期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2020
卷号：18
期号：1
页码：9-14
DOI：10.19026/ajfst.18.6041
出版社：MAXWELL Science Publication
摘要：The objectives of this study was to characterize moisture content, swelling, opacity and transparency of casein solution addition chitosan as edible films/coatings.The effect of chitosan solutions on edible films/coating was chitosan solution 4% of the amount of casein solution. The thickness average value of the casein chitosan edible film is 0.076-0.087 mm. The EFC4 treatmentwas obtained in the lowest moisture content 29.24%, swelling degree 5.48% and opacity 0.078%. High moisture content in the edible film will affect the resistance of the film produced and the packaged product. The lowest average value was found in the EFC4 treatment and EFC2 treatment with a value of transparency 0.63%. The highest concentration of chitosan solutions will tend to decrease the value of moisture content, swelling and opacity edible films/coating.
关键词：Chitosan; edible films; moisture content; opacity; swelling and transparency
