Biological Systems Engineering


Date of this Version



Published in Journal of Food Science E: Food Engineering and Physical Properties 71:3 (2006), pp. 119–124; Copyright © 2006 Institute of Food Technologists; published by Wiley-Blackwell. Used by permission.


Two different deacetylated chitosans were dissolved in formic, acetic, lactic, or propionic acid to prepare chitosan films. The pH values of the film-forming solutions were adjusted to 3, 4, and 5. Water vapor permeability (WVP), tensile strength (TS), elongation (E), and total soluble matter (TSM) were significantly (P < 0.05) affected by acid type, pH, and degree of deacetylation (DA). Low DA (LDA) chitosan films had lower WVP and TSM, higher TS compared with high DA (HDA) chitosan films. The E values were not affected by DA. As pH increased, WVP and TSM of chitosan films tended to increase while TS decreased significantly (P < 0.05). Chitosan films with acetic and propionic acid solvents had low WVP and TSM and high TS, while films with lactic acid solvent had high E and TSM and the lowest TS. Fourier-transform infrared showed peak shifting in the spectra with different solvents and at different pH values. Chitosan films with lactic acid solvent showed a peak shift to a lower frequency range. The NH3+ band was absent in the pH 5.0 chitosan film spectra.