Physical Properties of Chitosan Edible Films Incorporated with Essential Oil Monomers

Abstract:

In this study, physical properties of chitosan edible films incorporated with essential oil monomers were tested. Emulsifying nature of chitosan could be combined essential oil monomer forming emulsions, hence homogeneous, thin and pale yellow membranes were achieved. With different of the essential oil monomer content, the nature of the films had undergone a drastic change. Water-solubility and water vapor permeability of chitosan edible films reduced when essential oil monomers concentration increased. All the mechanical properties(tensile strength and elongation) increased when essential oil monomers concentration gradual increased. Compared with single chitosan films, essential oil-chitosan films have been greatly enhanced their mechanical properties and antibacterial activities.

• Periodical: Advanced Materials Research (Volumes 550-553)
• Pages: 993-999
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.550-553.993
• Online since: July 2012
• Authors: Yun Bin Zhang, Jun Peng
• Keywords: Chitosan Films, Essential Oil Monomers, Physical Properties

References

[1] Arvanitoyannis, I. S., Nakayama, A. & Aiba, S. (1998). Chitosan and gelatin based ediblefilms: State diagrams, mechanical and permeation properties. Carbohydrate,Polymers, 37, 371–382.

DOI: 10.1016/s0144-8617(98)00083-6

[2] Cheng,M, Deng,J.,Yang, F, Gong, Y,Zhao, N.,&Zhang, X.(2003). Studyonphysical properties and nerve cell affinity of composite films from chitosan and gelatin solutions. Biomaterials, 24, 2871–2880.

DOI: 10.1016/s0142-9612(03)00117-0

[3] Rupei T，Yumin D，Lihong F．Dialdehyde starch—erosslinked ehltosan films and their antimicrobial effects[J]．Polymer Science Part B：Polymer Physics.2003.41(9)：993-997.

[4] Laura Sanchez-Gonzale, Maite Chafer, Amparo Chiralt, et.al. Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum [J]. Carbohydrate Polymers,2010,82（2）:277-283

DOI: 10.1016/j.carbpol.2010.04.047

[5] Burt, S. A., & Reinders, R. D. Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7 [J]. Letters in Applied Microbiology, 2003, 36(3): 162−167.

DOI: 10.1046/j.1472-765x.2003.01285.x

[6] Rojas-Graü M., Avena-Bustillos J. R., Olsen C. et. al. Effects of plant essential oils and oil compounds on mechanical barrier and antimicrobial properties of alginate-apple puree edible films. Journal of Food Engineering, 2007, 81(3): 634−641.

DOI: 10.1016/j.jfoodeng.2007.01.007

[7] Zehra Karagöz Emiroğlu, Gökçe Polat Yemiş, Betül Kodal Coşkun et.al.Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties [J]. Meat Science, 2010,86（2）:283-288

DOI: 10.1016/j.meatsci.2010.04.016

[8] Mariana Pereda, Guillermina Amica,Norma E.Marcovich*. Development and characterization of edible chitosan/olive oil emulsion films. Juan B. Justo 4302, 7600 Mar del Plata, Argentina

DOI: 10.1016/j.carbpol.2011.09.019

[9] Butler, B. L., Vergano, P. J, Testin, R. F, Bunn, J. N. & Wiles, J. L. (1996). Mechanical and barrier properties of edible chitosan films as affected by composition and storage.Journal of Food Science, 61, 953–955+961.

DOI: 10.1111/j.1365-2621.1996.tb10909.x

[9] ASTM., (1995). Standard test methods for water vapor transmission of materials.Standards designation: E96-95 Annual book of ASTM standards. Philadelphia,USA:

[10] ASTM. (pp.697-704).Cagri, A., Ustunol, Z. & Ryser, E. T. (2004). Antimicrobial edible films and coatings.

[11] Pereda, M., Aranguren, M. I. & Marcovich, N. E. (2009). Water vapor absorption and permeability of films based on chitosan and sodium caseinate. Journal of Applied Polymer Science, 111(6), 2777–2784.

DOI: 10.1002/app.29347

[12] ASTM., (1993). Standard test method for tensile properties of plastics by use ofmicrotensile specimens, standards designation: D1708 Annual book of ASTMstandards. Philadelphia, USA: ASTM. (pp.374-377).

[13] ASTM., (1994). Standard test method for tensile properties of plastics, standards,designation: D638 Annual book of ASTM standards. Philadelphia, USA: ASTM.(pp.47-58).

[14] Karbowiak,T., Debeaufort, F. &Voilley, A. (2006). Importance of surface tension characterization for food pharmaceutical and packaging products:Areview.CriticalReviews in Food Science and Nutrition, 46, 391–407.

DOI: 10.1080/10408390591000884

[15] L.H. Cheng A. AbdKarima A. AbdKarima.Characterisation of composite films made of konjac glucomannan (KGM), carboxymethyl cellulose (CMC) and lipidReceived 7 June 2007.

DOI: 10.1016/j.foodchem.2007.08.068