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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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 8 vom: 01. Okt., Seite 751-763
1. Verfasser:	Prithiviraj, Mohandas (VerfasserIn)
Weitere Verfasser:	Sasidharan, Abhilash, Krishna, Bindu Murali, Sabu, Sarsan, Sunooj, Kappat Valiyapeediyekkal, Anoop, Kiliyanamkandy, George, Johnsy
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Edible packaging cassava starch chitosan food wrap leaf powder Chitosan 9012-76-4 Starch 9005-25-8 mehr... Powders Flavonoids