Preparation and characterization of novel chitosan/resistant starch films

POLY 498

Annelisse Aigster, aaigster@vt.edu, Department of Human Nutrition, Foods and Exercise, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, Jonathan D. Goff, jogoff2@vt.edu, Macromolecular Science and Engineering, Virginia Polytechnic Institute and State University, 2015 Hahn Hall (0344), Blacksburg, VA 24061, and Sabrina Hannah, ssegnere@vt.edu, Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060.
Polysaccharides such as resistant starch (RS) with high amylose content, and chitosan (CS) can form edible, biodegradable films. The functional properties of amylose films are slightly better compared to amylopectin films in terms of film strength and oxygen barrier properties. Chitosan further enhances the mechanical properties of RS films. In this work CS:RS films ranging from 100% CS to 100% RS were prepared. Modulus of the films ranged from 2200 MPa for 100% CS to 1250 MPa for 100% RS. Films were mechanically stable with oxygen barrier properties comparable to commercial materials. Vitamin E was successfully incorporated into 100% CS and 60:40% CS:RS films. CS:RS films with incorporated antioxidants could have potential as active packaging materials or as free radical scavengers in relation to in-vivo oxidative stress.
 

Polymer Design for Foods and Nutrition
6:00 PM-8:00 PM, Tuesday, August 21, 2007 BCEC -- Exhibit Hall - B2, Poster

Division of Polymer Chemistry

The 234th ACS National Meeting, Boston, MA, August 19-23, 2007