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Properties of composite film from tomato extracted pectin/ chitosan for use in sausage wrapping |
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| รหัสดีโอไอ | |
| Creator | Natcharee Jirukkakul |
| Title | Properties of composite film from tomato extracted pectin/ chitosan for use in sausage wrapping |
| Contributor | Natcharee Jirukkakul, Nachayut Chanshotikul |
| Publisher | Asia-Pacific Journal of Science and Technology |
| Publication Year | 2562 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 24 |
| Journal No. | 4 |
| Page no. | 1-8 |
| Keyword | Film, Pectin, Chitosan, Tomato extract |
| URL Website | https://www.tci-thaijo.org/index.php/APST |
| Website title | https://www.tci-thaijo.org/index.php/APST/article/view/147658/158247 |
| ISSN | 2539-6293 |
| Abstract | This study investigated the properties of pectin/chitosan film (2% w/v of the pectin and chitosan) in 5 pectin/chitosan ratios: 100:0, 75:25, 50:50, 25:75, and 0:100. The findings suggest that decreasing the pectin proportion likely results in increases in certain properties of the film, including moisture content, water vapor permeability, and lightness (L*). Meanwhile, tensile strength, the red/green coordinate (a*), and the yellow/blue coordinate (b*) tend to be lower in response to the soluble pectin/chitosan composite film relative to the single-composite film. Additionally, the pectin/chitosan film could preserve sausage freshness for 9 d at refrigerator temperatures (4-5 ฐC) without an alteration in the original color of the sausage, as well as slow down the decline in pH levels and the growth rate of microbes. |
