Chitosan is a biopolymer material. Mechanical, physical and barrier properties of different chitosan films incorporating garlic oil at 25, 50 and 100 μL/g chitosan or potassium sorbate at 25, 50 and 100 mg/g chitosan...Chitosan is a biopolymer material. Mechanical, physical and barrier properties of different chitosan films incorporating garlic oil at 25, 50 and 100 μL/g chitosan or potassium sorbate at 25, 50 and 100 mg/g chitosan as antifungal agents were studied. Addition of garlic oil or potassium sorbate into the films did not alter their color except at the highest concentration of garlic oil which resulted in a more yellowish film. Garlic oil reduced film strength and elongation but it had no effect on water vapor transmission rate. Potassium sorbate reduced film strength and water vapor transmission rate, but it increased oxygen transmission rate. Films containing garlic oil or potassium sorbate was used to wrap around garlic bread to evaluate its shelf life. The development of mold on the bread surface was observed daily. The results showed that garlic bread wrapped in chitosan film incorporating garlic oil had 23 days shelf life, compared with only 7 days shelf life of garlic bread without wrapping. Garlic bread wrapped by film containing potassium sorbate had 13 days shelf life. Garlic breads wrapped by the films incorporating either garlic oil or potassium sorbate were acceptable in terms of sensory evaluation.展开更多
文摘Chitosan is a biopolymer material. Mechanical, physical and barrier properties of different chitosan films incorporating garlic oil at 25, 50 and 100 μL/g chitosan or potassium sorbate at 25, 50 and 100 mg/g chitosan as antifungal agents were studied. Addition of garlic oil or potassium sorbate into the films did not alter their color except at the highest concentration of garlic oil which resulted in a more yellowish film. Garlic oil reduced film strength and elongation but it had no effect on water vapor transmission rate. Potassium sorbate reduced film strength and water vapor transmission rate, but it increased oxygen transmission rate. Films containing garlic oil or potassium sorbate was used to wrap around garlic bread to evaluate its shelf life. The development of mold on the bread surface was observed daily. The results showed that garlic bread wrapped in chitosan film incorporating garlic oil had 23 days shelf life, compared with only 7 days shelf life of garlic bread without wrapping. Garlic bread wrapped by film containing potassium sorbate had 13 days shelf life. Garlic breads wrapped by the films incorporating either garlic oil or potassium sorbate were acceptable in terms of sensory evaluation.
