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Pectin/Carboxymethylcellulose Films as a Potential Food Packaging Material
Author(s) -
Šešlija Sanja,
Nešić Aleksandra,
Škorić Marija L.,
Krušić Melina K.,
Santagata Gabriella,
Malinconico Mario
Publication year - 2018
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/masy.201600163
Subject(s) - pectin , carboxymethyl cellulose , thermal stability , plasticizer , food packaging , cellulose , methyl cellulose , polymer , solvent , materials science , chemical engineering , polymer chemistry , hydrogen bond , casting , chemistry , nuclear chemistry , organic chemistry , molecule , composite material , food science , sodium , engineering
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 (Ca 2+ 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.