Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato

• Main Authors: Ruzaina, Ishak, Fang, Zhong, Norizzah Abd. Rashid, Wu, Jia, Yue, Li, Halimahton Zahrah Mohamed Som, Cheow, Chong Seng, Adi Md. Sikin, Noorakmar Ab. Wahab, Mohd. Zahid Abidin
• Format: Article
• Language: English
• Published: John Wiley & Sons 2017
• Online Access: https://eprints.ums.edu.my/id/eprint/19419/1/Effect%20of%20different%20degree%20of%20deacetylation.pdf; https://eprints.ums.edu.my/id/eprint/19419/; http://doi.org/10.1111/jfpp.13090

The palm stearin and palm kernel olein (PSPKOo) blend (at 31%) was incorporated into chitosan of different degree of deacetylation (DD) (85 and 95%) and molecular weight (MW) (100,000 and 300,000 Da) to form films, and the films were evaluated in terms of particle size, diameter and stability of emu...