Thermo Compression of Thermoplastic Agar-Xanthan Gum-Carboxymethyl Cellulose Blend.

Smarak Bandyopadhyay,Daniel Sanétrník,Petr Sáha,Tomáš Sáha,Nabanita Saha

doi:10.3390/polym13203472

Abstract

There is a gap in the literature for the preparation of agar-xanthan gum-carboxymethyl cellulose-based films by thermo compression methods. The present work aims to fill this gap by blending the polysaccharides in a plastograph and preparation of films under high pressure and temperature for a short duration of time. The pivotal aim of this work is also to know the effect of different mixing conditions on the physical, chemical, mechanical and thermal properties of the films. The films are assessed based on results from microscopic, infrared spectroscopic, permeability (WVTR), transmittance, mechanical, rheological and thermogravimetric analysis. The results revealed that the mixing volume and mixing duration had negative effects on the films’ transparency. WVTR was independent of the mixing conditions and ranged between 1078 and 1082 g/m2·d. The mixing RPM and mixing duration had a positive effect on the film tensile strength. The films from the blends mixed at higher RPM for a longer time gave elongation percentage up to 78%. Blending also altered the crystallinity and thermal behavior of the polysaccharides. The blend prepared at 80 RPM for 7 min and pressed at 140 °C showed better percent elongation and light barrier properties.

Highlights

IntroductionEnvironmental pollution concerns have raised awareness and research regarding biodegradable polysaccharide-based food packaging material in the last decade [1,2]
Environmental pollution concerns have raised awareness and research regarding biodegradable polysaccharide-based food packaging material in the last decade [1,2].Polysaccharide molecules are available and cheap, but they form a continuous network by hydrogen bonding [3]
The transparency of the films was negatively dependent on the mixing volume and transparency the mixing films was negatively onthe theWVTR

Summary

Introduction

Environmental pollution concerns have raised awareness and research regarding biodegradable polysaccharide-based food packaging material in the last decade [1,2]. Polysaccharide molecules are available and cheap, but they form a continuous network by hydrogen bonding [3]. Agar [3], xanthan gum (XG) and carboxymethyl cellulose (CMC) [1] are reported widely as edible food packaging materials. The molecular arrangement of agar is a combination of agarose and agaropectic. Agarose is formed by α-(1, 3) and β-(1, 4) glycosidic bonds between D-galactose and 3–6, anhydro-L-galactose; contrarily, agaropectin is slightly branched and sulfated [3]. Agarose is the gelling agent while agaropectin is the nongelling agent removed during the industrial production of commercial agar. XG is a hetero polysaccharide produced by gram (-ve) Xanthomonas campestris during fermentation [5]

Objectives

Methods

Results

Conclusion