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  • Title: Characterization of edible starch-chitosan film and its application in the storage of Mongolian cheese.
    Author: Mei J, Yuan Y, Wu Y, Li Y.
    Journal: Int J Biol Macromol; 2013 Jun; 57():17-21. PubMed ID: 23500443.
    Abstract:
    The physicochemical, mechanical, optical and structural properties based on different amylose content starch-chitosan films with the addition of hydrophilic glycerol and hydrophobic perilla oil were investigated, and the effects of the starch-chitosan coating on the physicochemical and microbial properties of Mongolian cheese were evaluated. The films were formed by casting method. Results showed that the incorporation of perilla oil resulted in a decrease in moisture content, solubility and mechanical properties and an increase in total color difference (ΔE*). High water vapor permeability (WVP), good transparency and low solubility were observed with the addition of glycerol. Meanwhile, the film based on mung bean starch-chitosan (MSC) exhibited higher moisture content, WVP values, ΔE* and less transparency than that based on water chestnut starch-chitosan (WSC). The morphology of films was also different based on MSC/WSC. The shelf life extension of Mongolian cheese was evaluated at 8 °C. The results showed that the cheese coated by WSC film containing perilla oil presented better treatment performance in terms of microbial growth delay, weight loss and shelf life length.
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