TY - JOUR
T1 - Improvement on Physical Properties of Pullulan Films by Novel Cross-Linking Strategy
AU - Chen, Chieh Ting
AU - Chen, Kuan I.
AU - Chiang, Hsin Han
AU - Chen, Yu Kuo
AU - Cheng, Kuan Chen
N1 - Funding Information:
This work was sponsored in part by “Aim for the Top University Plan” of National Taiwan Univ. and the National Science Council, Taiwan, under Contract No. 102-2221-E-002-035-MY2. The authors are very grateful to Joint Center for Instruments and Researches, College of Bioresources and Agriculture at National Taiwan Univ. and Prof. An-I Yeh from Graduate Inst. of Food Science Technology at National Taiwan Univ. for his assistance with surface contact angle and mechanical property analysis.
Publisher Copyright:
© 2016 Institute of Food Technologists®
PY - 2017/1/1
Y1 - 2017/1/1
N2 - 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.
AB - 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.
KW - cross-linking
KW - glutaraldehyde
KW - materials property
KW - plasticizer
KW - pullulan film
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U2 - 10.1111/1750-3841.13577
DO - 10.1111/1750-3841.13577
M3 - Article
C2 - 27992648
AN - SCOPUS:85006997551
SN - 0022-1147
VL - 82
SP - 108
EP - 117
JO - Journal of Food Science
JF - Journal of Food Science
IS - 1
ER -