Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Four kinds of edible composite films based on chitosan combined with additional substances (konjac glucomannan, cassava starch, maltodextrin and gelatin) the addition lysozyme were prepared used as packaging materials for Mongolian cheese. The evaluated using scanning electron microscopy Fourier transform infrared spectroscopy. physicochemical properties all films, including thickness, viscosity, opacity, color, moisture content, water vapor permeability, tensile strength elongation at break, measured. results show that Konjac glucomannan–chitosan film presented strongest mechanical property highest transparency. starch–chitosan barrier property. study storage characteristics cheese was 4 °C. by better treatment performance in maintaining quality, reducing weight loss delayering microbial growth.