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Showing 2 results for Chitosan Film
Sh. Naghdi, M. Rezaei, N. Bahramifar,
Volume 7, Issue 4 (12-2018)
Abstract
Aims: In this study oxidation quality of common kilka mince (Clupeonella cultriventris caspia) in cold storage conditions by using fabricated sensor bromophenol blue base on chitosan film 2% was evaluated.
Materials and Methods: In this experimental study, fresh fishes were headed, gutted and minced. For preparation chitosan film used 2gr powder chitosan in 100ml solvent acetic acid 2% then, solution indicator added. Changes in the quality index including peroxide value (PV), thiobarbituric acid (TBA) and free fatty acid (FFA) were determined during 0, 4, 8, 12 and 16 days’ cold storage period.
Findings Statistical analysis showed significant decrease in the lipid quality of sample with regard to oxidative and hydrolytic deterioration. The result color value (ΔE) showed significant increase in the period of cold storage and sensor color changed dark yellow to brown. The correlation between ΔE and FFA, TBA, and PV were 89%, 87% and 49% respectively.
Conclusion: According to the finding of this research, this sensor can be used for oxidation, freshness, and shelf life determination.
Volume 19, Issue 125 (7-2022)
Abstract
Packaging is important for the protection, storage, and hygienic handling of food as well as raw materials, particularly against oxidation and microbial spoilage. Land filling of non-degradable waste caused by plastic packaging of food is one of the most major challenges in the world, which the use of natural and degradable biopolymers, including polysaccharides, is recommended to overcome this problem. Chitosan is a polysaccharide utilized in the structure of biodegradable edible films. The main limitation associated with chitosan-based films is poor mechanical properties, high water solubility, and water vapor permeability. The objective of this study was to improve the physicochemical performance of chitosan-based films. Chitosan-based films were prepared with guar dialdehyde in various blending ratios. The FTIR spectrum of composite film displayed a peak at 1683 cm-1 which approved the successful covalent interaction between the amino groups of chitosan and the aldehyde groups of guar dialdehyde. The optimal chitosan-dialdehyde guar gum film had the lowest solubility (20.03 %), lowest water vapor permeability (3.07 Ð 10-10 gmm / hmm2Pa), and the highest tensile strength (48.05 MPa) compared with other films. Moreover, the diameters of the inhibition zones for the films containing 10% rosemary extract against E. coli and S. aureus bacteria were 12.75 ± 0.07, and 20.55 ± 0.21 mm, respectively. Therefore, the results showed that the developed chitosan- guar dialdehyde film containing rosemary extract can be considered as a suitable alternative in an active fresh food packaging systems.
