Influence of cellulose viscosity on the physical, mechanical, and barrier properties of the chitosan-based films

Khalid Mohammed; Dawei Yu; Amer Ali Mahdi; Liming Zhang; Mohammed Obadi; Waleed Al-Ansi; Wenshui Xia

doi:10.1016/j.ijbiomac.2024.129383

Influence of cellulose viscosity on the physical, mechanical, and barrier properties of the chitosan-based films

Int J Biol Macromol. 2024 Feb;259(Pt 2):129383. doi: 10.1016/j.ijbiomac.2024.129383. Epub 2024 Jan 11.

Authors

Khalid Mohammed¹, Dawei Yu², Amer Ali Mahdi³, Liming Zhang², Mohammed Obadi⁴, Waleed Al-Ansi⁵, Wenshui Xia⁶

Affiliations

¹ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: khalid020@live.com.
² State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
³ Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen.
⁴ School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
⁵ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen.
⁶ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: xiaws@jiangnan.edu.cn.

PMID: 38218274
DOI: 10.1016/j.ijbiomac.2024.129383

Abstract

This research paper presents a comprehensive investigation into developing biodegradable films for food packaging applications using chitosan (CN) in conjunction with three distinct types of cellulose (CE), each characterized by varying viscosities. The primary objective was to assess the influence of cellulose viscosity on the physical, mechanical, and barrier properties of the resulting films. The medium-viscosity cellulose imparted numerous advantageous qualities to the biodegradable films. These films exhibited optimal thickness (31 μm), ensuring versatility in food packaging while maintaining favorable mechanical properties, blending strength, and flexibility. Also, medium-viscosity cellulose significantly improved the films' barrier performance, particularly regarding oxygen permeability [1.80 × 10^-6 (g.mm.m^-2. s^-1)]. Furthermore, the medium-viscosity cellulose contributed to superior moisture-related properties, including reduced water vapor permeability [14.80 × 10^-9 (g.mm.m^-2. s^-1. Pa^-1)], moisture content (13.22 %), and water solubility (22.87 %), while maintaining an appropriate degree of swelling (41.88 %). Moreover, the study employed advanced analytical techniques, including FTIR, XRD, and TGA, to provide critical insights into the films' chemical, structural, and thermal aspects. This research underscored the importance of the viscosity of film formulation materials as a crucial element in designing and efficiently producing films for food packaging.

Keywords: Cellulose; Chitosan; Edible film; Food packaging; Viscosity.

MeSH terms

Cellulose* / chemistry
Chitosan* / chemistry
Food Packaging / methods
Permeability
Tensile Strength
Viscosity

Substances

Cellulose
Chitosan