Functional properties of chitosan-based films

Leceta, I.; Guerrero, Pedro; Caba, Koro de la

doi:10.1016/j.carbpol.2012.04.031

Cited by 413 publications

(272 citation statements)

References 28 publications

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“…5a, b and c). Leceta et al (2013) observed that there was a significant increases (p<0.05) in redness value a* value with the addition of glycerol. Therefore, the optimization of the glycerol level and drying temperature is very important to develop chitosan films with optimum redness for the packaging of fresh red and white meat.…”

Section: Redness (A*) Valuementioning

confidence: 83%

“…6a, b and c). Leceta et al (2013) observed that yellowness value increased (p<0.05) with the addition of glycerol. It indicated that temperature had a significant influence on the structure of the films which in turn affect the crosslinking between amino groups in chitosan and reducing aldehyde carbonyl groups leading to a tighter structure, thus yellowish colour of the sample.…”

Section: Yellowness (B*) Valuementioning

confidence: 88%

“…Therefore, the knowledge of moisture content and total soluble matter of the films is very important for food packaging applications (Leceta et al 2013). The amount of water present in films provide an indication of the hydrophobicity of the films, hence, the hydrophilic films have higher moisture content (Bourbon et al 2011).…”

Section: Moisturementioning

confidence: 99%

“…When packed product has protuberances, film should show good biaxial mechanical properties in order to maintain integrity during their application and subsequent shipping and handling of food and food products (Bonilla et al 2013;Leceta et al 2013). The films with better penetrability strength are useful to pack the bone-in, cut-up-parts of meat animal carcass.…”

Section: Penetrabilitymentioning

confidence: 99%

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Development of chitosan based edible films: process optimization using response surface methodology

2014

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Three-factors Box-Behnken design of response surface methodology (RSM) was used to optimize chitosan level (1.5, 2.0, 2.5 %w/v), glycerol level (0.5, 0.75, 1.0 %w/v) and drying temperature (35, 40, 45°C) for the development of chitosan based edible films. The optimization was done on the basis of different responses viz. thickness, moisture, solubility, colour profile (L*, a*, b* value), penetrability, density, transmittance and water vapor transmission rate (WVTR). The linear effect of chitosan was significant (p<0.05) on all the responses. However, density was only significantly (p<0.05) affected by glycerol in a negative linear fashion. Drying temperature also significantly (p<0.05) affected thickness, penetrability, transmittance and WVTR in linear terms. The quadratic regression coefficient of chitosan showed a significant effect (p<0.05) on moisture, solubility and WVTR; glycerol level on moisture, L* value and transmittance; and drying temperature on a* value, penetrability, transmittance and WVTR. The effect of interaction of glycerol x temperature as well as chitosan x temperature was also significant (p<0.05) on a* value and WVTR of edible films. The optimized conditions were: 2.0 % w/v chitosan level, 0.75 % w/v glycerol level and drying temperature 40°C at a constant time of 48 h. All the response variables were in favourable range including thickness; 108.59 mμ, penetrability; 16.41 N, transmittance; 75.60 %, WVTR; 0.00174 g/m 2 -t for the optimized edible film. Results concluded that edible films with desirable bio-mechanical properties can be successfully developed and effectively utilized in the food packaging industry.

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Section: Redness (A*) Valuementioning

confidence: 83%

Section: Yellowness (B*) Valuementioning

confidence: 88%

Section: Moisturementioning

confidence: 99%

Section: Penetrabilitymentioning

confidence: 99%

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Development of chitosan based edible films: process optimization using response surface methodology

2014

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“…Chitosan films prepared with lactic acid showed slightly lower barrier properties compared to acetic acid. According to Leceta et al (2013), the addition of 15 and 30 % glycerol to chitosan films did not significantly influence on WVP values. Although incorporation of hydrophilic plasticizers into polysaccharide films could increase the WVP, due to low concentration of glycerol, no significant differences were observed.…”

Section: Water Vapour Permeabilitymentioning

confidence: 91%

Antibacterial Activity and Physical Properties of Edible Chitosan Films Exposed to Low-pressure Plasma

Ulbin-Figlewicz

Zimoch-Korzycka

Jarmoluk

2014

Food Bioprocess Technol

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The challenge for food industry is developing gentle processes concept, which will prevent food spoilage and leave a food natural, minimally processed, fresh-like and safe. A new technique of food preservation could be usage of combined methods of green process, such as cold gas plasma with bioactive substances, and protective coatings. The aim of this study was to determine the antibacterial activity of chitosan films incorporated with lysozyme exposed to helium plasma treatment as well as evaluate their physical properties. The edible films have been prepared basing on low molecular weight chitosan by casting from lactic acid solution with water solution of lysozyme in three various concentrations (0, 0.5 and 1 %). Dried films were then modified by exposition on cold helium plasma treatment for 0, 5 and 10 min. Obtained films were tested against growth of Listeria monocytogenes, Yersinia enterocolitica and Pseudomonas fluorescens. In order to characterize chitosan-based films, their mechanical properties, theromogravimetric analysis (TGA), dynamic mechanical thermal analysis (DMTA), contact angle measurement, water vapour permeability (WVP) and scanning electron microscopy (SEM) were evaluated. The films with 1 % lysozyme incorporation enhanced the inhibition efficiency of chitosanbased films against gram-positive (L. monocytogenes) and gram-negative (P. fluorescens) bacteria, where reduction zones were 42.5 and 69.8 mm, respectively. Besides that, hydrolytic changes of chitosan chain caused by lysozyme activity were confirmed by TGA and DMTA. Contact angles and WVP of tested films were not significantly affected by helium plasma exposition, nor lysozyme dosage. Hydrophilic natures of chitosan-based films were confirmed by both tests.Microscopy image of cross-section structure was smooth and continuous due to lysozyme addition in film composition. Application of chitosan films incorporated with lysozyme and low-pressure plasma treatment could be used as innovative preservation method in a wide range of food products.

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Qodume Shahri (Lepidium perfoliatum) Seed Gum

Koocheki

Hesarinejad²

2019

Emerging Natural Hydrocolloids

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Functional properties of chitosan-based films

Cited by 413 publications

References 28 publications

Development of chitosan based edible films: process optimization using response surface methodology

Development of chitosan based edible films: process optimization using response surface methodology

Antibacterial Activity and Physical Properties of Edible Chitosan Films Exposed to Low-pressure Plasma

Qodume Shahri (Lepidium perfoliatum) Seed Gum

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