Antimicrobial and enzymatic antibrowning film used as coating for bamboo shoot quality improvement

作者：Badwaik Laxmikant S^*; Borah Pallab Kumar; Deka Sankar C

来源：Carbohydrate Polymers, 2014, 103: 213-220.

DOI：10.1016/j.carbpol.2013.12.027

• Bamboo shoot
• Edible film
• Alginate
• Starch
• Carboxymethyl cellulose
• Antimicrobial

Edible films were prepared with varying proportion of alginate and starch in the ratio of 2:0(F-1), 2:1(F-2), 1:1(F-3), 1:1.5(F-4), 1:2(F-5), 0:2(F-6) with added carboxymethyl cellulose (15%, w/w of starch). The film F-5 had superior barrier, mechanical and thermal properties over the other films. Water vapor permeability, moisture absorption, water solubility, breakage strength and elongation capacity of F-5 film were reported as 1.21 x 10(-9) g/Pa h m, 9.37%, 40%, 977.3 g and 14.62 mm respectively. However, surface characteristics showed the smooth and uniform film and thermal decomposition took place above 200 degrees C. The film forming solution of selected F-5 film, added with antioxidant and antimicrobial extracts was coated on bamboo shoots and stored for 5 days. The film was successful in lowering the browning of bamboo shoots, and also successfully inhibited surface microbial load. Moreover, the moisture loss of coated shoot was less compared to uncoated.

• 出版日期2014-3-15