Characterization and Preservative Properties of KGM-TiO2 Composite Films

doi:10.7506/spkx1002-6630-201412049

Abstract

Abstract:

The structural properties of KGM-TiO2 composite films formed from konjac glucomannan (KGM) and nano-
TiO2 were examined by ultraviolet spectrophotometer (UV), Fourier transform infrared spectrometer (FT-IR) and X-ray
diffraction (XRD), respectively. Applications of KGM-TiO2 composite films in preservation of tofu and cherry were tested.
The results showed that elongation at break of KGM-TiO2 composite films was increased and swelling behavior was slowed
down with the incorporation of nano-TiO2 while the light transmittance was decreased. The analysis revealed the interaction
between KGM and TiO2 to certain extent. The freshness of both tofu and cherry was improved and the storage lives were
also prolonged via sensory analysis.

Key words: konjac glucomannan, TiO2, composite film, preservation

CLC Number:

TS255.3

LI Yan-jun1,2, GAO Yan-juan1, WANG Yong1,2, ZHU Jia-feng1, MA Xiao-yan1. Characterization and Preservative Properties of KGM-TiO2 Composite Films[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201412049.

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Characterization and Preservative Properties of KGM-TiO2 Composite Films

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