Chitosan–starch composite film: preparation and characterization |
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| Affiliation: | 1. Department of Food Science and Technology, Industrial Agricultural Products Center, University of Nebraska, 208 L.W. Chase Hall, Lincoln, NE 68583-0730, USA;2. Industrial Agricultural Products Center, University of Nebraska, 208 L.W. Chase Hall, Lincoln, NE 68583-0730, USA;3. Department of Chemistry, University of Nebraska, 824 Hamilton Hall, Lincoln, NE 68588-0304, USA;1. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Spain;2. Faculty of Technology and Metallurgy, Department of Chemical Engineering, University of Belgrade, Serbia;3. Faculty of Agriculture, Department of Food Thechnology and Biochemistry, University of Belgrade, Serbia;1. Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Departamento de Ingeniería Química, UNS, Camino La Carrindanga km. 7, 8000 Bahía Blanca, Argentina;2. Centro de Investigación y Desarrollo en Criotecnología de Alimentos, CIDCA (UNLP-CONICET), Facultad de Ciencias Exactas, UNLP, 47 y 116, 1900 La Plata, Argentina;3. Instituto de Química del Sur, INQUISUR (UNS–CONICET), Laboratorio de Investigaciones Básicas y Aplicadas en Quitina, LIBAQ-Departamento de Química, UNS, Bahía Blanca, Argentina;4. Departamento de Biología, Bioquímica y Farmacia, UNS, Bahía Blanca, Argentina |
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| Abstract: | Chitosan film has potential applications in agriculture, food, and pharmacy. However, films made only from chitosan lack water resistance and have poor mechanical properties. Forming miscible, biodegradable composite film from chitosan with other hydrophilic biopolymers is an alternative. The objective of this study was to prepare chitosan/starch composite films by combining chitosan (deacetylated degree, 90%) solution and two thermally gelatinized cornstarches (waxy starch and regular starch with 25% amylose). The film’s tensile strength (TS), elongation-at-break (E), and water vapor transmission rate (WVTR) were investigated. The possible interactions between the two major components were evaluated by X-ray diffraction and Fourier-transform infrared spectroscopy (FTIR). Regardless of starch type, both the TS and E of the composite films first increased and then decreased with starch addition. Composite film made with regular starch showed higher TS and E than those with waxy starch. The addition of starch decreased WVTRs of the composite films. The introduction of gelatinized starch suppressed the crystalline peaks of chitosan film. The amino group band of chitosan molecule in the FTIR spectrum shifted from 1578 cm−1 in the chitosan film to 1584 cm−1 in composite films. These results indicated that there was a molecular miscibility between these two components. |
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