Development and characterization of chitosan edible film incorporated with epoxy‐activated agarose. Issue 12 (3rd December 2022)

• Record Type: Journal Article
• Authors: Sutharsan, Jenani; Boyer, Cyrille Andre; Zhao, Jian
• Is Part Of: JSFA reports. Volume 2:Issue 12(2022)
• Page Start: 613
• Page End: 622
• Publication Date: 2022-12-03
• Subjects: chitosan -- edible film -- epoxy‐activated agarose -- physicochemical property -- tensile strength -- thermal stability; 664.024
• DOI: 10.1002/jsf2.91
• Languages: English
• ISSNs: 2573-5098

Abstract

Abstract: Backround: Chitosan is a linear polysaccharide, which has promising characteristics to be used as a packaging film. In this study chitosan‐based edible films incorporated with epoxy‐activated agarose (EAA) at different levels [5, 10, 15, and 20% (w/w of chitosan)] were developed by casting method and their physicochemical and barrier properties were evaluated. Results: Addition of EAA to chitosan produced translucent and flexible films. Fourier transform infrared spectroscopy (FT‐IR) revealed functional groups of chitosan and EAA interacting via hydrogen bonds. Tensile strength, moisture content, swelling power, film solubility, and the thermal stability of the films were declined by 65%, 12%, 50%, 13%, and 68%, respectively, with increasing concentrations of EAA up to 15%. Whereas film thickness, opacity, and elongation at break significantly increased by 23%, 69%, and 160%, respectively. In particular, the elongation of the composite films and the opacity was doubled that of the pure chitosan film when 20% EAA was incorporated. The color variations between pure chitosan and chitosan‐EAA films were minimal. Scanning electron microscopic (SEM) images showed that at higher concentrations of the EAA, the films produced had a slightly rougher surface. Conclusion: This study indicates that the addition of EAA at appropriate levels to chitosan can improve the physicochemical properties of chitosan‐based edible composite films, which may find potential applications in food packaging.