Preparation and Properties of Oligo-chitosan Cross-linked Gelatin Biodegradable Films

LIU Guiyan; WANG Bei; YANG Ruoxi; QIN Zhongli

doi:10.13386/j.issn1002-0306.2023080140

Volume 45 Issue 13

Jun. 2024

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Science and Technology of Food Industry > 2024 > 45(13): 1-8. > DOI: 10.13386/j.issn1002-0306.2023080140

LIU Guiyan, WANG Bei, YANG Ruoxi, et al. Preparation and Properties of Oligo-chitosan Cross-linked Gelatin Biodegradable Films[J]. Science and Technology of Food Industry, 2024, 45(13): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080140.

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Preparation and Properties of Oligo-chitosan Cross-linked Gelatin Biodegradable Films

1.
School of Biological and Pharmaceutical Engineering, Wuhan Huaxia Institute of Technology, Wuhan 430223, China
2.
School of Electronics and Information Engineering, Hubei University of Science and Technology, Xianning 437100, China

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Received Date: August 15, 2023
Available Online: April 27, 2024

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Abstract

Abstract

Objective: The aim was to evaluate the effect of oligo-chitosan modification on the properties of gelatin-based films. Methods: The gelatin-based films were prepared by using gelatin extracted from scrap pig skin as a cheap raw material and chitosan and polyvinyl alcohol as cross-linking agents. The structural and mechanical properties were characterized by Fourier infrared spectroscopy, X-ray power diffractometry, scanning electron microscopy, spectroscopy, and tensile test. Meanwhile, the ability of gelatin-based films in antioxidant, antibacterial, water stability and biodegradation were evaluated. Results: The multi-cross-linked gelatin-based films showed excellent mechanical properties, with a highest fracture stress of 37.09 MPa, a maximum tearing energy of 56.71 kJ/m², and a good physical form maintained after 48 h of immersion in water. In addition, the films possessed excellent light transmission (up to 92.32%), good oxidation resistance (radical scavenging capacity up to 75.12%), excellent antimicrobial and biodegradability (complete degradation time <45 h). Conclusions: The addition of oligo-chitosan has changed the properties of gelatin-based films in mechanics and biodegradation, and endowed the films with good antibacterial and antioxidant capacity, indicating that it had great potential application value in food packaging.
- gelatin,
- oligo-chitosan,
- crosslinking,
- biodegradable film,
- property

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