Preparation and characterization of peach gum/chitosan polyelectrolyte composite films with dual cross-linking networks for antibacterial packaging

Abstract

Peach gum (PG) is a valuable polymeric feedstock for developing eco-friendly, bio-safe, and functional materials. However, PG has limited use in food packaging due to its inferior mechanical and antibacterial properties. To overcome these limitations, we created a dual cross-linked network by introducing chitosan (CS) and glycerol to the PG matrix. Our research discovered that incorporating CS into the PG matrix significantly improved its Young's modulus, from 277.62 to 925.89 MPa, and its tensile strength from 5.96 to 39.94 MPa. Furthermore, the inclusion of glycerol greatly increased the elongation. These enhancements were attributed to the ionic and hydrogen-bonding interactions between the two biopolymers. Additionally, the composite films exhibited strong antibacterial effects, reducing the total number of colonies by 99.2 % and 99.9 % against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), respectively. The incorporation of CS resulted in more amorphous films, enhancing their stiffness, flexibility, and barrier properties. To assess the practical application of PG/CS composite films, we conducted a comparative analysis between non-packaged strawberries and strawberries packaged with these films. The results demonstrated that the composite polyelectrolyte film extended the shelf life of strawberries better than the non-packaged fruits.