Composite film based on chitosan and epigallocatechin gallate grafted chitosan: characterization, antioxidant and antimicrobial activities
The effect of chitosan-epigallocatechin gallate conjugate (CS-EGCG) at various ratios (10:0, 9:1, 8:2, 7:3, 6:4 and 5:5, w/w) and glycerol (30 and 50%, w/w) on mechanical, barrier and optical properties of CS films and CS/CS-EGCG composite films was studied. CS films added with 30 or 50% glycerol (C...
Saved in:
Main Authors: | , , , , , , |
---|---|
Format: | Article |
Language: | English English |
Published: |
Elsevier
2021
|
Subjects: | |
Online Access: | https://eprints.ums.edu.my/id/eprint/31359/1/Composite%20film%20based%20on%20chitosan%20and%20epigallocatechin%20gallate%20grafted%20chitosan_%20characterization%2C%20antioxidant%20and%20antimicrobial%20activities_ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/31359/2/Composite%20film%20based%20on%20chitosan%20and%20epigallocatechin%20gallate%20grafted%20chitosan_%20characterization%2C%20antioxidant%20and%20antimicrobial%20activities.pdf https://eprints.ums.edu.my/id/eprint/31359/ https://www.sciencedirect.com/science/article/pii/S0268005X20318658?casa_token=UXudzFLmBEEAAAAA:LJDH6VFKwKmqev_YSlilbPe8EShuDh6Z9o38jFG5Y18XO7p6NwiRq1DDoYHYhLw7-9tOjlqgvTU https://doi.org/10.1016/j.foodhyd.2020.106384 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Internet
https://eprints.ums.edu.my/id/eprint/31359/1/Composite%20film%20based%20on%20chitosan%20and%20epigallocatechin%20gallate%20grafted%20chitosan_%20characterization%2C%20antioxidant%20and%20antimicrobial%20activities_ABSTRACT.pdfhttps://eprints.ums.edu.my/id/eprint/31359/2/Composite%20film%20based%20on%20chitosan%20and%20epigallocatechin%20gallate%20grafted%20chitosan_%20characterization%2C%20antioxidant%20and%20antimicrobial%20activities.pdf
https://eprints.ums.edu.my/id/eprint/31359/
https://www.sciencedirect.com/science/article/pii/S0268005X20318658?casa_token=UXudzFLmBEEAAAAA:LJDH6VFKwKmqev_YSlilbPe8EShuDh6Z9o38jFG5Y18XO7p6NwiRq1DDoYHYhLw7-9tOjlqgvTU
https://doi.org/10.1016/j.foodhyd.2020.106384