African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6691

Full Length Research Paper

Chitosan/kudzu starch/ascorbic acid films: Rheological, wetting, release, and antibacterial properties

Xiaoyong Song
  • Xiaoyong Song
  • North China University of Water Resources and Electric Power 36 Beihuan Road Zhengzhou, P. R. 450011 China.
  • Google Scholar
Luming Cheng
  • Luming Cheng
  • The Second Hospital Affiliated to Zhengzhou University, Zhengzhou 450014, China.
  • Google Scholar

  •  Received: 25 February 2014
  •  Accepted: 07 November 2014
  •  Published: 25 December 2014


Chitosan was blended with kudzu starch to prepare edible composite films adding ascorbic acid as antioxidant and Tween 20 as surfactant, and choosing acetic acid, lactic acid and malic acid as solvents. Rheology and wettability of film forming solutions, and antibacterial, release and physical properties of the composite films were investigated. Results showed that, acid solvent types significantly affected the rheology of film forming solutions but hardly had influence on wettability. The growth of Escherichia coli and Staphylococcus aureus were inhibited by the composite films, and the release process of ascorbic acid were effectively delayed. Among the composite films, film prepared by acetic acid had the strongest mechanical strength and the best controlled-release effect. Film choosing lactic acid as solvent had the best flexibility. The water vapor permeability coefficients of film using malic acid to dissolve was the smallest, and its antibacterial ability was the highest.
Key words: Chitosan/kudzu starch/ascorbic acid edible film, rheological properties, wettability, antibacterial properties, release behaviors, physical properties.