Preparation of the Edible Biocomposite Film Gelatin/Bacterial Cellulose Microcrystal (BCMC): Variation of Matrix Concentration, Filler, and Sonication Time

Abstract

Several biodegradable polymers have been explored to develop biodegradable edible films in order to reduce the use of conventional plastics. In this study, edible biocomposite film is made from gelatin filled with Bacterial Cellulose Microcrystal (BCMC). BCMC is produced from nata de coco paste, which is hydrolyzed with cellulase enzyme. In making biocomposite, gelatin matrix is first dissolved in distilled water and then mixed with BCMC filler solution in ultrasonic bath. The solution resulted is then casted and dried in room temperature. The addition of BCMC is proven to improve physical properties, mechanical, and thermal properties of the resulting material. BCMC distribution of SEM showed increasing the tensile strength test results, DSC, and WVTR. When the BCMC concentration was varied from 1-4 wt% of the gelatin mass, tensile strength and glass transition temperature (Tg) increased from 37.07 MPa to 74.04 MPa and 27.520°C to 39.60°C, respectively. Water Vapour Transmission Rate (WVTR) decreased from 37.77 gr.m-2.h-1 to 19.73 gr.m-2.h-1. Tensile test and DSC results also increased when varying the sonication time from 3-6 minutes, from 48.57 MPa to 57.23 MPa and 25.890°C to 37.290°C. WVTR decreased from 36.09 gr.m-2.h-1 to 20.54 gr.m-2.h-1.