Improvement of mechanical and heat-sealing properties of edible chitosan films via addition of gelatin and CO <inf>2</inf> treatment of film-forming solutions

• Main Authors: Sarinya Prateepchanachai, Wasina Thakhiew, Sakamon Devahastin, Somchart Soponronnarit
• Other Authors: Mahidol University
• Format: Article
• Published: 2020
• Subjects: Biochemistry, Genetics and Molecular Biology; Economics, Econometrics and Finance; Energy
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/50149

© 2019 Elsevier B.V. Glycerol, gelatin and CO 2 were used to prepare chitosan-based packaging films with improved mechanical properties and seal strength. Nuclear magnetic resonance spectroscopy, X-ray diffraction analysis, Fourier transform infrared spectroscopy and dynamic mechanical analysis were conducted; the results were used to explain the mechanical and sealing properties data. Film color was also measured. Combined addition of glycerol and use of CO 2 to treat the film-forming solution led to decreased film crystallinity and glass transition temperature, resulting in improved film mechanical properties. Addition of glycerol and gelatin resulted in enhanced molecular interactions between chitosan-gelatin and improved sealability of the films. Films with the best mechanical and sealing properties were obtained from a solution with 25% (w/w) glycerol and treated with CO 2 and from that with 25% (w/w) glycerol and 10% (w/v) gelatin, respectively. Films with addition of both glycerol and gelatin exhibited lower lightness, but higher yellowness than the commercial stretch film.