Effect of gum ghatti on physicochemical and microstructural properties of biodegradable sodium alginate edible films
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ORIGINAL PAPER
Effect of gum ghatti on physicochemical and microstructural properties of biodegradable sodium alginate edible films Teng Cheng1 · Jiachao Xu1 · Yang Li1 · Yun Zhao1 · Yu Bai1 · Xiaoting Fu1 · Xin Gao1 · Xiangzhao Mao1 Received: 23 June 2020 / Accepted: 11 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Sodium alginate (SA) limits its application due to its low stability and poor performance. This study explored the synergy between SA and gum ghatti (GG) to improve the performance of biodegradable SA film. In this study, the chemical structure, rheological properties, morphology, thermal stability, and physical properties of the films were evaluated. Attenuated Total Reflection Fourier Transform Infrared Spectroscopy analysis (FTIR-ATR) revealed that hydrogen bonds are established between SA and GG, as well as strong electrostatic interactions. scanning electron microscopy and X-ray diffraction confirmed that SA has good compatibility with GG. Differential scanning calorimetry data demonstrated the excellent thermal properties of the SA/GG blend films. The film with an SA/GG ratio of 5:1 exhibited an elongation at break (EB), tensile strength (TS) and water vapor permeability (WVP) of 15.27% and 34.11 MPa and 7.19 × 10−11 g/(m s Pa), respectively. In addition, the light barrier properties of the blend film were improved 65.17%. Thus, there is a strong interaction between SA and GG to improve the properties of the blend films. SA/GG blend films offer wide application prospects as packaging materials and biomaterials in food industries. Keywords Sodium alginate · Gum ghatti · Synergistic interaction · Film structure · Food packaging
Introduction In recent years, people are increasingly demanding food safety and quality, and the need for environmentally friendly materials is becoming more and more urgent [1]. The problem caused by plastic packaging material polyproylene chloride (PVC) has gradually emerged, its monomeric vinyl chloride is a known cause of angiosarcoma of the liver [2], and it has recently been suggested that exposure to vinyl chloride can cause hepatocellular carcinoma [3]. The difficult degradation of plastics is extremely polluting to the environment. According to reported statistics, 83 million tons of plastic products have been produced so far [4], which is undoubtedly a permanent destruction of the natural environment. In response to the above problems, some scholars have proposed the use of reusable plastic materials instead of the single-use plastic materials [5–7]. But the problems of cross-contamination and bacteria breeding of reusable * Jiachao Xu [email protected] 1
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China
plastic materials are still controversial. Therefore, there is an urgent need to develop a renewable packaging materials and biomaterials in food industries. In order to solve the above problems, there have been a lot of literature reports on biodegradable packagi
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