English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study was aimed at creating new films and determine some functional packaging properties of pectin:nanochitosan films with ratios of pectin:nanochitosan (P:NSC) of 100:0; 75:25; 50:50; 25:75 and 0:100 (% w / w ). The effects of the proportions of pectin:nanochitosan incorporation on the thickness, mechanical properties, water vapor permeability, water-solubility, and oxygen permeability were investigated. The microstructural studies were done using scanning electron microscopy (SEM). The interactions between pectin and nanochitosan were elucidated by Attenuated total reflectance-Fourier transform infrared (ATR-FTIR). The results showed that the blending of pectin with nanochitosan at proportions of 50:50 increased the tensile strength to 8.96 MPa, reduced the water solubility to 37.5%, water vapor permeability to 0.2052 g·mm/m 2 ·day·kPa, and the oxygen permeability to 47.67 cc·mm/m 2 ·day. The results of the contact angle test indicated that P:NCS films were hydrophobic, especially, pectin:nanochitosan films inhibited the growth of Colletotrichum gloeosporioides, Saccharomyces cerevisiae , Aspergillus niger , and Escherichia coli . So, P:NCS films with a proportion of 50:50 can be used as active films to extend the shelf life of food.

Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan