Effect of Different Degree of Deacetylation, Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration on Chitosan as Edible Packaging for Cherry Tomato

Effect of Different Degree of Deacetylation, Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration on Chitosan as Edible Packaging for Cherry Tomato

The palm stearin and palm kernel olein (PSPKOo) blend (at 31%) was incorporated into chitosan of different degree of deacetylation (DD) (85 and 95%) and molecular weight (MW) (100,000 and 300,000 Da) to form films, and the films were evaluated in terms of particle size, diameter and stability of emu...

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Bibliographic Details
Main Authors: Ab. Wahab, N. (Author), Abd. Rashid, N. (Author), Chong Seng, C. (Author), Jia, W. (Author), Li, Y. (Author), Md. Sikin, A. (Author), Ruzaina, I. (Author), Zahid Abidin, M. (Author), Zahrah Mohamed Som, H. (Author), Zhong, F. (Author)
Format: Article
Language:English
Published: Blackwell Publishing Ltd 2017
Subjects:
Acetylation
Cherry tomatoes
Chitin
Chitosan
Chitosan film
Coatings
Degree of deacetylation
Edible coating
Emulsification
Fruits
Moisture barriers
Molecular weight
Palm oil
Palm stearin
Particle size
Preservation methods
Quality change
Tensile strength
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