Tailoring hydroxypropyl starch films with curdlan for enhanced properties for edible packaging

Wei, Huilin; Ma, Qianhui; Gao, Rongxin; Fan, Juncheng; Zhao, Mei; Li, Man; Sun, Qingjie; Xu, Xingfeng; Xie, Fengwei; Wang, Yanfei

doi:10.1016/j.ijbiomac.2024.133260

International Journal of Biological Macromolecules

2024

DOI: 10.1016/j.ijbiomac.2024.133260

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Tailoring hydroxypropyl starch films with curdlan for enhanced properties for edible packaging

Huilin Wei,

Qianhui Ma,

Rongxin Gao

et al.

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Cited by 3 publications

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Curdlan inclusion modifies the rheological properties and the helix-coil transition behavior of gelatin and increases the flexibility of gelatin films

Sun,

Liu,

et al. 2025

Food Chemistry

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Curdlan inclusion modifies the rheological properties and the helix-coil transition behavior of gelatin and increases the flexibility of gelatin films

Sun,

Liu,

et al. 2025

Food Chemistry

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Structure-property relationship of ultrasound-assisted nanoemulsion-impregnated bioactive polysaccharide films for enhanced shelf life of mushrooms

Khan,

Ullah,

Qayum

et al. 2024

Food Packaging and Shelf Life

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Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films

Chen,

Wang,

et al. 2024

Foods

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This study successfully developed edible films with excellent mechanical strength and notable water resistance, utilizing curdlan (CL) as the primary matrix and incorporating various plasticizers, including glycerol (GLY), ethylene glycol (EG), propylene glycol (PRO), xylitol (XY), sorbitol (SOR), and polyethylene glycol (PEG). A comprehensive suite of analytical techniques, including Fourier transform infrared spectroscopy (FTIR), wide-angle X-ray diffraction (XRD), scanning electron microscopy (SEM), dynamic mechanical analysis (DMA), and tensile testing, were employed to evaluate the films’ structural and mechanical properties. After incorporating PEG, the water sensitivity increased slightly, with a contact angle (CA) of 97.6°, and a water solubility (WS) of 18.75%. The inclusion of plasticizers altered the crystalline structure of the CL matrix, smoothing and flattening the film surface while reducing hydrogen-bonding interactions. These structural changes led to a more uniform distribution of amorphous chain segments and a decrease in glass transition temperatures. Among the tested plasticizers, GLY exhibited the highest compatibility with CL, resulting in the smoothest surface morphology and delivering the most effective plasticizing effect. The CL-GLY film showed a dramatic improvement in flexibility, with an elongation at break that was 5.2 times higher than that of the unplasticized film (increasing from 5.39% to 33.14%), indicating significant enhancement in extensibility. Overall, these findings highlight the potential of CL-GLY films as sustainable and effective materials for food packaging applications.

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Tailoring hydroxypropyl starch films with curdlan for enhanced properties for edible packaging

Cited by 3 publications

References 46 publications

Curdlan inclusion modifies the rheological properties and the helix-coil transition behavior of gelatin and increases the flexibility of gelatin films

Curdlan inclusion modifies the rheological properties and the helix-coil transition behavior of gelatin and increases the flexibility of gelatin films

Structure-property relationship of ultrasound-assisted nanoemulsion-impregnated bioactive polysaccharide films for enhanced shelf life of mushrooms

Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films

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