Comparative analysis of bacterial cellulose based polymeric films for food packaging

摘要

The excessive use of petroleum based packaging material has done enough harm to this planet. Largely to deal with this catastrophic cause, the scientific community has shifted towards the biopolymer based packaging resources. Bacterial cellulose (BC) is an edible packaging material but lacks the thermoplastic nature for wider application. In our present study we have integrated BC with carboxymethyl cellulose (CMC) and polyvinylpyrrolidone (PVP) to prepare polymeric films: PVP-BC and PVP-CMC-BC. The biopolymer, BC is hydrolyzed using an ultrasound treatment and used as an additive. Morphological, structural, rheological and water vapor permeability analysis were performed for the films. PVP-CMC-BC films has better thermal stability than PVP-BC films. Results from water vapor permeability analysis also suggest lesser penetration of oxidative degradation causing gasses like oxygen through PVP-CMC-BC films. Thus, it can be concluded that the polymeric film PVP-CMC-BC is appropriate for fresh fruits and vegetables for enhancing their shelf life. Further, PVP-CMC-BC can be recommended for its use as a food packaging biomaterial/film.