The study of citric acid crosslinked β-cyclodextrin/hydroxypropyl cellulose food preservation film

Abstract

Abstract In this study, hydroxypropyl cellulose (HPC) was utilized as the raw material, with the addition of β-cyclodextrin (β-CD), citric acid (CA) as the crosslinking agent, and sodium hypophosphite (SHP) as the catalyst to produce hydroxypropyl cellulose/β-CD composite films. The inclusion of β-CD resulted in an increase in the tensile strength of the film, with the maximum value of 13.5 MPa for the 1 % β-CD composite membrane. Additionally, after degradation in soil for 28 days, the degradation ability was significantly enhanced, with the 1.0 % β-CD composite film exhibiting the highest degradation rate of 27.21 %. Furthermore, the water permeability of the composite membrane was improved with the addition of β-CD. Specifically, when the β-CD content was 1.0 %, the water vapor transmission reached its lowest point at 2,445 g* ( m 2 * 24 d ) − 1 ${({m}^{2}\ast 24d)}^{-1}$ . The findings demonstrated that the 1 % β-cyclodextrin/hydroxypropyl cellulose composite film effectively preserved the freshness of strawberries, reducing the weight loss rate by 1.65 % compared to the control group. In conclusion, this research highlights the potential for preparing composite membranes using HPC and β-CD crosslinking, thereby expanding the application of hydroxypropyl cellulose and β-CD in food preservation.