ArticleFood science & nutrition2021
Investigating the properties of PLA-nanochitosan composite films containing
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 28 citations in OpenAlex.
- Improvement of oxidative stability and shelf life of Beluga (Food chemistry: X · 2025Article
- Article
- Insights into the preparation, properties, application in food of polysaccharide-based edible films and coatings: An updated overview.Current research in food science · 2025Review
- Improving the antibacterial properties of polyethylene food packaging films with Ajwain essential oil adsorbed on chitosan particles.Scientific reports · 2024Article
- Investigating the properties of PLA-nanochitosan composite films containingFood science & nutrition · 2021Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study aimed to investigate the impact of polylactic acid (PLA) integrated with nanochitosan (NC) composite film and Ziziphora Clinopodioides essential oil (ZCEO) on oxidative spoilage of rainbow trout fillets during a 9-day refrigeration period. For this purpose, first, six degradable films including T1: PLA, T2: PLA + NC, T3: PLA + NC + 1% ZCEO, T4: PLA + NC + 1.5% ZCEO, T5: PLA + 1% ZCEO, and T6: PLA + 1.5% ZCEO were prepared. Next, the properties of the films were investigated. The results of the mechanical tests showed that ZCEO decreased the tensile strength and increased the elongation at the break of the PLA films. However, adding NC improved the mechanical characteristics of the PLA film. The outcomes of physical tests including moisture content (14.02%), solubility (17.41%), water vapor permeability (1.14 × 10
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Registered trials
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