CHARACTERIZATION OF GUAR GUM-ADDED CHITOSAN COMPOSITE FILMS

Abstract

In this study, it was aimed to produce chitosan (CH) biocomposite edible films by adding guar gum (GG) to chitosan at different ratios (5-20%). The physical, barrier, mechanical, optical, thermal, and microstructural properties of the composite films were investigated. The interaction between composite film components was investigated using FT-IR analysis, while thermal stability was investigated using DSC analysis. SEM analysis confirmed that the surface morphology of the composite films became smoother and more homogeneous with increasing GG content. The lowest moisture content (21.27%) and water vapour permeability were found in the CH film with 15% GG addition, and the lowest water solubility (16.21%) was found in the chitosan film with 20% GG addition. The highest tensile strength (19.64 MPa) was determined in the chitosan film with 10% GG addition, and the highest elongation at break (15.68%) and opacity value were determined in the chitosan film with 5% GG addition. Compared to the CH control film, it was observed that the addition of GG decreased the moisture content, water solubility, water vapour permeability, and flexibility of the chitosan composite films, while opacity and tensile strength increased. Our findings showed that CH composite films with GG addition could be a promising alternative to traditional packaging with their biodegradable, environmentally friendly, and edible properties.

Keywords

• Chitosan
• guar gum
• edible film
• biopolymer
• biocomposite

GUAR GUM İLAVELİ KİTOSAN KOMPOZİT FİLMLERİN KARAKTERİZASYONU

Abstract

Bu çalışmada kitosana (CH) farklı oranlarda (%5-20) guar gam (GG) ilave edilerek kitosan biyokomkozit yenilebilir film üretilmesi amaçlanmıştır. Kompozit filmlerin fiziksel, bariyer, mekanik, optik, termal ve mikroyapısal özellikleri incelenmiştir. Kompozit film bileşenleri arasındaki etkileşim FT-IR analizi ile termal kararlılığı ise DSC analizi ile araştırılmıştır. Kompozit filmlerin artan GG oranıyla daha pürüzsüz ve homojen yüzey morfolojisi sergilediği SEM analizi ile teyit edilmiştir. En düşük, nem içeriği (%21.27) ve su buharı geçirgenliği %15 GG ilaveli CH filmde, en düşük suda çözünürlük (%16.21) ise %20 GG ilaveli kitosan filmde tespit edilmiştir. En yüksek gerilme direnci (19.64 MPa) %10 GG ilaveli kitosan filmde, en yüksek kopma uzaması (%15.68) ve opaklık değeri %5 GG ilaveli kitosan filmde belirlenmiştir. Kitosan kontrol filmine kıyasla, GG ilavesi ile CH kompozit filmlerin suda çözünürlüğü, su buharı geçirgenliği ve esnekliği azalırken, opaklığın ve gerilme direncinin arttığı gözlenmiştir. Bulgularımız, GG ilaveli CH kompozit filmlerin biyobozunur, çevre dostu ve yenilebilir özellikleriyle geleneksel ambalajlara umut verici bir alternatif olabileceğini göstermiştir.

Keywords

• Yenilebilir film
• kitosan
• guar gam
• biyopolimer
• biyokompozit

References

1. Bhat, V.G., Narasagoudr, S.S., Masti, S.P., Chougale, R.B., Vantamuri, A.B., Kasai, D. (2022). Development and evaluation of Moringa extract incorporated Chitosan/Guar gum/Poly (vinyl alcohol) active films for food packaging applications. International Journal of Biological Macromolecules 200:50-60. https://doi.org/ 10.1016/j.ijbiomac.2021.12.116
2. Emir, Çoban, O., Akat, Z., Karatepe, P., İncili, G.K. (2024). In vitro bioactivity of biodegradable films based on chitosan/quince seed mucilage reinforced with ZnO-nanoparticle. Food Measure 18:5450–5461. https://doi.org/10.1007/s11694-024-02579-7
3. Erge, A. (2025). Çörek otu yağı ile zenginleştirilmiş jelatin bazlı ambalaj filmi üretimi ve tavuk eti muhafazasında kullanımı. GIDA 50 (1):15–27 doi: 10.15237/ gida.GD24104.
4. Frangopoulos, T., Marinopoulou, A., Petridis, D., Rhoades, J., Likotrafit, E., Goulas, A., Fetska, D., Mati, E., Tosounidou, A., Triantafillou, V., Tsichlakis, K., Veskou, E., Ylli, S., Karageorgiou, V. (2025). Films from Starch Inclusion Complexes with Bioactive Compounds as Food Packaging Material. Food Bioprocess Technology. 18:5164–5179 https://doi.org/10.1007/s11947-025-03757-1
5. Haghighi, H., Licciardello, F., Fava, P., Siesler, H. W., Pulvirenti, A. (2020). Recent advances on chitosan-based films for sustainable food packaging applications. Food Packaging and Shelf Life.26:100551. https://doi.org/10.1016/ j.fpsl.2020.100551
6. Hiremani, V.D., Gasti, T., Masti, S.P., Malabadi, R.B., Chougale, R.B. (2022). Polysaccharide-based blend films as a promising material for food packaging applications: physicochemical properties. Iranian Polymer Journal 31: 503–518 https://doi.org/10.1007/s13726-021-01014-8
7. Jiang, L., Wang, F., Xie, X., Xie, C., Li, A., Xia, N., Gong, X., Zhang, H. (2022). Development and characterization of chitosan/guar gum active packaging containing walnut green husk extract and its application on fresh-cut apple preservation. International Journal of Biological Macromolecules. https://doi.org/10.1016/ j.ijbiomac.2022.04.145
8. Jouki, M., Yazdi., F.T., Mortazavi, S.A., Koocheki, A. (2013). Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage. International Journal of Biological Macromolecules. 62:500-507. https://doi.org/10.1016/ j.ijbiomac.2013.09.031

9. Kurt, A., Kahyaoğlu, T. (2014). Characterization of a new biodegradable edible film made from salep glucomannan. Carbohydrate Polymers. 104:50-58. https://doi.org/10.1016/ j.carbpol.2014.01.003
10. Maiti, S., Mishra, D., Nambiraj, N. A., Jaiswal, A. K. (2021). Physical and self–crosslinking mechanism and characterization of chitosan-gelatin-oxidized guar gum hydrogel. Polymers Testing, 97, 107155. https://doi.org/ 10.1016/j.polymertesting.2021.107155
11. Menazea, A.A., Ismail, A.M., Awwad, N.S., Ibrahium, H.A. (2020). Physical characterization and antibacterial activity of PVA/Chitosan matrix doped by selenium nanoparticles prepared via one-pot laser ablation route. Journal of Materials Research and Technology, 9(5):9598-9606. https://doi.org/10.1016/j.jmrt.2020.06.077
12. Rahman, S., Konwar'a, A., Majumdar, G., Chowdhury, D. (2021). Guar gum-chitosan composite film as excellent material for packaging application. Carbohydrate Polymer Technologies and Applications, 2, 100158. https://doi.org/10.1016/ j.carpta.2021.100158
13. Priyadarshi, R., Rhim, J. (2020). Chitosan-based biodegradable functional films for food packaging applications. Innovative Food Science & Emerging Technologies, 62, 102346. https://doi.org/10.1016/ j.ifset.2020.102346
14. Rao, M.S., Kanatt, S.R., Chawla, S.P., Sharma, A. (2010). Chitosan and guar gum composite films: preparation, physical, mechanical and antimicrobial properties. Carbohydrate Polymers. 82 (4):1243-1247. https://doi.org/10.1016/ j.carbpol.2010.06.058
15. Roy, S.J., Rhim, W. (2020). Preparation of carbohydrate-based functional composite films incorporated with curcumin. Food Hydrocolloids, 98:105302. https://doi.org/10.1016/ j.foodhyd.2019.105302
16. Santana, R.F., Bonomo, R.C.F. (2024). Thermal analysis for evaluation of biodegradable films: a review. Journal of Thermal Analysis and Calorimetry 149:7155–7168. https://doi.org/10.1007/ s10973-024-13339-6
17. Sharma, G., Sharma, S., Kumar, A., Al-Muhtaseb, A.H., Naushad, M., Ghfar, A.A., Mola, G.T., Stadler, F.J. (2018). Guar gum and its composites as potential materials for diverse applications: A review. Carbohydrate Polymers, 199:534-545. https://doi.org/10.1016/j.carbpol.2018.07.053
18. Sharma, S., Bhende, M. (2024). An overview: non-toxic and eco-friendly polysaccharides—its classification, properties, and diverse applications. Polymer Bulletin. 81:12383–12429 https://doi.org/ 10.1007/s00289-024-05307-9
19. Souza, V.G.L., Fernando, A.L., Pires, J.R.A., Rodrigues, P.F., Lopes, A.A., Fernandes, F.M.B., (2017). Physical properties of chitosan films incorporated with natural antioxidants. Industrial Crops and Products. 107:565-572. https://doi.org/ 10.1016/j.indcrop.2017.04.056
20. Tang, Y., Zhang, X., Zhao, R., Guo, D., Zhang, J. (2018). Preparation and properties of chitosan/guar gum/nanocrystalline cellulose nanocomposite films. Carbohydrate Polymers, 197, 128-136. https://doi.org/10.1016/ j.carbpol.2018.05.073
21. Wang, F., Xie, C., Ye, R., Tang, H., Jiang, L., Liu, Y. (2023). Development of active packaging with chitosan, guar gum and watermelon rind extract: Characterization, application and performance improvement mechanism. International Journal of Biological Macromolecules. 227:711-725. https://doi.org/10.1016/j.ijbiomac.2022.12.210
22. Yang, K., Dang, H., Liu, L., Hu, X., Li, X., Ma, Z., Wang, X., Ren, T. (2019). Effect of syringic acid incorporation on the physical, mechanical, structural and antibacterial properties of chitosan film for quail eggs preservation. International Journal of Biological Macromolecules, 141:876-884. https://doi.org/10.1016/j.ijbiomac.2019.08.045