Physical, structural and antimicrobial properties of poly vinyl alcohol–chitosan biodegradable films

• Published in: Food hydrocolloids 2014-03, Vol.35, p.463-470
• Main Authors: Bonilla, J., Fortunati, E., Atarés, L., Chiralt, A., Kenny, J.M.
• Format: Article
• Language: English
• Subjects: Antibacterial properties; Barrier properties; Chitosan; Poly vinyl alcohol
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2013.07.002

Chitosan (CH) was blended with poly vinyl alcohol (PVA) in different compositions to obtain biodegradable films (PVA90:CH10, PVA80:CH20, PVA70:CH30). Blends and neat polymer films (PVA100, CH100) were characterized for their thermal behavior, structural, mechanical and barrier properties as well as antimicrobial activity. Both polymers showed good compatibility, as demonstrated by FESEM images and thermal behavior. A reduction in crystallinity of the blend was observed as the chitosan content was increased. Moreover, chitosan addition strongly reduced the film stretchability while increased the film rigidity and resistance to fracture, mainly at 70:30 PVA:CH ratio. Additional advantages of chitosan incorporation to PVA films are the reduction of the UV-transmittance while providing antimicrobial properties. [Display omitted] •Chitosan (CH) was blended with poly vinyl alcohol (PVA) to obtain biodegradable films.•CH reduced the extensibility of the PVA films, increasing the rigidity and strength.•CH presence in PVA provoked a reduction of the UV light transmission of the blends.•The incorporation of CH to PVA provides films with antimicrobial activity.•The blending of CH into PVA seems to be a strategy for food packaging products.