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<p>This study aimed to characterize biodegradable and edible composite films produced using chitosan (CH), guar gum (GG), and quince seed mucilage (QSM)-based polysaccharides. The physical, optical, mechanical, thermal, barrier, and microstructural properties of the produced films were thoroughly investigated. Hydrogen bonding interactions between the components were characterized using FTIR spectroscopy, while SEM analysis confirmed that the films exhibited a homogeneous and smooth surface morphology. The composite films demonstrated higher opacity compared to the chitosan control film. The moisture content (MC) and water vapor permeability (WVP) of the CH/QSM composite film decreased, whereas its water solubility (WS) increased. In the CH/GG/QSM-1 film, WS and WVP decreased, while in the CH/GG/QSM-2 film, MC and WS increased. Compared to the chitosan control film, the tensile strength (TS) of the CH/QSM film increased by 37%, from 11.44&#xa0;MPa to 15.55&#xa0;MPa, while its elongation at break (EB) increased by 2.3%, from 14.70 to 17%. Although the mechanical durability of the CH/GG/QSM-2 film improved, a reduction in mechanical performance was observed in the CH/GG/QSM-1 film. The results demonstrated that QSM exhibited a synergistic effect within the chitosan–guar gum matrix, enhancing the physicochemical properties of the films. In particular, the water vapor permeability characteristics of the CH/QSM and CH/GG/QSM-1 composite films indicate their potential to enhance the overall quality of respiring fruits and vegetables by minimizing respiration rate and water transfer. The prepared biocomposite films have potential for use as edible food packaging materials.</p>

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Characterization of edible film produced from chitosan, quince seed mucilage and guar gum

  • 期刊论文

  • 发表日期：

    2025年8月6日

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  • Sevim Gürdaş Mazlum,
  • Asli Eda Erdoğan,
  • Nurşah Kütük

摘要

This study aimed to characterize biodegradable and edible composite films produced using chitosan (CH), guar gum (GG), and quince seed mucilage (QSM)-based polysaccharides. The physical, optical, mechanical, thermal, barrier, and microstructural properties of the produced films were thoroughly investigated. Hydrogen bonding interactions between the components were characterized using FTIR spectroscopy, while SEM analysis confirmed that the films exhibited a homogeneous and smooth surface morphology. The composite films demonstrated higher opacity compared to the chitosan control film. The moisture content (MC) and water vapor permeability (WVP) of the CH/QSM composite film decreased, whereas its water solubility (WS) increased. In the CH/GG/QSM-1 film, WS and WVP decreased, while in the CH/GG/QSM-2 film, MC and WS increased. Compared to the chitosan control film, the tensile strength (TS) of the CH/QSM film increased by 37%, from 11.44 MPa to 15.55 MPa, while its elongation at break (EB) increased by 2.3%, from 14.70 to 17%. Although the mechanical durability of the CH/GG/QSM-2 film improved, a reduction in mechanical performance was observed in the CH/GG/QSM-1 film. The results demonstrated that QSM exhibited a synergistic effect within the chitosan–guar gum matrix, enhancing the physicochemical properties of the films. In particular, the water vapor permeability characteristics of the CH/QSM and CH/GG/QSM-1 composite films indicate their potential to enhance the overall quality of respiring fruits and vegetables by minimizing respiration rate and water transfer. The prepared biocomposite films have potential for use as edible food packaging materials.