Background: In recent years, many types of food-packaging films and composites have been prepared using gelatin because of its good film-forming ability, non-toxic nature and cost-effectiveness. However, the relatively weak thermal stability, poor mechanical properties and easily-degradable quality limit the potential application of gelatin as a practical material. Microcrystalline cellulose (MCC), which comprises one of the most abundant biomass resources, has been regarded as a safe and reliable food additive because it has the same ingredients as the cellulose in people's daily intake. Food-packaging films with the excellent properties provided by gelatin and oxidized-cellulose represent a topic of great interest.
Results: MCC was modified by 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-mediated oxidation and chosen as the base of the macromolecule cross-linker (TMN). After modification of gelatin film by TMN, the minimum amount of free -NH2 in solution was 4.8 × 10-4 mol g-1 ). The thermal property obviously increased (from 322.31 o C to 352.63 o C) and was crucial for usage in the food industry. The highest water contact value 123.09° (η = 25%) indicated a better surface hydrophobicity. The higher Eab (58.88%) and lower Em (77.16%) demonstrated that a more flexible and shatter-proof material was obtained. Water vapor uptake studies suggested increased moisture absorption and greater swelling ability.
Conclusion: The film material obtained in the present study was safe, stable, eco-friendly and biorefractory and could also be decomposed completely by the environment after disposal as a result of the properties of the ingredients gelatin and cellulose. The incorporation of a cellulosic cross-linker to gelatin-based films was an ideal choice with respect to developing a packaging for the food industry. © 2016 Society of Chemical Industry.
Keywords: biodegradation; cross-linking; gelatin; oxidized cellulose; packaging material.
© 2016 Society of Chemical Industry.