Antimicrobial activity and physical properties of chitosan―tapioca starch based edible films and coatings

By M. Vásconez, S. Flores, C. Campos, J. F. Alvarado, L. Gerschenson. 2009

443 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/75de90b506573693047badede5fd03b3a8b02cc2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biomaterials

1. A. Chiralt
2. A. Jiménez
3. M. Fabra
4. P. Talens
5. António Augusto Vicente
6. S. Flores
7. C. Campos
8. M. C. Garrigós

In Food Science

1. A. Jiménez
2. A. Chiralt
3. M. Fabra
4. P. Talens
5. A. Jangchud
6. Nutcha Sanla-Ead
7. V. Chonhenchob
8. António Augusto Vicente

In Organic Chemistry

1. António Augusto Vicente
2. A. Chiralt
3. H. D. Silva

Citations in the corpus

• Bio-Based Coatings for Paper Applications (2015, background): “As a packaging material, a starch film does not have adequate mechanical properties (high tensile and flexural strength, high percentage elongation) due to the brittleness of the native material originating from the semi-crystalline nature, but it can be improved by either plasticization [46], blend”
• Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk) (2012, background): “The hydrophobic or hydrophilic nature of biopolymers and presence of voids or cracks in their structure have quite influence on theWVTR andWVP of resulting films (Ghanbarzadeh et al., 2007; Vásconez et al., 2009).”
• Starch-Based Coatings for Preservation of Fruits and Vegetables (2018, background): “This is because of its wide-ranging functionality, relatively low cost and great ability to form transparent, tasteless, odourless films, with very good oxygen barrier properties, which is very useful for food preservation purposes [34,35].”
• Gelatin-Based Films and Coatings for Food Packaging Applications (2016, background): “Fish is one of the most perishable food products mainly due to chemical reactions, enzymatic response, and microbial spoilage [109].”
• Antimicrobial Activity of Cinnamaldehyde and Eugenol and Their Activity after Incorporation into Cellulose‐based Packaging Films (2012, background): “Vásconez et al.15 reported the antimicrobial activity of chitosan–tapioca starch‐based edible film incorporated with potassium sorbate.”
• Development of Edible Films and Coatings with Antimicrobial Activity (2011, methodology): “2007b), and of interaction between different film components (Vásconez et al. 2009) on antimicrobial liberation and effectiveness have been also studied.”
• Physico-mechanical properties of chitosan films with carvacrol and grape seed extract (2013, methodology): “Chitosan films were prepared according to previous studies by Vásconez et al. (2009) and Ojagh et al. (2010) with some modifications.”
• Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables (2016, methodology): “[76] reported the method to prepare the chitosan-acetic acid solution.”