Abstract
Starch and chitosan are biodegradable polymers from renewable sources that can be used to overcome the serious environmental problem caused by improper disposal of synthetic plastic materials, non-biodegradable, derived from petroleum sources. The starch–chitosan based films manufactured allow improving the better characteristics of each one, adding their good characteristics and compensating for some limitations. In this work, it was studied: two sources of starch (corn and cassava), two different modes of chitosan addition (chitosan blended in the starch filmogenic solution and chitosan as coating), and the effect of glutaraldehyde as crosslinking agent. All films were prepared by casting using glycerol as a plasticizer and were characterized by their physicochemical (water vapor permeability, water contact angle, and FTIR), mechanical, and antimicrobial properties. The properties analyzed were influenced by all variables tested. Moreover, the principal component analysis was also conducted in order to relate and describe the variables analyzed. The antimicrobial activity of the corn starch-based films containing chitosan was confirmed, and these films have potential for development of active packaging.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
ASTM International (2002) Standard test methods for water vapor transmission of materials 1. Astm 14:1–10. https://doi.org/10.1520/E0096
ASTM International (2012) ASTM D882: standard test method for tensile properties of thin plastic sheeting. ASTM Stand. https://doi.org/10.1520/D0882-12.2
Bangyekan C, Aht-Ong D, Srikulkit K (2006) Preparation and properties evaluation of chitosan-coated cassava starch films. Carbohydr Polym 63:61–71. https://doi.org/10.1016/j.carbpol.2005.07.032
Bourtoom T, Chinnan MS (2008) Preparation and properties of rice starch–chitosan blend biodegradable film. LWT Food Sci Technol 41:1633–1641. https://doi.org/10.1016/j.lwt.2007.10.014
Chen F, Monnier X, Gällstedt M et al (2014) Wheat gluten/chitosan blends: a new biobased material. Eur Polym J 60:186–197. https://doi.org/10.1016/j.eurpolymj.2014.09.007
Chillo S, Flores S, Mastromatteo M et al (2008) Influence of glycerol and chitosan on tapioca starch-based edible film properties. J Food Eng 88:159–168. https://doi.org/10.1016/j.jfoodeng.2008.02.002
Copeland L, Blazek J, Salman H, Tang MC (2009) Form and functionality of starch. Food Hydrocoll 23:1527–1534. https://doi.org/10.1016/j.foodhyd.2008.09.016
Croisier F, Jérôme C (2013) Chitosan-based biomaterials for tissue engineering. Eur Polym J 49:780–792. https://doi.org/10.1016/j.eurpolymj.2012.12.009
Demarger-Andre S, Domard A (1994) Chitosan carboxylic acid salts in solution and in the solid state. Carbohydr Polym 23:211–219. https://doi.org/10.1016/0144-8617(94)90104-X
Devlieghere F, Vermeulen A, Debevere J (2004) Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables. Food Microbiol 21:703–714. https://doi.org/10.1016/j.fm.2004.02.008
Fernandez-Saiz P, Lagaron JM, Ocio MJ (2009) Optimization of the biocide properties of chitosan for its application in the design of active films of interest in the food area. Food Hydrocoll 23:913–921. https://doi.org/10.1016/j.foodhyd.2008.06.001
Guan Y, Liu X, Zhang Y, Yao K (1997) Study of phase behavior on chitosan/viscose. J Appl Polym Sci 67:1965–1972
Holley RA, Ouattara B, Simard RE, Piette G (2000) Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. Int J Food Microbiol 62:139–148
Jantanasakulwong K, Leksawasdi N, Seesuriyachan P et al (2016) Reactive blending of thermoplastic starch, epoxidized natural rubber and chitosan. Eur Polym J 84:292–299. https://doi.org/10.1016/j.eurpolymj.2016.09.035
Li H, Gao X, Wang Y et al (2013) Comparison of chitosan/starch composite film properties before and after cross-linking. Int J Biol Macromol 52:275–279. https://doi.org/10.1016/j.ijbiomac.2012.10.016
Lopez O, Garcia MA, Villar MA et al (2014) Thermo-compression of biodegradable thermoplastic corn starch films containing chitin and chitosan. LWT Food Sci Technol 57:106–115. https://doi.org/10.1016/j.lwt.2014.01.024
Mali S, Grossmann MVE, Yamashita F (2010) Filmes de amido: Produção, propriedades e potencial de utilização. Semin Agrar 31:137–156. https://doi.org/10.5433/1679-0359.2010v31n1p137
Medina Jaramillo C, Gutiérrez TJ, Goyanes S et al (2016) Biodegradability and plasticizing effect of yerba mate extract on cassava starch edible films. Carbohydr Polym 151:150–159. https://doi.org/10.1016/j.carbpol.2016.05.025
Mendes JF, Paschoalin RT, Carmona VB et al (2016) Biodegradable polymer blends based on corn starch and thermoplastic chitosan processed by extrusion. Carbohydr Polym 137:452–458. https://doi.org/10.1016/j.carbpol.2015.10.093
Niamsa N, Baimark Y (2009) Preparation and characterization of highly flexible chitosan films for use as food packaging. Am J Food Technol 4:162–169
Pelissari FM, Pelissari FM, Grossmann MVE et al (2009) Antimicrobial, mechanical, and barrier properties of cassava starch–chitosan films incorporated with oregano essential oil. J Agric Food Chem. https://doi.org/10.1021/jf9002363
Ren L, Yan X, Zhou J, Tong J, Su X (2017) Influence of chitosan concentration on mechanical and barrier properties of corn starch/chitosan films. Int J Biol Macromol 105(3):1636–1643. https://doi.org/10.1016/j.ijbiomac.2017.02.008
Shen XL, Wu JM, Chen Y, Zhao G (2010) Antimicrobial and physical properties of sweet potato starch films incorporated with potassium sorbate or chitosan. Food Hydrocoll 24:285–290. https://doi.org/10.1016/j.foodhyd.2009.10.003
Silva SS, Popa EG, Gomes ME et al (2013) An investigation of the potential application of chitosan/aloe-based membranes for regenerative medicine. Acta Biomater 9:6790–6797. https://doi.org/10.1016/j.actbio.2013.02.027
Silva-Pereira MC, Teixeira JA, Pereira-Júnior VA, Stefani R (2015) Chitosan/corn starch blend films with extract from Brassica oleraceae (red cabbage) as a visual indicator of fish deterioration. LWT Food Sci Technol 61:258–262. https://doi.org/10.1016/j.lwt.2014.11.041
Singh N, Belton PS, Georget DMR (2010) The effects of iodine on kidney bean starch: films and pasting properties. Int J Biol Macromol 45(2):116–119. https://doi.org/10.1016/j.ijbiomac.2009.04.006
Llanos HRJ, Tadini, CC (2018) Preparation and characterization of bio-nanocomposite films based on cassava starch or chitosan, reinforced with montmorillonite or bamboo nanofibers. Int J Biol Macromol 107(A):371–382. https://doi.org/10.1016/j.ijbiomac.2017.09.001
Thakur R, Saberi B, Pristijono P et al (2017) Use of response surface methodology (RSM) to optimize pea starch–chitosan novel edible film formulation. J Food Sci Technol 54:2270–2278. https://doi.org/10.1007/s13197-017-2664-y
Van Den Broek LAM, Knoop RJI, Kappen FHJ, Boeriu CG (2015) Chitosan films and blends for packaging material. Carbohydr Polym 116:237–242. https://doi.org/10.1016/j.carbpol.2014.07.039
Vásconez MB, Flores SK, Campos CA et al (2009) Antimicrobial activity and physical properties of chitosan-tapioca starch based edible films and coatings. Food Res Int 42:762–769. https://doi.org/10.1016/j.foodres.2009.02.026
Velásquez-Cock J, Ramírez E, Betancourt S et al (2014) Influence of the acid type in the production of chitosan films reinforced with bacterial nanocellulose. Int J Biol Macromol 69:208–213. https://doi.org/10.1016/j.ijbiomac.2014.05.040
Xu YX, Kim KM, Hanna MA, Nag D (2005) Chitosan–starch composite film: preparation and characterization. Ind Crops Prod 21:185–192. https://doi.org/10.1016/j.indcrop.2004.03.002
Yin YJ, Yao KD, Cheng GX, Ma JB (1999) Properties of polyelectrolyte complex films of chitosan and gelatin. Polym Int 433:429–432
Acknowledgements
The authors acknowledge the financial support received from the National Council for Scientific and Technological Development (CNPq), the Coordination for the Improvement of Higher Level Personnel (CAPES), and the Research Support Foundation of the State of Rio Grande do Sul (FAPERGS) of Brazil. In particular, to thank CAPES CSF-PVE’s Project, process number 88881.068177/2014-01.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Luchese, C.L., Pavoni, J.M.F., dos Santos, N.Z. et al. Effect of chitosan addition on the properties of films prepared with corn and cassava starches. J Food Sci Technol 55, 2963–2973 (2018). https://doi.org/10.1007/s13197-018-3214-y
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-018-3214-y