Synthesis, characterization and application of gelatin-carboxymethyl cellulose blend films for preservation of cherry tomatoes and grapes.

In the present study, gelatin-carboxymethyl cellulose blend film was synthesized, characterized and applied for the first time to preserve cherry tomatoes () and grapes (). Gelatin (Gel) film forming solution was incorporated with carboxymethyl cellulose (CMC) at three volume per volume (Gel:CMC) ratios, namely 75:25, 50:50 and 25:75. CMC treatment has improved the transparency, tensile strength (TS), elongation at break (EAB), water vapor permeability and oxygen permeability of gelatin films.

Chitosan, gelatin and methylcellulose films incorporated with tannic acid for food packaging.

In this work, chitosan, gelatin and methylcellulose films incorporated with tannic acid (TA) were synthesised, characterised and applied for the first time to preserve cherry tomatoes (Solanum lycopersicum var. cerasiforme) and grapes (Vitis vinifera). The addition of TA at 15% (w/w) increased the transparency value of biopolymer films.

Chitosan and chemically modified chitosan beads for acid dyes sorption.

The capabilities of chitosan and chitosan-EGDE (ethylene glycol diglycidyl ether) beads for removing Acid Red 37 (AR 37) and Acid Blue 25 (AB 25) from aqueous solution were examined. Chitosan beads were cross-linked with EGDE to enhance its chemical resistance and mechanical strength. Experiments were performed as a function of pH, agitation period and concentration of AR 37 and AB 25.