Pectin/Carboxymethylcellulose Films as a Potential Food Packaging Material

Abstract

The present paper reports on pectin based films modified with carboxymethyl cellulose intended for food packaging. The films are prepared by solvent‐casting method with different carboxymethyl cellulose content and cross‐linker concentration (Ca2+ ions) in the presence of glycerol as a plasticizer. FT‐IR spectra of the prepared films propose that carboxyl group from pectin are mainly involved in interactions with CMC, whereas −OH groups are mainly involved in self‐associated hydrogen bonding of neat polymers. Further, an addition of carboxymethyl cellulose improved mechanical properties compared to pure pectin films, while TGA analysis confirmed satisfying thermal stability regarding their potential application as packaging material. Finally, water vapor permeability values are in the range of 1.32 × 10−7 up to 2.03 × 10−7 g/m h Pa.

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

“…In addition, the chemical modifications of polysaccharide gums (e.g., pectin, alginate, carrageenan, and agar) are mainly carboxymethylation, hydroxylation, acylation, esterification, graft copolymerization, and cross-linking (Table 2) [86,88,113,128]. For instance, Cao et al [112] modified the original agar via carboxymethylation, while decreasing the dissolving temperature, gelling temperature, gel strength, hardness, fragility, adhesiveness, gumminess, and chewiness of carboxymethyl agar (CMA) by increasing carboxymethyl groups, conversely improving the springiness and cohesiveness of CMA, and enhancing the compactness of CMA skeleton structures.…”

“…For instance, Cao et al [112] modified the original agar via carboxymethylation, while decreasing the dissolving temperature, gelling temperature, gel strength, hardness, fragility, adhesiveness, gumminess, and chewiness of carboxymethyl agar (CMA) by increasing carboxymethyl groups, conversely improving the springiness and cohesiveness of CMA, and enhancing the compactness of CMA skeleton structures. Based on polysaccharide gums and carboxymethyl cellulose being rich in active groups (-COOH and -OH) and have polyanion properties, Šešlija et al [113] modified pectin with carboxymethyl cellulose and added glycerol and calcium chloride (which promote cross-linking through calcium ions), thus improving the thermal stability and mechanical strength of the composite film.…”

Preparation and Characterization of Electrospun Pectin-Based Films and Their Application in Sustainable Aroma Barrier Multilayer Packaging

“…Additionally, water dissolution of pectin can be decreased by in situ cross-linking with divalent metal ions including Ca 2+ , Zn 2+ or Mg 2+ [23,24]. Furthermore, the mechanical, thermal, and barrier properties of the pectin-based films can also be enhanced by blending with other biopolymers such as chitosan [25,26], cellulose, and its derivatives [27,28] or the addition of inorganics such as nanoclays [11].…”

Can Sustainable Packaging Help to Reduce Food Waste? A Status Quo Focusing Plant-Derived Polymers and Additives

“…Beneficial characteristics include film-forming properties, good mechanical and gas barrier properties, transparency, ease of processing, and low price [216]. Next to its good film-forming properties, CMC has been studied as antibacterial food packaging in composites with chitosan [217,218] and pectin [219]. Michelin et al investigated the incorporation of organosolv lignin from corncob in CMC-based films, which leads to an improved water resistance of approx.…”