| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10602996 | Carbohydrate Polymers | 2012 | 8 Pages |
Abstract
⺠We prepare plasticized chitosan-olive oil emulsion films aimed as food packaging. ⺠The stability of the emulsions was high due to the emulsifying property of chitosan. ⺠Homogeneous, thin and translucent films were obtained using up to 15 wt% olive oil. ⺠Strong lipid-carbohydrate interactions led to enhanced tensile properties. ⺠Moisture sorption and diffusion through the films decreased as oil content increases.
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Organic Chemistry
Authors
Mariana Pereda, Guillermina Amica, Norma E. Marcovich,