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<p>UVC light has been used to increase the tensile strength of edible films because it induces the crosslinking process. In this investigation, films were elaborated with cranberry juice and sodium alginate or chitosan and exposed to different UVC doses to analyze the possible effects on te of polysaccharide. Tensile strength, Young’s modulus, and toughness increased by increasing UVC dose due to the crosslinking of fruit acids and polysaccharides with anthocyanins, reaching their maximum value after 24&#xa0;h of irradiation (1555.2&#xa0;J/m<sup> 2</sup>). The effect of the polysaccharide added to the film formulation was also evaluated. Alginate films showed higher permeability (1.568 ± 0.023&#xa0;g mm/kPa h m<sup>2</sup>) than chitosan films (1.113 ± 0.068&#xa0;g mm/kPa h m<sup>2</sup>); however, chitosan films provided a good barrier to water vapor transfer. Also, alginate films were more resistant and soluble. FT-IR spectra of films after 24&#xa0;h of UVC irradiation were different from those of the control (non-irradiated films), which is clear evidence of structural change. Overall results showed that the edible films developed in this research are candidates for use in food packaging.</p>

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Tailoring mechanical and water vapor barrier properties on cranberry juice-based films functionalized with alginate and chitosan by UVC irradiation

  • 期刊论文

  • 发表日期：

    2025年12月15日

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  • Andrea Selene López-Díaz,
  • Oscar Antonio-Gutiérrez,
  • Alexis Piñeiro-García,
  • Enrique Palou,
  • Aurelio López-Malo,
  • Nelly Ramírez-Corona

摘要

UVC light has been used to increase the tensile strength of edible films because it induces the crosslinking process. In this investigation, films were elaborated with cranberry juice and sodium alginate or chitosan and exposed to different UVC doses to analyze the possible effects on te of polysaccharide. Tensile strength, Young’s modulus, and toughness increased by increasing UVC dose due to the crosslinking of fruit acids and polysaccharides with anthocyanins, reaching their maximum value after 24 h of irradiation (1555.2 J/m 2). The effect of the polysaccharide added to the film formulation was also evaluated. Alginate films showed higher permeability (1.568 ± 0.023 g mm/kPa h m2) than chitosan films (1.113 ± 0.068 g mm/kPa h m2); however, chitosan films provided a good barrier to water vapor transfer. Also, alginate films were more resistant and soluble. FT-IR spectra of films after 24 h of UVC irradiation were different from those of the control (non-irradiated films), which is clear evidence of structural change. Overall results showed that the edible films developed in this research are candidates for use in food packaging.