Location: Processed Foods Research
Title: Properties of Novel Hydroxypropyl Methylcellulose Films Containing Chitosan Nanoparticles Authors
|DE Moura, Marcia - EMBRAPA, BRAZIL|
|Avena-Bustillos, Roberto - UC DAVIS, DAVIS, CA|
|Krochta, John - UC DAVIS, DAVIS, CA|
|Mattoso, Luiz - EMBRAPA, BRAZIL|
Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 12, 2008
Publication Date: September 2, 2008
Citation: De Moura, M.R., Avena-Bustillos, R.D., Mc Hugh, T.H., Krochta, J.M., Mattoso, L.H. 2008. Properties of Novel Hydroxypropyl Methylcellulose Films Containing Chitosan Nanoparticles. Journal of Food Science. 73(7):31-36. Interpretive Summary: Very small particles of chitosan were added to hydroxypropyl methylcellulose films to improve their properties. We found the films became stronger after the addition of these particles. We looked at the films under high power microscopes to study their structure and figured out how the particles strengthened the films. The water and oxygen barrier properties of the films were also improved through the addition of chitosan particles.
Technical Abstract: In this work, chitosan nanoparticles were prepared and incorporated in hydroxypropyl methylcellulose (HPMC) films under different conditions. Mechanical properties, water vapor and oxygen permeability, water solubility and scanning and transmission electron microscopy (SEM and TEM) results were analyzed. Incorporation of chitosan nanoparticles in the films improves their mechanical properties significantly, without reducing film barrier properties. The chitosan poly methacrylic acid (CS-PMAA) nanoparticles tend to occupy the empty spaces in the pores of the HPMC matrix, increasing the collapse of the pores, and thereby improving film tensile and barrier properties. This study is the first to investigate the use of nanoparticles for the purpose of strengthening HPMC films.