Preparation and Properties of Oligo-chitosan Cross-linked Gelatin Biodegradable Films

被引：0

作者：

Liu G. ^{[1
]}

Wang B. ^{[1
]}

Yang R. ^{[1
]}

Qin Z. ^{[2
]}

机构：

[1] School of Biological and Pharmaceutical Engineering, Wuhan Huaxia Institute of Technology, Wuhan

[2] School of Electronics and Information Engineering, Hubei University of Science and Technology, Xianning

来源：

Science and Technology of Food Industry | 2024年 / 45卷 / 13期

关键词：

biodegradable film; crosslinking; gelatin; oligo-chitosan; property;

D O I：

10.13386/j.issn1002-0306.2023080140

中图分类号：

学科分类号：

摘要：

Objective: The aim was to evaluate the effect of oligo-chitosan modification on the properties of gelatin-based films. Methods: The gelatin-based films were prepared by using gelatin extracted from scrap pig skin as a cheap raw material and chitosan and polyvinyl alcohol as cross-linking agents. The structural and mechanical properties were characterized by Fourier infrared spectroscopy, X-ray power diffractometry, scanning electron microscopy, spectroscopy, and tensile test. Meanwhile, the ability of gelatin-based films in antioxidant, antibacterial, water stability and biodegradation were evaluated. Results: The multi-cross-linked gelatin-based films showed excellent mechanical properties, with a highest fracture stress of 37.09 MPa, a maximum tearing energy of 56.71 kJ/m2, and a good physical form maintained after 48 h of immersion in water. In addition, the films possessed excellent light transmission (up to 92.32%), good oxidation resistance (radical scavenging capacity up to 75.12%), excellent antimicrobial and biodegradability (complete degradation time <45 h). Conclusions: The addition of oligo-chitosan has changed the properties of gelatin-based films in mechanics and biodegradation, and endowed the films with good antibacterial and antioxidant capacity, indicating that it had great potential application value in food packaging. © The Author(s) 2024.

引用

页码：1 / 8

页数：7

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