Tuning the structure and physiochemical properties of sodium alginate and chitosan composite films through sodium tripolyphosphate (STPP) crosslinking

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorAl-Harrasi, Ahmed
dc.contributor.authorJawad, Muhammad
dc.contributor.authorKhan, Talha Shireen
dc.contributor.authorKoca, Esra
dc.contributor.authorAydemir, Levent Yurdaer
dc.date.accessioned2025-01-06T17:38:02Z
dc.date.available2025-01-06T17:38:02Z
dc.date.issued2024
dc.description.abstractSodium tripolyphosphate (STPP), an inorganic and non-toxic polyphosphate, has potential applications as a crosslinking agent in the fabrication of edible films. This study utilized STPP in the development of sodium alginate-chitosan composite films, with a focus on their suitability for food packaging applications. The results indicate that the incorporation of STPP led to an increase in film thickness (from 0.048 +/- 0.004 to 0.078 +/- 0.008 mm), elongation at break (from 11.50 +/- 1.49 % to 15.88 +/- 2.14 %), water permeation (from 0.364 +/- 0.010 to 0.521 +/- 0.021 gmm/(m 2 h*kPa)), and moisture content (from 25.98 +/- 0.20 % to 28.12 +/- 0.17 %). In contrast, there was a decrease in tensile strength (from 30.23 +/- 2.08 to 25.60 +/- 1.22 MPa) and swelling index (from 752.9 +/- 17.1 to 533.5 +/- 8.9 %). Scanning electron microscopy (SEM) analysis revealed the formation of distinctive needle -like microcrystals with the incorporation of STPP. Fourier -transform infrared spectroscopy (FTIR) analysis indicated intermolecular interactions between STPP and the film -forming biopolymers. The data obtained from Thermogravimetric analysis (TGA) and Differential Scanning Calorimetry (DSC) demonstrated enhanced thermal stability of STPP-loaded films at elevated temperatures. Furthermore, the films exhibited increased DPPH scavenging activity with the addition of STPP. This study underscores the potential of STPP as a crosslinking agent for the development of composite edible films, suggesting applications in the field of food packaging.
dc.description.sponsorshipTRC [BFP/RGP/HSS/22/007]
dc.description.sponsorshipThe study was supported by TRC grant number BFP/RGP/HSS/22/007.
dc.identifier.doi10.1016/j.ijbiomac.2024.130463
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid38423442
dc.identifier.scopus2-s2.0-85187215098
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2024.130463
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2428
dc.identifier.volume264
dc.identifier.wosWOS:001209866500001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectFood packaging
dc.subjectBiopolymers
dc.subjectCrosslinking
dc.subjectSodium tripolyphosphate
dc.titleTuning the structure and physiochemical properties of sodium alginate and chitosan composite films through sodium tripolyphosphate (STPP) crosslinking
dc.typeArticle

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