Characterization of edible starch-chitosan film and its application in the storage of Mongolian cheese.

Int J Biol Macromol 2013 Jun 13;57:17-21. Epub 2013 Mar 13.

Department of Food Science and Technology, School of Agriculture and Biology, Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.

The physicochemical, mechanical, optical and structural properties based on different amylose content starch-chitosan films with the addition of hydrophilic glycerol and hydrophobic perilla oil were investigated, and the effects of the starch-chitosan coating on the physicochemical and microbial properties of Mongolian cheese were evaluated. The films were formed by casting method. Results showed that the incorporation of perilla oil resulted in a decrease in moisture content, solubility and mechanical properties and an increase in total color difference (ΔE*). High water vapor permeability (WVP), good transparency and low solubility were observed with the addition of glycerol. Meanwhile, the film based on mung bean starch-chitosan (MSC) exhibited higher moisture content, WVP values, ΔE* and less transparency than that based on water chestnut starch-chitosan (WSC). The morphology of films was also different based on MSC/WSC. The shelf life extension of Mongolian cheese was evaluated at 8 °C. The results showed that the cheese coated by WSC film containing perilla oil presented better treatment performance in terms of microbial growth delay, weight loss and shelf life length.

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http://dx.doi.org/10.1016/j.ijbiomac.2013.03.003DOI Listing
June 2013
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