Recyclable and biodegradable pectin-based film with high mechanical strength

Pectin, a promising polysaccharide, has drawn increasing attention due to its renewability and abundance, but the poor mechanical properties and moisture resistance limit its applications. In this study, we proposed a facile method to prepare a pectin-based film with high mechanical strength and sat...

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Veröffentlicht in:Food hydrocolloids 2022-08, Vol.129, p.107643, Article 107643
Hauptverfasser: Ren, Wenqi, Qiang, Taotao, Chen, Liang
Format: Artikel
Sprache:eng
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Zusammenfassung:Pectin, a promising polysaccharide, has drawn increasing attention due to its renewability and abundance, but the poor mechanical properties and moisture resistance limit its applications. In this study, we proposed a facile method to prepare a pectin-based film with high mechanical strength and satisfactory moisture resistance via introducing strong bonds, including ionic bond and crystalline domain, counting itself abundance hydrogen bond forming multiple sacrifice bond synergistically for energy dissipation. Thus, pectin-based film exhibits an outstanding fracture stress of 12.7 MPa, which is 200% increase compared to that of original one. Due to the reversible property of these bonds, the pectin-based film appears perfect recyclability (three recycling cycles). Additionally, the hybrid pectin-based film also demonstrates satisfactory moisture resistance, good light transmittance, and favorable biodegradability in natural soil. Considering the demonstrated pectin-based film is eco-friendly and reliable, which represents a promising alternative to replace the non-biodegradable food packaging film. [Display omitted] •Pectin-based film with high mechanical strength was fabricated.•Composite film exhibited perfect recyclability and favorable biodegradability in natural soil.•The film possesses good food preservation efficiency can be used in food packaging.•The film shows good light transmittance, antioxidative and antimicrobial properties.
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2022.107643