Cristin-resultat-ID: 2050227
Sist endret: 16. september 2022, 13:41
NVI-rapporteringsår: 2022
Resultat
Vitenskapelig artikkel
2022

Effect of Citric Acid Cross Linking on the Mechanical, Rheological and Barrier Properties of Chitosan

Bidragsytere:
  • Nusrat Sharmin
  • Jan Thomas Rosnes
  • Leena Prabhu
  • Ulrike Böcker og
  • Morten Sivertsvik

Tidsskrift

Molecules
ISSN 1420-3049
e-ISSN 1420-3049
NVI-nivå 1

Om resultatet

Vitenskapelig artikkel
Publiseringsår: 2022
Volum: 27
Hefte: 16
Artikkelnummer: 5118
Open Access

Importkilder

Scopus-ID: 2-s2.0-85137125595

Klassifisering

Emneord

Cross linking • Citric acid • Acetic acid • Chitosan

Beskrivelse Beskrivelse

Tittel

Effect of Citric Acid Cross Linking on the Mechanical, Rheological and Barrier Properties of Chitosan

Sammendrag

In this study, acetic acid (AA-2% w/v), a combination of acetic acid and citric acid (AA-1% w/v + CA-1% w/w), and three different concentrations of citric acid (CA-2, 4 and 6% w/w) were used to create chitosan solution. The FTIR analysis showed the presence of residual CA in all the CA-containing samples where no trace of AA was observed. The tensile strengths of the CA-containing samples were lower than the AA samples. Whereas the values for the elongation at break of the CA samples were higher than the AA samples, which kept increasing with an increasing CA content due to the plasticizing effect from residual citric acid. The elongation at break values for 4 and 6% CA-containing samples were 98% higher than the AA samples. The samples prepared with CA showed shorter LVE regions that reduced with an increasing CA concentration compared to the AA samples. Different acid concentrations did not have a large effect on the gelation time. However, CA-containing samples showed higher viscosities as compared to the AA-containing solution, which increased with an increasing CA content. The water vapour transmission rates of the CA-containing samples were lower than the others. All the chitosan solutions suppressed the growth of the two test strains, and none of the variants reached an abs 600 nm at 0.2.

Bidragsytere

Nusrat Sharmin

  • Tilknyttet:
    Forfatter
    ved Trygg og holdbar mat ved NOFIMA

Jan Thomas Rosnes

  • Tilknyttet:
    Forfatter
    ved Prosessteknologi ved NOFIMA

Leena Prabhu

  • Tilknyttet:
    Forfatter
    ved Prosessteknologi ved NOFIMA

Ulrike Böcker

  • Tilknyttet:
    Forfatter
    ved Råvare og prosess ved NOFIMA

Morten Sivertsvik

  • Tilknyttet:
    Forfatter
    ved Prosessteknologi ved NOFIMA
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