Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation
In this study, the casting method was used to make chitosan (CS)/corn starch/cinnamaldehyde film, and the preservation performance of the film was examined. The results showed that the tensile strength of the film can reach to 31.24 ± 0.22 MPa when the mass ratios of CS, corn starch, and gl...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/9/423 |
| _version_ | 1818261467353317376 |
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| author | Yue Wang Rui Li Rui Lu Jie Xu Ke Hu Yaowen Liu |
| author_facet | Yue Wang Rui Li Rui Lu Jie Xu Ke Hu Yaowen Liu |
| author_sort | Yue Wang |
| collection | DOAJ |
| description | In this study, the casting method was used to make chitosan (CS)/corn starch/cinnamaldehyde film, and the preservation performance of the film was examined. The results showed that the tensile strength of the film can reach to 31.24 ± 0.22 MPa when the mass ratios of CS, corn starch, and glycerin were 2.5%, 7%, and 0.5% respectively. The addition of cinnamaldehyde made the films have great inhibitory effect on <i>Botrytis cinerea, Rhizopus</i>, and <i>Escherichia coli.</i> In particular, the film had a significant fresh-keeping effect on strawberries, which reduced the loss of nutritional value, when aiming at soluble solids, titratable acid value, weight loss rate, and other indexes of strawberries. Thus, the films can slow down the physiological changes of strawberries and extend their shelf life to 11 days. Therefore, this work demonstrates the noteworthy potential of these novel films, incorporating natural antimicrobial compounds as innovative solutions to be used in active food packaging to extend the shelf-life of food products. |
| first_indexed | 2024-12-12T18:47:41Z |
| format | Article |
| id | doaj.art-b787d1b7d5214bf08eb03c51a6032fd7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-12T18:47:41Z |
| publishDate | 2019-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b787d1b7d5214bf08eb03c51a6032fd72022-12-22T00:15:29ZengMDPI AGFoods2304-81582019-09-018942310.3390/foods8090423foods8090423Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry PreservationYue Wang0Rui Li1Rui Lu2Jie Xu3Ke Hu4Yaowen Liu5College of Food Science, Sichuan Agricultural University, Yaan 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Yaan 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Yaan 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Yaan 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Yaan 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Yaan 625014, ChinaIn this study, the casting method was used to make chitosan (CS)/corn starch/cinnamaldehyde film, and the preservation performance of the film was examined. The results showed that the tensile strength of the film can reach to 31.24 ± 0.22 MPa when the mass ratios of CS, corn starch, and glycerin were 2.5%, 7%, and 0.5% respectively. The addition of cinnamaldehyde made the films have great inhibitory effect on <i>Botrytis cinerea, Rhizopus</i>, and <i>Escherichia coli.</i> In particular, the film had a significant fresh-keeping effect on strawberries, which reduced the loss of nutritional value, when aiming at soluble solids, titratable acid value, weight loss rate, and other indexes of strawberries. Thus, the films can slow down the physiological changes of strawberries and extend their shelf life to 11 days. Therefore, this work demonstrates the noteworthy potential of these novel films, incorporating natural antimicrobial compounds as innovative solutions to be used in active food packaging to extend the shelf-life of food products.https://www.mdpi.com/2304-8158/8/9/423chitosancorn starchcinnamaldehyde |
| spellingShingle | Yue Wang Rui Li Rui Lu Jie Xu Ke Hu Yaowen Liu Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation Foods chitosan corn starch cinnamaldehyde |
| title | Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation |
| title_full | Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation |
| title_fullStr | Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation |
| title_full_unstemmed | Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation |
| title_short | Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation |
| title_sort | preparation of chitosan corn starch cinnamaldehyde films for strawberry preservation |
| topic | chitosan corn starch cinnamaldehyde |
| url | https://www.mdpi.com/2304-8158/8/9/423 |
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