Effects of citric acid crosslinking on the structure and properties of ovotransferrin and chitosan composite films.

In this study, ovotransferrin/chitosan (OVT/CS) composite films cross-linked by citric acid (CA) were prepared and the effects of CA cross-linking on the structure and physicochemical properties of the composite films were investigated. The cross-linking degree measured by 2,4,6-trinitrobenzenesulfonic acid (TNBS) method confirmed that CA was cross-linked with the matrix, and Fourier transform infrared spectroscopy confirmed that more hydrogen bonds and electrostatic interactions were formed between CA and the matrix. Differential scanning calorimetry, X-ray diffraction and Scanning electron microscope images revealed the compatibility between substances. The synergistic inhibition between the matrix results in a significantly higher antibacterial activity of the composite film than the pure film. Compared with uncross-linked films, the mechanical properties, barrier properties and water resistance of the cross-linked films were significantly improved. When the concentration of CA was 5 wt% (W/W, on a dry basis of the weight of OVT and CS), the most significant improvement in film performance was obtained. The tensile strength of the film increased from 32.05 MPa without cross-linking to 61.99 MPa and the swelling degree decreased from 51.5 % to 24.23 %. The observed phenomena suggest that cross-linking OVT and CS with CA can obtain functional edible films with improved properties.

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