Improvement of heat-sealing properties of composite chitosan films via the use of gelatin and green seaweed blends in film-forming solutions
Article Sidebar
Main Article Content
Abstract
Gelatin and green seaweed were used to prepare composite chitosan-based films with improved heat sealing strength. Fourier transform infrared spectroscopy and Differential scanning colorimetry technique were analyzed; the results were used to explain the sealing properties data. Color measurements are also examined. As a result, combined addition of gelatin and green seaweed to treat the film-forming solution led to increased heat seal strength and decreased glass transition temperature, resulting in improved film heat sealing properties. The addition of gelatin and green seaweed resulted in enhanced electrostatic interactions between chitosan chains and improved sealability of the films. The film with the optimum sealing properties and glass transition temperature were obtained from a solution with 10% (w/v) gelatin and 1% (v/v) green seaweed. Films with addition of both gelatin and green seaweed exhibited less lightness and less greenness, but high yellowness, while the total different color of chitosan film was the highest values.
Article Details
References
[1] Prateepchanachai S, Thakhiew W, Devahastin S, Soponronnarit S. Mechanical properties improvement of chitosan films via the use of plasticizer, charge modifying agent and film solution homogenization. Carbohydrate Polymers. 2017; 174: 253–261.
[2] Priyadarshi R, Rhim JW. Chitosan-based biodegradable functional films for food packaging applications. Innovative Food Science and Emerging Technologies. 2020; 62: 1–9.
[3] Prateepchanachai S, Thakhiew W, Devahastin S, Soponronnarit S. Improvement of mechanical and heat sealing properties of chitosan films via the use of glycerol and gelatin blends in film-forming solution. In Proceeding of the 10th TSAE International Conference (TSAE 2017). 2017; 30–35.
[4] Prateepchanachai S, Thakhiew W, Devahastin S, Soponronnarit S. Improvement of mechanical and heat-Sealing properties of edible chitosan films via addition of gelatin and CO2 treatment of film-forming solutions. International Journal of Biological Macromolecules. 2019; 131: 589–600.
[5] Liu C, Huang J, Zheng X, Liu S, Lu K, Tang K, Liu J. Heat sealable soluble soybean polysaccharide/gelatin blend edible films for food packaging applications. Food Packaging and Shelf Life. 2020; 24: 1–9.
[6] Khalil HPSA, Tye YY, Saurabh CK, Leh CP, Lai TK, Chong EWN, Nurul MRF, Hafiidz JM, Banerjee A, Syakir MI. Biodegradable polymer films from seaweed polysaccharides: A review on cellulose as a reinforcement material. eXPRESS Polymer Letters. 2017; 11(4): 244–265.
[7] Banu T, Ramani PS, Murugan A. Effect of seaweed coating on quality characteristics and shelf life of tomato (Lycopersicon esculentum mill). Food Science and Human Wellness. 2020; 9: 176–183.
[8] Rattaya S, Benjakul S, Prodpran T. Properties of fish skin gelatin film incorporated with seaweed extract. Journal of Food Engineering. 2009; 95: 151–157.
[9] Kadam SU, Pankaj SK, Tiwari BK, Cullen PJ, O’Donnell CP. Development of biopolymer-based gelatin and casein films incorporating brown seaweed Ascophyllum nodosum extract. Food Packaging and Shelf Life. 2015; 6: 68–74.
[10] Association of official analytical chemists (AOAC). Moisture in cheese (vacuum oven method). Official Methods of Analysis of AOAC International. 14th ed. Washington DC; 1995.
[11] American society for testing and materials (ASTM). Standard test method for seal strength of flexible barrier materials (F88). Annual Book of ASTM Standards. Philadelphia PA; 2005.
[12] Mayachiew P, Devahastin S. Comparative evaluation of physical properties of edible chitosan films prepared by different drying methods. Drying Technology. 2008; 26: 176–185.
[13] Gharaie S.S. Habibi S. Nazockdast H. Fabrication and characterization of chitosan/gelatin/ thermoplastic polyurethane blend nanofibers. Journal of Textiles and Fibrous Materials. 2018; 1: 1–8.
[14] Abdorreza MN, Cheng LH, Karim AA. Effects of plasticizers on thermal properties and heat sealability of sago starch films. Food Hydrocolloids. 2011; 25: 56–60.