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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,...
Autores principales: | Ngo, Thi Minh Phuong, Nguyen, Thanh Hoi, Dang, Thi Mong Quyen, Tran, Thi Xo, Rachtanapun, Pornchai |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
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 |
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