Thermo-Compression of Thermoplastic Chitosan Films Reinforced with Microcrystalline Cellulose for Antibacterial Food Packaging Application

Abstract

Thermoplastic chitosan/microcrystalline cellulose (TPC/MCC) composite films were prepared by thermo-compression and are reported here for the first time. L-lactic acid (LLA) was used as a plasticizer in the formation of TPC. TPC films with varying LLA contents and the TPC/MCC composite films with different MCC contents were produced for evaluation. The physicochemical, mechanical, and antibacterial properties of the thermo-compressed TPC and TPC/MCC films were characterized. LLA enhanced thermal stability and crystallinity, improved film flexibility, and reduced the water solubility of the chitosan matrix. Incorporation of MCC further improved mechanical properties and decreased water dissolution. Tensile testing showed that the addition of 5 wt% MCC increased maximum tensile strength by 82% and Young’s modulus by 124%. All TPC and TPC/MCC films exhibited antibacterial activities against both Gram-positive Staphylococcus aureus and Gram-negative Escherichia coli. Antibacterial efficacy decreased as MCC content increased to 20 wt%. These thermo-compressed TPC/MCC films can be tailored to display a range of properties by adjusting the contents of LLA and MCC, making them well suited for antibacterial food-packaging applications.