title: Characterization of multilayered and composite edible films from chitosan and beeswax.
abstract: Chitosan-based edible films were prepared and subjected to cross-linking reactions using sodium tripolyphosphate and/or to beeswax coating on both films interfaces. In addition, chitosan-beeswax emulsion-based films were produced. The goal of these modifications of the chitosan films was the improvement of their barrier to water vapor and to decrease their affinity to liquid water maintaining or improving the mechanical and optical properties of the original chitosan films. The cross-linking with tripolyphosphate decreased both the water vapor permeability and the water absorption capacity to about 55% and 50% of that of the original chitosan films, respectively. However, there was an increase in the films stiffness, revealed by the increased Young modulus from 42 kPa up to 336 kPa. The multilayered wax-chitosan-wax films exhibited a similar improvement of the barrier properties to water vapor, with the advantage of maintaining the mechanical properties of the original chitosan films. However, these wax-coated films showed a higher water absorption capacity, which is believed to be a consequence of water entry into small pores between the film and the wax layers. Regarding the film samples subjected to cross-linking and further coating with beeswax, a similar behavior as the uncoated cross-linked films was observed. The emulsion-based composite films were characterized by a substantial decrease of the water vapor permeability (40%), along with a decrease in their stiffness. Regarding the optical properties, all films presented a yellowish color with similar values of lightness, chroma, and hue.
authors.affiliation: Department of Food Technology and Biotechnology, University SS.Cyril and Methodius, Republic of Macedonia elenavelickova@yahoo.com.
authors.forename: Elena
authors.initials: E
authors.lastname: Velickova
authors.affiliation: Department of Food Technology and Biotechnology, University SS.Cyril and Methodius, Republic of Macedonia.
authors.forename: Eleonora
authors.initials: E
authors.lastname: Winkelhausen
authors.affiliation: Department of Food Technology and Biotechnology, University SS.Cyril and Methodius, Republic of Macedonia.
authors.forename: Slobodanka
authors.initials: S
authors.lastname: Kuzmanova
authors.affiliation: CEER-Biosystems Engineering, Instituto Superior de Agronomia, Universidade Técnica de Lisboa, Tapada da Ajuda, Lisboa, Portugal.
authors.forename: Margarida
authors.initials: M
authors.lastname: Moldão-Martins
authors.affiliation: CEER-Biosystems Engineering, Instituto Superior de Agronomia, Universidade Técnica de Lisboa, Tapada da Ajuda, Lisboa, Portugal.
authors.forename: Vitor D
authors.initials: VD
authors.lastname: Alves
mesh_terms: D063566:Biodegradable Plastics / Q000737:chemistry*; D048271:Chitosan / Q000737:chemistry*; D018857:Food Packaging / Q000379:methods*; D006801:Humans; D010539:Permeability; D013227:Steam; D014867:Water; D014885:Waxes / Q000737:chemistry*
chemical_list: D063566:Biodegradable Plastics; D013227:Steam; D014885:Waxes; D014867:Water; C038228:beeswax; D048271:Chitosan
keywords: Chitosan; beeswax; coating; cross-linking; edible films; water vapor permeability