Structural, Thermal, Physical, Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum.

Autor: de Morais Lima M; Dept. of Agroindustrial Science and Technology, College of Agronomy Eliseu Maciel - Federal Univ. of Pelotas, Pelotas - RS, Brazil., Carneiro LC; Dept. of Agroindustrial Science and Technology, College of Agronomy Eliseu Maciel - Federal Univ. of Pelotas, Pelotas - RS, Brazil., Bianchini D; Center of Chemical Sciences, Pharmaceutical and Food - Federal Univ. of Pelotas, Pelotas-RS, Brazil., Dias AR; Dept. of Agroindustrial Science and Technology, College of Agronomy Eliseu Maciel - Federal Univ. of Pelotas, Pelotas - RS, Brazil., Zavareze ED; Dept. of Agroindustrial Science and Technology, College of Agronomy Eliseu Maciel - Federal Univ. of Pelotas, Pelotas - RS, Brazil., Prentice C; School of Chemistry and Food, Federal Univ. of Rio Grande - FURG, Rio Grande - RS, Brazil., Moreira AD; Dept. of Agroindustrial Science and Technology, College of Agronomy Eliseu Maciel - Federal Univ. of Pelotas, Pelotas - RS, Brazil.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2017 Mar; Vol. 82 (3), pp. 698-705. Date of Electronic Publication: 2017 Feb 20.
DOI: 10.1111/1750-3841.13653
Abstrakt: Films based on chitosan and xanthan gum were prepared using casting technique aiming to investigate the potential of these polymers as packaging materials. Six formulations of films were studied varying the proportion of chitosan and xanthan gum: 100:0 (chitosan:xanthan gum, w/w, C100XG0 film); 90:10 (chitosan:xanthan gum, w/w, C90XG10 film); 80:20 (chitosan:xanthan gum, w/w, C80XG20 film); 70:30 (chitosan:xanthan gum, w/w, C70XG30 film); 60:40 (chitosan:xanthan gum, w/w, C60XG40 film); and 50:50 (chitosan:xanthan gum, w/w, C50XG50 film). The total quantity of solids (chitosan and xanthan gum) in the filmogenic solution was 1.5 g per 100 mL of aqueous solution for all treatments, according to the proportion of each polymer. The films were evaluated by their functional groups, structural, thermal, morphological, physical, mechanical, and barrier properties. All films have presented endothermic peaks in the range of 122 to 175 °C and broad exothermic peaks above 200 °C, which were assigned to the melting temperature and thermal decomposition, respectively. These results demonstrated that films with xanthan gum have the highest T m and Δ m H. The films containing higher content of xanthan gum show also the highest tensile strength and the lowest elongation. Xanthan gum addition did not affect the water vapor permeability, solubility, and moisture of films. This set of data suggests the formation of chitosan-xanthan complexes in the films.
(© 2017 Institute of Food Technologists®.)
Databáze: MEDLINE
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