Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Abstract

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–chitosan composite film presented the strongest mechanical property and highest transparency. The cassava starch–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–chitosan composite film presented better treatment performance in maintaining the quality, reducing weight loss and delayering microbial growth.

Development and characterization of a novel biodegradable and antioxidant film based on marine seaweed sulfated polysaccharide

“…Similar results were reported regarding the thickness of the films prepared by combining gelatin and starch (Ma et al, 2021), those made of soy protein, starch, and maltodextrin (Galus et al, 2012), and kappa-carrageenan films with a savory essence (Shojaee-Aliabadi et al, 2013), indicating appropriate compatibility between film components. The studies as mentioned earlier indicated that the difference in the thickness of the films depends on the preparation method and the amount of additive.…”

Preparation and characterization of PLA‐lemon essential oil nanofibrous membranes for the preservation of Mongolian cheese

“…

As a traditional fermented dairy food in Inner Mongolia, Mongolian cheese has become an indispensable part of consumers' tables because of its rich nutrition and unique taste (Ma et al, 2021). However, it has been found that cheese is easily contaminated by pathogenic microorganisms during processing, packaging, transportation, and storage (Ahmed et al, 2021).

…”

Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review

“…Additionally, a bacteriostatic agent is used in packaging. This has the potential to expand the antimicrobial spectrum, enhancing antibacterial activity, and reducing the impact on the sensory properties of cheese products. − New lysozyme-based antibacterial reagents or packaging materials can be created by combining lysozyme with antifungal medicines or active chemicals, particularly those that target Penicillium spp. As a result, it not only aids in the precise and multifaceted control of bacteria and molds but also provides new avenues for the prevention and control of mycotoxin contamination in cheese products during maturation.…”