Development of active films of chitosan isolated by mild extraction with added protein concentrate from shrimp waste
© 2014 Elsevier Ltd. Chitosan prepared through a mild process using 10% NaOH during deacetylation and a protein concentrate (PCc) obtained from shrimp waste was used to develop active films. Film forming solutions were prepared by solubilizing chitosan with lactic acid without plasticizers addition. The structural properties of films, as observed by optical microscopy, Cryo-SEM, DSC and FTIR, were strongly affected by the addition of the PCc. Films with added PCc were much more tensile resistant but less deformable upon perforation. The presence of PCc also improved film barrier to the light. The films showed good antioxidant and antimicrobial properties, enhanced by the incorporation of PCc. The significance of these films lies in the fact that proteins do not usually appear to enhance antimicrobial properties, and therefore this is especially useful for food applications.
| Main Authors: | , , , , |
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| Format: | artículo biblioteca |
| Published: |
Elsevier
2015
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| Subjects: | Mild extraction, Chitosan, Protein concentrate, Edible film, Antimicrobial, Shrimp waste, |
| Online Access: | http://hdl.handle.net/10261/107624 |
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| Summary: | © 2014 Elsevier Ltd. Chitosan prepared through a mild process using 10% NaOH during deacetylation and a protein concentrate (PCc) obtained from shrimp waste was used to develop active films. Film forming solutions were prepared by solubilizing chitosan with lactic acid without plasticizers addition. The structural properties of films, as observed by optical microscopy, Cryo-SEM, DSC and FTIR, were strongly affected by the addition of the PCc. Films with added PCc were much more tensile resistant but less deformable upon perforation. The presence of PCc also improved film barrier to the light. The films showed good antioxidant and antimicrobial properties, enhanced by the incorporation of PCc. The significance of these films lies in the fact that proteins do not usually appear to enhance antimicrobial properties, and therefore this is especially useful for food applications. |
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