Preparation, characterization and antifungal properties of polysaccharide–polysaccharide and polysaccharide–protein films

Abstract

The effect of the interaction polysaccharide–polysaccharide (P–P) and polysaccharide–protein (P–Pr) blends on thermal and mechanical properties in films as biodegradable alternative of materials for food packaging was studied. Essential oils (cloves and cinnamon) emulsified were successfully incorporated into the films and evaluated as antifungal agents. Films were prepared using the film casting method. The morphological analysis showed that P–Pr films display a fractured rough surface without pores or globular formations and P–P films exhibiting continuous phases and absence of cracks. FTIR spectra evidence interactions between polysaccharides and polysaccharides-protein. Initial degradation temperature (T5 %) decreases in two kinds of films with the addition of antifungal agents. P–Pr films showed higher maximum decomposition temperature (Tmax) regarding P–P films. The incorporation of carrageenan in films enhances the tensile strength and elongation at break. Higher antifungal activity against Botrytis cinerea and Rhizopus stolonifer was revealed in the films containing cinnamon oil.