Structural, thermal, optical, and mechanical properties of composite films developed from the button mushroom (Agaricus bisporus)-sourced high molecular weight chitosan and potato starch
Films were fabricated using the button mushroom (Agaricus bisporus) sourced high molecular weight chitosan with or without potato starch using the casting method. Glycerol was used as the plasticizer. Chitosan content in the film-forming solution (FFS) was varied (0.5, 0.75 and 1.0% w/v of FFS) whil...
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| Veröffentlicht in: | Food science & technology 2023-08, Vol.185, p.115201, Article 115201 |
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| creator | Alimi, Buliyaminu Adegbemiro Hoque, Monjurul Pathania, Shivani Wilson, Jude Duffy, Brendan Celayeta Frias, Jesus Maria |
| description | Films were fabricated using the button mushroom (Agaricus bisporus) sourced high molecular weight chitosan with or without potato starch using the casting method. Glycerol was used as the plasticizer. Chitosan content in the film-forming solution (FFS) was varied (0.5, 0.75 and 1.0% w/v of FFS) while potato starch (1.0% of FFS) and glycerol (25% of the total solid content in the solution) contents were not varied. The control sample contained only chitosan (1.0% of the FFS) and glycerol. The effect of increasing the content of chitosan on the rheological properties of FFS and the properties of the films were investigated. The FFS's shear viscosity and shear modulus (elastic and viscous components) increased with increasing chitosan content. Morphological examination revealed that the films exhibited a compact structure devoid of large pores and cracks. Surface roughness captured with an atomic force microscope was reduced (19-6 nm) with increasing content of chitosan in the film. The films exhibited two hydrated crystalline phases at 9 and 20o. Light transmittance and glossiness of the films were enhanced with increasing chitosan content. FTIR analysis indicated the increasing availability of reactive sites with the increasing content of chitosan leading to an enhanced hydrogen bonds network and increased cohesion of the film structure. This may be the reason for improved mechanical properties and reduced water vapour permeability of the films with increasing chitosan content.
•Composite films were developed from chitosan and potato starch by casting method.•The chitosan (high molecular weight) was extracted from Agaricus bisporus mushrooms.•Chitosan content in the film-forming solution varied from 1 to 5%.•The films exhibited a compact structure devoid of large pores and cracks.•Increasing chitosan content led to improved mechanical properties and reduced WVP. |
| doi_str_mv | 10.1016/j.lwt.2023.115201 |
| format | Article |
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•Composite films were developed from chitosan and potato starch by casting method.•The chitosan (high molecular weight) was extracted from Agaricus bisporus mushrooms.•Chitosan content in the film-forming solution varied from 1 to 5%.•The films exhibited a compact structure devoid of large pores and cracks.•Increasing chitosan content led to improved mechanical properties and reduced WVP.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2023.115201</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Agaricus bisporus ; atomic force microscopy ; Biopolymers ; chitosan ; Circularity ; cohesion ; Food packaging ; glycerol ; hydrogen ; Hydrogen bonding ; Light transmittance ; modulus of elasticity ; molecular weight ; mushrooms ; permeability ; plasticizers ; potato starch ; Rheological properties ; surface roughness ; transmittance ; viscosity ; water vapor</subject><ispartof>Food science & technology, 2023-08, Vol.185, p.115201, Article 115201</ispartof><rights>2023 The Authors</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c373t-b94bbd4e458b9fb432b490344a94bef380ade2f9950ebbb50fd6bd7f564c65d3</citedby><cites>FETCH-LOGICAL-c373t-b94bbd4e458b9fb432b490344a94bef380ade2f9950ebbb50fd6bd7f564c65d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.lwt.2023.115201$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,860,3536,27903,27904,45974</link.rule.ids></links><search><creatorcontrib>Alimi, Buliyaminu Adegbemiro</creatorcontrib><creatorcontrib>Hoque, Monjurul</creatorcontrib><creatorcontrib>Pathania, Shivani</creatorcontrib><creatorcontrib>Wilson, Jude</creatorcontrib><creatorcontrib>Duffy, Brendan</creatorcontrib><creatorcontrib>Celayeta Frias, Jesus Maria</creatorcontrib><title>Structural, thermal, optical, and mechanical properties of composite films developed from the button mushroom (Agaricus bisporus)-sourced high molecular weight chitosan and potato starch</title><title>Food science & technology</title><description>Films were fabricated using the button mushroom (Agaricus bisporus) sourced high molecular weight chitosan with or without potato starch using the casting method. Glycerol was used as the plasticizer. Chitosan content in the film-forming solution (FFS) was varied (0.5, 0.75 and 1.0% w/v of FFS) while potato starch (1.0% of FFS) and glycerol (25% of the total solid content in the solution) contents were not varied. The control sample contained only chitosan (1.0% of the FFS) and glycerol. The effect of increasing the content of chitosan on the rheological properties of FFS and the properties of the films were investigated. The FFS's shear viscosity and shear modulus (elastic and viscous components) increased with increasing chitosan content. Morphological examination revealed that the films exhibited a compact structure devoid of large pores and cracks. Surface roughness captured with an atomic force microscope was reduced (19-6 nm) with increasing content of chitosan in the film. The films exhibited two hydrated crystalline phases at 9 and 20o. Light transmittance and glossiness of the films were enhanced with increasing chitosan content. FTIR analysis indicated the increasing availability of reactive sites with the increasing content of chitosan leading to an enhanced hydrogen bonds network and increased cohesion of the film structure. This may be the reason for improved mechanical properties and reduced water vapour permeability of the films with increasing chitosan content.
•Composite films were developed from chitosan and potato starch by casting method.•The chitosan (high molecular weight) was extracted from Agaricus bisporus mushrooms.•Chitosan content in the film-forming solution varied from 1 to 5%.•The films exhibited a compact structure devoid of large pores and cracks.•Increasing chitosan content led to improved mechanical properties and reduced WVP.</description><subject>Agaricus bisporus</subject><subject>atomic force microscopy</subject><subject>Biopolymers</subject><subject>chitosan</subject><subject>Circularity</subject><subject>cohesion</subject><subject>Food packaging</subject><subject>glycerol</subject><subject>hydrogen</subject><subject>Hydrogen bonding</subject><subject>Light transmittance</subject><subject>modulus of elasticity</subject><subject>molecular weight</subject><subject>mushrooms</subject><subject>permeability</subject><subject>plasticizers</subject><subject>potato starch</subject><subject>Rheological properties</subject><subject>surface roughness</subject><subject>transmittance</subject><subject>viscosity</subject><subject>water vapor</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9Uctu1TAQtRBIXAofwM7LIpGLHTu5iVhVFS-pEgu6t_wYN75K4uCxW_FrfB0OlzWzmdc5o5k5hLzl7MgZ7z-cj_NTPrasFUfOu5bxZ-TA2dg3nLen5-TAaqfppRhekleIZ1ZNtsOB_P6RU7G5JD2_p3mCtOxB3HKwe6BXRxewk173nG4pbpByAKTRUxuXLWLIQH2YF6QOHmGuAEd9iss-jZqSc1zpUnBKsdaubx50CrYgNQG3mAq-azCWZCtpCg8TXeIMtsw60SeoeaZ2CjmiXv-ussWsc6SYdbLTa_LC6xnhzT9_Re4_f7q__drcff_y7fbmrrHiJHJjRmmMkyC7wYzeSNEaOTIhpa4N8GJg2kHrx7FjYIzpmHe9cSff9dL2nRNX5Poyth7_swBmtQS0MM96hVhQCd5JfpIDYxXKL1CbImICr7YUFp1-Kc7ULpM6qyqT2mVSF5kq5-OFA_WExwBJoQ2w1oeEBDYrF8N_2H8AWuWgxA</recordid><startdate>20230801</startdate><enddate>20230801</enddate><creator>Alimi, Buliyaminu Adegbemiro</creator><creator>Hoque, Monjurul</creator><creator>Pathania, Shivani</creator><creator>Wilson, Jude</creator><creator>Duffy, Brendan</creator><creator>Celayeta Frias, Jesus Maria</creator><general>Elsevier Ltd</general><scope>6I.</scope><scope>AAFTH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20230801</creationdate><title>Structural, thermal, optical, and mechanical properties of composite films developed from the button mushroom (Agaricus bisporus)-sourced high molecular weight chitosan and potato starch</title><author>Alimi, Buliyaminu Adegbemiro ; Hoque, Monjurul ; Pathania, Shivani ; Wilson, Jude ; Duffy, Brendan ; Celayeta Frias, Jesus Maria</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c373t-b94bbd4e458b9fb432b490344a94bef380ade2f9950ebbb50fd6bd7f564c65d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Agaricus bisporus</topic><topic>atomic force microscopy</topic><topic>Biopolymers</topic><topic>chitosan</topic><topic>Circularity</topic><topic>cohesion</topic><topic>Food packaging</topic><topic>glycerol</topic><topic>hydrogen</topic><topic>Hydrogen bonding</topic><topic>Light transmittance</topic><topic>modulus of elasticity</topic><topic>molecular weight</topic><topic>mushrooms</topic><topic>permeability</topic><topic>plasticizers</topic><topic>potato starch</topic><topic>Rheological properties</topic><topic>surface roughness</topic><topic>transmittance</topic><topic>viscosity</topic><topic>water vapor</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Alimi, Buliyaminu Adegbemiro</creatorcontrib><creatorcontrib>Hoque, Monjurul</creatorcontrib><creatorcontrib>Pathania, Shivani</creatorcontrib><creatorcontrib>Wilson, Jude</creatorcontrib><creatorcontrib>Duffy, Brendan</creatorcontrib><creatorcontrib>Celayeta Frias, Jesus Maria</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>CrossRef</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Alimi, Buliyaminu Adegbemiro</au><au>Hoque, Monjurul</au><au>Pathania, Shivani</au><au>Wilson, Jude</au><au>Duffy, Brendan</au><au>Celayeta Frias, Jesus Maria</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Structural, thermal, optical, and mechanical properties of composite films developed from the button mushroom (Agaricus bisporus)-sourced high molecular weight chitosan and potato starch</atitle><jtitle>Food science & technology</jtitle><date>2023-08-01</date><risdate>2023</risdate><volume>185</volume><spage>115201</spage><pages>115201-</pages><artnum>115201</artnum><issn>0023-6438</issn><eissn>1096-1127</eissn><abstract>Films were fabricated using the button mushroom (Agaricus bisporus) sourced high molecular weight chitosan with or without potato starch using the casting method. Glycerol was used as the plasticizer. Chitosan content in the film-forming solution (FFS) was varied (0.5, 0.75 and 1.0% w/v of FFS) while potato starch (1.0% of FFS) and glycerol (25% of the total solid content in the solution) contents were not varied. The control sample contained only chitosan (1.0% of the FFS) and glycerol. The effect of increasing the content of chitosan on the rheological properties of FFS and the properties of the films were investigated. The FFS's shear viscosity and shear modulus (elastic and viscous components) increased with increasing chitosan content. Morphological examination revealed that the films exhibited a compact structure devoid of large pores and cracks. Surface roughness captured with an atomic force microscope was reduced (19-6 nm) with increasing content of chitosan in the film. The films exhibited two hydrated crystalline phases at 9 and 20o. Light transmittance and glossiness of the films were enhanced with increasing chitosan content. FTIR analysis indicated the increasing availability of reactive sites with the increasing content of chitosan leading to an enhanced hydrogen bonds network and increased cohesion of the film structure. This may be the reason for improved mechanical properties and reduced water vapour permeability of the films with increasing chitosan content.
•Composite films were developed from chitosan and potato starch by casting method.•The chitosan (high molecular weight) was extracted from Agaricus bisporus mushrooms.•Chitosan content in the film-forming solution varied from 1 to 5%.•The films exhibited a compact structure devoid of large pores and cracks.•Increasing chitosan content led to improved mechanical properties and reduced WVP.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2023.115201</doi><oa>free_for_read</oa></addata></record> |
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| subjects | Agaricus bisporus atomic force microscopy Biopolymers chitosan Circularity cohesion Food packaging glycerol hydrogen Hydrogen bonding Light transmittance modulus of elasticity molecular weight mushrooms permeability plasticizers potato starch Rheological properties surface roughness transmittance viscosity water vapor |
| title | Structural, thermal, optical, and mechanical properties of composite films developed from the button mushroom (Agaricus bisporus)-sourced high molecular weight chitosan and potato starch |
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