領(lǐng)學術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
Due to the increased potential for application of natural biopolymers in the food industry, the goal of this study was to prospectively produce antimicrobial fi lms using asparagus residue. In this study, cellulose was extracted from asparagus residue, and then 3 cellulose solutions of 0.008, 0.01 and 0.025 g/mL were applied to prepare fi lms using a phase inversion process. Films were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermal gravimetric analysis (TGA) and scanning electron microscopy (SEM). The fi lm produced by 0.01 g/mL asparagus cellulose solution exhibited a swelling ratio of 125.4% and excellent antimicrobial activity against Escherichia coli and Staphylococcus aureus using the disk agar diffusion method. This study presents a promising method for producing antimicrobial fi lms with asparagus residue.
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