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

  • Mercy Oyindamola Olowolafe Mrs.
  • Victor Ndigwe Enujiugha
  • Ajibola Mitchell Oyinloye
  • Solomon Temidayo Olowolafe
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. DOI: https://doi.org/10.1016/j.jfoodeng.2011.11.010

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. DOI: https://doi.org/10.1016/j.tifs.2015.12.001

Published
2024-03-10
How to Cite
OlowolafeM. 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