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Effect of storage time and temperature on structure, mechanical and barrier properties of chitosan-based films

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Abstract

The mechanical (tensile strength, elongation at break, mechanical work of deformation) and barrier (water vapor permeability and water vapor uptake) properties of chitosan films produced with acetic and lactic acids have been studied as a function of storage time, molecular weight of chitosans, concentration of plasticiser and the storage temperature. It was demonstrated that mechanical properties of chitosan-based films can be improved to a great extent during storage at low temperatures in freezer and refrigerator. Transition of chitosan molecules during storage in the solid state to more extended conformations and free volume changes are considered as mechanisms for the improvement of mechanical and barrier properties of chitosan films. The best mechanical properties are achieved for chitosan films produced with acetic acid and plasticized by the addition of 20% of glycerol. Sharp decrease in water vapor permeability has been demonstrated for thinner chitosan films and related to more dense packing and orientation of linear chitosan macromolecules.

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Acknowledgments

This research has been prepared within the framework of the ESF Project “Formation of the research group in food science” Contract Nr. 2009/0232/1DP/1.1.1.2.0/09/APIA/VIAA/122 and European Framework Programme Project CHITOFOOD.

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Authors and Affiliations

  1. Latvian University of Agriculture, Liela 2, Jelgava, Latvia

    Garry Kerch

  2. Institute of Polymer Mechanics, Aizkraukles 23, Riga, Latvia

    Vadim Korkhov

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  1. Garry Kerch
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  2. Vadim Korkhov
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Correspondence to Garry Kerch.

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Kerch, G., Korkhov, V. Effect of storage time and temperature on structure, mechanical and barrier properties of chitosan-based films. Eur Food Res Technol 232, 17–22 (2011). https://doi.org/10.1007/s00217-010-1356-x

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  • DOI: https://doi.org/10.1007/s00217-010-1356-x

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