Development and characterization of an edible composite film based on chitosan and virgin coconut oil with improved moisture sorption properties.

Autor: Binsi PK; Mumbai Research Centre of Central Inst. of Fisheries Technology, Vashi, Navi Mumbai, India. binsipk@yahoo.com, Ravishankar CN, Srinivasa Gopal TK
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2013 Apr; Vol. 78 (4), pp. E526-34. Date of Electronic Publication: 2013 Mar 06.
DOI: 10.1111/1750-3841.12084
Abstrakt: An edible composite film was prepared from an emulsion system based on chitosan and virgin coconut oil (VCO). The effect of incorporation of VCO was evaluated at various concentrations and the optimum concentration was chosen based on resultant changes in the properties of the film. Addition of VCO in film forming solution resulted in increase in film thickness and marginal reduction in film transparency. Compatibility of VCO with chitosan was better at lower concentration of VCO as indicated by the microstructure of composite film in scanning electron micrographs. Phase separation was evident at higher level of oil incorporation and the optimal oil/chitosan ratio was determined to be at 0.5 to 1 mL/g chitosan. Furthermore, chemical interaction took place between VCO and chitosan as revealed by Fourier transform infrared spectroscopy data. Even though control chitosan films exhibited superior gas barrier properties, composite film with optimum VCO concentration revealed better mechanical and moisture sorption properties.
(© 2013 Institute of Food Technologists®)
Databáze: MEDLINE
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