Synthesis of clove essential oil-loaded chitosan-based edible films with different plasticizers

• Autorzy: Zsivanovits G. , Milenkova S. , Marudova M. , Nikolova K.

Identyfikatory

DOI

10.5604/01.3001.0054.8017

• Języki publikacji: EN

Abstrakty

EN

Purpose: Chitosan is a natural polysaccharide known for its excellent biodegradable, barrier and antimicrobial properties. Therefore, it is often used in the preparation of edible films. A vast variety of essential oils have been incorporated into the films to enhance their antimicrobial and antioxidant properties. Despite all the positive effects of chitosan in its application as food packaging, its films are fragile and brittle. Therefore, plasticizers are usually added to improve the chitosan's mechanical properties. The present article investigates the effect of different plasticizers, namely Glycerol, Polyethylene glycol, and Polyvinyl alcohol, on the physical characteristics of clove essential oil-loaded chitosan film (chitosan/CEO). Design/methodology/approach: Chitosan/CEO films are prepared using the casting method. The intermolecular interactions are determined by Fourier-transform infrared spectroscopy (FT-IR), the surface morphology is observed by scanning electron microscopy (SEM), and the mechanical properties are tested in tensile and puncture modes. The thermal stability and the compound physical state are investigated using Differential Scanning Calorimetry. Water adsorption isotherms and water vapour permeability are also determined. Findings: The addition of plasticizer is found to have a beneficial effect on the mechanical properties of chitosan films and does not change the hydrophilic-hydrophobic balance, colour parameters, and thermal stability drastically. In such a way, the plasticized films are suitable for food packaging. Practical implications: Future research will investigate the effect of other environmentally friendly plasticizers on edible films made from chitosan/essential oils. Originality/value: Based on our knowledge, the present research investigates the effect of different plasticizers on the chitosan/CEO edible films for the first time.

Słowa kluczowe

EN

chitosan; edible films; clove essential oil; plasticizers; physical properties

PL

chitozan; folie jadalne; olejek eteryczny z goździków; plastyfikatory; właściwości fizyczne

• Wydawca: International OCSCO World Press
• Czasopismo: Archives of Materials Science and Engineering
• Rocznik: 2024
• Tom: Vol. 128, nr 1
• Strony: 32--41
• Opis fizyczny: Bibliogr. 42 poz.

Twórcy

autor

Zsivanovits G.

• Division of Food Technologies, Institute of Food Preservation and Quality-Plovdiv, Agricultural Academy of Bulgaria, Plovdiv 4000, Bulgaria

autor

Milenkova S.

• Department of Physics, Faculty of Physics and Technology, University of Plovdiv “Paisii Hilendarski”, 24 Tzar Asen 24, Plovdiv 4002, Bulgaria

autor

Marudova M.

• Department of Physics, Faculty of Physics and Technology, University of Plovdiv “Paisii Hilendarski”, 24 Tzar Asen 24, Plovdiv 4002, Bulgaria

autor

Nikolova K.

• Department of Physics and Biophysics, Medical University - Varna, 55 Marin Drinov, Varna 9000, Bulgaria

• https://orcid.org/0000-0002-2617-4776

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