In this study, bacterial cellulose (BC) was prepared by fermentation with Taonella mepensis firstly and then mixed with lemon peel (LP) and polyvinyl alcohol (PVA) in different proportions to obtain a new kind of LP/PVA/BC biocomposite membrane.The structural characteristics, physicochemical properties (thermal stability, thickness, density, swelling, solubility, and porosity), mechanical properties (tensile strength and elongation at break), and antibacterial activity of the composite membrane were investigated.Results showed that the different content of BC had a significant effect on the microstructure of the composite membrane by the scanning electron microscopy analysis.The results of Fourier transform infrared spectrometer and X-ray diffraction showed that the LP/PVA/BC composite film had been successfully prepared.The addition of BC could significantly reduce the swelling property (from 70.94% to 76.68%), improve the thermal stability, affect the porosity of the composite membrane, and also increase the tensile strength (from 93.41% to 341.57%) and the elongation at break (from 4.11% to 44.03%) of the membrane.The inhibition rates of 4.8%BC composite membrane against Salmonella, Bacillus subtilis, Escherichia coli, and Staphylococcus aureus were 35.93%, 48.98%, 62.12%, and 94.93%, respectively.The above results indicated that the composite membrane exhibited excellent physicochemical, mechanical, and antibacterial properties, and had high potential for application in food packaging.
MA Jiabo
,
DAI Jing
,
LIAO Tingxia
,
SHA Ruyi
,
MAO Jianwei
. Preparation and properties of lemon peel/polyvinyl alcohol/bacterial cellulose composite membrane[J]. Food and Fermentation Industries, 2024
, 50(15)
: 104
-111
.
DOI: 10.13995/j.cnki.11-1802/ts.036426
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