Bacterial cellulose and guar gum based modified PVP-CMC hydrogel films: Characterized for packaging fresh berries

Abstract

Nowadays, pollution caused by the excessive use of non-biodegradable plastic food packaging material is a serious environmental concern. Thus the objective of the present study was to evaluate bacterial cellulose and guar gum (BC-GG) based polyvinyl pyrrolidone – carboxymethyl cellulose (PVP-CMC) hydrogel film as an alternative food packaging material. Incorporation of GG to PVP-CMC-BC film was done to increase its mechanical and barrier properties. Films made with a different combination of GG and BC are evaluated based on their mechanical, structural, bioadhesive, colour, gloss, rheological, surface hydrophobicity, permeability, water-solubility, biodegradability and shelf life-enhancing properties of berries (e.g. blueberries). The results show the improvement in elastic and load-bearing capacity of the PVP-CMC-BC films with the incorporation of GG. Moreover, PVP-CMC-BC-GG films have better barrier and hydrophobic properties than the other three films used in this study. All the films are 80% biodegradable in 28 days in vermicompost. Thus, PVP-CMC-BC-GG film can be considered as an alternative biodegradable food packaging material. © 2019 Elsevier Ltd