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Open AccessFeature PaperArticle

Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation

1
College of Food Science, Sichuan Agricultural University, Yaan 625014, China
2
School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China
3
California NanoSystems Institute, University of California, Los Angeles, CA 90095, USA
*
Author to whom correspondence should be addressed.
These authors contributed equally to the work.
Foods 2019, 8(9), 423; https://doi.org/10.3390/foods8090423
Received: 8 August 2019 / Revised: 14 September 2019 / Accepted: 18 September 2019 / Published: 19 September 2019
(This article belongs to the Section Food Quality and Safety)
In this study, the casting method was used to make chitosan (CS)/corn starch/cinnamaldehyde film, and the preservation performance of the film was examined. The results showed that the tensile strength of the film can reach to 31.24 ± 0.22 MPa when the mass ratios of CS, corn starch, and glycerin were 2.5%, 7%, and 0.5% respectively. The addition of cinnamaldehyde made the films have great inhibitory effect on Botrytis cinerea, Rhizopus, and Escherichia coli. In particular, the film had a significant fresh-keeping effect on strawberries, which reduced the loss of nutritional value, when aiming at soluble solids, titratable acid value, weight loss rate, and other indexes of strawberries. Thus, the films can slow down the physiological changes of strawberries and extend their shelf life to 11 days. Therefore, this work demonstrates the noteworthy potential of these novel films, incorporating natural antimicrobial compounds as innovative solutions to be used in active food packaging to extend the shelf-life of food products. View Full-Text
Keywords: chitosan; corn starch; cinnamaldehyde chitosan; corn starch; cinnamaldehyde
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MDPI and ACS Style

Wang, Y.; Li, R.; Lu, R.; Xu, J.; Hu, K.; Liu, Y. Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation. Foods 2019, 8, 423.

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