Chitosan film mechanical and permeation properties as affected by acid, plasticizer, and storage

Caner C., Vergano P., Wıles J.

JOURNAL OF FOOD SCIENCE, vol.63, no.6, pp.1049-1053, 1998 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 63 Issue: 6
  • Publication Date: 1998
  • Doi Number: 10.1111/j.1365-2621.1998.tb15852.x
  • Journal Name: JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1049-1053
  • Keywords: chitosan, edible film, permeation, plasticizer, EDIBLE FILMS, BARRIER PROPERTIES, CELLULOSE, PROTEINS, WHEAT
  • Çanakkale Onsekiz Mart University Affiliated: No

Abstract

The effects of acid (acetic, formic, lactic, propionic) concentrations, plasticizer concentrations, and storage time (up to 9 wk) on mechanical properties, water vapor permeability, and oxygen permeability of solution-cast chitosan films were determined. Measured water vapor permeability coefficients ranged from 5.35 to 13.20 x 10(-1) g/m.day.atm. Oxygen permeated coefficients ranged from 0.08 to 31.67 x 10(-3) cc O-2/ m.day.atm. Neither property was affected by storage time. Tensile strength (6.85-31.88 Mpa) also was not time dependent, but elongation (14-70%) decreased with storage time. Lactic acid solutions produced the lowest oxygen permeability values, formic acid the highest. Films formed with 7.5% lactic acid solutions had uniquely high values for elongation at break.