Preparation of biodegradable carboxymethyl cellulose-Arabic gum composite film and evaluation of its physical, mechanical and thermal properties

Document Type : Research Article

Authors

• Amir Rezaie ¹
• Masoud Rezaei ¹
• Mahdi Albooftileh ²

¹ Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran

² Inland Water Aquaculture Research Center, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Bandar Anzali, Iran.

https://doi.org/10.22067/ifstrj.2020.39271

Abstract

Introduction: Films with appropriate mechanical properties and low permeability are very important for food packaging. Natural polymers have gained increasing attention for the development of biodegradable films due to the environmental problems caused by petroleum-based polymers. Carboxymethyl cellulose (CMC) is a linear polysaccharide that exhibited good film forming properties. Gum Arabic (GA) is another polysaccharide that can be used for preparing the edible and biodegradable films. However, several studies have shown that biopolymers like CMC and GA films have high water vapor permeability and poor mechanical properties in moist conditions. One of the strategies that can be used for improving the properties of biopolymers films is blending the different polymers and formation the composite films. Various studies on the preparation of biocomposite films have been performed, however, to the best of our knowledge, studies on combinations of the CMC and AG have not been reported yet. Thus, the main objectives of this study were to prepare CMC/AG composite films using solvent casting method and investigate the effect of different CMC/AG blending ratio on the physical (water vapor permeability (WVP), water contact angle (WCA), color, opacity and light-barrier properties), mechanical and thermal properties. Furthermore, in order to determine the structural characteristics of the films, fourier-transform infrared spectroscopy (FT-IR) and x-ray diffraction (XRD) measurements were also performed.
 
Material & Method: The CMC and AG solutions were prepared by dissolving 1 g in 100 mL of distilled water at 45 °C for 24 h under magnetic stirring. The prepared solutions were then blended in different proportions (75:25, 50:50, and 25:75). After mixing, glycerol (0.3% w/w) was added as a plasticizer and the solution was stirred for 15 min. The prepared solutions were poured into a glass plate, then dried at 45 °C for 24 h in the oven. Finally, the properties of CMC, GA and composite films were determined.
 
Result and Discussion: In this study, biodegradable films composed of CMC and AG were successfully prepared. Results showed that some properties of the composite films were greatly influenced by addition of AG. So that, WVP of films was decreased significantly in the blend films and the lowest WVP was observed in the 25:75 (AG: CMC) films (p < 0.05). The films hydrophobicity was significantly increased from 41.33^o to 61.10^o by addition of AG to the CMC films (p < 0.05). With increasing the ratio of AG, the tensile strength (TS) of blend films decreased. Opacity and light transmission of the composite films increased and decreased, respectively with increasing the AG ratio. The differential scanning calorimetry (DSC) test demonstrated that the thermal properties of blend films improved with increasing the AG content. The FT-IR analysis indicated that new interaction was generated between the components of the blend films. Generally, it can be concluded that blending the AG and CMC can improve some of the physico-mechanical properties of the blend films

Keywords

• Composite film
• Carboxymethyl cellulose
• Arabic gum
• Biodegradable film

Main Subjects

• Food Technology

References

Arora, A., & Padua, G. W. Nanocomposites in food packaging. Journal of Food science, 2010; 75(1), R43-R49.

Azeredo, H. Nanocomposites for food packaging applications. Food Research International, 2009; 42 (9), 1240-1253.

ASTM (2002). Standard Test Method for Tensile Properties of Thin Plastic Sheeting. Annual Book of ASTM Standards. Designation D882-02. Philadelphia: American Society for Testing Materials.

Bosquez-Molina, E., Tomás, S.A., Rodríguez-Huezo, M.E. Influence of CaCl on the water vapor permeability and the surface morphology of mesquite gum based edible films. Lebensmittel-Wissenschaft & Technologi - Food Sci. Techno. 2010; 43, 1419-1425.

Bolin, H.R., & Huxsoll, C.C. Control of Minimally Processed carrot (Daucuscarota) Surface Discoliration Caused by Abrasion Peeling. Journal of food science. 1991; 56(2): 416-422.

Bonilla, J., Fortunati, E. L. E. N. A., Atarés, L., Chiralt, A., & Kenny, J. M. Physical, structural and antimicrobial properties of poly vinyl alcohol-chitosan biodegradable films. Food Hydrocolloids: 2014; 35, 463–470.

Chen, C.H., Lai, L.S. Mechanical and water vapor barrier properties of tapioca starch/decolorized hsian-tsao leaf gum films in the presence of plasticizer. Food Hydrocolloids. 2008; 22, 1584-1595.

Dudhani, A. R., & Kosaraju, S. L. Bioadhesive chitosan nanoparticles: Preparation and characterization. Carbohydrate polymers, 2010; 81(2), 243-251.

Emiroğlu, Z. K., Yemis, G. P., Coskun, B. K., Candoğan, K. Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat Science, 2010; 86(2), 283-288.

Falguera, V., Quintero, J.P., Jimenez, A., Munoz, J. A. & Ibarz, A. Edible films and coating: Structures, active functions and trends in their use. Trends in Food Science & amp: Technology, 2011; 22 (6), 292-303.

Ghaderi, J., Hosseini, S. F., Keyvani, N., & Gómez-Guillén, M. C. Polymer blending effects on the physicochemical and structural features of the chitosan/poly (vinyl alcohol)/fish gelatin ternary biodegradable films. Food Hydrocolloids, 2019; 95, 122-132.

Ghanbarzadeh, B., Almasi, H., & Entezami, A. A. Physical properties of edible modified starch/carboxymethyl cellulose films. Innovative food science & emerging technologies, 2010; 11(4), 697-702.

Ghanbarzadeh, B., Almasi, H., Entezami, A., Improving the barrier and mechanical properties of corn starch-based edible films: Effect of citric acid and carboxymethyl cellulose. Industrial Crops and Products, 2011; 33, 229-235.

Ghanbarzadeh, B., & Almasi, H. Physical properties of edible emulsified films based on carboxymethyl cellulose and oleic acid. International Journal of Biological Macromolecules: 2011; 48, 44-49.

Ghasemlou, M., Khodaiyan, F., & Oromiehie, A. pHysical, mechanical, barrier, and thermal properties of polyol-plasticized biodegradable edible film made from kefiran. Carbohydrate Polymers: 2011; 84(1), 477-483.

Guo, J., Ge, L., Li, X., Mu, C., & Li, D. Periodate oxidation of xanthan gum and its crosslinking effects on gelatin-based edible films. Food Hydrocolloids: 2014; 39, 243–250.

Jingou, J., Shilei, H., Weiqi, L., Danjun, W., Tengfei, W., & Yi, X. Preparation, characterization of hydrophilic and hydrophobic drug in combine loaded chitosan/cyclodextrin nanoparticles and in vitro release study. Colloids and Surfaces B: Biointerfaces, 2011; 83(1), 103-107.

Jouki, M., Yazdi, F.T., Mortazavi, S.A., & Koocheki, A. Qunice seed mucilage films incorporated with oregani essential oil. pHysical, thermal, barrier, antioxidant and antibacterial properties. Food Hydrocolloids: 2014; 36, pp. 9-19.

Jiang, G., Hou, X., Zeng, X., Zhang, C., Wu, H., Shen, G., Li, S., Luo, Q., Li, M., Liu, X., Chen, A., Wang, Z & Zhang, Z. Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) Lam) anthocyanins for monitoring fish freshness. International Journal of Biological Macromolecules: 2019; 143, 359-372.

Kanimozhi, K., Basha, S,K. & Kumari, V, S. Processing and characterization of chitosan/PVA and methylcellulose porous scaffolds for tissue engineering. Materials Science and Engineering. 2016; C, 61, pp. 484-491.

Liang, T., Sun, G., Cao, L., Li, J., & Wang, L. A pH and NH3 sensing intelligent film based on Artemisia sphaerocephala Krasch. gum and red cabbage anthocyanins anchored by carboxymethyl cellulose sodium added as a host complex. Food hydrocolloids, 2019; 87, 858-868.

Mariniello, L., Di Pierro, P., Esposito, C., Sorrentino, A., Masi, P., & Porta, R. Preparation and mechanical properties of edible pectin–soy flour films obtained in the absence or presence of transglutaminase. Journal of biotechnology, 2003; 102(2), 191-198.

Martucci, J.F., Ruseckaite, R.A. Biodegradation behavior of three-layer sheets based on gelatin and poly (lactic acid) buried under indoor soil condition. Polymer Degradation and Stability, 2015; 116, 36-44.

Murmu, S.B., Mishra, H.N. The effect of edible coating based on Arabic gum, sodium caseinate and essential oil of cinnamon and lemon grass on guava. Food Chemistry, 2018; 245, 820-828.

Ojagh, S.M., Rezaei, M., Razavi, S.H., Hosseini, S.M.H. Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 2010; 122, 161–166.

Ojagh, S.M., Shariatmadari, F., Adeli, A., Kordjozi, M., & Abdolahi, M. Development composite films based chitosan-Katira and evaluation physical and mechanical properties. Innovative Food Technologies. 2017; 4, 151-161. (In Persian).

Pereda, M., Marcovich, N.E., Aranguren, M.I. Characterization of chitosan/caseinate films. J Appl Polym Sci., 2011;107, 1080-1090.

Pereira, J. R., V, A., de Arruda, I.N.Q., & Stefani, R. Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as time-temperature indicators for applications in intelligent food packaging. Food Hydrocolloids: 2015; 43, pp. 180-188.

Phillips, G. O., & Williams, P. A. (Eds.). Handbook of hydrocolloids (pp. 53-64). Boca Raton, 2000; FL: CRC press.

Peesan, M., SupapHol, P & Rujiravaint, R. Preparation and characterization of hexanoyl chitosan/polylactide blend films. Carbohydrate Polymers. 2005; 60(3), pp. 343-350.

Qi, L., Xu, Z., Jiang, X., Hu, C & Zou, X. Preparation and antibacterial activity of chitosan nanoparticles. Carbohydrate research: 2004; 339, 2693-2700.

Rivero, S., Garcia, M.A., Pinotti, A., Correlations between structural, barrier, thermal and mechanical properties of plasticized gelatin films. Innovative Food Science & Emerging Technologies. 2010; 11 (2), 369-375.

Rhim, J. W., Hong, S. I., Park, H. M., & Ng, P. K. Preparation and characterization of chitosan-based nanocomposite films with antimicrobial activity. Journal of agricultural and food chemistry, 2006; 54(16), 5814-5822.

Rajaie, A., Shokrchizadeh, H. Investigation of physical and mechanical properties of edible film prepared from opopanax gum (Commiphora guidottii). 2018. 16 (91), 323-335.

Shojaee-Aliabadi, S., Hosseini, H., Mohammadifar, M.A., Mohammadi, A., Ghasemiou, M., Hosseini, S.M & Khaksar, R. Characterization of carrageenan films incorporated plant essential oil with improved antimicrobial activity. Carbohydrate polymers: 2014; 101, pp. 582-591.

 Tabari, F., Rezaei, M., Aryaee, P and Abdullahi. Evaluation of some physical and mechanical properties of carboxymethyl cellulose/tragacanth Edible film. Iranian Food Science and Technology Research Journal. 2016 12 (1), 88-97.

Tongnuanchan, P., Benjakul, S., Prodparn, T., Pisuchpen, S., & Osako, K. Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants. Food Hydrocolloids, 2016 56, 93-107.

Wang, L., Auty, M. A., & Kerry, J. P. Physical assessment of composite biodegradable films manufactured using whey protein isolate, gelatin and sodium alginate. Journal of Food Engineering: 2010; 96(2), 199-207.

Yoksan, R., & Chirachanchai, S. Silver nanoparticle-loaded chitosan–starch based films: Fabrication and evaluation of tensile, barrier and antimicrobial properties. Materials Science and Engineering: 2010; C, 30(6), 891-897.

Zhang, M., Li, X.H., Gong, Y.D., Zhao, N.M & Zhang, X.F. Properties and biocompatibility of chitosan film modified by blending with PEG. Bio mater: 2002; 23, 2641-2648.