The study investigates the material properties of chitosan-based films for food packaging. Chitosan, a biopolymer derived from chitin, is known for its biocompatibility, biodegradability, and antimicrobial properties. This research compares two different methods of preparing chitosan films, with the first formulation involving dissolution by acetic acid and the other by CO2, resulting in an acid-free film. For both acidic and acid-free formulations, different percentages of glycerol (10% and 30% w/wcs) were tested as a plasticizer. Through comprehensive material characterization tests, including mechanical, thermal, and barrier property assessments, we aim to determine the optimal formulation for enhancing food preservation. The results demonstrate that acid-free chitosan films with glycerol exhibit superior mechanical strength, improved barrier properties, and overall better performance as an edible coating. These findings suggest that acid-free chitosan films with appropriate glycerol content provide a more effective and sustainable solution for extending the shelf life of cheese, offering significant advantages over traditional acetic acid-containing formulations.
Lo studio analizza le proprietà dei materiali dei film a base di chitosano per l'imballaggio degli alimenti. Il chitosano, un biopolimero derivato dalla chitina, è noto per la sua biocompatibilità, biodegradabilità e proprietà antimicrobiche. Questa ricerca confronta due diversi metodi di preparazione dei film di chitosano: la prima formulazione prevede la dissoluzione in acido acetico e l'altra in CO2, ottenendo un film privo di acidi. Sia per le formulazioni acide che per quelle prive di acidi, sono state testate diverse percentuali di glicerolo (10% e 30% w/wcs) come plastificante. Attraverso test completi di caratterizzazione del materiale, tra cui valutazioni delle proprietà meccaniche, termiche e di barriera, si mira a determinare la formulazione ottimale per migliorare la conservazione degli alimenti. I risultati dimostrano che i film di chitosano senza acidi con glicerolo presentano una resistenza meccanica superiore, migliori proprietà di barriera e prestazioni complessivamente migliori come rivestimento commestibile. Questi risultati suggeriscono che i film di chitosano senza acidi con un adeguato contenuto di glicerolo rappresentano una soluzione più efficace e sostenibile per prolungare la durata di conservazione dei formaggi, offrendo vantaggi significativi rispetto alle formulazioni tradizionali contenenti acido acetico.
Chitosan Film Formulations for Food Packaging: A Comparative Study of Acidic and Acid-Free Films
TOSCANI, RICCARDO
2023/2024
Abstract
The study investigates the material properties of chitosan-based films for food packaging. Chitosan, a biopolymer derived from chitin, is known for its biocompatibility, biodegradability, and antimicrobial properties. This research compares two different methods of preparing chitosan films, with the first formulation involving dissolution by acetic acid and the other by CO2, resulting in an acid-free film. For both acidic and acid-free formulations, different percentages of glycerol (10% and 30% w/wcs) were tested as a plasticizer. Through comprehensive material characterization tests, including mechanical, thermal, and barrier property assessments, we aim to determine the optimal formulation for enhancing food preservation. The results demonstrate that acid-free chitosan films with glycerol exhibit superior mechanical strength, improved barrier properties, and overall better performance as an edible coating. These findings suggest that acid-free chitosan films with appropriate glycerol content provide a more effective and sustainable solution for extending the shelf life of cheese, offering significant advantages over traditional acetic acid-containing formulations.File | Dimensione | Formato | |
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https://hdl.handle.net/10589/223840