Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Four kinds of edible composite films based on chitosan combined with additional substances (konjac glucomannan, cassava starch, maltodextrin and gelatin) and the addition of lysozyme were prepared and used as packaging materials for Mongolian cheese. The prepared composite films were evaluated using scanning electron microscopy and Fourier transform infrared spectroscopy. The physicochemical properties of all chitosan composite films, including thickness, viscosity, opacity, color, moisture content, water vapor permeability, tensile strength and elongation at break, were measured. The results show that Konjac glucomannan-chitosan composite film presented the strongest mechanical property and highest transparency. The cassava starch-chitosan composite film presented the highest water barrier property. The study on the storage characteristics of Mongolian cheese was evaluated at 4 degrees C. The results show that the cheese packaging by cassava starch-chitosan composite film presented better treatment performance in maintaining the quality, reducing weight loss and delayering microbial growth.

Automated summary

The study introduced four kinds of edible composite films based on chitosan combined with additional substances, and evaluated their physicochemical properties. Among them, the konjac glucomannan-chitosan composite film exhibited the strongest mechanical property and highest transparency, while the cassava starch-chitosan composite film demonstrated the highest water barrier property. The research indicated that the cheese packaging with cassava starch-chitosan composite film performed better in maintaining quality, reducing weight loss, and delaying microbial growth.