Pectin/Carboxymethylcellulose Films as a Potential Food Packaging Material

The present paper reports on pectin based films modified with carboxymethyl cellulose intended for food packaging. The films are prepared by solvent‐casting method with different carboxymethyl cellulose content and cross‐linker concentration (Ca2+ ions) in the presence of glycerol as a plasticizer....

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Bibliographic Details
Published in:Macromolecular symposia. 2018-04, Vol.378 (1), p.n/a
Main Authors: Šešlija, Sanja, Nešić, Aleksandra, Škorić, Marija L., Krušić, Melina K., Santagata, Gabriella, Malinconico, Mario
Format: Article
Language:English
Subjects:
Addition polymerization
Calcium
Calcium ions
Carboxyl group
Carboxymethyl cellulose
Carboxymethylcellulose
Cellulose
Food
Food packaging
Glycerol
Hydrogen bonding
Infrared spectroscopy
Mechanical properties
Pectin
Permeability
Polymers
Stability analysis
Thermal stability
Water vapor
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Summary:The present paper reports on pectin based films modified with carboxymethyl cellulose intended for food packaging. The films are prepared by solvent‐casting method with different carboxymethyl cellulose content and cross‐linker concentration (Ca2+ ions) in the presence of glycerol as a plasticizer. FT‐IR spectra of the prepared films propose that carboxyl group from pectin are mainly involved in interactions with CMC, whereas −OH groups are mainly involved in self‐associated hydrogen bonding of neat polymers. Further, an addition of carboxymethyl cellulose improved mechanical properties compared to pure pectin films, while TGA analysis confirmed satisfying thermal stability regarding their potential application as packaging material. Finally, water vapor permeability values are in the range of 1.32 × 10−7 up to 2.03 × 10−7 g/m h Pa.
ISSN:1022-1360
1521-3900
DOI:10.1002/masy.201600163