Advantageous effect of calcium carbonate and chestnut extract on the performance of chitosan-based food packaging materials
Weronika Janik, Dominika Kluska, Natalia Staniek, Paweł Grzybek, Sara Shakibania, Barbara Guzdek, Klaudiusz Gołombek, Krzysztof Matus, Divine Yufetar Shyntum, Katarzyna Krukiewicz, Gabriela Dudek
Abstract
Although biopolymers are currently considered as advantageous materials for food-packaging applications, their poor tensile strength , flexibility and barrier properties limit their applicability in the industry. To improve the properties of chitosan films used in food packaging, calcium carbonate and chestnut extract were added as fillers. The obtained films were characterized by structural, mechanical, optical, permeation, lyophilic and antimicrobial properties and compared with the properties of neat chitosan and commercial poly(lactic acid) (PLA) films. The results showed that the addition of calcium carbonate has a significant impact on barrier, mechanical and lyophilic properties of the investigated films. Compared to neat chitosan and commercial PLA films, the chitosan/calcium carbonate composite films were characterized by better barrier properties to oxygen, carbon dioxide and water vapour as well as by less hydrophilic nature. Considering mechanical properties, the tensile strength was improved, while the elongation of break worsened. Taking into account the optical and antimicrobial properties, an improvement in these parameters was observed compared to commercial PLA film, but this was strongly influenced by the presence of a chestnut extract.