Preparation and properties of monomethoxyl polyethylene glycol grafted O-carboxymethyl chitosan for edible, fresh-keeping packaging materials

Yang, Bing; Yin, Shiping; Bian, Xiaofang; Liu, Changlin; Liu, Xinhong; Yan, Yongli; Zhang, Chunxia; Zhang, Hui; Hou, Zhaosheng

doi:10.1016/j.fpsl.2022.100874

Cited by 13 publications

(3 citation statements)

References 39 publications

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“…All the samples displayed similar thermal transition with glass transition temperatures ( T g ) at 26.3~12.2 °C and crystallization temperature ( T c ) at 76.8~42.9 °C. Only one T g in each curve indicated that there was no obvious microphase separation [ 35 ], and the films possessed good compatibility between the phases of PU and siloxane. With the increase of siloxane content in the samples, the values of T g and T c decreased gradually, which were ascribed to the high freedom degree of Si–O–Si bonds [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

Enhanced Tensile Properties, Biostability, and Biocompatibility of Siloxane–Cross-Linked Polyurethane Containing Ordered Hard Segments for Durable Implant Application

Jia

et al. 2023

Molecules

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This work developed a series of siloxane-modified polyurethane (PU–Si) containing ordered hard segments by a facile method. The polyaddition between poly(ε-caprolactone) and excess diurethane diisocyanate was carried out to synthesize a polyurethane prepolymer with terminal isocyanate groups, which was then end-capped by 3-aminopropyl triethoxysilane to produce alkoxysilane-terminated polyurethane; the target products of PU–Si were obtained with hydrolysis and the condensation of alkoxysilane groups. The chemical structures were confirmed by FT-IR and XPS, and the effect of the siloxane content or cross-linked degree on the physicochemical properties of the PU–Si films was investigated in detail. The formation of the network structure linked by Si–O–Si bonds and interchain denser hydrogen bonds endowed PU–Si films with fine phase compatibility, low crystallinity, high thermal stability, and excellent tensile properties. Due to the high cross-linked degree and low interfacial energy, the films displayed a high surface water contact angle and low equilibrium water absorption, which resulted in slow hydrolytic degradation rates. Furthermore, the evaluation of protein adsorption and platelet adhesion on the PU–Si film surface presented high resistance to biofouling, indicating superior surface biocompatibility. Consequently, the siloxane–cross-linked polyurethane, which possessed excellent tensile properties, high biostability, and superior biocompatibility, showed great potential to be explored as biomaterials for durable implants.

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Section: Resultsmentioning

confidence: 99%

Enhanced Tensile Properties, Biostability, and Biocompatibility of Siloxane–Cross-Linked Polyurethane Containing Ordered Hard Segments for Durable Implant Application

Jia

et al. 2023

Molecules

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“…Consumers often look for labels that attempt to sell attributes such as “live and active cultures”, “high in probiotics”, or “supports digestive health”, etc. A novel type of edible biomaterial composed of monomethoxyl polyethylene glycol-modified O-carboxymethyl chitosan has been studied for fresh-keeping food packaging materials [63] . Dual-crosslinked starch–poly (ester urethane)–oligochitosan films with high starch content have been suggested for their use in biodegradable food packaging [64] , [65] .…”

Section: Consumers' Preferencesmentioning

confidence: 99%

Sustainable packaging materials for fermented probiotic dairy or non-dairy food and beverage products: challenges and innovations

Francis,

Dahiya,

Gokhale

et al. 2024

AIMSMICRO

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<abstract> <p>The food and beverage packaging industry has experienced remarkable growth in recent years. Particularly the requirement for appropriate packaging materials used for the sale of fermented products is boosted due to the rising acceptance of economical functional foods available to consumers on the shelves of their local supermarkets. The most popular nutraceutical foods with increased sales include natural yogurts, probiotic-rich milk, kefir, and other fermented food and beverage products. These items have mainly been produced from dairy-based or non-dairy raw materials to provide several product options for most consumers, including vegan and lactose-intolerant populations. Therefore, there is a need for an evaluation of the potential developments and prospects that characterize the growth of the food packaging industry in the global market. The article is based on a review of information from published research, encompassing current trends, emerging technologies, challenges, innovations, and sustainability initiatives for food industry packaging.</p> </abstract>

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“…As a result, PEG has been widely used as a modifier to enhance the properties of materials, including plasticity, hydrophilicity, and flexibility 35 . In a recent work 36 , we reported a class of monomethoxyl PEG grafted O-CMC films, which simultaneously exhibited excellent tensile properties, satisfactory water vapor barrier properties, and good broad-spectrum antibacterial activities. The nontoxic materials hold significant potential for edible food packaging.…”

Section: Introductionmentioning

confidence: 99%

PEG-crosslinked O-carboxymethyl chitosan films with degradability and antibacterial activity for food packaging

Yang,

Liu,

Gao

et al. 2024

Sci Rep

Self Cite

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This study developed a kind of PEG-crosslinked O-carboxymethyl chitosan (O-CMC–PEG) with various PEG content for food packaging. The crosslinking agent of isocyanate-terminated PEG was firstly synthesized by a simple condensation reaction between PEG and excess diisocyanate, then the crosslink between O-carboxymethyl chitosan (O-CMC) and crosslinking agent occurred under mild conditions to produce O-CMC–PEG with a crosslinked structure linked by urea bonds. FT-IR and 1H NMR techniques were utilized to confirm the chemical structures of the crosslinking agent and O-CMC–PEGs. Extensive research was conducted to investigate the impact of the PEG content (or crosslinking degree) on the physicochemical characteristics of the casted O-CMC–PEG films. The results illuminated that crosslinking and components compatibility could improve their tensile features and water vapor barrier performance, while high PEG content played the inverse effects due to the microphase separation between PEG and O-CMC segments. The in vitro degradation rate and water sensitivity primarily depended on the crosslinking degree in comparison with the PEG content. Furthermore, caused by the remaining –NH2 groups of O-CMC, the films demonstrated antibacterial activity against Escherichia coli and Staphylococcus aureus. When the PEG content was 6% (medium crosslinking degree), the prepared O-CMC–PEG−6% film possessed optimal tensile features, high water resistance, appropriate degradation rate, low water vapor transmission rate and fine broad-spectrum antibacterial capacity, manifesting a great potential for application in food packaging to extend the shelf life.

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Preparation and properties of monomethoxyl polyethylene glycol grafted O-carboxymethyl chitosan for edible, fresh-keeping packaging materials

Cited by 13 publications

References 39 publications

Enhanced Tensile Properties, Biostability, and Biocompatibility of Siloxane–Cross-Linked Polyurethane Containing Ordered Hard Segments for Durable Implant Application

Enhanced Tensile Properties, Biostability, and Biocompatibility of Siloxane–Cross-Linked Polyurethane Containing Ordered Hard Segments for Durable Implant Application

Sustainable packaging materials for fermented probiotic dairy or non-dairy food and beverage products: challenges and innovations

PEG-crosslinked O-carboxymethyl chitosan films with degradability and antibacterial activity for food packaging

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