Introduction of Curdlan Optimizes the Comprehensive Properties of Methyl Cellulose Films

Abstract

The good oxygen barrier and hydrophobic properties of curdlan (CL) film might be suitable complements for MC film, and its similar glucose unit and thermal-gel character might endow the methyl cellulose (MC)/CL blended system with compatibility and good comprehensive properties. Thus, MC/CL blended films were developed. The effects of MC/CL blend ratios on the microstructures and physical properties of the blends were characterized by using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), oxygen and water vapor permeability testing, dynamic mechanical analysis (DMA), light transmittance testing, tensile testing, hydrophilic property testing, and water solubility testing. The introduction of CL affected the molecular aggregation and crystallization of the MC molecules, suggesting MC–CL molecular interactions. The cross-sectional roughness of the MC/CL film increased with an increase in CL content, while the surface of the MC/CL 5:5 film was smoother than those of the MC/CL 7:3 and 3:7 films. Only one glass transition temperature, which was between that of the MC and CL films, was observed for the MC/CL 7:3 and MC/CL 5:5 films, indicating the good compatibility of the MC and CL molecules at these two blend ratios. The hydrophobicity and water insolubility increased with the CL content, which was due to the combined effects of more hydrophobic cavities in the CL triple-helix and increased surface roughness. Increased oxygen barrier properties with increasing CL content might be a combined effect of the increased hydrogen bonds and hydrophilic ektexines of the CL triple-helix. The elongations of the blended films were higher than those of the MC film, which might be related to its increased water content. The MC/CL 7:3 and MC/CL 5:5 films retained the good light transmittance and tensile strength of the MC film, which corresponded well to their good compatibility and might be due to the effects of the MC–CL molecular interactions and the relative smooth morphologies. MC/CL 5:5 showed improved water vapor barrier properties, which might be due to its smooth surface morphologies. This research offers new MC based films with improved properties and good compatibility, providing great potential for use as edible coatings, capsules, and packaging materials.

Do Curdlan Hydrogels Improved with Bioactive Compounds from Hop Exhibit Beneficial Properties for Skin Wound Healing?

“…This was especially noticeable in the spectra of Cur_CE_0.5–Cur_CE_16 and presents further proof of the good incorporation of the bioactive hop compounds into the curdlan matrix. Intra- and intermolecular hydrogen bond interactions between curdlan and incorporated active molecules have been reported in the literature as well [ 54 , 55 , 56 ]. For example, Zhou et al found that tea polyphenols incorporated into curdlan/chitosan blended films significantly increased their mechanical strength through a reduction in the polysaccharides’ chain mobility [ 54 ].…”

Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth (Amaranthus tricolor L.) Juice, and Bergamot Essential Oil

“…In brief, the film sample was placed between upper and lower chambers of the tester, which was then fully evacuated. Afterwards, the upper chamber of the tester was filled with oxygen gas while the lower chamber of the tester was monitored for its pressure change along with time [28].…”

Edible Coatings and Films for Preparation of Grapevine By-Product Infusions and in Freshly Processed Products

“…Methylcellulose is an easily prepared cellulose derivative and presents high oxygen permeability and water sensitivity, hindering its widespread usage as not being favorable. To improve these disadvantages, Zhang et al [69] studied the combination of methylcellulose and curdlan gum created by glycose. The results showed that the mix of these biomaterials can be promising in the industry due to the improvement of a hydrophobic oxygen barrier, water vapor barrier properties, better elongation, and exhibiting great potential for use as edible coatings, capsules, and packaging materials.…”