Abstract
Chitosan films enriched with aqueous extract of Sugar kelp Saccharina latissima (SLE) were developed and characterized by measuring the equilibrium moisture, moisture content, water vapor permeability, mechanical properties, antioxidant properties, optical properties, surface morphology and thermostability. The developed films were tested as separators with antioxidant properties for sliced Havarti cheese. The addition of SLE showed a decrease in mechanical properties such as tensile strength from 48.99 to 36.16 MPa and Young's Modulus from 929.49 to 743.71 MPa compared with pure chitosan films. The resulting chitosan-SLE films showed a high free-radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+). Moreover, the presence of SLE in the chitosan matrix significantly improved the UV-barrier of the samples. When the chitosan-SLE films were employed as separators for cheese, a significant reduction of 52.8% in cheese lipid oxidation was observed after 45 days of refrigerated storage compared to the control group using chitosan films. Hence, an environmentally sustainable alternative to synthetic and non-biodegradable slice separators has been successfully developed using chitosan, a by-product of the fishing industry, fortified with an extract from sugar kelp, a commonly found brown algae.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.