Gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder-Reference-Cited by-同舟云学术

Gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder

Published:2023 Issue:15 Volume:13 Page:10005-10014
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Tran Thi Tuong Vi¹,Nguyen Nhu-Ngoc¹,Nguyen Quoc-Duy¹^ORCID,Nguyen Tran-Phong¹,Lien Tuyet-Ngan¹

Affiliation:

1. Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 754000, Vietnam

Abstract

In this work, a gelatin/carboxymethyl cellulose (CMC) base formulation was first modified by using different hydrocolloids like oxidized starch (1404), hydroxypropyl starch (1440), locust bean gum, xanthan gum, and guar gum.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2023/RA/D3RA00430A

Reference67 articles.

1. Intelligent Chitosan/PVA nanocomposite films containing black carrot anthocyanin and bentonite nanoclays with improved mechanical, thermal and antibacterial properties

2. Gelatin films: Study review of barrier properties and implications for future studies employing biopolymer films

3. Development and characterization of elephant foot yam starch–hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties

4. The role of smart packaging system in food supply chain

5. Consumers’ growing appetite for natural foods: Perceptions towards the use of natural preservatives in fresh fruit

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