2022
DOI: 10.1016/j.foodhyd.2022.107624
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Fabrication and characterization of chitosan/gelatin films loaded with microcapsules of Pulicaria jaubertii extract

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Cited by 55 publications
(9 citation statements)
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“…This result was attributed to chemical nature of gelatin, which promoted interactions between surface adsorption sites and water molecules. A similar result was obtained in the study of Al-Maqtari et al [ 24 ] for chitosan/gelatin films incorporating Pulicaria jaubertii extract. The composite films prepared with higher ratios of chitosan showed significantly ( p < 0.05) lower solubility values.…”
Section: Resultssupporting
confidence: 88%
“…This result was attributed to chemical nature of gelatin, which promoted interactions between surface adsorption sites and water molecules. A similar result was obtained in the study of Al-Maqtari et al [ 24 ] for chitosan/gelatin films incorporating Pulicaria jaubertii extract. The composite films prepared with higher ratios of chitosan showed significantly ( p < 0.05) lower solubility values.…”
Section: Resultssupporting
confidence: 88%
“…In Figure 2a−c, it can be seen that the Pyr@MCC microcapsules (black particles in Figure 2b) were uniformly distributed in the PM/ PVA/ST film without apparent aggregation, and the Pyr@ MCC microcapsules were tightly embedded inside the film, indicating that the microcapsules have good compatibility with the film. 30 In addition, the cross-sectional SEM of the film demonstrated that the thickness of the PM/PVA/ST film was about 70 μm, consistent with the thickness of the film measured using vernier calipers.…”
Section: ■ Results and Discussionsupporting
confidence: 78%
“…The improvement of water vapor barrier performances might derive from the grafting of syringaldehyde and the cross-linking of SP, CaP, and lignin, since the strong interaction could hinder water vapor mobility. The SPCL plastic has a stronger water vapor barrier than many common food packaging polymers such as konjac glucomannan, 44 starch, 45 and chitosan, 46 making it suitable for packaging foods such as fruits and vegetables. The hydrated elastomer that results from soaking the SPCL plastic in water for at least 24 h is named SPCL elastomer, which is more flexible than SPCL plastics (Figure 4f).…”
Section: Preparation Of Cap Oligomers and Spcl Plasticsmentioning
confidence: 99%