Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films
This study successfully developed edible films with excellent mechanical strength and notable water resistance, utilizing curdlan (CL) as the primary matrix and incorporating various plasticizers, including glycerol (GLY), ethylene glycol (EG), propylene glycol (PRO), xylitol (XY), sorbitol (SOR), a...
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/23/3930 |
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| author | Ying Chen Jing Wang Liang Xu Yuping Nie Yunyue Ye Jianya Qian Fengsong Liu Liang Zhang |
| author_facet | Ying Chen Jing Wang Liang Xu Yuping Nie Yunyue Ye Jianya Qian Fengsong Liu Liang Zhang |
| author_sort | Ying Chen |
| collection | DOAJ |
| description | This study successfully developed edible films with excellent mechanical strength and notable water resistance, utilizing curdlan (CL) as the primary matrix and incorporating various plasticizers, including glycerol (GLY), ethylene glycol (EG), propylene glycol (PRO), xylitol (XY), sorbitol (SOR), and polyethylene glycol (PEG). A comprehensive suite of analytical techniques, including Fourier transform infrared spectroscopy (FTIR), wide-angle X-ray diffraction (XRD), scanning electron microscopy (SEM), dynamic mechanical analysis (DMA), and tensile testing, were employed to evaluate the films’ structural and mechanical properties. After incorporating PEG, the water sensitivity increased slightly, with a contact angle (CA) of 97.6°, and a water solubility (WS) of 18.75%. The inclusion of plasticizers altered the crystalline structure of the CL matrix, smoothing and flattening the film surface while reducing hydrogen-bonding interactions. These structural changes led to a more uniform distribution of amorphous chain segments and a decrease in glass transition temperatures. Among the tested plasticizers, GLY exhibited the highest compatibility with CL, resulting in the smoothest surface morphology and delivering the most effective plasticizing effect. The CL-GLY film showed a dramatic improvement in flexibility, with an elongation at break that was 5.2 times higher than that of the unplasticized film (increasing from 5.39% to 33.14%), indicating significant enhancement in extensibility. Overall, these findings highlight the potential of CL-GLY films as sustainable and effective materials for food packaging applications. |
| format | Article |
| id | doaj-art-4978dd71ae6b49b6b2088ae458f3d2a2 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-4978dd71ae6b49b6b2088ae458f3d2a22024-12-13T16:27:04ZengMDPI AGFoods2304-81582024-12-011323393010.3390/foods13233930Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible FilmsYing Chen0Jing Wang1Liang Xu2Yuping Nie3Yunyue Ye4Jianya Qian5Fengsong Liu6Liang Zhang7School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaGuangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaThis study successfully developed edible films with excellent mechanical strength and notable water resistance, utilizing curdlan (CL) as the primary matrix and incorporating various plasticizers, including glycerol (GLY), ethylene glycol (EG), propylene glycol (PRO), xylitol (XY), sorbitol (SOR), and polyethylene glycol (PEG). A comprehensive suite of analytical techniques, including Fourier transform infrared spectroscopy (FTIR), wide-angle X-ray diffraction (XRD), scanning electron microscopy (SEM), dynamic mechanical analysis (DMA), and tensile testing, were employed to evaluate the films’ structural and mechanical properties. After incorporating PEG, the water sensitivity increased slightly, with a contact angle (CA) of 97.6°, and a water solubility (WS) of 18.75%. The inclusion of plasticizers altered the crystalline structure of the CL matrix, smoothing and flattening the film surface while reducing hydrogen-bonding interactions. These structural changes led to a more uniform distribution of amorphous chain segments and a decrease in glass transition temperatures. Among the tested plasticizers, GLY exhibited the highest compatibility with CL, resulting in the smoothest surface morphology and delivering the most effective plasticizing effect. The CL-GLY film showed a dramatic improvement in flexibility, with an elongation at break that was 5.2 times higher than that of the unplasticized film (increasing from 5.39% to 33.14%), indicating significant enhancement in extensibility. Overall, these findings highlight the potential of CL-GLY films as sustainable and effective materials for food packaging applications.https://www.mdpi.com/2304-8158/13/23/3930curdlanedible filmplasticizerhydrophobicitymechanical properties |
| spellingShingle | Ying Chen Jing Wang Liang Xu Yuping Nie Yunyue Ye Jianya Qian Fengsong Liu Liang Zhang Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films Foods curdlan edible film plasticizer hydrophobicity mechanical properties |
| title | Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films |
| title_full | Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films |
| title_fullStr | Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films |
| title_full_unstemmed | Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films |
| title_short | Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films |
| title_sort | effects of different plasticizers on the structure physical properties and film forming performance of curdlan edible films |
| topic | curdlan edible film plasticizer hydrophobicity mechanical properties |
| url | https://www.mdpi.com/2304-8158/13/23/3930 |
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