Chitosan and guar gum composite films: Preparation, physical, mechanical and antimicrobial properties

By M. Rao, Sweetie R. Kanatt, S. P. Chawla, Arun Sharma. 2010

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Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil (2014, background): “Color attributes of packaging are important because they influence the consumer’s perception of acceptability (Bourtoom and Chinnan 2008; Rao et al. 2010).”
Physico-mechanical properties of chitosan films with carvacrol and grape seed extract (2013, methodology): “L, a, b values of each film were evaluated by reflectance measurements (Rao et al., 2010).”
Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof (2012, background): “One approach to further improve films’ properties has been the preparation of composite films produced from a combination of polysaccharides such as chitosan and galactomannans, combining the intrinsic properties of the different biopolymers (Rao et al., 2010).”
Improvement of active chitosan film properties with rosemary essential oil for food packaging (2012, background): “It coincides with the results of some other studies that added guar gum to chitosan film (Rao et al., 2010) and ginseng extract to alginate film (Norajit et al.”
Chitosan-gelatin composites and bi-layer films with potential antimicrobial activity (2011, background): “Conversely, decreased activity was found for chitosan blending with carbohydrates (Rao et al., 2010; Vásconez et al., 2009), associated with the reduced availability of NH3þ groups to interact with the cell membrane.”