Thermal properties and FTIR spectroscopy: Edible film of chitosan-glycerol utilizes gamma irradiation

As chitosan and glycerol are mixed, they form a polymer blend that can be processed into edible films, or other plastic-like materials. Chitosan-glycerol mixing generates properties of edible, which means it can break down into non-toxic components over time through natural processes, reducing its e...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2024-09, Vol.1388 (1), p.12020
Main Authors: Syahputra, A R, Yunus, A L, Nilatany, A, Oktaviani, O, Nuryanthi, N
Format: Article
Language:English
Subjects:
Ambient temperature
Calorimetry
Chitosan
Cobalt
Differential scanning calorimetry
edible film
Environmental impact
Evaporation
Fourier analysis
Fourier transforms
FTIR spectroscopy
Gamma irradiation
Gamma rays
Glycerol
Hydrogen bonds
Infrared analysis
Infrared spectroscopy
Irradiation
Melting point
Melting points
Molecular interactions
Polymer blends
Polymer films
Polymers
Radiation
Radiation dosage
Spectrum analysis
Thermal properties
Thermodynamic properties
γ Radiation
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Summary:As chitosan and glycerol are mixed, they form a polymer blend that can be processed into edible films, or other plastic-like materials. Chitosan-glycerol mixing generates properties of edible, which means it can break down into non-toxic components over time through natural processes, reducing its environmental impact. In this work, edible film is contained chitosan-glycerol edible films were prepared by evaporation casting from its solution. Edible films were placed on the polyethylene packages and irradiated by Co-60 gamma rays on various radiation doses. After gamma irradiation process, edible films were stored at ambient temperature. To conduct a more in-depth analysis, the edible films undergo characterization using fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC). Additionally, effects of gamma irradiation are shown in shifts of C-O stretching shifted to 1045-1080 cm −1 . The N-H and O-H bond became narrow after irradiation of edible films as a higher gamma irradiation dose. Gamma irradiation increased the melting point of chitosan-glycerol mixtures from 173.4 °C to 190.2 °C endothermic peak. The findings revealed that gamma radiation led to enhanced molecular interaction between chitosan and glycerol, thereby influencing the thermal properties of edible films.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1388/1/012020