Chitosan-incorporated different nanocomposite HPMC films for food preservation
Source abstract
Abstract
Chitosan nanoparticles were synthesized by cross-linking with sodium tripolyphosphate (TPP) using ionic gelation method and casted into hydroxypropyl methylcellulose (HPMC) films. XRD, FTIR, and UV–Vis spectra showed the corresponding phase, characteristic peaks of CS-TPP functional groups, and transmittance of the films, respectively. Oleic acid, TiO2, neem powder, and Ag of equal ratio were added as an additive to the optimized 1 wt% of chitosan–HPMC films and studied for its mechanical, solubility, thermal, structural, and antimicrobial property. The better physio-chemical and biological properties are achieved in the films incorporated with TiO2 and neem. The characterized films were directly tested for the preservation of grape and plums and for their decay index. Polyphenol oxidase and peroxidase activity of the preserved fruits showed that grape and plums remained unchanged, respectively, for 10 days and for 3 weeks. This study reveals that shelf life of the grape using TiO2− and neem-doped CS-HPMC films was extended up to 10 days with good sensory and textural qualities compared with other films.
Source: openaire · Quality: candidate unverified · Source record ↗
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Essential Oils and Antimicrobial Activity · Medicinal Plants and Neuroprotection
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
References (29)
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