title: Characterization of edible starch-chitosan film and its application in the storage of Mongolian cheese.
abstract: The physicochemical, mechanical, optical and structural properties based on different amylose content starch-chitosan films with the addition of hydrophilic glycerol and hydrophobic perilla oil were investigated, and the effects of the starch-chitosan coating on the physicochemical and microbial properties of Mongolian cheese were evaluated. The films were formed by casting method. Results showed that the incorporation of perilla oil resulted in a decrease in moisture content, solubility and mechanical properties and an increase in total color difference (ΔE*). High water vapor permeability (WVP), good transparency and low solubility were observed with the addition of glycerol. Meanwhile, the film based on mung bean starch-chitosan (MSC) exhibited higher moisture content, WVP values, ΔE* and less transparency than that based on water chestnut starch-chitosan (WSC). The morphology of films was also different based on MSC/WSC. The shelf life extension of Mongolian cheese was evaluated at 8 °C. The results showed that the cheese coated by WSC film containing perilla oil presented better treatment performance in terms of microbial growth delay, weight loss and shelf life length.
authors.affiliation: Department of Food Science and Technology, School of Agriculture and Biology, Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
authors.forename: Jun
authors.initials: J
authors.lastname: Mei
authors.forename: Yilin
authors.initials: Y
authors.lastname: Yuan
authors.forename: Yan
authors.initials: Y
authors.lastname: Wu
authors.forename: Yunfei
authors.initials: Y
authors.lastname: Li
mesh_terms: D002611:Cheese; D048271:Chitosan / Q000737:chemistry*; D003080:Cold Temperature; D005519:Food Preservation / Q000379:methods*; D013213:Starch / Q000737:chemistry*
chemical_list: D013213:Starch; D048271:Chitosan