Preparation and characterization of biodegradable films based on levan polysaccharide blended with gellan gum

The use of non-biodegradable plastic poses a significant global environmental problem. Thus, biodegradable microbial polymers, levan and gellan gum are desirable ingredients for developing packaging films useful in the food industry. In this study, polymer films were developed by taking levan (nil to 0.8%) and gellan gum (nil to 0.8%) in variable concentrations, along with a small quantity of glycerol (0.4%) and citric acid (0.04%). The film developed using 0.56% levan, 0.24% gellan gum, and the aforesaid amount of glycerol and citric acid exhibited a stable and translucent structure with increased elongation at break (EAB), as compared to the film prepared from only gellan gum (0.8%). The gellan gum and levan-gellan gum films were characterized by recording FTIR and XRD spectra. TGA analysis suggested relatively higher thermal stability of levan-gellan gum film. The higher water solubility and oxygen transfer rate propound the usefulness of levan-gellan gum film in the food industry.& COPY; 2023 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Automated summary

The use of non-biodegradable plastic is a major global environmental issue. Therefore, the use of biodegradable microbial polymers, such as levan and gellan gum, is desirable for developing sustainable packaging films for the food industry. This study successfully developed polymer films using different concentrations of levan and gellan gum, along with glycerol and citric acid. The film with optimal composition showed improved stability, transparency, and elongation at break compared to films made solely from gellan gum. Characterization analysis demonstrated the thermal stability and potential applications of the levan-gellan gum film in the food industry.