Characterization and qualitative evaluation of cassava starch-chitosan edible food wrap enriched with culinary leaf powders for eco-friendly food packaging applications

Cassava starch-based edible food wraps were prepared by incorporating leaf powder from Indian curry leaf and Malabar bay leaf, reinforced with different (0.2, 0.4, 0.6, 0.8) wt.% of chitosan. Eleven combinations of films were prepared and their sensory acceptability, physical properties, Fourier-tra...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 8 vom: 14. Dez., Seite 751-763
Auteur principal:	Prithiviraj, Mohandas (Auteur)
Autres auteurs:	Sasidharan, Abhilash, Krishna, Bindu Murali, Sabu, Sarsan, Sunooj, Kappat Valiyapeediyekkal, Anoop, Kiliyanamkandy, George, Johnsy
Format:	Article en ligne
Langue:	English
Publié:	2024
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Edible packaging cassava starch chitosan food wrap leaf powder Chitosan 9012-76-4 Starch 9005-25-8 plus... Powders Flavonoids