期刊
FOOD CHEMISTRY
卷 331, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127108
关键词
Coating; Cellulose nanofibrils; Carboxymethyl chitosan; Beeswax; Pickering emulsion
资金
- Fundamental Research Funds for the Central Universities [2662018PY060]
In this work, novel edible coating films based on beeswax-in-water (O/W) Pickering emulsions had been investigated. The Pickering emulsions were stabilized with cellulose nanofibrils (CNFs)/carboxymethyl chitosan (CCS). The emulsions with a droplet diameter of around 10 mu m had uniform particle size distribution, and the creaming stability was improved with the increasing the contents of CNFs in the complexes, rheological analysis demonstrated that the Pickering emulsions had an elastic gel-like network. Furthermore, free-standing films were obtained when the emulsions were dried at ambient condition, the tensile strength of the coating films could be 5.0 MPa at a strain of 2.2%, and the water vapor permeability (WVP) value was lower than 2 x 10(-7) g.h(-1).m(-1).Pa-1. Moreover, the coating films could inhibit the growth of typical spoilage organisms such as S. aureus or E. coli, it indicated that the coatings films would have promising applications in antiseptic and fresh keeping for berry fruits.
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