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

Keywords:

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

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.

Published

10-03-2024

How to Cite

EFFECT OF CHITOSAN INCLUSION ON THE PROPERTIES OF XANTHAN GUM-BASED EDIBLE FILMS. (2024). FUDMA JOURNAL OF SCIENCES, 8(1), 319-323. https://doi.org/10.33003/fjs-2024-0801-2165

Issue

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

Section

Research Articles
Copyright & Licensing

FUDMA Journal of Sciences

How to Cite

EFFECT OF CHITOSAN INCLUSION ON THE PROPERTIES OF XANTHAN GUM-BASED EDIBLE FILMS. (2024). FUDMA JOURNAL OF SCIENCES, 8(1), 319-323. https://doi.org/10.33003/fjs-2024-0801-2165