Preparation and characterization of curdlan/nanocellulose blended film and its application to chilled meat preservation

Yuan Qian; Luyao Bian; Keqin Wang; Wen Yi Chia; Kuan Shiong Khoo; Chong Zhang; Kit Wayne Chew

doi:10.1016/j.chemosphere.2020.128948

Preparation and characterization of curdlan/nanocellulose blended film and its application to chilled meat preservation

Chemosphere. 2021 Mar:266:128948. doi: 10.1016/j.chemosphere.2020.128948. Epub 2020 Nov 13.

Authors

Yuan Qian¹, Luyao Bian², Keqin Wang², Wen Yi Chia³, Kuan Shiong Khoo³, Chong Zhang⁴, Kit Wayne Chew⁵

Affiliations

¹ Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China; R&D Center of Dongsheng Bio-TECH, Building #5, No.940, Jianchuan Road, Minhang District, Shanghai, 225411, PR China.
² Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China.
³ Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500, Semenyih, Selangor Darul Ehsan, Malaysia.
⁴ Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China. Electronic address: [email protected].
⁵ School of Energy and Chemical Engineering, Xiamen University Malaysia, Jalan Sunsuria, Bandar Sunsuria, 43900, Sepang, Selangor Darul Ehsan, Malaysia; College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, 361005, Fujian, China. Electronic address: [email protected].

PMID: 33220979
DOI: 10.1016/j.chemosphere.2020.128948

Abstract

In this study, to improve the mechanical and thermal properties of curdlan film, a curdlan/nanocellulose (NC) blended film was prepared and characterized for the first time. NC was successfully prepared from microcrystalline cellulose (MCC) with NaOH/urea treatment. The particle size of NC was observed to be 70-140 nm by cryo-electron microscope (cryo-EM). The blended film was prepared by adding the NC to curdlan solution. The tensile strength (TS) of the blended film reached the maximum value of 38.6 MPa, and the elongation at break (EB) was 40%. The DSC curve showed that the heat absorption peak of the film was 240 °C, indicating that the blended film has good temperature stability. Additionally, some other film properties were also improved, including gas barrier properties and transparency. Obvious morphological and molecular differences between the blended film and the pure curdlan film were discovered by SEM and FTIR analysis. Finally, the blended film was used for the preservation of chilled meat and extended the storage time of meat to 12 days. These results provided a theoretical basis for future application and development of biodegradable film.

Keywords: Blended film; Chilled meat preservation; Cryo-EM; Curdlan; NaOH/Urea treatment; Nanocellulose.

MeSH terms

Food Packaging*
Meat
Tensile Strength
beta-Glucans*

Substances

beta-Glucans
curdlan