Preparation of chitosan-based composite films with GG/QSM addition and investigation of their properties
Main Article Content
Keywords
chitosan, guar gum, quince seed mucilage, composite film, edible film
Abstract
This study aims to produce chitosan (CH)-based composite films using CH, guar gum (GG), and quince seed mucilage (QSM) and to investigate the physicochemical, barrier, optical, mechanical, thermal, and microstructural properties of these films. CH-based composite films were fabricated by including three concentrations of GG and QSM (20–40%, v/v). Scanning electron microscopic analysis revealed that all composite films exhibited smooth and homogeneous surface morphologies, indicating good compatibility among the components. Fourier-transform infrared spectroscopy confirmed the formation of hydrogen bond interactions between constituent polymers. Differential scanning calorimetry demonstrated enhanced thermal stability in composite films relative to CH film. Optical property measurements indicated higher opacity values for all composite films compared to the CH film. Compared to the CH control film, the CH-GG-QSM1 composite film exhibits the lowest water solubility (WS) and water vapor permeability (WVP) values, while the CH-GG-QSM3 film exhibits the lowest moisture content (MC). Tensile strength (TS) of the CH-GG-QSM2 film increased by 14.58%, from 11.45 MPa to 13.12 MPa, while its elongation at break decreased by 3.28%, from 14.70% to 11.42%. At the same time, while the MC, WS and WVP values of the CH-GG-QSM2 composite film decreased compared to the CH film, it was determined that this composite film exhibited the best physicochemical properties. Strong linear correlations between physicochemical properties of composite films are determined using Pearson’s correlation analysis. These findings indicate that the produced CH-GG-QSM composite films possess enhanced WVP, thermal stability, and optical properties. Consequently, they can demonstrate significant potential for application as edible packaging materials, particularly for preserving fruits, vegetables, and food products.
References
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Hiremani, V.D., Khanapure, S., Gasti, T., Goudar, N., Vootla, S.K., Malabadi, R.B., Mudigoudra, B.S. and Chougale, R.B. 2021. Preparation and physicochemical assessment of bioactive films based on chitosan and starchy powder of white turmeric rhizomes (Curcuma zedoaria) for green packaging applications. International Journal of Biological Macromolecules 193:2192–2201. https://doi.org/10.1016/j.ijbiomac.2021.11.050
Jiang, L., Wang, F., Xie, X., Xie, C., Li, A., Xia, N., Gong, X. and Zhang, H. 2022. Development and characterization of chitosan/guar gum active packaging containing walnut green husk extract and its application on fresh-cut apple preservation. International Journal of Biological Macromolecules 209:1307–1318. https://doi.org/10.1016/j.ijbiomac.2022.04.145
Jouki, M., Mortazavi, S.A., Yazdi, F.T. and Koocheki, A. 2014. Characterization of antioxidant-antibacterial quince seed mucilage films containing thyme essential oil. Carbohydrate Polymers 99:537–546. https://doi.org/10.1016/j.carbpol.2013.08.077
Jouki, M., Yazdi, F.T., Mortazavi, S.A. and Koocheki, A. 2013. Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage. International Journal of Biological Macromolecules 62:500–507. https://doi.org/10.1016/j.ijbiomac.2013.09.031
Kozlu, A. and Elmaci, Y. 2020. Quince seed mucilage as edible coating for mandarin fruit; determination of the quality characteristics during storage. Journal of Food Processing and Preservation 44(11), e14854. https://doi.org/10.1111/jfpp.14854
Kurt, A. and Kahyaoğlu, T. (2014). Characterization of a new biodegradable edible film made from salep glucomannan. Carbohydrate Polymers 104:50–58. https://doi.org/10.1016/j.carbpol.2014.01.003
Maurizzi, E., Bigi, F., Quartieri, A., De Leo, R., Volpelli, L.A. and Pulvirenti, A. 2021. The green era of food packaging: general considerations and new trends. Polymers 14(20):4257. https://doi.org/10.3390/polym14204257
Menazea, A.A., Ismail, A.M., Awwad, N.S. and Ibrahium, H.A. 2020. Physical characterization and antibacterial activity of PVA/chitosan matrix doped by selenium nanoparticles prepared via one-pot laser ablation route. Journal of Materials Research and Technology 9(5):9598–9606. https://doi.org/10.1016/j.jmrt.2020.06.077
Narasagoudr, S.S., Masti, S.P., Hegde, V.G. and Chougale, R.B. 2023. Cetrimide crosslinked chitosan/guar gum/gum ghatti active biobased films for food packaging applications. Journal of Polymers and the Environment 31:579–594. https://doi.org/10.1007/s10924-022-02655-3
Priyadarshi, R. and Rhim, J. 2020. Chitosan-based biodegradable functional films for food packaging applications. Innovative Food Science & Emerging Technologies 62:102346. https://doi.org/10.1016/j.ifset.2020.102346
Rahman, S., Konwar'a, A., Majumdar, G. and Chowdhury, D. 2021. Guar gum-chitosan composite film as excellent material for packaging application. Carbohydrate Polymer Technologies and Applications 2:100158. https://doi.org/10.1016/j.carpta.2021.100158
Rao, M.S., Kanatt, S.R., Chawla, S.P. and Sharma, A. 2010. Chitosan and guar gum composite films: preparation, physical, mechanical and antimicrobial properties. Carbohydrate Polymers 82(4):1243–1247. https://doi.org/10.1016/j.carbpol.2010.06.058
Riaz, A., Lagnika, C., Abdin, M., Hashim, M.M. and Ahmed, W. 2020. Preparation and characterization of chitosan/gelatin-based active food packaging films containing apple peel nanoparticles. Journal of Polymers and the Environment 28:411–420. https://doi.org/10.1007/s10924-019-01619-4
Roy, S.J. and Rhim, W. 2020. Preparation of carbohydrate-based functional composite films incorporated with curcumin. Food Hydrocolloids 98:105302. https://doi.org/10.1016/j.foodhyd.2019.105302
Sarmadikia, M., Mohammad, M., Khezerlou, A., Hamishehkar, H. and Ehsani, A. 2022. Effect of microencapsulated bitter orange peel extract in coatings based on quince seed mucilage on the quality of rainbow trout fillet. Journal of Food Measurement and Characterization 16(5):3877–3887. https://doi.org/10.1007/s11694-022-01442-x
Sharma, S. and Bhende, M. 2024. An overview: nontoxic and eco-friendly polysaccharides—its classification, properties, and diverse applications. Polymer Bulletin 81:12383–12429. https://doi.org/10.1007/s00289-024-05307-9
Sharma, G., Sharma, S., Kumar, A., Al-Muhtaseb, A.H., Naushad M., Ghfar, A.A., Mola, G.T. and Stadler, F.J. 2018. Guar gum and its composites as potential materials for diverse applications: a review. Carbohydrate Polymers 199:534–545. https://doi.org/10.1016/j.carbpol.2018.07.053
Souza, V.G.L., Fernando, A.L., Pires, J.R.A., Rodrigues, P.F., Lopes, A.A. and Fernandes, F.M.B. 2017. Physical properties of chitosan films incorporated with natural antioxidants. Industrial Crops and Products 107:565–572. https://doi.org/10.1016/j.indcrop.2017.04.056
Sun, L., Sun, J., Chen, L., Niu, P., Yang, X. and Guo, Y. 2017. Preparation and characterization of chitosan film incorporated with thinned young apple polyphenols as an active packaging material. Carbohydrate Polymers 163:81–91. https://doi.org/10.1016/j.carbpol.2017.01.016
Tang, Y., Zhang, X., Zhao, R., Guo, D. and Zhang, J. 2018. Preparation and properties of chitosan/guar gum/nanocrystalline cellulose nanocomposite films. Carbohydrate Polymers 197:128–136. https://doi.org/10.1016/j.carbpol.2018.05.073
Wang, H., Ding, F., Ma, L. and Zhang, Y. 2021. Edible films from chitosan-gelatin: physical properties and food packaging application. Food Bioscience 40:100871. https://doi.org/10.1016/j.fbio.2020.100871
Wang, F., Xie, C., YeR, Tang, H., Jiang, L and Liu, Y. 2023. Development of active packaging with chitosan, guar gum and watermelon rind extract: characterization, application and performance improvement mechanism. International Journal of Biological Macromolecules 227:711–725. https://doi.org/10.1016/j.ijbiomac.2022.12.210
Yang, K., Dang, H., Liu, L., Hu, X., Li, X., Ma, Z., Wang, X. and Ren, T. 2019. Effect of syringic acid incorporation on the physical, mechanical, structural and antibacterial properties of chitosan film for quail eggs preservation. International Journal of Biological Macromolecules 141:876–884. https://doi.org/10.1016/j.ijbiomac.2019.08.045
Yousuf, S. and Maktedar, S.S. 2022. Influence of quince seed mucilage-alginate composite hydrogel coatings on quality of fresh walnut kernels during refrigerated storage. Journal of Food Science and Technology – Mysore 59(12):4801–4811. https://doi.org/10.1007/s13197-022-05566-2
Behjati, J. and Yazdanpanah, S. 2021. Nanoemulsion and emulsion vitamin D3-fortified edible film based on quince seed gum. Carbohydrate Polymers 262:117948. https://doi.org/10.1016/j.carbpol.2021.117948
Bhat, V.G., Narasagoudr, S.S., Masti, S.P., Chougale, R.B., Vantamuri, A.B. and Kasai, D. 2022. Development and evaluation of Moringa extract incorporated chitosan/guar gum/polyvinyl alcohol active films for food packaging applications. International Journal of Biological Macromolecules 200:50–60. https://doi.org/10.1016/j.ijbiomac.2021.12.116
Cazón, P.G., Velazquez, J.A. and Ramírez, M. 2017. Vázquez, polysaccharide-based films and coatings for food packaging: a review. Food Hydrocolloids 68:136–148. https://doi.org/10.1016/j.foodhyd.2016.09.009
Emir Çoban, O., Akat, Z., Karatepe, P. and İncili, G.K. 2024. In vitro bioactivity of biodegradable films based on chitosan/quince seed mucilage reinforced with ZnO-nanoparticle. Food Measure 18:5450–5461. https://doi.org/10.1007/s11694-024-02579-7
Fernandes Q.M., Melo, K.R., Sabry, D.A., Sassaki, G.L. and Rocha, H.A. 2014. Does the use of chitosan contribute to oxalate kidney stone formation? Marine Drugs 13(1):141–158. https://doi.org/10.3390/md13010141
Foghara, S.K., Jafarian, S., Zomorodi, S., Asl, A.K. and Nasiraei, L.R. 2020. Fabrication and characterization of an active bionanocomposite film based on basil seed mucilage and ZnO nanoparticles. Journal of Food Measurement and Characterization 14:3542–3550. https://doi.org/10.1007/s11694-020-00588-w
Gürdaş Mazlum, S. and Erdoğan, A.E. 2025. Guar gum ilaveli kitosan kompozit filmlerin karakterizasyonu. Gıda 50(4):506–518. https://doi.org/10.15237/gida.GD25048
Gürdaş Mazlum, S., Erdoğan, A.E. and Kütük, N. 2025. Characterization of edible film produced from chitosan, quince seed mucilage and guar gum. Journal of Food Measurement and Characterization 19:8316–8332. https://doi.org/10.1007/s11694-025-03536-8
Hanif, M.F., Hashem, A.F., Hussain, HM., Siddiqui, M.K. 2025. A statistical correlation of entropy measures and zagreb indices in antizeolite networks via Pearson’s analysis. Chemical Papers 79:6985–6997. https://doi.org/10.1007/s11696-025-04240-z
Hiremani, V.D., Gasti, T., Masti, S.P., Malabadi, R.B. and Chougale, R.B. 2022. Polysaccharide-based blend films as a promising material for food packaging applications: physicochemical properties. Iranian Polymer Journal 31:503–518. https://doi.org/10.1007/s13726-021-01014-8
Hiremani, V.D., Khanapure, S., Gasti, T., Goudar, N., Vootla, S.K., Malabadi, R.B., Mudigoudra, B.S. and Chougale, R.B. 2021. Preparation and physicochemical assessment of bioactive films based on chitosan and starchy powder of white turmeric rhizomes (Curcuma zedoaria) for green packaging applications. International Journal of Biological Macromolecules 193:2192–2201. https://doi.org/10.1016/j.ijbiomac.2021.11.050
Jiang, L., Wang, F., Xie, X., Xie, C., Li, A., Xia, N., Gong, X. and Zhang, H. 2022. Development and characterization of chitosan/guar gum active packaging containing walnut green husk extract and its application on fresh-cut apple preservation. International Journal of Biological Macromolecules 209:1307–1318. https://doi.org/10.1016/j.ijbiomac.2022.04.145
Jouki, M., Mortazavi, S.A., Yazdi, F.T. and Koocheki, A. 2014. Characterization of antioxidant-antibacterial quince seed mucilage films containing thyme essential oil. Carbohydrate Polymers 99:537–546. https://doi.org/10.1016/j.carbpol.2013.08.077
Jouki, M., Yazdi, F.T., Mortazavi, S.A. and Koocheki, A. 2013. Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage. International Journal of Biological Macromolecules 62:500–507. https://doi.org/10.1016/j.ijbiomac.2013.09.031
Kozlu, A. and Elmaci, Y. 2020. Quince seed mucilage as edible coating for mandarin fruit; determination of the quality characteristics during storage. Journal of Food Processing and Preservation 44(11), e14854. https://doi.org/10.1111/jfpp.14854
Kurt, A. and Kahyaoğlu, T. (2014). Characterization of a new biodegradable edible film made from salep glucomannan. Carbohydrate Polymers 104:50–58. https://doi.org/10.1016/j.carbpol.2014.01.003
Maurizzi, E., Bigi, F., Quartieri, A., De Leo, R., Volpelli, L.A. and Pulvirenti, A. 2021. The green era of food packaging: general considerations and new trends. Polymers 14(20):4257. https://doi.org/10.3390/polym14204257
Menazea, A.A., Ismail, A.M., Awwad, N.S. and Ibrahium, H.A. 2020. Physical characterization and antibacterial activity of PVA/chitosan matrix doped by selenium nanoparticles prepared via one-pot laser ablation route. Journal of Materials Research and Technology 9(5):9598–9606. https://doi.org/10.1016/j.jmrt.2020.06.077
Narasagoudr, S.S., Masti, S.P., Hegde, V.G. and Chougale, R.B. 2023. Cetrimide crosslinked chitosan/guar gum/gum ghatti active biobased films for food packaging applications. Journal of Polymers and the Environment 31:579–594. https://doi.org/10.1007/s10924-022-02655-3
Priyadarshi, R. and Rhim, J. 2020. Chitosan-based biodegradable functional films for food packaging applications. Innovative Food Science & Emerging Technologies 62:102346. https://doi.org/10.1016/j.ifset.2020.102346
Rahman, S., Konwar'a, A., Majumdar, G. and Chowdhury, D. 2021. Guar gum-chitosan composite film as excellent material for packaging application. Carbohydrate Polymer Technologies and Applications 2:100158. https://doi.org/10.1016/j.carpta.2021.100158
Rao, M.S., Kanatt, S.R., Chawla, S.P. and Sharma, A. 2010. Chitosan and guar gum composite films: preparation, physical, mechanical and antimicrobial properties. Carbohydrate Polymers 82(4):1243–1247. https://doi.org/10.1016/j.carbpol.2010.06.058
Riaz, A., Lagnika, C., Abdin, M., Hashim, M.M. and Ahmed, W. 2020. Preparation and characterization of chitosan/gelatin-based active food packaging films containing apple peel nanoparticles. Journal of Polymers and the Environment 28:411–420. https://doi.org/10.1007/s10924-019-01619-4
Roy, S.J. and Rhim, W. 2020. Preparation of carbohydrate-based functional composite films incorporated with curcumin. Food Hydrocolloids 98:105302. https://doi.org/10.1016/j.foodhyd.2019.105302
Sarmadikia, M., Mohammad, M., Khezerlou, A., Hamishehkar, H. and Ehsani, A. 2022. Effect of microencapsulated bitter orange peel extract in coatings based on quince seed mucilage on the quality of rainbow trout fillet. Journal of Food Measurement and Characterization 16(5):3877–3887. https://doi.org/10.1007/s11694-022-01442-x
Sharma, S. and Bhende, M. 2024. An overview: nontoxic and eco-friendly polysaccharides—its classification, properties, and diverse applications. Polymer Bulletin 81:12383–12429. https://doi.org/10.1007/s00289-024-05307-9
Sharma, G., Sharma, S., Kumar, A., Al-Muhtaseb, A.H., Naushad M., Ghfar, A.A., Mola, G.T. and Stadler, F.J. 2018. Guar gum and its composites as potential materials for diverse applications: a review. Carbohydrate Polymers 199:534–545. https://doi.org/10.1016/j.carbpol.2018.07.053
Souza, V.G.L., Fernando, A.L., Pires, J.R.A., Rodrigues, P.F., Lopes, A.A. and Fernandes, F.M.B. 2017. Physical properties of chitosan films incorporated with natural antioxidants. Industrial Crops and Products 107:565–572. https://doi.org/10.1016/j.indcrop.2017.04.056
Sun, L., Sun, J., Chen, L., Niu, P., Yang, X. and Guo, Y. 2017. Preparation and characterization of chitosan film incorporated with thinned young apple polyphenols as an active packaging material. Carbohydrate Polymers 163:81–91. https://doi.org/10.1016/j.carbpol.2017.01.016
Tang, Y., Zhang, X., Zhao, R., Guo, D. and Zhang, J. 2018. Preparation and properties of chitosan/guar gum/nanocrystalline cellulose nanocomposite films. Carbohydrate Polymers 197:128–136. https://doi.org/10.1016/j.carbpol.2018.05.073
Wang, H., Ding, F., Ma, L. and Zhang, Y. 2021. Edible films from chitosan-gelatin: physical properties and food packaging application. Food Bioscience 40:100871. https://doi.org/10.1016/j.fbio.2020.100871
Wang, F., Xie, C., YeR, Tang, H., Jiang, L and Liu, Y. 2023. Development of active packaging with chitosan, guar gum and watermelon rind extract: characterization, application and performance improvement mechanism. International Journal of Biological Macromolecules 227:711–725. https://doi.org/10.1016/j.ijbiomac.2022.12.210
Yang, K., Dang, H., Liu, L., Hu, X., Li, X., Ma, Z., Wang, X. and Ren, T. 2019. Effect of syringic acid incorporation on the physical, mechanical, structural and antibacterial properties of chitosan film for quail eggs preservation. International Journal of Biological Macromolecules 141:876–884. https://doi.org/10.1016/j.ijbiomac.2019.08.045
Yousuf, S. and Maktedar, S.S. 2022. Influence of quince seed mucilage-alginate composite hydrogel coatings on quality of fresh walnut kernels during refrigerated storage. Journal of Food Science and Technology – Mysore 59(12):4801–4811. https://doi.org/10.1007/s13197-022-05566-2
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