Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging
| Autor: | Sijun Ma, Ming Ma, Yuanrong Zheng, Ran Zhou |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
Materials science Starch Scanning electron microscope Composite number maltodextrin Surfaces and Interfaces Maltodextrin Mongolian cheese Gelatin konjac glucomannan Surfaces Coatings and Films Chitosan gelatin chemistry.chemical_compound food chemistry Chemical engineering lcsh:TA1-2040 Ultimate tensile strength Materials Chemistry edible chitosan composite films Fourier transform infrared spectroscopy lcsh:Engineering (General). Civil engineering (General) cassava starch |
| Zdroj: | Coatings, Vol 11, Iss 84, p 84 (2021) Coatings Volume 11 Issue 1 |
| ISSN: | 2079-6412 |
| Popis: | Four kinds of edible composite films based on chitosan combined with additional substances (konjac glucomannan, cassava starch, maltodextrin and gelatin) and the addition of lysozyme were prepared and used as packaging materials for Mongolian cheese. The prepared composite films were evaluated using scanning electron microscopy and Fourier transform infrared spectroscopy. The physicochemical properties of all chitosan composite films, including thickness, viscosity, opacity, color, moisture content, water vapor permeability, tensile strength and elongation at break, were measured. The results show that Konjac glucomannan&ndash chitosan composite film presented the strongest mechanical property and highest transparency. The cassava starch&ndash chitosan composite film presented the highest water barrier property. The study on the storage characteristics of Mongolian cheese was evaluated at 4 ° C. The results show that the cheese packaging by cassava starch&ndash chitosan composite film presented better treatment performance in maintaining the quality, reducing weight loss and delayering microbial growth. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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