Characterization of alginate-chitosan membrane as potential edible film

Abstract

Alginate-chitosan based biopolymer for possible application as edible film coating has been studied. Alginate hydrosol and chitosan hydrosol with mass ratio of 1:1 were mixed to form a thin membrane and then dried. The obtained alginate-chitosan membrane was confirmed using FTIR spectrophotometers. Characterization of the membrane, which includes thickness, tensile strength, water vapor sorption, resistance to pH change and antimicrobials properties, were conducted. It was showed that the interaction of alginate and chitosan in the membrane occurred through the electrostatic interaction of the carboxylic group of alginate and ammonium groups of chitosan. At the same thickness, the alginate-chitosan membrane tensile strength was higher and more resistant to pH changes than both native alginate and chitosan membranes. Furthermore, the alginate-chitosan membrane has good antibacterial potential against gram-positive bacteria (Staphylococcus aureus) and gram-negative bacteria (Escherichia coli). It is expected that the alginate-chitosan membrane has the potential application for safe and efficient fruit coating.

Chitosan as an Alternative to Oil-Based Materials for the Fabrication of Lab-on-a-Chip

“…The disappearance of the COO- peak at 1640 cm −1 was the result of the removal of the acetic acid. All of these phenomena impacted the intermolecular interactions, which were observed by the shift of the N-H and O-H vibrations band around 3200 cm −1 to higher wavenumbers [ 62 , 63 ].…”

Optical fiber mercury biosensor based on immobilized urease and bromothymol blue onto the alginate-chitosan membrane in the flow-system

“…Here, carboxylic groups of alginates interact with protonated amine groups of chitosan through ionic interactions to form complexes without the addition of crosslinkers at certain conditions and ratios. It was indicated by FTIR spectra of alginate-chitosan PEC at 1550 cm -1 (NH 3 + ), 1577 cm -1, and 1398 cm -1 (-COO -) (Hermanto et al, 2020;Ismillayli et al, 2020;Kulig et al, 2016). This strong ionic bonding was the main interaction inside the network.…”

Potential Food and Nutraceutical Applications of Alginate: A Review

“…Under the same thickness, the tensile strength and resistance to pH changes of the alginate-chitosan film were higher than that of natural alginate film and chitosan film. In addition, the alginate-chitosan membrane has good antibacterial potential against Staphylococcus aureus and Escherichia coli [79]. Reyes-Avalos et al reported that alginate-chitosan coating is an excellent post-harvest technology for preserving not only the organoleptic and sensory properties of figs during cryopreservation but also their bioactive constituents by modifying the internal atmosphere of figs [80,81].…”