Ethyl vanillin incorporated chitosan/poly(vinyl alcohol) active films for food packaging applications

Abstract

Ethyl vanillin (EV) incorporated chitosan (CS)/poly(vinyl alcohol)(PVA) blend films of various ratios (1:3, 1:1 and 3:1) were prepared by solvent casting technique. The effect of EV on the mechanical, structural, barrier, optical, food compatibility and antibacterial properties of the CS/PVA films were investigated. Mechanical properties showed that addition of EV increased tensile strength of CPEV-1, CPEV-2 and CPEV-3 films by 39 %, 45 % and 86 %, respectively compared to CS/PVA matrix. The FTIR results confirmed the formation of a Schiff base (CN) and intermolecular hydrogen bonds between CS, PVA, and EV. Incorporation of EV into CS/PVA matrix (i.e. CPEV) showed the marked influence on the water vapor transmission rates (WVTRs) and oxygen transmission rates (OTRs) and exhibited excellent UV barrier capability. Surface morphology of CPEV blend films becomes smooth, homogeneous and dense as visualized through scanning electron microscopy. Contact angle measurements demonstrated the increased hydrophobicity of CPEV blend films with increasing CS content. Strong antibacterial activity was exhibited by CPEV-3 blend films against both E. coli (Escherichia coli) and S. aureus (Staphylococcus aureus) bacteria. The overall migration values of CPEV blend films were 103 times lower than acceptable limits of 10 mg/dm2. Therefore, CPEV blends have good potential to be considered as sources of active films for food packaging applications.