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Physicochemical Properties of Edible and Preservative Films from Chitosan/Cassava Starch/Gelatin Blend Plasticized with Glycerol

Qiu-Ping Zhong1* and Wen-Shui Xia2


1Food Department, Hainan University, CN-571737 Danzhou, Hainan, PR China

2Key Lab of Food Science and Safety, Ministry of Education, Jiangnan University, CN-214122 Wuxi, Jiangsu, PR China

Article history:

Received January 21, 2006
Accepted December 4, 2007

Key words:

chitosan, cassava starch, gelatin, glycerol, blended film, mango fruit

Summary:

Edible films from chitosan, cassava starch, and gelatin plasticized with glycerol have been developed by casting method, and the effects of cassava starch (50, 100 and 150 g per 100 g of chitosan), gelatin (0, 25 and 50 g per 100 g of chitosan) and glycerol (21, 42 and 63 g per 100 g of chitosan) from the film solution on various properties of chitosan-based films have been studied using response surface methodology (RSM). The possible interactions between the major components were evaluated by X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). The properties of the resulting chitosan-based blends for films were greatly influenced by the incorporation of cassava starch, gelatin and glycerol. The introduction of gelatin and gelatinized cassava starch suppressed the semicrystalline peaks of chitosan films. The amino peak of gelatin shifted from 1542 to 1559 cm–1, and the NH and/or OH peak of gelatin, cassava starch and chitosan films shifted from 3384, 3414 and 3421, respectively, to 3422 cm–1 in the composite film. These results indicate that there was an interaction and molecular miscibility among the major components. The growth inhibition of phytopathogen on mango fruit surface indicated the efficiency of these coatings and they can be applied for the conservation of fresh or minimally processed fruits and vegetables.

 


*Corresponding author:           scutafood@yahoo.com.cn
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