|
|
Article: New food science study findings reported from Chiang Mai University.
- Article from:
- Food Weekly News
- Article date:
- October 1, 2009
CopyrightCOPYRIGHT 2009 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
According to recent research published in the Journal of Food Science, "The diffusion kinetics and factors affecting the migration of vanillin from chitosan/methyl cellulose (Chi/MC) films into water, cantaloupe juice (CJ), pineapple juice (PJ), and citrate buffer adjusted to pH values of 3.5, 5, and 6.5 were studied. Vanillin was incorporated into the Chi/MC films to provide an inhibitory effect against microorganisms."
"Initial vanillin concentration in the films, temperature, and pH of extracting solvent impacted the migration behavior of vanillin. The diffusion coefficients (D) followed the Arrhenius equation and increased as temperature increased for all the ...