Citric acid-incorporated fish gelatin/chitosan composite films

被引：167

作者：

Uranga, J. ^{[1
]}

Puertas, A. I. ^{[2
]}

Etxabide, A. ^{[1
]}

Duenas, M. T. ^{[2
]}

Guerrero, P. ^{[1
]}

de la Caba, K. ^{[1
]}

机构：

[1] Univ Basque Country, BIOMAT Res Grp, Engn Coll Gipuzkoa, UPV EHU, Plaza Europa 1, Donostia San Sebastian 20018, Spain

[2] Univ Basque Country, Dept Appl Chem, Fac Chem, UPV EHU, Paseo Manuel Lardizabal 3, Donostia San Sebastian 20018, Spain

来源：

FOOD HYDROCOLLOIDS | 2019年 / 86卷

关键词：

Fish gelatin; Citric acid; Chitosan; Composite film; Antibacterial; ELECTRON-BEAM IRRADIATION; FOOD-PROCESSING WASTE; GRAPE SEED EXTRACT; GELATIN FILMS; EDIBLE FILMS; PHYSICOCHEMICAL PROPERTIES; LISTERIA-MONOCYTOGENES; STAPHYLOCOCCUS-AUREUS; PACKAGING MATERIALS; ESCHERICHIA-COLI;

D O I：

10.1016/j.foodhyd.2018.02.018

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Transparent and colorless citric acid-incorporated fish gelatin/chitosan composite films were prepared in this work. The addition of citric acid into film forming formulations slowed down the swelling rate and swelling values of the films, which maintained their integrity and resulted in flexible hydrated films. Furthermore, citric acid acted as plasticizer, increasing the elongation at break of the films. Additionally, films showed good UV barrier properties and the incorporation of citric acid and chitosan reduced the E. coli growth, especially for the films prepared with 20wt % citric acid, highlighting the potential use of these films as active food packaging. These results were related to the changes observed by Fourier transform infrared (FTIR) analysis, which revealed the different protein structure achieved as a function of citric acid and chitosan contents. (C) 2018 Elsevier Ltd. All rights reserved.

引用

页码：95 / 103

页数：9

共 57 条

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