Polysaccharide-based blend films as a promising material for food packaging applications: physicochemical properties

To achieve eco-friendly polysaccharide-based blend films, the different weight percentages of chitosan (CH) and oxidized maize starch (OMS) were mixed and the blend films were fabricated by employing the solution casting method. The interaction between the components of the blend films were confirmed by Fourier transform infrared spectroscopy. The presence of hydrogen bonding interaction enhanced the elongation of the blend films from 3.430 +/- 0.75% to 43.26 +/- 1.21%. The results from the differential scanning calorimetry exhibited a single glass transition temperature for all the films, depicting that the components of the blend films are miscible over the entire composition. Barrier properties such as water vapor transmission rate and oxygen permeability of the blend films were reduced after the inclusion of the OMS into CH. A decrease in the transmittance percentage of the blend films compared to neat CH film was observed, which helps to reduce oxidative deterioration in packed food products caused by UV radiation. The transparency of the films decreased at lower weight percentage of OMS and showed higher transparency as the amount of OMS increased in the blend matrix. The XRD results revealed that the prepared films are amorphous in nature. All the prepared films exhibited a smooth and homogeneous surface morphology which was confirmed by the SEM analysis. The moisture content, water absorption capacity, water solubility and soil degradation of the blend films decreased in contrast with pristine CH film. Hence, the prepared films have the potential to be used for food packaging applications. [GRAPHICS] .

Automated summary

This study fabricated eco-friendly blend films based on chitosan and oxidized maize starch using the solution casting method. The interaction between the components of the films was confirmed, and the presence of hydrogen bonding enhanced the elongation properties of the films. The blend films exhibited improved barrier properties and resistance to oxidative deterioration caused by UV radiation. The films were also found to be miscible over the entire composition range. These results suggest that the prepared blend films have potential applications in food packaging.