EVALUATION OF A CROSS-LINKING AGENT IN THE PREPARATION OF FILMS BASED ON CHITOSAN AND PECTIN FOR FOOD PACKAGING APPLICATIONS

Abstract

The development of edible films applied to fruits and vegetables postharvest have generated recent advances regarding the synergistic effect of components on the shelf life of products. Currently, there are edible films made by combining several biopolymers, including chitosan, starch, pectin, alginate, among others. The application of physical barriers, such as films, on the surface of fruits can regulate the permeability to O2, CO2, and water vapor, delaying the natural process of physiological maturity. The use of films also improves the mechanical properties of horticultural products, which are essential in handling them. In the present work, films based on chitosan (antimicrobial agent) and pectin (gelling agent) as a biopolymer matrix, as well as glycerol (plasticizer) and calcium chloride (cross-linking agent), were prepared. The effect of adding the crosslinking agent on the film properties was evaluated by infrared spectroscopy (FTIR), thermogravimetric analysis (TGA) and dynamic viscosity testing.