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Sivasubramanian Velmurugan
National Institute of Technology Calicut
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Abstract
Key words: Chitosan film, coconut fibers, swelling
Chitosan is a natural mucopolysaccharide of ratio, tensile strength, water vapor permeability
marine origin consists of a linear (1-4)) linked 2-
amino-2-deoxy-D glucan, can be chemically 1. INTRODUCTION
prepared from naturally occurring chitin by
treatment with alkali at elevated temperature. Chitin or poly (β(1-4)-N-acetyl-D-glucosamine) is
Chitosan is non toxic, biodegradable and one of the most abundant polysaccharides found in
biocompatible polymer. Chitosan widely existing nature. It can be found in skeletal materials of
in the nature and has antibacterial effect, heavy crustaceans, cuticles of insects, and cell walls of
metal adsorption effect, antioxidation effect and various fungi. Chitosan is prepared by chemical N-
film formability. Chitosan forms viscous solution deacetylation of chitin. Both of them are observed to
in various organic acids. These viscous solutions have biological functions [1]. Chitin and its
have been used to make functional films. They derivatives have many properties that make them
were readily biodegradable either in sea water or attractive for a wide variety of applications from
in soil. The cationic properties of chitosan offer food, nutrition and cosmetics to biomedicine,
the film-maker an additional opportunity to take agriculture and environment [2]. Chitosan (CH) is
advantage of electrostatic interactions with other biodegradable, biocompatible and exhibits
anionic polysaccharides. These films were high bioadhesive characteristics. It is a copolymer of
modulus, flexible self-supporting and glucosamine and N-acetyl glucosamine linked by β
biodegradable, and were advantageous in that all 1→4 glucosidic bonds obtained by N-deacetylation
material were derived from petroleum and of chitin[3].
agricultural products. Chitosan forms good films and membranes.
The main objective of the present Chitosan film has a potential to be employed for
research is development and characterization of packaging, particularly as an edible packaging. This
chitosan films in terms of morphology, physical, is due to its excellent oxygen and carbon dioxide
mechanical and degradation properties. The barrier properties and interesting antimicrobial
morphology of the film was characterized using properties. For example, biodegradable and edible
scanning electron microscope. Degree of swelling chitosan films were produced to protect foods from
ratio and water vapor permeability of pure fungal decay and modify the atmospheres of fresh
chitosan films were compared with reinforced fruits[4]. Chitosan can be complexed with
chitosan films. Reinforcement of chitosan film crosslinking agents like sodium citrate, sodium
with cellulose of coconut fibers enhanced the tripolyphosphate etc., which make chitosan a useful
moisture resistance of the chitosan film The polymer for artificial membranes, microspheres,
studies on mechanical properties of chitosan films beads, wound dressings and nanoparticles[5].
found that reinforcement increased the tensile Chitosan is a semi crystalline polysaccharide that,
strength of the film.
292 | P a g e
S. Bhuvaneshwari , D.Sruthi, V. Sivasubramanian, Niranjana kalyani, J. Sugunabai
/ International Journal of Engineering Research and Applications (IJERA)
ISSN: 2248-9622 www.ijera.com
Vol. 1, Issue 2, pp.292-299
peeled off gently from the glass plate and washed close desiccator for 3 days[4]. Rate of water vapor
sufficiently with water. The wet films were dried at permeability (WVP) was calculated by using the
37°C for 1 week. equation (2).
295 | P a g e
S. Bhuvaneshwari , D.Sruthi, V. Sivasubramanian, Niranjana kalyani, J. Sugunabai
/ International Journal of Engineering Research and Applications (IJERA)
ISSN: 2248-9622 www.ijera.com
Vol. 1, Issue 2, pp.292-299
ACKNOWLEDGEMENTS
Table 2
297 | P a g e
S. Bhuvaneshwari , D.Sruthi, V. Sivasubramanian, Niranjana kalyani, J. Sugunabai
/ International Journal of Engineering Research and Applications (IJERA)
ISSN: 2248-9622 www.ijera.com
Vol. 1, Issue 2, pp.292-299