Publicación: PHYSICAL, MECHANICAL AND ANTIBACTERIAL PROPERTIES OF ALGINATE FILM: EFFECT OF THE CROSSLINKING DEGREE AND OREGANO ESSENTIAL OIL CONCENTRATION
Fecha
2012
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JOURNAL OF FOOD ENGINEERING
Resumen
ALGINATE FILMS WITH DIFFERENT DEGREES OF CROSSLINKING OBTAINED BY INTERNAL GELATION, AND ALGINATE FILMS INCORPORATED WITH OREGANO ESSENTIAL OIL (OEO) WERE PREPARED. THE IMPACT OF THE DEGREE OF CROSSLINKING CAUSED BY THE USE OF CALCIUM CARBONATE AS CROSSLINKING AGENT AND THE INCORPORATION OF OEO INTO THE ALGINATE FILMS ON THEIR ANTIBACTERIAL, OPTICAL, MECHANICAL, MICROSTRUCTURAL AND WATER VAPOUR BARRIER PROPERTIES WAS EVALUATED.
