Sorption characteristic of starch-based film
نویسندگان
چکیده
منابع مشابه
Characterization of a new biodegradable edible film based on Sago Starch loaded with Carboxymethyl Cellulose nanoparticles
Objective(s): Biodegradable film is widely used because it is free from synthetic substances and does not lead to environment pollution. This study aimed to prepare and characterize biodegradable sago starch films loaded with Carboxymethyl Cellulose nanoparticles. Methods: Sago starch films were prepared and plasticized with sorbitol/ glycerol by t...
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background and objective: edible, biodegradable films, by acting as barriers to control the transfer of moisture, oxygen, lipids, and flavours, can prevent quality deterioration and increase the shelf life of food products. on the other hand, regarding edible film capacity in transferring food additives, extending shelf-life of food products could be considered. so by adding antimicrobial-antio...
متن کاملAntibacterial, antioxidant and optical properties of edible starch-chitosan composite film containing Thymus kotschyanus essential oil
Thyme Essential oils (EO) with antimicrobial and antioxidant properties are widely used in pharmaceutical, cosmetic, and perfume industry. It is also used for flavoring and preservation of several foods. Nowadays, packaging research is receiving a considerable attention due to the development of eco-friendly materials made from natural polymers such as starch and chitosan. In this study Thymus ...
متن کاملEnhancing Properties of Polyvinyl Alcohol Film using Sorghum Starch Nanocrystals
Polyvinyl alcohol (PVA) nanocomposite films with sorghum starch nanocrystals (SSN) were prepared by incorporating various concentrations of SSN in PVA. SSN was isolated using acid hydrolysis of sorghum starch. The morphological studies of SSN using atomic force microscopy (AFM) revealed that the particle size varied from 65 nm to 68 nm. The mechanical properties of PVA-SSN nanocomposite films i...
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ژورنال
عنوان ژورنال: Food Research
سال: 2021
ISSN: 2550-2166,2550-2166
DOI: 10.26656/fr.2017.5(s1).056