Modification Effect of Cellulase on the Physicochemical Characteristic of Polysaccharides Edible Films

Abstract

This study was conducted to assess hydrolytic influence of cellulase (C) on the physicochemical stability of chitosan (CH)/hydroxypropyl methylcellulose (HPMC) films in time of storage (T). Initially, nine films were physically characterized by contact angle, water vapour permeability (WVP), water activity(aw), tensile test, dynamic mechanical thermal analysis (DMTA), and thermogravimetric analysis (TGA) and chemically by Fourier Transform Infrared Spectrometry (FTIR). The contact angle results varied from 53.67° to 78.33°. The presence of the enzyme and passing time reduced the WVP from8.46E-09to7.41E-09 g/s·m·Pa. The enzyme treatment improved elasticity but decreased tensile strength of films. After adding cellulaseTgwas shifted to a higher temperature. Thermal stability of the films decreased with addition of cellulase and after prolonging storage time. FTIR analysis proved that chemical changes in polysaccharides structure were caused by cellulase incorporation in films composition, which may be observed in appearance of 1656 cm−1band. Theawvalues did not change.

Polysaccharide-Based Edible Coatings Containing Cellulase for Improved Preservation of Meat Quality during Storage

“…To the best of our knowledge, the usage of a hydrolytic enzyme (except lysozyme) as an additive in polysaccharide meat coatings for improving its antimicrobial activity is novel. Our FT-IR analysis confirmed the hydrolysis of chitosan by cellulase and showed that the physicochemical properties of such films were comparable to that reported by a previous study [ 10 ]. The objective of this study was to optimize the composition of edible food coatings based on hydroxypropyl methylcellulose, chitosan, and cellulase, and to improve the shelf-life and quality of pork meat.…”

“…It exerts a particularly potent inhibitory effect against bacteria [ 14 ]. Cellulase has been shown to hydrolyse chitosan resulting in the production of chitooligomers [ 10 ]. Available evidence suggests that chitooligomers may have better antimicrobial properties than chitosan [ 15 ].…”

Physicochemical Properties of a Bioactive Polysaccharide Film from Cassia grandis with Immobilized Collagenase from Streptomyces parvulus (DPUA/1573)

“…UV irradiation can alter the contact angle and surface properties of biopolymeric films, leading to changes in surface roughness and polarity [53]. Furthermore, Zimoch-Korzycka et al [54] reported that the presence of enzymes such as cellulase in polysaccharide films can impact their physicochemical stability over time, affecting parameters such as water vapor permeability and tensile strength. Xu et al [53] found that UV irradiation exposure decreases water contact angles in certain polymer films, attributed to the formation and release of surfactants from irradiated surfaces.…”

Chitosan and Cystatin/Lysozyme Preparation as Protective Edible Films Components

“…Lopes, Martins, Fonseca, and Vicente (2011) also noticed that WVP of chitosan films were not affected by the enzyme, glucose oxidase incorporation [44]. Cellulase did not change water resistance of chitosan-hydroxypropyl methylcellulose films [10]. However, interactional effect of C/L and CH blend as well as chitosan influence was significant.…”

“…These include polysaccharides: chitosan [1], cellulose [2], starch [3], and carrageenan [4], proteins: gelatin [5], collagen [6], and lipids [7]. Enzymes are also used to improve or change features of polymers: transglutaminase [8], lysozyme [9], or cellulase [10].…”