Abstract:The study aims to develop an edible bioactive coating in the form of a chitosan glycodynameric film, which is intended to protect fresh fruits (berry fruits, apples), during storage. A solution of 2% chitosan in acetic acid (0.7%), was cross-linked with 1% citral prepared in ethanol, generating a glycodynameric structure [1]. The citral solution was added to chitosan under continuous magnetic stirring at 55 °C. The glycodynameric feature (reversible/dynamic covalent bonds) is determined by the competition betw… Show more
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