Structural, Thermal, Physical, Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum

Lima, Maria de Morais; Carneiro, Lucia Cesar; Bianchini, Daniela; Dias, Álvaro Renato Guerra; Zavareze, Elessandra da Rosa; Prentice, Carlos; Moreira, Angelita da Silveira

doi:10.1111/1750-3841.13653

Cited by 55 publications

(50 citation statements)

References 35 publications

(45 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It was known that DSC was a useful and rapid method to measure the interrelated thermodynamic profiles, and it was usually used to determine the temperature and enthalpy during endothermic or exothermic processes for an application in polymer materials [8]. The thermograms of DSC analysis and the related peak temperatures were given and illustrated in Figure 3.…”

Section: Thermal Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

View full text Add to dashboard Cite

In an effort to produce scale-up of edible films, collagen-based films including different amounts of sodium alginate (CS) were prepared by casting method. Films were characterized based on their rheological, thermal, and mechanical properties, water vapor permeability (WVP), and oxygen permeability (OP). The microstructures were also evaluated by scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform-infrared spectroscopy (FTIR). Furthermore, the addition of sodium alginate effectively improved the viscosity and thermal stability, significantly increased TS, and decreased and WVP ( < 0.05), but with no obvious effect on OP ( > 0.05). SEM and AFM showed homogeneous matrix, with no signs of phase separation in the blends. Overall, films (CS2) produced using collagen (g) : sodium alginate (g) = 10 : 2 showed suitable rheological property (apparent viscosity was 4.87 m Pa s −1 ) and better TS (26.49 Mpa), (64.98%), WVP (1.79 × 10 −10 g⋅cm −1 ⋅s −1 ⋅Pa −1 ), and OP (3.77 × 10 −5 cm 3 ⋅m −2 ⋅d −1 ⋅Pa −1 ).

show abstract

Section: Thermal Propertiesmentioning

confidence: 99%

“…Indeed, more and more attention has been paid to develop edible films in order to improve food safety and shelf-life [8][9][10]. Edible films need to possess the appropriate mechanical properties and barrier properties from initial product packing to final consumer usage [11,12].…”

Section: Introductionmentioning

confidence: 99%

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…A wide range of biodegradable materials, such as polysaccharides and protein farinaceous substances, have been studied. In addition, more researchers are increasingly interested in the development of antibacterial biodegradable materials Lima et al, GE-based films are hygroscopic, flexible, and exhibit relatively poor mechanical properties (Alves et al, 2018). Therefore, blends of CS and GE were often used to prepare biocomposite packaging materials to achieve desirable moisture resistance and mechanical properties (Ferreira et al, 2016;Liu et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Chitosan‐Based Ternary Blend Edible Films with Efficient Antimicrobial Activities for Food Packaging Applications

Guo

Chen

Yang

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

To improve the mechanical and antibacterial properties of chitosan (CS) films, a ternary blend edible film was prepared by incorporating CS, gelatin (GE), and natural cinnamon essential oil (CEo). Scanning electron microscopy (SEM), Atomic force microscopy (AFM), Fourier transform infrared spectroscopy, and X‐ray diffraction were performed to evaluate the films. The mechanical properties, light transmission, thermal stability, hydrophilicity, and antibacterial activity of the films were also determined. The results confirmed all of the films exhibited excellent UV protection with low transparency at 600 nm. Compared with the CS films, the ternary composite film (CSGEo film, containing CS, GE, and CEo) had a higher elongation at break but a lower tensile strength. SEM images revealed that all films had smooth surfaces, although some obvious differences between CS and CSGEo films were observed by AFM. Additionally, the incorporation of GE and CEo to the films enhanced their thermal stability and contact angle, but decreased their crystallinity and wettability. The antimicrobial activity results showed that CSGEo films had excellent antimicrobial activity against Escherichia coli and Staphylococcus aureus, for which the antibacterial rate exceeded 98%. The minimum inhibitory concentrations of the CSGEo solution against E. coli and S. aureus were both 52.06 µg/mL, and the minimal bactericidal concentrations were 104.12 and 52.06 µg/mL, respectively. These results suggest that CSGEo films possess good mechanical and antibacterial properties, and therefore, their application in the food packaging industry is promising. Practical Application The main raw materials of the edible films developed in this study are aquatic by‐products, so the films are edible and biodegradable. The addition of gelatin and CEo improved the UV barrier and thermal properties but decreased the crystallinity and hydrophilicity of the films, making them suitable for use as packaging materials. CEo‐incorporated films exhibited excellent mechanical properties and antibacterial activity and can, therefore, be used in the food packaging industry.

show abstract

“…The use of xanthan gum a non-gelling nature, as an alternative crosslinking agent in gelatin/carboxymethylcellulose film blend have formed a blend of composite film and improved several physical and mechanical properties of gelatin/carboxymethylcellulose film blend alone. Results Lima et al [31] demonstrated that films containing higher content of xanthan gum show the highest tensile strength and the lowest elongation. Xanthan gum addition did not affect the water vapor permeability, solubility, and moisture of films.…”

Section: Physical Properties Of Obtained Lyophilized Protein Structuresmentioning

confidence: 99%

Lyophilized Protein Structures as an Alternative Biodegradable Material for Food Packaging

et al. 2019

View full text Add to dashboard Cite

Considering the need for sustainable development in packaging production and environmental protection, a material based on lyophilized protein structures intended for frozen food packaging was produced and its selected thermophysical properties were characterized. Analyses of density, thermal conductivity and thermal diffusivity were performed and strength tests were carried out for lyophilized protein structures with the addition of xanthan gum and carboxymethyl cellulose. Packagings were made of new materials for their comparative assessment. Then, the surface temperature distribution during thawing of the deep-frozen product inside the packaging was tested. In terms of thermal insulation capacity, the best properties were obtained for sample B4 with a thermal conductivity of λ = 0.06 W∙(mK)−1), thermal capacity C = 0.29 (MJ∙(m3K)−1) and thermal diffusivity a = 0.21 (mm2∙s−1). The density and hardness of the obtained lyophilized protein structures were significantly lower compared to foamed polystyrene used as a reference material. Thermal imaging analysis of the packaging showed the occurrence of local freezing. Lyophilized protein structures obtained from natural ingredients meet the needs of consumers and are environmentally friendly. These were made in accordance with the principles of sustainable development and can be an alternative material used for the production of frozen food packaging.

show abstract

Structural, Thermal, Physical, Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum

Cited by 55 publications

References 35 publications

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Preparation and Characterization of Chitosan‐Based Ternary Blend Edible Films with Efficient Antimicrobial Activities for Food Packaging Applications

Lyophilized Protein Structures as an Alternative Biodegradable Material for Food Packaging

Contact Info

Product

Resources

About