Search results for "Chitosan coating"

showing 2 items of 2 documents

Structure and thermal properties of a chitosan coated polyethylene bilayer film

2012

The thermal and the structural properties of chitosan coated polyethylene (PE) films were studied. The coating process did not significantly influence the thermal stability and the PE surface structure and/or composition of the polyolefin. Dehydration temperature of chitosan films reflected the strength of water/acetic acid/chitosan chains interactions. Glycerol, used as a plasticizer, formed new hydrophilic centres in the film matrix. Moreover it was better integrated in the CSEGLY than in CSAGLY network. Besides, the addition of a plasticizer in the chitosan films decreased the film degradation temperature. There were two main steps for the PE chitosan coated films degradation. The first …

Materials sciencePolymers and Plastics[SDV]Life Sciences [q-bio]BIOPOLYMERmacromolecular substances02 engineering and technologyengineering.material010402 general chemistryBLENDS01 natural sciencesChitosanchemistry.chemical_compoundAcetic acidCoatingPLASTIC FILMSPolymer chemistryMolecular interactionsMaterials ChemistryOXYGEN BARRIER[SDV.BV]Life Sciences [q-bio]/Vegetal BiologyThermal stabilityPERMEABILITYTEMPERATUREMicrostructureEDIBLE FILMSBilayertechnology industry and agriculturePlasticizerThermal stabilityDEGRADATIONPolyethyleneChitosan coatingequipment and supplies021001 nanoscience & nanotechnologyCondensed Matter Physicspolyethylene; chitosan coating; thermal stability; microstructure; molecular interactions0104 chemical sciencesPolyolefincarbohydrates (lipids)chemistryChemical engineeringPolyethyleneMechanics of MaterialsPHYSICOCHEMICAL PROPERTIES[SDE]Environmental Sciencesengineering0210 nano-technologyBEHAVIORPolymer Degradation and Stability
researchProduct

Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa)

2006

Strawberries (Fragaria x ananassa Duch.) were treated either with 1% calcium gluconate dips, 1.5% chitosan coatings or with a coating formulation containing 1.5% chitosan + 1% calcium gluconate and stored at 20 °C for up to 4 days. The effectiveness of the treatments was assessed by evaluating their impact on the following parameters: fungal decay incidence, loss of weight, firmness, external color, pH, titratable acidity and soluble solids content. Calcium dips were effective in decreasing surface damage and delaying both fungal decay and loss of firmness compared to untreated fruit. No sign of fungal decay was observed in fruit coated with 1.5% chitosan which also reduced fruit weight los…

biologyRosaceaeChitosan coatingtechnology industry and agricultureFragaria x ananassachemistry.chemical_elementRipeningTitratable acidHorticultureCalciumbiology.organism_classificationChitosanchemistry.chemical_compoundchemistryBotanyPostharvestFood scienceAgronomy and Crop ScienceFood SciencePostharvest Biology and Technology
researchProduct