Effects of Hydroxypropyl Methylcellulose on Physicochemical Properties and Microstructure of κ-Carrageenan Film

Jintao Guo; Shuting Dong; Mengyu Ye; Xuan Wu; Xin Lv; Huaide Xu; Mei Li

doi:10.3390/foods11193023

Foods (Sep 2022)

Effects of Hydroxypropyl Methylcellulose on Physicochemical Properties and Microstructure of κ-Carrageenan Film

Jintao Guo,
Shuting Dong,
Mengyu Ye,
Xuan Wu,
Xin Lv,
Huaide Xu,
Mei Li

Affiliations

Jintao Guo: Laboratory of Fruit & Vegetable Storage and Processing, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
Shuting Dong: Laboratory of Fruit & Vegetable Storage and Processing, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
Mengyu Ye: Laboratory of Fruit & Vegetable Storage and Processing, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
Xuan Wu: Laboratory of Fruit & Vegetable Storage and Processing, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
Xin Lv: Laboratory of Fruit & Vegetable Storage and Processing, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
Huaide Xu: Laboratory of Fruit & Vegetable Storage and Processing, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
Mei Li: Laboratory of Fruit & Vegetable Storage and Processing, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China

DOI: https://doi.org/10.3390/foods11193023
Journal volume & issue: Vol. 11, no. 19
p. 3023

Abstract

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We investigated the effects of different proportions of hydroxypropyl methylcellulose (HPMC) on the properties of κ-carrageenan film. Biodegradable κ-carrageenan/HPMC films (κCHM film) were prepared by the solution casting method and their physicochemical properties were evaluated. The results show that the addition of HPMC enhanced oxygen barrier capacity, mechanical properties (tensile strength and elongation at break) and thermal stability. Notably, when the addition of HPMC increased to 6% of κ-carrageenan (w:w), the κCHM-6 film not only effectively improved water resistance, including lower water solubility, water vapor permeability and higher water contact angle, but also made the structure of the κCHM-6 film more compact. Moreover, rheological measurement and atomic force microscopy characterization showed that κ-carrageenan had suitable compatibility with HPMC. Attenuated total reflection–Fourier transform infrared spectroscopy analysis further confirmed the enhancement of hydrogen bond interactions. This finding could contribute to promoting the potential application of κCHM film in food packaging.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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