Physico-chemical studies of chitosan-poly(vinyl alcohol) blends plasticized with sorbitol and sucrose

Arvanitoyannis, Ioannis S.; Kolokuris, Ioannis; Nakayama, Atsuyoshi; Yamamoto, Noboru; Aiba, Sei‐ichi

doi:10.1016/s0144-8617(97)00089-1

Cited by 137 publications

(71 citation statements)

References 32 publications

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“…In general, the crystallinity of a film structure promotes intermolecular forces, thus increasing the rigidity and brittleness of the film, and the crystallinity of sorbitol-plasticized films was the highest. The mechanical properties of chitosan/polyvinyl alcohol (PVA)/H 2 O and chitosan/gelatine with or without polyols, sorbitol, and sucrose were studied by Arvanitoyannis et al 26,27 The tensile strength decreased proportionally to the plasticizer content, whereas the percentage elongation increased considerably, particularly in the case of sorbitol.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

Solid-state and mechanical properties of aqueous chitosan-amylose starch films plasticized with polyols

et al. 2004

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ABSTRACTagent, gel and emulsion agent, and most recently as a filmcoating agent. Higher molecular weight chitosans have been reported to have good film-forming properties as a result of intra-and intermolecular hydrogen bonding.2 The chitosan film characteristics, however, varied from one report to another. Differences in the sources of chitin used to produce chitosan, chitosan material properties, solvents used, methods of film preparation, and types and amounts of copolymers and plasticizers used may affect the quality of the films. 3-6The film-forming ability of chitosan and binary mixtures of chitosan and native amylose corn starch (Hylon VII) was evaluated with free films prepared by a casting/solvent evaporation method. Unplasticized and plasticized free chitosan films in aqueous acetic acid and respective films containing a mixture of chitosan and native amylose starch in acetic acid were prepared. Glycerol, sorbitol, and i-erythritol were used as plasticizers. Solid-state and mechanical properties of the films were studied by powder x-ray diffractometry (XPRD), differential scanning calorimetry (DSC), and a materials testing machine. The films composed of a mixture of chitosan and native amylose starch in acetic acid were clear and colorless. A plasticizer concentration of 20% wt/wt (of the polymer weight) was sufficient to obtain flexible films with all samples tested. X-ray diffraction patterns and DSC thermograms indicated an amorphous state of the films independent of the type of plasticizer used. In conclusion, incorporation of native amylose corn starch into chitosan films improves the consistency and the mechanical properties of the films.

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Section: Mechanical Propertiesmentioning

confidence: 99%

Solid-state and mechanical properties of aqueous chitosan-amylose starch films plasticized with polyols

et al. 2004

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“…This approach allows using the separate functional characteristics of each film-forming component to improve the film properties [10][11][12]. For instance, gelatin has been incorporated into starch [13] and hydroxypropyl starch films [14]. More recently Acosta et al [15] combined cassava starch, gelatin and fatty acid ester (E-471) to improve cassava starch film properties.…”

Section: Introductionmentioning

confidence: 99%

Water Vapor Permeability of Edible Films Based on Improved Cassava (Manihot esculenta Crantz) Native Starches

Yd¹,

Nindjin²,

Fa³

et al. 2017

J Food Process Technol

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Starch is used in the production of edible biodegradable packaging as an attractive alternative to synthetic polymers because it is a natural biopolymer of low cost and high availability. Many studies have been carried out on films based on cassava starch and the results show that these have good flexibility and low water vapor permeability. This present research was conducted to analyse the effect of glycerol, peanut oil and soybean lecithin on the water vapor permeability (WVP) of edible films based on improved cassava (Manihot esculenta Crantz) native starches from Côte d'Ivoire. The films were prepared using 4 g cassava starch, 25% and 30% glycerol (w/w), 5% and 10% peanut oil (w/w) and 0% to 5% soybean lecithin (w/w oil) in Petri dishes. The WVP of the films was determined at 25°C and 75% relative humidity. The moisture content of the films was determined in an oven at 105°C and the film thickness was determined manually using a micrometer. The resulting films were homogeneous, transparent and crack-free. WVP, moisture content and thickness of the films increased with increasing glycerol concentration. Increasing the concentrations of the peanut oil and soybean lecithin decreased the thickness and increased the moisture content of the films. The combination of glycerol and peanut oil increased the WVP of the films, whereas addition of soybean lecithin had no effect. The lowest WVP values were obtained using 25% glycerol, 5% peanut oil and 5% soybean lecithin. Starch obtained from improved cassava varieties cultivated in Côte d'Ivoire can be a potential ingredient in the production of food packaging.

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“…[1][2][3][4][5] The main application of gelatin in recent decades has been in the food and pharmaceutical industries. More recently, its use was extended to the biomedical field, mainly in hard and soft capsules, wound dressings and absorbent pads for surgical uses.…”

Section: Introductionmentioning

confidence: 99%

“…10 Gelatin has been preferentially mixed with polysaccharides for different technological applications, and this approach has been extensively studied in terms of the effect of plasticizers and cross-linkers on the film properties. 4,[12][13][14] An alternative approach to modify protein film properties is to use cross-linkers such as transglutaminase (TGase) and 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide hydrochloride (EDC). EDC has the advantages of not being incorporated into the structure of the protein and not being toxic in comparison with cross-linkers such as formaldehyde and glutaraldehyde.…”

Section: Introductionmentioning

confidence: 99%

“…The addition of casein and the treatment with the cross-linker (EDC) were carried out because it is known that gelatin films do not have the ideal water vapor barrier and water absorption properties for many of the applications in the food and pharmaceutical industries. 14,[29][30][31] In the context of the application of this system as films which allow p-hydroxyacetanilide permeation, parameters such as swelling, water absorption, water vapor permeability and film morphology are of particular importance. disodium phosphate heptahydrate (Reagen Quimibrás), sodium chloride and potassium chloride (Nuclear) were used to prepare the buffer solutions. )…”

Section: Introductionmentioning

confidence: 99%

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Protein-based films cross-linked with 1-ethyl-3-(3-dimethylamino-propyl) carbodiimide hydrochloride (EDC): effects of the cross-linker and film composition on the permeation rate of p-hydroxyacetanilide as a model drug

Cristiano¹,

Fayad²,

Porto³

et al. 2010

J. Braz. Chem. Soc.

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Filmes reticulados de gelatina (Gel), caseína (Cas) e a mistura Gel/Cas (1:1, m/m) foram estudados em termos das propriedades térmicas, morfológicas e absorção de água e quanto ao perfil de permeação de p-hidroxiacetanilida (p-HAA ) como fármaco modelo. O grau de reticulação por 1-etil-3-(3-cloridrato) dimetilaminopropil carbodiimida (EDC) foi de 90,6% para filmes de Gel e cerca de 70% para filmes de Cas e misturas Gel/Cas (1:1, m/m). A total solubilidade dos filmes não-reticulados foi reduzida para somente 21 -22% após reticulação com EDC. Apesar do alto grau de reticulação, o intumescimento dos filmes de Gel (87,2%) foi praticamente o dobro do determinado para filmes de Gel/Cas (1:1, m/m) e Cas. A taxa de permeação de p-HAA seguiu a ordem Gel > Gel/Cas @ Cas para filmes reticulados, ou seja, um comportamento consistente com o maior intumescimento da Gel em relação aos outros dois sistemas estudados. Os menores valores de permeação observados para filmes de Cas e Gel/Cas, sugerem que estes sistemas podem ser utilizados para controlar a permeação de fármacos. Considerando os diferentes modelos matemáticos aplicados, os sistemas estudados não mostraram um bom ajuste relativamente a equação de primeira ordem e somente uma parcial correlação com as equações de ordem zero e do modelo de Higuchi. No entanto, uma boa correlação (r 2 > 0,99) foi obtida utilizando a equação da lei das potências (valores de n = 0,70 -0,87), indicando que a permeação de p-HAA através dos filmes foi controlada principalmente pelo mecanismo de difusão.Cross-linked films of gelatin (Gel), casein (Cas) and their (1:1, m/m) mixture (Gel/Cas) were studied in terms of their thermal, morphological and water absorption properties and the permeation profile of p-hydroxyacetanilide (p-HAA) as a model drug. The degrees of cross-linking by 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide hydrochloride (EDC) were 90.6% for Gel films and approximately 70% for Cas and Gel/Cas films. The totally soluble non cross-linked films achieved only 21 -22% of solubility after cross-linking with EDC. Despite the high cross-linking degree, the swelling of Gel films (87.2%) was practically twice that determined for Gel/Cas and Cas films. The permeation rate of p-HAA followed the order Gel > Gel/Cas @ Cas for cross-linked films, which is consistent with the Gel film showing a greater swelling than the other two systems studied. Lower permeation rates were observed for Cas and Gel/Cas films, suggesting that these could be used as rate-controlling systems for drug permeation. For the different mathematical models applied, the systems studied did not show a good fit with the first-order equation and only a partial fit with the zero-order equation and Higuchi's model. However, good correlations (r 2 > 0.99) were obtained using the power law equation (n = 0.70 -0.87), indicating that the p-HAA permeation through the films was mainly controlled by a diffusion mechanism.Keywords: gelatin, casein, films, cross-linking, drug permeation Introduction Gelatin (Gel), which is obtain...

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Physico-chemical studies of chitosan-poly(vinyl alcohol) blends plasticized with sorbitol and sucrose

Cited by 137 publications

References 32 publications

Solid-state and mechanical properties of aqueous chitosan-amylose starch films plasticized with polyols

Solid-state and mechanical properties of aqueous chitosan-amylose starch films plasticized with polyols

Water Vapor Permeability of Edible Films Based on Improved Cassava (Manihot esculenta Crantz) Native Starches

Protein-based films cross-linked with 1-ethyl-3-(3-dimethylamino-propyl) carbodiimide hydrochloride (EDC): effects of the cross-linker and film composition on the permeation rate of p-hydroxyacetanilide as a model drug

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