The effects of crosslinking agents on faba bean flour–chitosan‐curcumin films and their characterization

Abstract

Although glutaraldehyde (GLU) has been frequently preferred to improve some characteristics of bio-degradable food packages, it is regarded as a hazardous chemical.Therefore, in this study, the possibility of replacement GLU with citric acid (CA) a non-toxic compound was questioned in a film formation. Different ratios of GLU and CA on faba bean flour, chitosan, and curcumin film were examined. To determine the most favorable film composition, water solubility (WS), swelling degree (SD), water contact angle (WCA), water vapor permeability (WVP), and mechanical properties of the films were examined. In addition, the effects of crosslinking agent and their ratios on crystallinity (XRD), thermal properties (DSC and TGA), and antioxidant activity (DPPH and ABTS) were also studied. Time Domain Nuclear Magnetic Resonance (TD-NMR) relaxometry was also employed to explain distribution and mobility of the protons in faba bean flour, chitosan, and curcumin films. At the end of the analysis, it was concluded that CA and GLU reduced SD by 75% and 13% compared to the films without cross-linker, respectively. Incorporation of crosslinking agent increased the WCA from 77.22 to 99.41 and caused formation of more hydrophobic surfaces.Increasing both crosslinking ratios restricted the permeance drastically which was more than 110%. Furthermore, the lowest WVP was measured for the films containing CA at 1.5% w/v ratio (FC-1.5C). While GLU improved the tensile strength (TS) of the film, lower elongation of the films caused formation of brittle character which limited the utilization of the films. At the end of the analysis, it was concluded that FC-1.5 had more feasible character with respect to the other films and CA was suggested as a crosslinking agent instead of GLU for faba bean-chitosan films.

The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers

“…Table 6 shows the Tg, Tm (along with onset and end temperatures), as well as degradation temperatures of the films. The films show a semi-crystalline structure due to the presence of both Tg and Tm, and the fibers mostly remain in a non-crystalline state as a result of elongating and rapidly solidifying during electrospinning [23]. GL films melt at a similar temperature to that studied in bovine gelatin films earlier [39] but show a higher Tg than gelatin films produced through casting [40].…”

“…where Ic is the integrated intensity of the crystalline phase and Ia is the integrated intensity of the amorphous phase [23].…”

“…Figure 3 shows the weight loss versus temperature graphs of the nanofiber films, along with Table 5 showing the weight loss percentages. It can be noted that the films follow a two-step weight loss, with the first one being responsible for evaporation of water and other volatile compounds, centered around 100-150 • C [23]. The second stage of weight loss is due to evaporation of citric acid derivatives in the film [36], followed by decomposition linked to depolymerization reactions [37] and covalent bond cleavage [38].…”

Application of Clove Oil and Sonication Process on the Influence of the Functional Properties of Mung Bean Flour-Based Edible Film

“…Fattahi et al [ 17 ] found that sonication as a high-energy homogenization technique, strengthens the mechanical and antimicrobial properties of films incorporating essential oils. Yildiz et al [ 18 ] found that pea flour-based edible film, when treated with sonication, had significantly increased crosslinking of the biopolymers and improved physical properties.…”

Desarrollo y optimización de nuevas formulaciones de biopolímeros con principios activos para aplicaciones en el sector envase-embalaje

“…Los materiales desarrollados mejoran la capacidad antimicrobiana contra Escherichia coli y Staphylococcus aureus, además de una ligera mejora en las propiedades mecánicas y de barrera. En el trabajo desarrollado por Yildiz et al [165], se estudian las películas formadas por proteínas de haba, empleando mezclas con quitosano, curcumina y ácido cítrico como agente de entrecruzamiento. Los resultados demuestran un incremento en la hidrofobicidad, además de una mejora en las propiedades barrera de las películas, con lo cual es posible su uso como material de envase activo para alimentos.…”