Conducting/biodegradable chitosan-polyaniline film; Antioxidant, color, solubility and water vapor permeability properties

In this study, chitosan-polyaniline nanocomposite film was prepared in combination with different concentrations of polyaniline at various synthesis times. Surface morphology, antioxidant properties, water solubility, water vapor permeability (WVP), color properties and light transparency properties of the films were investigated. The size, shape and morphology of the synthesized particles were examined with scanning electron microscopy (SEM) technique. The results indicated that the synthesized polyaniline particles were spherical and in the range of 45–70 nm. The results obtained from the study of the effect of polyaniline on the physical properties of the chitosan film showed that increasing polyaniline concentration and synthesis time causes a decrease in the rate of the water solubility and water vapor permeability. This is an important factor in expanding its use in food packaging. The results of the colorimetric studies showed that the polyaniline sharply changed the surface color of the film. Polyaniline also increased antioxidant properties of composite film. Investigating the light transmission and transparency of the films showed that the polyaniline reduced the transparency and transmission of light, which could be used to package products that are susceptible to oxidation in the light.

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Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material

Molecules ◽

10.3390/molecules26092569 ◽

2021 ◽

Vol 26 (9) ◽

pp. 2569

Author(s):

Mia Kurek ◽

Nasreddine Benbettaieb ◽

Mario Ščetar ◽

Eliot Chaudy ◽

Maja Repajić ◽

...

Keyword(s):

Food Packaging ◽

Water Solubility ◽

Color Change ◽

Chitosan Film ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Color Changes ◽

Insoluble Particles ◽

Polymer Stability ◽

Food Packaging Films

Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging.

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Preparation and Characterization of Edible Dialdehyde Carboxymethyl Cellulose Crosslinked Feather Keratin Films for Food Packaging

Polymers ◽

10.3390/polym12010158 ◽

2020 ◽

Vol 12 (1) ◽

pp. 158

Author(s):

Yao Dou ◽

Liguang Zhang ◽

Buning Zhang ◽

Ming He ◽

Weimei Shi ◽

...

Keyword(s):

Water Vapor ◽

Carboxymethyl Cellulose ◽

Food Packaging ◽

Light Transmission ◽

Value Added ◽

Water Vapor Permeability ◽

Barrier Properties ◽

Edible Films ◽

Vapor Permeability ◽

Feather Keratin

The development of edible films based on the natural biopolymer feather keratin (FK) from poultry feathers is of great interest to food packaging. Edible dialdehyde carboxymethyl cellulose (DCMC) crosslinked FK films plasticized with glycerol were prepared by a casting method. The effect of DCMC crosslinking on the microstructure, light transmission, aggregate structure, tensile properties, water resistance and water vapor barrier were investigated. The results indicated the formation of both covalent and hydrogen bonding between FK and DCMC to form amorphous FK/DCMC films with good UV-barrier properties and transmittance. However, with increasing DCMC content, a decrease in tensile strength of the FK films indicated that plasticization, induced by hydrophilic properties of the DCMC, partly offset the crosslinking effect. Reduction in the moisture content, solubility and water vapor permeability indicated that DCMC crosslinking slightly reduced the moisture sensitivity of the FK films. Thus, DCMC crosslinking increased the potential viability of the FK films for food packaging applications, offering a value-added product.

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Novel LDPE/Chitosan Rosemary and Melissa Extract Nanostructured Active Packaging Films

Nanomaterials ◽

10.3390/nano9081105 ◽

2019 ◽

Vol 9 (8) ◽

pp. 1105 ◽

Cited By ~ 6

Author(s):

Giannakas ◽

Salmas ◽

Leontiou ◽

Tsimogiannis ◽

Oreopoulou ◽

...

Keyword(s):

Water Vapor ◽

Essential Oil ◽

Food Packaging ◽

Antioxidant Properties ◽

Water Vapor Permeability ◽

Global Market ◽

Active Packaging ◽

Vapor Permeability ◽

Permeability Barrier ◽

Instrumental Methods

The increased global market trend for food packaging is imposing new improved methods for the extension of shelf-life and quality of food products. Active packaging, which is based on the incorporation of additives into packaging materials, is becoming significant for this purpose. In this work, nanostructured low-density polyethylene (LDPE) was combined with chitosan (CS) to aim for a food packaging development with an increased oxygen permeability barrier and higher antimicrobial activity. Furthermore, essential oil extracts as rosemary (RO) and Melissa (MO) were added to this packaging matrix in order to improve its antioxidant properties and vanish food odor problems. The novel nanostructured active packaging film was tested using laboratory instrumental methods, such as thermogravimetry (TG), Fourier-transform infrared (FTIR) spectrometry, the X-ray diffraction (XRD) method, a dilatometer for tensile properties (DMA), and an oxygen permeation analyzer (OPA). Moreover, laboratorian tests according to ASTM standards were carried out for the estimation of water sorption, water vapor permeability, overall migration, and, finally, the antioxidant properties of such films. The experimental results have indicated that the final material exhibits advanced properties. More specifically, chitosan addition was observed to lead to an enhanced oxygen and water-vapor permeability barrier while the extracted essential oil addition led to enhanced tensile strength and antioxidant properties.

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Characterization of Chitosan Film Incorporated with Curcumin Extract

Polymers ◽

10.3390/polym13060963 ◽

2021 ◽

Vol 13 (6) ◽

pp. 963

Author(s):

Pornchai Rachtanapun ◽

Warinporn Klunklin ◽

Pensak Jantrawut ◽

Kittisak Jantanasakulwong ◽

Yuthana Phimolsiripol ◽

...

Keyword(s):

Mechanical Properties ◽

Antioxidant Activity ◽

Infrared Spectroscopy ◽

Water Vapor ◽

Moisture Content ◽

Water Solubility ◽

Chitosan Film ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Chitosan Films

Curcumin is a phenolic compound derived from turmeric roots (Curcuma longa L.). This research studied the effects of curcumin extract on the properties of chitosan films. The film characteristics measured included mechanical properties, visual aspects, color parameters, light transmission, moisture content, water solubility, water vapor permeability, infrared spectroscopy, and antioxidant activity. The results suggest that adding curcumin to chitosan-based films increases yellowness and light barriers. Infrared spectroscopy analysis showed interactions between the phenolic compounds of the extract and the chitosan, which may have improved the mechanical properties and reduced the moisture content, water solubility, and water vapor permeability of the films. The antioxidant activity of the films increased with increasing concentrations of the curcumin extract. This study shows the potential benefits of incorporating curcumin extract into chitosan films used as active packaging.

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Physico-Mechanical and Antibacterial Properties of PLA/TiO2 Composite Materials Synthesized via Electrospinning and Solution Casting Processes

Coatings ◽

10.3390/coatings9080525 ◽

2019 ◽

Vol 9 (8) ◽

pp. 525 ◽

Cited By ~ 14

Author(s):

Shiyi Feng ◽

Feng Zhang ◽

Saeed Ahmed ◽

Yaowen Liu

Keyword(s):

Water Vapor ◽

Food Packaging ◽

Water Solubility ◽

Antibacterial Properties ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Solution Casting ◽

Water Contact ◽

E Coli ◽

Composites Materials

In this study, PLA/TiO2 composites materials were prepared via electrospinning and solution casting processes. By testing the mechanical properties, water contact angle, water vapor permeability, and solubility of the composite nanofibers and films, the comprehensive performances of the two types of nanocomposites were analyzed. The results show that maximum tensile strengths of 2.71 ± 0.11 MPa and 14.49 ± 0.13 MPa were achieved for the nanofibers and films at a TiO2 content of 0.75 wt.%. Moreover, the addition of TiO2 significantly cut down the water vapor transmittance rate of the nanofibers and films while significantly improving the water solubility. Further, the antibacterial activity increased under UV-A irradiation for a TiO2 nanoparticle content of 0.75 wt.%, and the nanofiber and films exhibited inhibition zones of 4.86 ± 0.50 and 3.69 ± 0.40 mm for E. coli, and 5.98 ± 0.77 and 4.63 ± 0.45 mm for S. aureus, respectively. Overall, the performance of the nanofiber was better than that of the film. Nevertheless, both the nanocomposite membranes satisfied the requirements of food packaging materials.

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Preparation and Characterization of Chitosan Films Containing Lychee (Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging

Foods ◽

10.3390/foods10112834 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2834

Author(s):

Longwei Jiang ◽

Zhao Luo ◽

Haibi Liu ◽

Fenghui Wang ◽

Hanyu Li ◽

...

Keyword(s):

Food Packaging ◽

Water Solubility ◽

Antioxidant Properties ◽

Water Vapor Permeability ◽

Titratable Acidity ◽

Soluble Solids ◽

Vapor Permeability ◽

Litchi Chinensis ◽

Active Food Packaging ◽

Fresh Cut

In this study, lychee (Litchi chinensis Sonn.) pericarp powder was added to chitosan (CHS) matrix to develop active packaging films, and their structure, physicochemical, antibacterial, antioxidant, and functional properties were investigated. FT-IR results showed that intermolecular hydrogen bonds were formed between CHS and polyphenols in lychee pericarp powder (LPP), and the intermolecular interaction interfered with the assembly of CHS into semi-crystal structure, which reduced the crystallinity of CHS film. Incorporation of LPP significantly reduced water vapor permeability, water solubility, swelling degree, and elongation at break of CHS film (p < 0.05). However, UV-visible light barrier, tensile strength, and antibacterial and antioxidant properties of CHS films were increased by LPP incorporation. CHS-LPP film remarkably lowered the weight loss, firmness, titratable acidity, and total soluble solids of fresh-cut apple after five days storage. CHS-LPP film packaging effectively inhibited the browning of fresh-cut apple and the reduction of polyphenol content in apple juice caused by polyphenol oxidase (PPO)-mediated oxidation during storage. Therefore, CHS-LPP films have great potential as food packaging material to ensure the quality and extend the shelf life of food products.

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Edible Chitosan Films and Their Nanosized Counterparts Exhibit Antimicrobial Activity and Enhanced Mechanical and Barrier Properties

Molecules ◽

10.3390/molecules24010127 ◽

2018 ◽

Vol 24 (1) ◽

pp. 127 ◽

Cited By ~ 7

Author(s):

Laidson Gomes ◽

Hiléia Souza ◽

José Campiña ◽

Cristina Andrade ◽

António Silva ◽

...

Keyword(s):

Antimicrobial Activity ◽

Food Packaging ◽

Water Solubility ◽

Chitosan Nanoparticles ◽

Chitosan Film ◽

Water Vapor Permeability ◽

Barrier Properties ◽

Vapor Permeability ◽

Blend Films ◽

Color Changes

Chitosan and chitosan-nanoparticles were combined to prepare biobased and unplasticized film blends displaying antimicrobial activity. Nanosized chitosans obtained by sonication for 5, 15, or 30 min were combined with chitosan at 3:7, 1:1, and 7:3 ratios, in order to adjust blend film mechanical properties and permeability. The incorporation of nanosized chitosans led to improvements in the interfacial interaction with chitosan microfibers, positively affecting film mechanical strength and stiffness, evidenced by scanning electron microscopy. Nanosized or blend chitosan film sensitivity to moisture was significantly decreased with the drop in biocomposite molecular masses, evidenced by increased water solubility and decreased water vapor permeability. Nanosized and chitosan interactions gave rise to light biobased films presenting discrete opacity and color changes, since red-green and yellow-blue colorations were affected. All chitosan blend films exhibited antimicrobial activity against both Gram-positive and Gram-negative bacteria. The performance of green unplasticized chitosan blend films displaying diverse morphologies has, thus, been proven as a potential step towards the design of nontoxic food packaging biobased films, protecting against spoilage microorganisms, while also minimizing environmental impacts.

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Physical and Barrier Properties of Polylactic Acid/Halloysite Nanotubes-Titanium Dioxide Nanocomposites

Materials Science Forum ◽

10.4028/www.scientific.net/msf.1021.280 ◽

2021 ◽

Vol 1021 ◽

pp. 280-289

Author(s):

Abdulkader M. Alakrach ◽

Awad A. Al-Rashdi ◽

Mohamed Khalid Al-Omar ◽

Taha M. Jassam ◽

Sam Sung Ting ◽

...

Keyword(s):

Water Vapor ◽

Food Packaging ◽

Water Solubility ◽

Water Vapor Permeability ◽

Barrier Properties ◽

Halloysite Nanotubes ◽

Nanocomposite Films ◽

Vapor Permeability ◽

Water Contact ◽

Film Density

In this study, PLA/TiO2 and PLA/HNTs-TiO2 nanocomposites films were fabricated via solution casting method. By testing the film density, solubility, water contact angle and water vapor permeability, the PLA nanocomposite films, the comprehensive performances of the nanocomposites were analysed. The outcomes demonstrated that maximum film density of PLA/TiO2 and PLA/HNTs-TiO2 nanocomposites films increased gradually with the increasing of nanofiller loadings. Moreover, the incorporation of TiO2 and HNTs-TiO2 significantly decreased the water vapor transmittance rate of the nanocomposite films with a slight priority to the addition of HNTs-TiO2, the water solubility was significantly improved with the addition of both nanofillers. Furthermore, the barrier properties were developed with the addition of both TiO2 and HNTs-TiO2 especially after the addition of low nanofiller loadings. Overall, the performance of the PLA/HNTs-TiO2 nanocomposite films was better than that PLA/TiO2 film. Nevertheless, both of the PLA nanocomposite samples achieved the requests of food packaging applications.

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Proso-Millet-Starch-Based Edible Films: An Innovative Approach for Food Industries

Coatings ◽

10.3390/coatings11101167 ◽

2021 ◽

Vol 11 (10) ◽

pp. 1167

Author(s):

Sneh Punia Bangar ◽

Kawaljit Singh Sandhu ◽

Alexandru Vasile Rusu ◽

Pinderpal Kaur ◽

Sukhvinder Singh Purewal ◽

...

Keyword(s):

Water Vapor ◽

Water Solubility ◽

Amylose Content ◽

Antioxidant Properties ◽

Water Vapor Permeability ◽

Edible Films ◽

Vapor Permeability ◽

Food Industries ◽

Native Starch ◽

Proso Millet

The present investigation searches for functional and antioxidant properties in proso millet starch and films. Proso millet starch was studied for its physical, chemical, morphological, and antioxidant properties. Furthermore, films were prepared from proso millet starch (native) and a starch–ĸ-carrageenan blend. Both films were characterized for moisture content, thickness, water-solubility, opacity, water vapor permeability, and textural and antioxidant properties. The amylose content, water absorption capacity, swelling, and solubility power of the proso millet starch were 19.19%, 87.5%, 15.32%, and 19%, respectively. Compared to aqueous extracts (0.68 mg GAE/g and 0.36 mg AAE/g), the total phenolics and total antioxidant capacity were observed to be higher in methanolic starch extracts (0.75 mg GAE/g and 0.41 mg AAE/g). Methanol extracts of native starch-based films showed higher antioxidant activity than the film prepared using a ĸ-carrageenan blend. The water vapor permeability and solubility of films prepared from native starch (2.38 g/Pa·s·m2 and 28%) were lower than those prepared using the ĸ-carrageenan blend (3.19 g/Pa·s·m2 and 42.05%). The findings may be of commercial interest to pharmaceutical and food industries in producing new antioxidant-rich drugs and food products.

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Physical Properties and Antibacterial Activity of a Chitosan Film Incorporated with Lavender Essential Oil

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.706-708.197 ◽

2013 ◽

Vol 706-708 ◽

pp. 197-200 ◽

Cited By ~ 3

Author(s):

Zhi Hong Zhang ◽

Yu Yue Qin ◽

Jian Fan ◽

Tian Rui Zhao ◽

Chun Sheng Cheng

Keyword(s):

Mechanical Property ◽

Antibacterial Activity ◽

Water Vapor ◽

Essential Oil ◽

Food Packaging ◽

Chitosan Film ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Active Food Packaging ◽

The Impact

Chitosan-based films containing lavender essential oil (LEO) (0, 0.5%, 1.0%, 1.5% (v/v)) were prepared to evaluate their physical and antibacterial activities. In order to study the impact of the incorporation of LEO into chitosan matrix, the solubility, mechanical property, water vapor permeability, and antibacterial activity of the films were investigated. Fourier transform infrared chromatography (FTIR) was carried out to explain structure–property relationships. Results showed that the solubility and water vapor permeability of the chitosan-based film decreased by LEO incorporation. Films containing LEO showed better mechanical property. FTIR spectra demonstrated good interaction between functional groups of chitosan with LEO. With the concentration of LEO increased from 0 to 1.5 %, the inhibitory zone of four bacterial strains (Escherichia coli, Staphylococcus aurous, Bacillus magaterium, Bacillus subtilis) increased. It can be concluded that chitosan films containing LEO can be used for development of active food packaging materials.

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