Politeknik Dergisi 2147-9429 Gazi University 10.2339/politeknik.628222 Engineering Mühendislik Development of Chitosan and Polycaprolactone Based Trilayer Biocomposite Films for Food Packaging Applications Development of Chitosan and Polycaprolactone Based Trilayer Biocomposite Films for Food Packaging Applications https://orcid.org/0000-0003-4052-993X Söğüt Ece Süleyman Demirel University https://orcid.org/0000-0003-3808-509X Seydim Atıf Can Süleyman Demirel University 03 01 2021 24 1 263 273 10 02 2019 03 18 2020 Copyright © 1998, Journal of Polytechnic 1998 Journal of Polytechnic

Chitosan (CH) films were obtained by casting method and sandwiched between 2 layers of polycaprolactone (PCL), which were formed by compression molding, to form trilayers. CH films were also incorporated with grape seed extract (G) (15%, w/w) and/or nanocellulose (N) (1-5%, w/w). The tensile properties, transmittance, opacity, water vapor permeability (WVP), antimicrobial activity, and release behavior of trilayers were determined. The elastic modulus (EM) of trilayer films were not significantly affected by the N content, while higher N concentrations resulted in higher tensile strength (TS) values. The incorporation of G led to higher elongation values and resulted in lower EM and TS values. Film samples, including N, presented lower WVP values, whereas higher WVP and water solubility values were obtained with G inclusion (p<0.05). L* and transmittance values increased with the increasing N content while the opacity values decreased (p<0.05). Furthermore, films added G showed significantly higher a* and b* values. The addition of N caused slower release of G from CH films through the selected food simulants. The obtained trilayer films also inhibited selected main pathogenic bacteria. The fabrication of PCL and CH films in the trilayer form enhanced the properties of CH and made these films more appropriate for food packaging.

Chitosan (CH) films were obtained by casting method and sandwiched between 2 layers of polycaprolactone (PCL), which were formed by compression molding, to form trilayers. CH films were also incorporated with grape seed extract (G) (15%, w/w) and/or nanocellulose (N) (1-5%, w/w). The tensile properties, transmittance, opacity, water vapor permeability (WVP), antimicrobial activity, and release behavior of trilayers were determined. The elastic modulus (EM) of trilayer films were not significantly affected by the N content, while higher N concentrations resulted in higher tensile strength (TS) values. The incorporation of G led to higher elongation values and resulted in lower EM and TS values. Film samples, including N, presented lower WVP values, whereas higher WVP and water solubility values were obtained with G inclusion (p<0.05). L* and transmittance values increased with the increasing N content while the opacity values decreased (p<0.05). Furthermore, films added G showed significantly higher a* and b* values. The addition of N caused slower release of G from CH films through the selected food simulants. The obtained trilayer films also inhibited selected main pathogenic bacteria. The fabrication of PCL and CH films in the trilayer form enhanced the properties of CH and made these films more appropriate for food packaging.

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