کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664370 | 1427061 | 2019 | 39 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Chitosan thymol nanoparticles improve the antimicrobial effect and the water vapour barrier of chitosan-quinoa protein films
ترجمه فارسی عنوان
نانوذرات چیتوزان تیمول باعث بهبود اثرات ضد میکروبی و مانع بخار آب از پروتئین های پروتئین کیتوسان می شود
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
The aim of this work was to improve the performance of quinoa protein/chitosan edible films on the extension of postharvest life of blueberries and tomato cherries by addition of chitosan thymol nanoparticles prepared by ionic gelation. These nanoparticles were effective at inhibiting the mycelial growth of Botrytis cinerea. Films with nanoparticles were significantly more effective in reducing water vapour permeability than were films with sunflower oil and film control without nanoparticles. Films with nanoparticles were applied as an internal coating to a polyethylene terephthalate (PET) clamshell container to store blueberries and tomato cherries, and the weight loss was evaluated. The weight loss for both foods stored in modified PET clamshells was significantly lower than that in the unmodified PET clamshell during storage at 7â¯Â°C and 85% RH for 10 days. Thus, chitosan thymol nanoparticles have a potential application as an antimicrobial for preservation of fresh fruits and as a water vapour barrier when these particles are added into chitosan-quinoa protein films.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 240, January 2019, Pages 191-198
Journal: Journal of Food Engineering - Volume 240, January 2019, Pages 191-198
نویسندگان
EstefanÃa Medina, Nelson Caro, Lilian Abugoch, Alexander Gamboa, Mario DÃaz-Dosque, Cristian Tapia,