Chitosan/Hydrophilic Plasticizer-Based Films: Preparation, Physicochemical and Antimicrobial Properties

被引:0
作者
Jesús R. Rodríguez-Núñez
Tomás J. Madera-Santana
Dalia I. Sánchez-Machado
Jaime López-Cervantes
Herlinda Soto Valdez
机构
[1] Instituto Tecnológico de Sonora,Departamento de Biotecnología y Ciencias Alimentarias
[2] A.C. CTAOV,Centro de Investigación en Alimentación y Desarrollo
来源
Journal of Polymers and the Environment | 2014年 / 22卷
关键词
Chitosan; Sorbitol; Glycerol; Antimicrobial properties;
D O I
暂无
中图分类号
学科分类号
摘要
The addition of plasticizers to biopolymer films is a good method for improving their physicochemical properties. The aim of this study was to evaluate the effect of chitosan (CHI) blended with two hydrophilic plasticizers glycerol (GLY) and sorbitol (SOR), at two concentrations (20 and 40 wt%) on their mechanical, thermal, barrier, structural, morphological and antimicrobial properties. The chitosan was prepared through the alkaline deacetylation of chitin obtained from fermented lactic from shrimp heads. The obtained chitosan had a degree of deacetylation (DA) of 84 ± 2.7 and a molecular weight of 136 kDa, which indicated that a good film had formed. The films composed of CHI and GLY (20 wt%) exhibited the best mechanical properties compared to the neat chitosan film. The percentage of elongation at break increase to over 700 % in the films that contained 40 % GLY, and these films also exhibited the highest values for the water vapor transmission rate (WVTR) of 79.6 ± 1.9 g m2 h−1 and a yellow color (bo = 17.9 ± 2.0) compared to the neat chitosan films (bo = 8.8 ± 0.8). For the structural properties, the Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction analyses revealed an interaction in the acetamide group and changes in the crystallinity of plasticized films. The scanning electron micrographs revealed that all formulations of the chitosan films were smooth, and that they did not contain aggregations, pores or microphase separation. The thermal analysis using differential scanning calorimetry (DSC) revealed a glass transition temperature (Tg) of 130 °C for neat chitosan film, but the addition of SOR or GLY elicited a decrease in the temperature of the peak (120 °C). In addition, the antimicrobial activity of the chitosan films was evaluated against Listeria monocytogenes, and reached a reduction of 2 log after 24 h. The plasticizer concentration of 20 % GLY is sufficient for obtaining flexible chitosan films with good mechanical properties, and it could serve as an alternative as a packaging material to reduce environmental problems associated with synthetic packaging films.
引用
收藏
页码:41 / 51
页数:10
相关论文
共 122 条
[21]  
Stevens CV(2004)Action of microbiological chitinases on chitosan with different degrees of deacetylation Multiciencias 75 15-21
[22]  
Smagghe G(2009)Desacetilación termoalcalina de la quitina de conchas de camarón Carbohydr Polym 20 1931-1943
[23]  
Steurbaut W(1978)Physicochemical characterization of chitin and chitosan from crab shells Biotechnol Bioeng 29 856-860
[24]  
Holappa J(2009)Influence of manufacturing variables on the characteristic an effectiveness of chitosan product. I. chemical composition, viscosity and molecular-weight distribution of chitosan product Mater Sci Eng C 21 185-192
[25]  
Hjálmarsdóttir M(2005)Preparation of turmeric oil-loaded chitosan-alginate biopolymeric nanocapsules Ind Crops Prod 55 571-578
[26]  
Másson M(2000)Chitosan–starch composite film: preparation and characterization Food Res Int 40 49-56
[27]  
Rúnarsson Ö(1999)Effect of lipids on the mechanical and moisture barriers properties of edible gellan films Carbohydr Polym 58 401-408
[28]  
Asplund T(2004)Differences in the interaction of water with starch and chitosan films as revealed by infrared spectroscopy and differential scanning calorimetry Carbohydr Polym 40 583-589
[29]  
Soininen P(2009)Solid-state characterization of chitosans derived from lobster chitin Braz J Microbiol 78 90-103
[30]  
Nevalainen T(2008)Potential of chitosan from Mucor rouxxi UCP064 as alternative natural compound to inhibit Meat Sci 21 703-714