Fabrication and characterization of nanochitin-reinforced carboxymethyl cellulose edible film

Document Type : Original research


1 Department of Food Sciences and Technology, Agriculture Faculty, Ferdowsi University of Mashhad, Mashhad, Iran

2 Department of Food Science & Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran

3 Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran



Nanochitin (NC) and carboxymethyl cellulose (CMC) are biodegradable polymers that are prepared from aqua cultural and natural resources. NC at three concentrations (0.1, 0.5 and 1% w/w) was added to the CMC film using casting methods. The optimum result was obtained through the nanocomposite film with 1% NC in terms of water solubility (WS) (17%), moisture content (MC) (14%), and moisture absorption (MA) (16.28%). Water vapor permeability (WVP) of composite film is reduced by increasing concentration of NC. The lowest water vapor permeability value belongs to CMC/NC 1% with 0.30 g s-1 m-1 Pa-1 × 10-10. Moreover, tensile strength (TS) and elongation at break (EB) improved in CMC/NC film by increasing the NC content. By adding NC, the tensile strength of the nanocomposite was considerably enhanced from 4.98 to 24.59 MP. The differential scanning calorimetry (DSC) revealed that the glass transition temperature of NC (204.81 °C) was lower than CMC (206.31 °C). X-ray analysis confirmed the emersion of crystalline peaks in CMC/NC. However, high concentration (1%) of NC led to the aggregation of NC in CMC film. Antibacterial activity was obtained against five pathogen bacteria and the result showed an effective inhibition on E.coli and S. aureus. The inhibition zones for CMC/ 1% NC were 3.66 mm and 3.00 mm against E.coli and S. aureus respectively. In conclusion, the results suggested that the quality of the CMC-based films can be improved through the addition of NC.


Main Subjects

Articles in Press, Accepted Manuscript
Available Online from 12 April 2024