Please use this identifier to cite or link to this item: http://hdl.handle.net/2080/4688
Full metadata record
DC FieldValueLanguage
dc.contributor.authorThakur, Rahul-
dc.contributor.authorWickramarachchi, Suranga-
dc.contributor.authorPal, Kunal-
dc.contributor.authorSarkar, Preetam-
dc.date.accessioned2024-09-30T06:41:16Z-
dc.date.available2024-09-30T06:41:16Z-
dc.date.issued2024-09-
dc.identifier.citation22nd World Congress of Food Science and Technology, Rimini, Italy, 8-12 September 2024en_US
dc.identifier.urihttp://hdl.handle.net/2080/4688-
dc.descriptionCopyright belongs to proceeding publisheren_US
dc.description.abstractThe demand for active food packaging to extend the shelf life of food products is increasing. This study focuses on preparing and characterizing gelatin (G), gelatin/chitosan-lactate (G/ChL), and gelatin/chitosan-lactate films with Curcuma hydroethanolic extract (G/ChL/CEE) for potential use in wrapping fresh chicken meat. Rheological analysis showed that G/ChL films had improved dynamic moduli and apparent viscosity compared to G-based films, with slight improvements noted in G/ChL/CEE films. The addition of chitosan-lactate increased the elongation percentage of films, while stress relaxation tests indicated enhanced resistance in ChL and CEE-blended films. FTIR analysis revealed increased hydrogen bonding, while XRD results indicated reduced crystallinity in G/ChL films and increased crystallinity in G/ChL/CEE films. DSC analysis showed a decrease in Tg with ChL addition, slightly increasing with CEE. The G/ChL/CEE films exhibited superior antioxidant, antimicrobial, and water vapor barrier properties compared to G and G/ChL films. Using these films to wrap chicken meat significantly maintained quality parameters, such as pH, color, TBARS, and total aerobic bacterial count, better than unwrapped meat, suggesting their potential to enhance food preservationen_US
dc.subjectActive Packagingen_US
dc.subjectBiopolymeren_US
dc.subjectShelf-life Studyen_US
dc.titleMultifunctional Gelatin/Chitosan-Lactate/Curcuma Ethanolic Extract-Based Food Packaging Films for Enhanced Shelf-Life of Chicken Meat: A Comprehensive Characterization and Application Studyen_US
dc.typePresentationen_US
Appears in Collections:Conference Papers

Files in This Item:
File Description SizeFormat 
2024_WCFST_RThakur_Multifunctional.pdfPoster3.36 MBAdobe PDFView/Open    Request a copy


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.