Development of edible composite film based on chitosan nanoparticles and their application in packaging of fresh red sea bream fillets

Zhao, Ran; Guan, Weiliang; Zheng, Pingan; Tian, Fang; Zhang, Zhenzhe; Sun, Zhidong; Cai, Luyun

doi:10.1016/j.foodcont.2021.108545

Cited by 92 publications

(33 citation statements)

References 40 publications

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“…Water solubility (WS, %) of the film was measured according to a previously reported method [17] and calculated by using the Eq. (3) :

…”

Section: Methodsmentioning

confidence: 99%

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Preparation of tuna skin collagen-chitosan composite film improved by sweep frequency pulsed ultrasound technology

Guo

Zhang

et al. 2022

Ultrasonics Sonochemistry

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“…Water solubility (WS, %) of the film was measured according to a previously reported method [17] and calculated by using the Eq. (3) :

…”

Section: Methodsmentioning

confidence: 99%

“…Water vapor permeability (WVP) of the film was determined accorded to a previously described method [17] with some modifications. The film was wrapped over a 50 mL beaker containing 20 mL distilled water and fastened with a rubber band.…”

Section: Methodsmentioning

confidence: 99%

Preparation of tuna skin collagen-chitosan composite film improved by sweep frequency pulsed ultrasound technology

Guo

Zhang

et al. 2022

Ultrasonics Sonochemistry

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show abstract

“…Examples of improving functionality by enriching film-forming materials are the use of inorganic nanoparticles of iron or silver oxide and organic nanoforms of cellulose and chitosan. Composites enriched in this way show better optical, mechanical and barrier properties and also biological activity [2,6]. The literature data have shown that ginkgo leaf extract has strong antioxidant activity in gelatin membranes.…”

Section: Introductionmentioning

confidence: 96%

“…One of the biggest challenges in the production of edible packaging is the creation of materials with the same properties as those made of plastics. The most commonly used raw materials for the production of edible packaging are starch, gelatin and chitosan [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Chitosan Type on Biological and Physicochemical Properties of Films with Propolis Extract

et al. 2021

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The aim of the research was to determine the influence of chitosan type and propolis extract concentration on biological and physicochemical properties of chitosan-propolis films in terms of their applicability in food packaging. The films were prepared using three types of chitosan: from crab shells, medium and high molecular weight and propolis concentration in the range of 0.75–5.0%. The prepared polysaccharide films were tested for antimicrobial properties, oxygen transmission rate (OTR) and water vapor transmission rate (WVTR). Moreover, sorption tests and structural analysis were carried out. Microbiological tests indicated the best antimicrobial activity for the film consisting of high molecular weight chitosan and 5.0% propolis extract. Both the type of chitosan and propolis concentration affected transmission parameters—OTR and WVTR. The best barrier properties were recorded for the film composed of high molecular weight chitosan and 5.0% propolis extract. The results of sorption experiments showed a slight influence of chitosan type and a significant effect of propolis extract concentration on equilibrium moisture content of tested films. Moreover, propolis extract concentration affected monolayer water capacity (Mm) estimated using the Guggenheim, Anderson and de Boer (GAB) sorption model. The obtained results indicate that chitosan films with an addition of propolis extract are promising materials for food packaging applications, including food containing probiotic microorganisms.

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“…The water vapor permeability (WVP, g/m.s.Pa) was calculated using Eq. (4) [22] . Tests and measurements were carried out in triplicates.…”

Section: Methodsmentioning

confidence: 99%

The modification of pomegranate polyphenol with ultrasound improves mechanical, antioxidant, and antibacterial properties of tuna skin collagen-chitosan film

Xiong

Wang

et al. 2022

Ultrasonics Sonochemistry

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Development of edible composite film based on chitosan nanoparticles and their application in packaging of fresh red sea bream fillets

Cited by 92 publications

References 40 publications

Preparation of tuna skin collagen-chitosan composite film improved by sweep frequency pulsed ultrasound technology

Preparation of tuna skin collagen-chitosan composite film improved by sweep frequency pulsed ultrasound technology

The Effect of Chitosan Type on Biological and Physicochemical Properties of Films with Propolis Extract

The modification of pomegranate polyphenol with ultrasound improves mechanical, antioxidant, and antibacterial properties of tuna skin collagen-chitosan film

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