Development and Characterization of an Edible Composite Film Based on Chitosan and Virgin Coconut Oil with Improved Moisture Sorption Properties

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dc.contributor.authorBinsi, P.K.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2016-11-19T06:35:29Z
dc.date.available2016-11-19T06:35:29Z
dc.date.issued2013
dc.description.abstractAn edible composite film was prepared from an emulsion system based on chitosan and virgin coconut oil (VCO). The effect of incorporation of VCO was evaluated at various concentrations and the optimum concentration was chosen based on resultant changes in the properties of the film. Addition of VCO in film forming solution resulted in increase in film thickness and marginal reduction in film transparency. Compatibility of VCO with chitosan was better at lower concentration of VCO as indicated by the microstructure of composite film in scanning electron micrographs. Phase separation was evident at higher level of oil incorporation and the optimal oil/chitosan ratio was determined to be at 0.5 to 1 mL/g chitosan. Furthermore, chemical interaction took place between VCO and chitosan as revealed by Fourier transform infrared spectroscopy data. Even though control chitosan films exhibited superior gas barrier properties, composite film with optimum VCO concentration revealed better mechanical and moisture sorption properties.en_US
dc.identifier.citationJournal of Food Science 2013: 78(4), 526 - 534en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2365
dc.language.isoenen_US
dc.publisherWileyen_US
dc.subjectChitosanen_US
dc.subjectcomposite filmen_US
dc.subjectedible filmen_US
dc.subjectvirgin coconut oilen_US
dc.subjectwater sorptionen_US
dc.titleDevelopment and Characterization of an Edible Composite Film Based on Chitosan and Virgin Coconut Oil with Improved Moisture Sorption Propertiesen_US
dc.typeArticleen_US
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