Effect of Chitosan Film Surface Structure on the Contact Angle

Abstract

The aim of this study was to evaluate the influence of the surface microstructure of chitosan films on the contact angle. Films without plasticising additives made of chitosan or regenerated chitosan were selected for the tests. A sessile drop method based on the European Pharmacopoeia was used to determine the contact angle. Due to the method of film production, the contact angle measurements were made on both the top and bottom surfaces of the film. For chitosan or regenerated chitosan films, the method of preparation slightly affected the difference in wettability between the top and bottom of the films, as confirmed by scanning electron microscopy. On the other hand, the wettability of the top and bottom of cellulose films varied greatly depending on the side of the film. Both chitosan and cellulose films had a homogeneous structure. There were differences in the microstructure between the top and the bottom of the sample in the cellulose film, a factor that affected the contact angle and thus the wettability of the surface.

Development of a food preservative from sea buckthorn together with chitosan: Application in and characterization of fresh-cut lettuce storage

“…The addition of FSL-1 affected the chitosan matrix, which in turn increased the preservation solution’s viscosity, resulting in a more uniform formation of the surface coating by FCCP ( Zhang et al, 2010 ). By measuring the contact angle of FCCP on glass and polystyrene plastic plates, it can be seen that the nature of chitosan film is significantly influenced by FSL-1 and concentration ( Wang et al, 2011 ; Jagodzinska et al, 2021 ). Fresh-cut fruits and vegetables have both a high viscosity adhesion and a certain wettability to diffuse on their surface.…”