Optimization of Biodegradable Film Production Based on Carboxymethyl Cellulose and Persian Gum by Response Surface Methodology

Authors
Mohammad Maleki 1
Mohammad Mohsenzadeh 2
1 Ph.D. student, Department of Food Hygiene and Aquaculture, Factulty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
2 Associate Professor, Department of Food Hygiene and Aquaculture, Factulty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
10.52547/fsct.17.104.41
Abstract
Nowadays, the use of biodegradable packaging based on natural ingredients has attracted much interest from researchers. In this research different concentrations of persian gum (PG) (0, 0.25, 0.5, 0.75 and 1%) with different concentrations of carboxymethyl cellulose (CMC) (1 and 1.5%) were used to optimize biodegradable film production. For optimization of film production, maximum transparency value, contact angle, tensile strength, strain at break and minimum solubility, swelling and water vapor permeability were calculated. The results of the model showed that the effect of carboxymethyl cellulose and persian gum on all responses were significant (P <0.05) and increasing the percentage of carboxymethyl cellulose and persian gum increased solubility, swelling, tensile strength and contact angle and decreased moisture content, water vapor permeability permeability and transparency value. Based on the results of model prediction and comparison with experimental values, carboxymethyl cellulose at 1.5% and persian gum at 0.65% is the best result.
Keywords
Carboxymethyl cellulose
Persian gum
Biodegradable film

Subjects

1- Samsi, M.S., et al., Synthesis,(2019) characterization and application of gelatin–carboxymethyl cellulose blend films for preservation of cherry tomatoes and grapes. Journal of Food Science and Technology, 56(6): p. 3099-3108.
2- Hasheminya, S.-M., et al., (2019) Development and characterization of biocomposite films made from kefiran, carboxymethyl cellulose and Satureja Khuzestanica essential oil. Food Chemistry, 289: p. 443-452.
3- Dhumal, C.V. and P. Sarkar, (2018) Composite edible films and coatings from food-grade biopolymers. Journal of Food Science and Technology, 55(11): p. 4369-4383.
4- De Léis, C.M., et al., (2017) Environmental and energy analysis of biopolymer film based on cassava starch in Brazil. Journal of Cleaner Production, 143: p. 76-8
5- Akhtar, H.M.S., et al., (2018) Production and characterization of CMC-based antioxidant and antimicrobial films enriched with chickpea hull polysaccharides. International Journal of Biological Macromolecules, 118: p. 469-477.
6- Suriyatem, R., R.A. Auras, and P. Rachtanapun, (2019) Utilization of Carboxymethyl Cellulose from Durian Rind Agricultural Waste to Improve Physical Properties and Stability of Rice Starch-Based Film. Journal of Polymers and the Environment, 27(2): p. 286-298.
7- Ghanbarzadeh, B., H. Almasi, and A.A. (2011) Entezami, Improving the barrier and mechanical properties of corn starch-based edible films: Effect of citric acid and carboxymethyl cellulose. Industrial Crops and Products, 33(1): p. 229-235.
8- Bourtoom, T. and M.S. Chinnan, (2008) Preparation and properties of rice starch–chitosan blend biodegradable film. LWT-Food Science and Technology, 41(9): p. 1633-1641.
9- Tongdeesoontorn, W., et al., (2011) Effect of carboxymethyl cellulose concentration on physical properties of biodegradable cassava starch-based films. Chemistry Central Journal, 5(1): p. 6.
10- Muppalla, S.R., et al., (2014) Carboxymethyl cellulose–polyvinyl alcohol films with clove oil for active packaging of ground chicken meat. Food Packaging and Shelf Life,. 2(2): p. 51-58.
11- Gregorová, A., et al., (2015) Hydrothermal effect and mechanical stress properties of carboxymethylcellulose based hydrogel food packaging. Carbohydrate Polymers, 117: p. 559-568.
12- Ballesteros, L.F., et al., (2018) Production and physicochemical properties of carboxymethyl cellulose films enriched with spent coffee grounds polysaccharides. International Journal of Biological Macromolecules, 106: p. 647-655.
13- Fadavi, G., et al., (2014) Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia. Carbohydrate Polymers, 101: p. 1074-1080.
14- Hadian, M., et al., (2016) Isothermal titration calorimetric and spectroscopic studies of β-lactoglobulin-water-soluble fraction of Persian gum interaction in aqueous solution. Food Hydrocolloids, 55: p. 108-118.
15- Yolmeh, M., M.B.H. Najafi, and R. Farhoosh, (2014) Optimisation of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (RSM). Food Chemistry, 155: p. 319-324.
16- Bezerra, M.A., et al., (2008) Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76(5): p. 965-977.
17- Mohammadi, H., A. Kamkar, and A. Misaghi, (2018) Nanocomposite films based on CMC, okra mucilage and ZnO nanoparticles: Physico mechanical and antibacterial properties. Carbohydrate Polymers, 181: p. 351-357.
18- Khezerlou, A., et al., (2019) Development and characterization of a Persian gum–sodium caseinate biocomposite film accompanied by Zingiber officinale extract. Journal of Applied Polymer Science, 136(12): p. 47215.
19- Azarifar, M., et al., (2019) The optimization of gelatin-CMC based active films containing chitin nanofiber and Trachyspermum ammi essential oil by response surface methodology. Carbohydrate Polymers, 208: p. 457-468.
20- ASTM, Standard test methods for water vapor transmission of materials E 96-80. Annual Book of ASTM Standards, 1989.
21- Ojagh, S.M., et al., (2010) Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120(1): p. 193-198.
22- Carneiro-da-Cunha, M.G., et al., (2009) Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L. Journal of Food Engineering, 95(3): p. 379-385.
23- Akhtar, H.M.S., et al., (2018) Production and characterization of CMC-based antioxidant and antimicrobial films enriched with chickpea hull polysaccharides. Int J Biol Macromol, 118(Pt A): p. 469-477.
24- Srinivasa, P., M. Ramesh, and R. (2007) Tharanathan, Effect of plasticizers and fatty acids on mechanical and permeability characteristics of chitosan films. Food Hydrocolloids, 21(7): p. 1113-1122.
25- Ghanbarzadeh, B., H. Almasi, and A.A. (2010) Entezami, Physical properties of edible modified starch/carboxymethyl cellulose films. Innovative Food Science & Emerging Technologies, 11(4): p. 697-702.
26- Riaz, A., et al., (2018) Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols. International Journal of Biological Macromolecules, 114: p. 547-555.
27- Hosseini, S.F., et al., (2013) Preparation and functional properties of fish gelatin–chitosan blend edible films. Food Chemistry, 136(3-4): p. 1490-1495.
28- Jouki, M., et al., (2013) Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage. International Journal of Biological Macromolecules, 62: p. 500-507.
29- Mali, S., et al., (2005) Water sorption and mechanical properties of cassava starch films and their relation to plasticizing effect. Carbohydrate Polymers, 60(3): p. 283-289.
30- Tunç, S. and O. Duman, (2010) Preparation and characterization of biodegradable methyl cellulose/montmorillonite nanocomposite films. Applied Clay Science, 48(3): p. 414-424.
31- Martins, J.T., et al., (2012) Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof. Food Hydrocolloids, 29(2): p. 280-289.
32- Hu, D., H. Wang, and L. Wang, (2016) Physical properties and antibacterial activity of quaternized chitosan/carboxymethyl cellulose blend films. LWT-Food Science and Technology, 65: p. 398-405.
33- Ebrahimzadeh, S., B. Ghanbarzadeh, and H. Hamishehkar, (2016) Physical properties of carboxymethyl cellulose based nano-biocomposites with Graphene nano-platelets. International Journal of Biological Macromolecules, 84: p. 16-23.