Journal ArticleDOI
Preparation and functional properties of fish gelatin-chitosan blend edible films.
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TLDR
The structural properties investigated by FTIR and DSC showed a clear interaction between fish gelatin and Ch, forming a new material with enhanced mechanical properties, indicating that films are very transparent while they have excellent barrier properties against UV light.About:
This article is published in Food Chemistry.The article was published on 2013-02-01. It has received 384 citations till now. The article focuses on the topics: Gelatin.read more
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Polysaccharide-based films and coatings for food packaging: A review
TL;DR: A review of advances in polysaccharide-based films and coatings for food packaging can be found in this article, where the authors summarized the advances in the development of biodegradable packaging films.
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Emerging Chitosan-Based Films for Food Packaging Applications
TL;DR: This article comprehensively reviews recent advances in the preparation and application of engineered chitosan-based films in food packaging fields and focuses on antibacterial food packaging films.
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Fabrication of bio-nanocomposite films based on fish gelatin reinforced with chitosan nanoparticles
TL;DR: In this article, the synthesis of chitosan nanoparticles (CSNPs) by ionic gelation between chitosa and sodium tripolyphosphate (TPP) and subsequently its use as filler in a fish gelatin (FG) matrix to produce bio-nanocomposite films.
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Development of bioactive fish gelatin/chitosan nanoparticles composite films with antimicrobial properties
TL;DR: The FG/CSNPs bioactive films exhibited distinctive antimicrobial activity against four test food pathogens, namely Staphylococcus aureus, Listeria monocytogenes, Salmonella enteritidis and Escherichia coli.
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Characterization and antimicrobial analysis of chitosan-based films
TL;DR: In this paper, chitosan-based films for food packaging applications were prepared by casting and drying at room temperature or heat-treated in order to study functional properties and antimicrobial activity.
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Journal ArticleDOI
Food applications of chitin and chitosans
TL;DR: Application of chitinous products in foods and pharmaceuticals as well as processing aids has received considerable attention in recent years as exotic synthetic compounds are losing their appeal.
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Perspectives for chitosan based antimicrobial films in food applications
TL;DR: The present review aims to highlight various preparative methods and antimicrobial activity including the mechanism of the antimicrobial action of chitosan based films including the optimisation of the biocidic properties of these so called biocomposites films and role of biocatalysts in improvement of quality and shelf life of foods.
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Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology
TL;DR: In this article, an edible wheat gluten film was developed and effects of gluten concentration, ethanol concentration (ET) and pH of the film-forming solution on various film properties were evaluated using Response Surface Methodology.
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Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects
TL;DR: In this paper, the ASTM E96 standard method for determining water vapor permeability (WVP) was modified for hydrophilic edible films, and the WVP Correction Method was developed to account for the water vapor partial pressure gradient in stagnant air layer of the test cup.
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Chitosan application for active bio-based films production and potential in the food industry: Review
TL;DR: The aim of the present review was to summarize the most important information on chitosan from its bioactivity point of view and to highlight various preparative methods used for chitOSan-based active bio-films and their potential for applications in the food preservation and packaging technology.