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Pectin/Carboxymethylcellulose Films as a Potential Food Packaging Material

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Abstract

The present paper reports on pectin based films modified with carboxymethyl cellulose intended for food packaging. The films are prepared by solvent-casting method with different carboxymethyl cellulose content and cross-linker concentration (Ca2+ ions) in the presence of glycerol as a plasticizer. FT-IR spectra of the prepared films propose that carboxyl group from pectin are mainly involved in interactions with CMC, whereas −OH groups are mainly involved in self-associated hydrogen bonding of neat polymers. Further, an addition of carboxymethyl cellulose improved mechanical properties compared to pure pectin films, while TGA analysis confirmed satisfying thermal stability regarding their potential application as packaging material. Finally, water vapor permeability values are in the range of 1.32 × 10−7 up to 2.03 × 10−7 g/m h Pa.

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Šešlija, S., Nešić, A., Škorić, M. L., Krušić, M. K., Santagata, G., & Malinconico, M. (2018). Pectin/Carboxymethylcellulose Films as a Potential Food Packaging Material. Macromolecular Symposia, 378(1). https://doi.org/10.1002/masy.201600163

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