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

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,...

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Detalles Bibliográficos
Autores principales: Ngo, Thi Minh Phuong, Nguyen, Thanh Hoi, Dang, Thi Mong Quyen, Tran, Thi Xo, Rachtanapun, Pornchai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7139889/
https://www.ncbi.nlm.nih.gov/pubmed/32210135
http://dx.doi.org/10.3390/ijms21062224

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7139889/
https://www.ncbi.nlm.nih.gov/pubmed/32210135
http://dx.doi.org/10.3390/ijms21062224

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