| 摘要 |
<p>The incorporation of nanomaterials in food packaging provides an additional level of safety and functionality that in turn potentially increases the shelf life of foods. Chitosan nanoparticles are synthesized by cross-linking with sodium tripolyphosphate (TPP) using ionic gelation method and casted into hydroxypropyl methylcellulose (HPMC) films. Nano titania and neem powder of equal ratio are added as an additive to the optimised 1 wt% of chitosan-HPMC films and studied for its physio-chemical, mechanical, solubility, thermal and structural property. XRD, FTIR and UV-Vis spectra show the corresponding phase, characteristic peaks of composites' functional groups and transmittance of the films respectively. The characterised films are directly tested for the film textural properties and preservation of grape and plums in terms of their decay index, enzyme production (Polyphenol oxidase and peroxidase activity) respectively for 10 days and for 3 weeks. The shelf life of the grape using TiO2- and neem-doped CS-HPMC films was extended up to ten days with good sensory and textural qualities. The prepared new nanocomposite films and its production methodology help to develop an effective food packaging material for longer shelf life period of edibles.</p> |
