Improvement on Physical Properties of Pullulan Films by Novel Cross-Linking Strategy

Chieh Ting Chen, Kuan I. Chen, Hsin Han Chiang, Yu Kuo Chen, Kuan Chen Cheng*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

14 Citations (Scopus)

Abstract

Pullulan based films possess several advantages, including high transparency, low toxicity, good biodegradability, good mechanical properties, and low oxygen permeability, are preferable for food packaging. The application of pullulan films on food packaging, however, has inherent disadvantage of high water solubility. In this study, glutaraldehyde and glycerol were used as the cross-linking reagent and the plasticizer respectively to improve water resistance and physical properties of the pullulan films. Effects of cross-linking degree on physical properties, including water absorptions, swelling behaviors, water vapor permeability and tensile strengths of films were evaluated. FTIR results demonstrated that the pullulan films were successfully cross-linked by glutaraldehyde. The tensile strength of pullulan films could be enhanced significantly (P < 0.05) when glutaraldehyde was between 1% and 5% (w/w); nevertheless, the amount of glutaraldehyde above 20% (w/w) led to films brittleness. With the addition of glycerol as a plasticizer enhanced the extensibility of films as well as the hydrophilicity, resulting in higher water vapor permeability.

Original languageEnglish
Pages (from-to)108-117
Number of pages10
JournalJournal of Food Science
Volume82
Issue number1
DOIs
Publication statusPublished - 2017 Jan 1
Externally publishedYes

Keywords

  • cross-linking
  • glutaraldehyde
  • materials property
  • plasticizer
  • pullulan film

ASJC Scopus subject areas

  • Food Science

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