Abstract
Four kinds of edible composite films based on chitosan combined with additional substances (konjac glucomannan, cassava starch, maltodextrin and gelatin) and the addition of lysozyme were prepared and used as packaging materials for Mongolian cheese. The prepared composite films were evaluated using scanning electron microscopy and Fourier transform infrared spectroscopy. The physicochemical properties of all chitosan composite films, including thickness, viscosity, opacity, color, moisture content, water vapor permeability, tensile strength and elongation at break, were measured. The results show that Konjac glucomannan–chitosan composite film presented the strongest mechanical property and highest transparency. The cassava starch–chitosan composite film presented the highest water barrier property. The study on the storage characteristics of Mongolian cheese was evaluated at 4 °C. The results show that the cheese packaging by cassava starch–chitosan composite film presented better treatment performance in maintaining the quality, reducing weight loss and delayering microbial growth.
Highlights
IntroductionPlastics and petroleum-based polymers are non-biodegradable and nonrenewable, which lead to environmental pollution and cause serious ecological problems [2]
The packaging is a significant step for food products in extending their shelf life, reducing interaction with spoilage factors and ensuring their safety during marketing [1].As packaging materials, plastics and petroleum-based polymers are non-biodegradable and nonrenewable, which lead to environmental pollution and cause serious ecological problems [2]
We developed edible composite films based on chitosan incorporated with the addition of lysozyme and additional film-forming substances such as Konjac glucomannan (KGM), cassava starch, maltodextrin and gelatin
Summary
Plastics and petroleum-based polymers are non-biodegradable and nonrenewable, which lead to environmental pollution and cause serious ecological problems [2]. Edible packaging (edible films and coatings) has been attracting much attention for replacing traditional plastic packages in food packaging applications, due to its advantages of non-toxicity, health and safety and pollution-free [3]. Polysaccharides, proteins and lipids are the frequent components of edible films and coatings [4,5,6]. Chitosan could be used to create such films due to its excellent properties (e.g., film-forming properties, antibacterial property, nontoxicity, biodegradability and biocompatibility) [7]. Compared with a single component film, the composite film prepared by chitosan combined with additional film-forming substances could obtain better properties [8]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
