Preparation, Structural Characterization and Physicochemical Properties of Wampee Polysaccharide/Chitosan Composite Edible Film
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Abstract:
Water-soluble polysaccharide from wampee (WSP-W) was prepared through water extraction then precipitation by ethanol, and compounded with chitosan to make WSP-W/chitosan composite edible films. The molecular weight, chemical composition and infrared spectrum of WSP-W were preliminarily examined, and the effect of WSP-W on the WSP-W/chitosan composite edible film was investigated. The results showed that WSP-W was a typical homogeneous polysaccharide, with a molecular weight of 1.6×103 ku. When different concentrations of WSP-W were added, fourier transform infrared spectroscopy demonstrated that The amino band of chitosan molecule in FT-IR spectra shifted from 1 560.1 cm-1 to 1 571.7 cm-1 for the composite film, indicating that there was an interaction between WSP-W and chitosan. Compared with the film made with chitosan singly, the composite films exhibited increased thickness, water solubility and swelling rate but a decreased moisture content. In terms of optical transmittance, the composite films showed strong UV barrier capability at a wavelength below 500 nm. The results of the mechanical property tests showed that when the WSP-W content was 12%, the tensile strength and elongation at break reached the maximum (30.13 MPa and 29.93%, respectively). The water vapor permeability reached 24.54 g•mm/(m2•d•kPa) when WSP-W was 12%, and the oil resistance capacity reached 96.24 g•mm/(m2•d) when WSP-W was 6%. DSC results revealed that the thermal stability of the composite films was better. The results of the DPPH and hydroxyl radical scavenging rates showed that WSP-W could improve the film’s antioxidant activity. In summary, the addition of WSP-W can improve the optical, mechanical, barrie and antioxidant properties of chitosan film, which can provide a certain reference for the development and utilization of WSP.
