DIFFUSION OF BIOACTIVE PEPTIDES FROM CHITOSAN-BASED EDIBLE FILMS - EFFECTS OF TEMPERATURE AND PEPTIDES MOLECULAR WEIGHT

摘要

Edible films have the potential to improve the quality and to extend the shelf life of food products, without impairing consumer acceptability. They are usually applied to control moisture transfer, limit gas transport, retard oil and lipid migration, prevent solute or flavour absorption, carry bioactive agents (such as antimicrobials and antioxidants) and improve structural integrity of foods. Chitosan, an aminopolysaccharide obtained from chitin by N-deacetylation, is a promising edible film component due to its film-forming capacity and good mechanical and oxygen barrier properties. In addition, chitosan has intrinsic antimicrobial activity and inhibits the growth of a wide variety of bacteria3 and has been proved to be nontoxic, biodegradable, and biocompatible. Chitosan films have also shown to be suitable for controlled release of drugs.