Effect of corn oil on physical, thermal, and antifungal properties of gelatin-based nanocomposite films containing nano chitin

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• 作者：Samar Sahraee^a ; ^{samar.sahraee@gmail.com} ; Jafar M. Milani^b ; ^{jmilany@yahoo.com} ; Babak Ghanbarzadeh^c ; ^{babakg1359@yahoo.com} ; Hamed Hamishehkar^d ; ^{hamishehkar.hamed@gmail.com}
• 关键词：Chitin ; Emulsion ; Gelatin film ; Nanocomposite ; Corn oil
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PA
• 页码：33-39
• 全文大小：614 K
• 卷排序：76

文摘

Different concentration of corn oil and N-chitin have been used in order to improve physical and antifungal properties of gelatin film. Moisture content, solubility, WVP, surface hydrophobisity, mechanical properties, thermal stability and antifungal activity of the films were determined. Incorporation of N-chitin in gelatin film has improved physical and antifungal properties of gelatin film. Applying 0.20 g/g dry gelatin of corn oil has improved water vapor barrier and physical properties of the nanocomposite films.