Comparative Analysis of Physical and Chemical Properties of Biodegradable Edible Films of Various Compositions

Abstract

Abstract Chemically synthesized polymeric films are widely used for packaging in the food industry, because they are easily and inexpensively produced from uniform raw materials and are both flexible and durable. A serious disadvantage of these films is that they are not biodegradable. The growth of environmental concerns over nonbiodegradable petrochemical‐based plastics raised interest in the use of biodegradable alternatives, originating from renewable sources. In this regard, the physical, chemical and mechanical properties of the biodegradable films of different composition are analyzed: gelatin‐based, cornstarch and carrageenan. The films were synthesized according to the existing technologies and the following characteristics were analyzed: film thickness, mechanical properties, integral light transmission coefficient and degradation of these films in biological mediums, chemical resistance of the films and their thermal properties. Practical Applications Through the experimental data the dependences for the prediction of physical–chemical, mechanical, optical and thermal properties of biodegradable films made of vegetable polysaccharides were obtained. The new biodegradable edible materials based on specially selected combinations of plant polysaccharides were created, which will be used in the production of edible packaging materials for foodstuffs or capsule shells for targeted delivery of biologically active substances in medicine. The detection of degradation patterns of biodegradable films based on plant polysaccharides was performed in different parts of the gastrointestinal tract, which can be used in the development of edible packaging materials for the food industry or capsule shells for targeted drug delivery in medicine. The optical behavior patterns of biodegradable edible films based on plant polysaccharides in the ultraviolet and visible regions of the spectrum were established with a view to provide subsequent creation of packaging materials for the food industry for long‐term storage of products.