Synthesis and Characterization of a Novel Composite Edible Film Based on Hydroxypropyl Methyl Cellulose Grafted with Gelatin

Abstract

A novel composite edible film was synthesized by grafting gelatin chain onto hydroxypropyl methyl cellulose (HPMC) in the presence of glycerol (used as a plasticizer) using a solution polymerization technique. The reaction was carried out in homogeneous aqueous medium. Thermal properties, chemical structure, crystallinity, surface morphology, and mechanical and hydrophilic performance changes of HPMC caused by the addition of gelatin were investigated by differential scanning calorimetry, thermogravimetric, Fourier transform infrared spectroscopy, scanning electron microscopy, X-ray diffraction, universal testing machine and water contact angle. The results shows that HPMC and gelatin are miscible and the hydrophobic property of the blending film can be enhanced with the introduction of the gelatin. Moreover, the HPMC/gelatin blend films are flexible, and exhibit excellent compatibility, good mechanical properties and also thermal stability, and could be promising candidates for food packaging materials.

Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides

“…One promising approach is the implementation of EC, which extends food preservation and offers specific functionalities such as texture enhancers, masking agents for unwanted flavors, and carriers for bioactive compounds [ 5 , 6 ]. Ongoing studies on polysaccharide biopolymers, such as HPMC, which form odorless, colorless, and tasteless EC, are focused on developing flexible edible films based on HPMC and antioxidants for application in food packaging materials [ 7 , 8 , 9 ]. Another polysaccharide that has attracted scientific attention is kappa carrageenan (KCG), which exhibits good mechanical properties, particularly the formation of thermoreversible gels [ 10 , 11 , 12 ].…”