Gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder
Thi Tuong Vi Tran, Nhu‐Ngoc Nguyen, Quoc‐Duy Nguyen, Tran‐Phong Nguyen, Tuyet‐Ngan Lien
Abstract
In this work, a gelatin/carboxymethyl cellulose (CMC) base formulation was first modified by using different hydrocolloids like oxidized starch (1404), hydroxypropyl starch (1440), locust bean gum, xanthan gum, and guar gum.
Topics & Concepts
Carboxymethyl celluloseGelatinChemistryCelluloseNuclear chemistryFood scienceMaterials scienceOrganic chemistrySodiumNanocomposite Films for Food PackagingPolysaccharides Composition and ApplicationsCollagen: Extraction and Characterization