Preparation and characterization of chitosan films with three kinds of molecular weight for food packaging
| Autor: | Ding-Tao Wu, H.Y. Cui, Songqi Duan, Jialiang He, Yuntao Liu, Lin Lin, Wenjuan Wu, Aiping Liu, Yuan Yuan, Bin Hu, Cheng Li |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Glycerol
Staphylococcus aureus Materials science Titratable acid 02 engineering and technology Raw material Shelf life Biochemistry Fragaria Permeability Chitosan 03 medical and health sciences chemistry.chemical_compound Structural Biology Food Preservation Tensile Strength Ultimate tensile strength Escherichia coli Molecular Biology 030304 developmental biology 0303 health sciences Food Packaging General Medicine 021001 nanoscience & nanotechnology Ascorbic acid Anti-Bacterial Agents Food packaging Molecular Weight Steam chemistry Chemical engineering 0210 nano-technology |
| Zdroj: | International journal of biological macromolecules. 155 |
| ISSN: | 1879-0003 |
| Popis: | Recently, chitosan film has been widely used to extend the shelf life of food. In this study, high, medium and low molecular weight of chitosan were used as raw materials to prepare a series of films (C1–C27) by controlling the content of chitosan and glycerol, and their mechanical properties, water vapor permeability (WVP), oxygen transmittance (OP), morphology and antibacterial properties were characterized as well. The results indicated that all films had film-forming properties. Among them, the film C16 with high molecular weight, high chitosan content and 50% glycerol/chitosan (w/w) exhibited the excellent transparency (91.2%), elongation at break (28.948%), tensile strength (77.963 MPa), WVP (1.46 × 10−12gcm/cm2·sPa), smooth morphology, denser structure and antibacterial property (Staphylococcus aureus and Escherichia coli). Meanwhile, the preservation properties of chitosan films were evaluated by strawberry preservation. Almost all the studied films had better preservation effect than the commercially available PE films, especially of which the film C16 was the best compared with others. It maintained the physical and chemical parameters (weight loss ratio, total soluble solids, titratable acidity, total ascorbic acid and color change) of strawberry most obviously. Hence, chitosan films had great potential for the industrial application of fruit preservation. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect