Active Polymer-Based Packaging Technologies for Food Applications (2004, methodology): “Ouattara et al. (2000) observed that the release of acetic acid from a chitosan film in water was faster than that of propionic acid, being both affected by temperature according to the Arrhenius law.”
Biopolymer-Based Antimicrobial Packaging: A Review (2004, background): “56 reported on the preparation of antimicrobial films by the inclusion of acetic and propionic acids into a chitosan matrix.”
Physical and antibacte rial properties of alginate-based edible film incorporated with garlic oil (2005, background): “The antimicrobial agents are slowly released to the food surface, and therefore, they remain at high concentrations for extended periods of time (Coma, Sebti, Pardon, Deschamps, & Pichavant, 2001; Ouattara et al., 2000).”
Chitosan from Mucor rouxii: production and physico-chemical characterization (2005, background): “Chitosan being polycationic, nontoxic, biodegradable as well as antimicrobial finds numerous applications especially in the agriculture, food and pharmaceutical industries, such as food preservation [2–7], fruit juice clarification [8] water purification particularly for removal of heavy metal ions ”
Antimicrobial food packaging in meat industry. (2002, background): “Chitosan Bologna, cooked ham, pastrami Ouattara et al. (2000b)”