Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts

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• 作者：Emma Taló ; n^a ; ^{emtalar@etsid.upv.es} ; Kata T. Trifkovic^b ; Viktor A. Nedovic^c ; Branko M. Bugarski^b ; Marí ; a Vargas^a ; Amparo Chiralt^a ; Chelo Gonzá ; lez-Martí ; nez^a
• 关键词：Tensile properties ; Colour ; Gloss ; DPPH method ; Microstructure
• 刊名：Carbohydrate Polymers
• 出版年：2017
• 出版时间：10 February 2017
• 年：2017
• 卷：157
• 期：Complete
• 页码：1153-1161
• 全文大小：1970 K
• 卷排序：157

文摘

Antioxidant films based on chitosan or starch containing thyme extract were obtained. Thyme extract changed the microstructural and physical properties of the films. Crosslinking between polyphenols and chitosan enhanced filḿs mechanical response. Antioxidant activity of thyme extract was better preserved when using chitosan films.