EFFECT OF CHITOSAN INCLUSION ON THE PROPERTIES OF XANTHAN GUM-BASED EDIBLE FILMS

Authors

  • Mercy Oyindamola Olowolafe Mrs.
  • Victor Ndigwe Enujiugha
  • Ajibola Mitchell Oyinloye
  • Solomon Temidayo Olowolafe

DOI:

https://doi.org/10.33003/fjs-2024-0801-2165

Keywords:

Barrier properties, Chitosan, Colour, Films, Mechanical properties, Xanthan gum

References

Amadi, R., Kalbasi-Ashtari, A., Oromiehie, A., Yarmand, M. S., & Jahandideh, F. (2012). Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk). Journal of Food Engineering, 109, 745–751.

Antares, L., & Chiralt, A. (2016). Essential oils as additives in biodegradable films and coatings for active food packaging. Trends in Food Science Technology, 48, 51–62.

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Published

10-03-2024

Issue

Vol. 8 No. 1 (2024): FUDMA Journal of Sciences - Vol. 8 No. 1

Section

Research Articles

Categories

How to Cite

Olowolafe, M. O., Enujiugha, . V. N., Oyinloye, . A. M., & Olowolafe, . S. T. (2024). EFFECT OF CHITOSAN INCLUSION ON THE PROPERTIES OF XANTHAN GUM-BASED EDIBLE FILMS. FUDMA JOURNAL OF SCIENCES, 8(1), 319-323. https://doi.org/10.33003/fjs-2024-0801-2165