The Effect of Cross-Linking with Citric Acid on the Properties of Agar/Fish Gelatin Films.
Polymers (Basel) 2020;
12:polym12020291. [PMID:
32024248 PMCID:
PMC7077482 DOI:
10.3390/polym12020291]
[Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 01/16/2020] [Accepted: 01/20/2020] [Indexed: 01/01/2023] Open
Abstract
The aim of this work was to assess the effect of fish gelatin-citric acid nucleophilic substitution and agar-citric acid esterification reactions on the properties of agar/fish gelatin films. Since temperature is an important cross-linking parameter, films were treated at 90 °C and 105 °C and film properties were compared to those of non-cured films. It was observed that temperature favored the aforementioned reactions, which induced physical and morphological changes. In this regard, darker films with a rougher surface were obtained for the films with a higher cross-linking degree. While mechanical properties were slightly modified, the barrier properties were enhanced due to the reactions that occurred. Therefore, these agar/fish gelatin films cross-linked through two different reactions can be considered to be promising materials as active films for different purposes, such as active packaging or pharmaceutical applications.
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