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Open AccessArticle

Preparation and Characterization of Edible Dialdehyde Carboxymethyl Cellulose Crosslinked Feather Keratin Films for Food Packaging

1
Innovation and Practice Base for Postdoctors, Chengdu Polytechnic, Chengdu 610041, Sichuan, China
2
College of Pharmacy, Suzhou Vocational Health College, Suzhou 215009, Jiangsu, China
3
College of Materials Science and Engineering, Sichuan University, Chengdu 610041, Sichuan, China
4
Green Chemical Engineering Institute, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China
5
Guangzhou Vocational and Technical University of Science and Technology, Guangzhou 510550, Guangdong, China
*
Authors to whom correspondence should be addressed.
These authors contribute equally to this work.
Polymers 2020, 12(1), 158; https://doi.org/10.3390/polym12010158
Received: 11 November 2019 / Revised: 2 January 2020 / Accepted: 6 January 2020 / Published: 8 January 2020
The development of edible films based on the natural biopolymer feather keratin (FK) from poultry feathers is of great interest to food packaging. Edible dialdehyde carboxymethyl cellulose (DCMC) crosslinked FK films plasticized with glycerol were prepared by a casting method. The effect of DCMC crosslinking on the microstructure, light transmission, aggregate structure, tensile properties, water resistance and water vapor barrier were investigated. The results indicated the formation of both covalent and hydrogen bonding between FK and DCMC to form amorphous FK/DCMC films with good UV-barrier properties and transmittance. However, with increasing DCMC content, a decrease in tensile strength of the FK films indicated that plasticization, induced by hydrophilic properties of the DCMC, partly offset the crosslinking effect. Reduction in the moisture content, solubility and water vapor permeability indicated that DCMC crosslinking slightly reduced the moisture sensitivity of the FK films. Thus, DCMC crosslinking increased the potential viability of the FK films for food packaging applications, offering a value-added product. View Full-Text
Keywords: feather keratin; dialdehyde carboxymethyl cellulose; crosslinking; edible film feather keratin; dialdehyde carboxymethyl cellulose; crosslinking; edible film
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MDPI and ACS Style

Dou, Y.; Zhang, L.; Zhang, B.; He, M.; Shi, W.; Yang, S.; Cui, Y.; Yin, G. Preparation and Characterization of Edible Dialdehyde Carboxymethyl Cellulose Crosslinked Feather Keratin Films for Food Packaging. Polymers 2020, 12, 158.

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