Journal ArticleDOI
Preparation of chitosan-sodium alginate films through layer-by-layer assembly and ferulic acid crosslinking: Film properties, characterization, and formation mechanism.
TLDR
The results indicated that the layer-by-layer assembly and ferulic acid crosslinking combination increased the tensile strength and light-blocking ability of the films and had lower water vapor transmission rate, swelling degree, and water solubility, as well as higher hydrophobicity.About:
This article is published in International Journal of Biological Macromolecules.The article was published on 2019-02-01. It has received 116 citations till now. The article focuses on the topics: Ferulic acid & Layer by layer.read more
Citations
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Journal ArticleDOI
Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives
TL;DR: In this article, demand for healthy and safe food with minimal use of synthetic inputs (including synthetic preservatives) is increasing rapidly, and the need for healthy food has been increasing rapidly.
Journal ArticleDOI
The Effect of Nanofillers on the Functional Properties of Biopolymer-based Films: A Review.
TL;DR: This review compiles information about biopolymers used as the matrix for the films with nanofillers as the active agents and their possible use within the food industry and food packaging systems.
Journal ArticleDOI
Effect of citric acid induced crosslinking on the structure and properties of potato starch/chitosan composite films
Hejun Wu,Lei Yanlin,Junyu Lu,Rui Zhu,Di Xiao,Chun Jiao,Rui Xia,Zhang Zhiqing,Guanghui Shen,Yuntao Liu,Shanshan Li,Li Meiliang +11 more
TL;DR: In this paper, the properties of potato starch/chitosan (PS/CS) films cross-linked with citric acid (CA) at different concentrations were investigated via a solution blending-casting method, and their structure, water resistance, physical and mechanical properties, and antimicrobial activity were investigated.
Journal ArticleDOI
Enhancing the functionality of chitosan- and alginate-based active edible coatings/films for the preservation of fruits and vegetables: A review.
TL;DR: The present review comprehensively elaborates recent studies on functional additives and their mechanism of action and establishes their proficiency in extending quality and shelf-life of various fruits including guava, pear, blueberries and vegetables like cucumber, capsicum and mushroom.
Journal ArticleDOI
The multi-layer film system improved the release and retention properties of cinnamon essential oil and its application as coating in inhibition to penicillium expansion of apple fruit
TL;DR: The multi-layer film system is a promising controllable release system for loading essential oils and demonstrated that the layer-by-layer method improved the release and retention of CEO in the multiphased system.
References
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Journal ArticleDOI
Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review.
Bilal Hassan,Shahzad Ali Shahid Chatha,Abdullah Ijaz Hussain,Khalid Mahmood Zia,Naseem Akhtar +4 more
TL;DR: Edible films and coatings are thin layers applied on food products to protect them from microbial growth, prolonging their shelf life and improving other quality aspects like sensory attributes, appearance, originality and freshness of ingredients.
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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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Preparation and characterization of chitosan film incorporated with thinned young apple polyphenols as an active packaging material.
TL;DR: The results indicated that the addition of YAP resulted in a significant increase in the thickness, density, swelling degree, solubility and opacity of chitosan film, but the water content, water vapor permeability and mechanical properties of the film were decreased.
Journal ArticleDOI
Mechanical properties of gelatin films cross-linked, respectively, by ferulic acid and tannin acid
TL;DR: In this paper, the effects of cross-linking agents and pH values of film-forming solution on the mechanical properties, swelling properties and water vapor permeability of gelatin films were investigated in details.
Journal ArticleDOI
Drug release from chitosan–alginate complex beads reinforced by a naturally occurring cross-linking agent
TL;DR: The cytotoxic examination suggested that the chitosan–alginate beads cross-linked by genipin had a good cellular compatibility and swelling ratios decreased as the pH or concentration of alginate in the gelling solution was decreased.