Development and characterization of pectin and chitosan films incorporated with a new cross-linking agent

BACKGROUNDIn this study, a new crosslinking agent (CA) containing whey protein, papin, glycerin, and epigallocatechin gallate (EGCG), was prepared. The effects of CA content (0, 10, 20, 30, and 40%, v/v) on food packaging properties, crystallinity, microstructure, and antioxidant properties of pectin-CA and chitosan-CA composite films were analyzed. The results of this research offer a theoretical basis for engineering improved films for food packing. RESULTSPectin-CA (30%) and chitosan-CA (40%) composite films showed the best light transmission, water retention, breathability, plasticity, and antioxidant activity. Scanning electron microscopy revealed that these composite films exhibited a uniform and homogeneous structure without obvious pores. Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) indicated that the amino acids and EGCG in CA were bonded to the film substrate (pectin/chitosan) via electrostatic interactions, hydrogen bonding, and covalent bonding, which led to an improvement in the film's properties. CONCLUSIONThe CA has broad application prospects in food packaging as a cross-linking agent and antioxidant. (c) 2022 Society of Chemical Industry.

Automated summary

This study prepared a new crosslinking agent containing whey protein, papin, glycerin, and EGCG, and analyzed its effects on the properties of pectin-CA and chitosan-CA composite films. The composite films with 30% pectin-CA and 40% chitosan-CA showed the best properties in terms of light transmission, water retention, breathability, plasticity, and antioxidant activity. The crosslinking agent has potential applications in food packaging as both a cross-linking agent and an antioxidant.