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Título:
Chitosan Based Edible Films With Reduced Water Vapor Permeability
Autor/es:
M. PEREDA; N. E. MARCOVICH; A. DUFRESNE; M. I. ARANGUREN
Reunión:
Conferencia; 7th International Conference on Nanostructured polymers and nanocomposites; 2012
Resumen:
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of renewable resources for producing economically convenient applications to maintain or
even improve life quality. In particular, chitosan, the de-N-acetylated form of chitin, is a natural cationic
polysaccharide, natural, non-toxic, biodegradable and available commercially, that has been employed in a
variety of applications. It is a well-known biopolymer with a broad antimicrobial activity against bacteria
and fungi that also acts as stabilizer of hydrocolloids -lipids mixtures, promoting emulsion formation and
interfacial stabilization. Chitosan films have a selective permeability to gases (CO2 and O2) and good mechanical
properties. However, due to their hydrophilic nature, they are poor barriers to moisture, which
limits their uses. This is an important drawback since an effective control of moisture transfer is a desirable
property for most foods. Thus, the objective of this work is to improve the resistance to water of chitosan
films by the addition of hydrophobic compounds such as olive oil and at the same time, to improve the
mechanical response by the incorporation of cellulose nanofibers.