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Evaluation of the antimicrobial, antioxidant and physicochemical properties of Poly(Vinyl chloride) films containing quercetin and silver nanoparticles

Braga, Lilian R., Pérez, Leonardo M., Soazo, Marina del V., Machado, Fabricio
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.101 pp. 491-498
2,2-diphenyl-1-picrylhydrazyl, Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, antimicrobial properties, antioxidant activity, antioxidants, bacterial growth, films (materials), food pathogens, foods, lipid peroxidation, nanosilver, optical properties, poly(vinyl chloride), quercetin, strength (mechanics), ultraviolet radiation
This work provides details regarding the physicochemical, antimicrobial and antioxidant properties of poly(vinyl chloride) (PVC)-based films containing 0.4% quercetin and silver nanoparticles (AgNPs) at various concentrations levels. The incorporation of quercetin and AgNPs into the PVC matrix considerably affected the thermal, mechanical and optical properties of the films. Results obtained from the tensile stresgth test, demonstrated an improvement in the mechanical strength of the films after the incorporation of both quercetin and AgNPs. Moreover, an increase in AgNPs concentration increased the rigidity, as compared to control PVC film. Antimicrobial activity against food pathogens (Escherichia coli, Salmonella Typhimurium and Listeria monocytogenes) was evaluated by an antimicrobial barrier test. Results showed that the PVC-based films with quercetin and AgNPs proved to be highly effective to inhibiting bacterial growth. Therefore, these results indicate promising evidence to possibly aid in the prevention of microbial dissemination in foods. Additionally, films incorporated with quercetin and AgNPs expressed an antioxidant capacity when evaluated via the DPPH method. Among all of the films evaluated, the PVC-based films containing 0.4% quercetin and 1% AgNPs were flexible, exhibiting excellent UV-light barrier properties and for use with fatty foods, with the intent of reducing lipid oxidation and preventing food pathogen dissemination.