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Thermal analysis of gelatin–chitosan edible film mixed with plant ethanolic extracts

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Abstract

Films based on blends with different gelatin (GEL) and chitosan (CH) (GEL100, GEL75:CH25, GEL50:CH50 and CH100) ratios, with and without ethanolic extracts (boldo of Chile, guarana, cinnamon and rosemary), were prepared by casting technique. The thermal behavior of all films was studied by DSC analysis, and glass transition (T g) temperature, melting temperature (T m) and melting enthalpy (ΔH m) were determined. In addition, crystallinity (X) was calculated. In the first scan, GEL100 presented higher T m (81.9 ± 0.5 °C), ΔH m (22.6 ± 0.2 J g−1) and X (36.4 ± 0.3%) values than CH100 (p ≥ 0.05). In the second scan, the T g of GEL100 films dislocated a lower temperature (28.2 ± 1.1 °C). Films based on blends (GEL75:CH25 and GEL50:CH50) without extracts exhibited a T g of around 50 °C and intermediate T m and X values in the first scan, which significantly decreased as CH increased (GEL50:CH50: T m = 74.3 ± 1.0 °C, ΔH m = 16.6 ± 0.1 J g−1 and X = 15.7 ± 0.1%) (p ≥ 0.05), showing good compatibility among these biopolymers. Furthermore, ethanolic extracts addition decreased significantly the ΔH m and X of films based on blends with 50% of chitosan polymer in the formulation (p ≥ 0.05), showing intermediate values between pure biopolymers.

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Acknowledgements

The authors acknowledge the financial support from the São Paulo Research Foundation (FAPESP) (13/07914-8), Postdoctoral fellowship of Jeannine Bonilla (14/03288-8) and Brazilian National Council for Scientific and Technological Development (CNPq) for the Research fellowship of Paulo J. A. Sobral.

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Authors and Affiliations

  1. School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, SP, 13635-900, Brazil

    Jeannine Bonilla, Ana Mônica Q. B. Bittante & Paulo J. A. Sobral

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  1. Jeannine Bonilla
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  2. Ana Mônica Q. B. Bittante
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  3. Paulo J. A. Sobral
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Correspondence to Jeannine Bonilla.

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Bonilla, J., Bittante, A.M.Q.B. & Sobral, P.J.A. Thermal analysis of gelatin–chitosan edible film mixed with plant ethanolic extracts. J Therm Anal Calorim 130, 1221–1227 (2017). https://doi.org/10.1007/s10973-017-6472-4

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  • DOI: https://doi.org/10.1007/s10973-017-6472-4

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