期刊论文

Wang, RR

英文

Food Packaging and Shelf Life

2214-2894

2023

38

101103

10.1016/j.fpsl.2023.101103

This work was supported by National Natural Science Foundation of China ( 31601525 ), Natural Science Foundation of Changsha ( kq2208075 ), Natural Science Foundation of Hunan Province ( 2019JJ50256 ), National Natural Science Foundation of China ( 32272257 ), The Agricultural Science and Technology Innovation Project of Hunan Province ( 2022CX44 ), Funds for Distinguished Young Scientists of Changsha ( KQ1905025 ).

本校为第一且通讯机构

Active food packaging materials often possess barrier, hydrophobic and antioxidant properties, which are essential for maintaining food quality and safety. In this study, low acyl gellan gum (LAGG) and high acyl gellan gum (HAGG)-bacterial cellulose (BC) composite films (LAGG-BC and HAGG-BC) were respectively prepared by incorporating BC into LAGG and HAGG. The results showed that the mechanical, barrier properties and stability of the composite films were significantly improved after incorporating with BC. However, LAGG-BC film possessed highe...