Techno Press
You logged in as Techno Press

Advances in Materials Research
  Volume 9, Number 3, September 2020, pages 233-250
DOI: http://dx.doi.org/10.12989/amr.2020.9.3.233
 


Enhancement of antimicrobial properties of shoe lining leather using chitosan in leather finishing
Yead Mahmud, Nizam Uddin, Thamina Acter, Md. Minhaz Uddin, A.M. Sarwaruddin Chowdhury, Md. Latiful Bari, Ahmad Ismail Mustafa and Sayed Md. Shamsuddin

 
Abstract
    In this study, a chitosan based coating method was developed and applied on the shoe lining leather surface for evaluating its inhibition to bacterial and fungal attacks. At first, chitosan was prepared from raw prawn shells and then the prepared chitosan solution was applied onto the leather surface. Secondly, the characterization of the prepared chitosan and chitosan treated leather was performed by solubility test, ATR-FTIR, XRD pattern, SEM and TGA. Evaluation of antimicrobial efficacy of chitosan was assessed against two gram positive, two gram negative bacteria and a reputed fungi by agar diffusion test. The results of this study demonstrated that chitosan took place in both the surface of collagen fibres and inside the collagen matrix of crust leather. The chitosan showed strong antimicrobial activities against all the tested microorganisms and the inhibition increased with increasing percentage of chitosan. Therefore, the prepared chitosan in this study can be an environment friendly biocide, which functions simultaneously against different spoilage bacteria and fungi on the finished leather surface. Thus by using the prepared chitosan in shoe lining leather, the possibility of microbial attack during shoe wearing can be minimized which is one of the important hygienic requirements of footwear.
 
Key Words
    chitosan; leather; antimicrobial property; leather coating; finishing
 
Address
(1) Yead Mahmud, Md. Minhaz Uddin, Sayed Md. Shamsuddin:
Institute of Leather Engineering & Technology, University of Dhaka, Dhaka-1209, Bangladesh;
(2) Nizam Uddin, Ahmad Ismail Mustafa:
Nutrition and Food Engineering, Faculty of Allied Health Science, Daffodil International University, 102, Shukrabad, Mirpur Road, Dhanmondi, Dhaka-1207, Bangladesh;
(3) Thamina Acter:
Department of Mathematical and Physical Sciences, Faculty of Sciences and Engineering, East West University, A/2, Jahurul Islam Avenue Jahurul Islam City, Aftabnagar, Dhaka-1212, Bangladesh;
(4) A.M. Sarwaruddin Chowdhury, Sayed Md. Shamsuddin:
Department of Applied Chemistry and Chemical Engineering, Faculty of Engineering, University of Dhaka, Dhaka-1000, Bangladesh;
(5) Md. Latiful Bari:
Food Analysis and Research laboratory, Center for Advance Research in Sciences, University of Dhaka, Dhaka-1000, Bangladesh.
 

Techno-Press: Publishers of international journals and conference proceedings.       Copyright © 2021 Techno Press
P.O. Box 33, Yuseong, Daejeon 305-600 Korea, Tel: +82-42-828-7996, Fax : +82-42-828-7997, Email: info@techno-press.com