PEG-crosslinked O-carboxymethyl chitosan films with biodegradability and antibacterial activity for food packaging: preparation and properties

Abstract

Abstract This study developed a kind of PEG − crosslinked O − carboxymethyl chitosan (O − CMC − PEG) with various PEG content for food packaging. The crosslinking agent of isocyanate-terminated PEG was firstly synthesized by a simple condensation reaction between PEG and excess diisocyanate, then the crosslink between O − carboxymethyl chitosan (O − CMC) and crosslinking agent occurred under mild conditions to produce O − CMC − PEG with a crosslinked structure linked by urea bonds. FT − IR and 1H NMR techniques were utilized to confirm the chemical structures of the crosslinking agent and O − CMC − PEGs. Extensive research was conducted to investigate the impact of the PEG content (or crosslinking degree) on the physicochemical characteristics of the casted O − CMC − PEG films. The results illuminated that crosslinking and components compatibility could improve their tensile features and water vapor barrier performance, while high PEG content played the inverse effects due to the microphase separation between PEG and O − CMC segments. The in vitro degradation rate and water sensitivity primarily depended on the crosslinking degree in comparison with the PEG content. Furthermore, caused by the remaining − NH2 groups of O − CMC, the films demonstrated antibacterial activity against E. coli and S. aureus. When the PEG content was 6% (medium crosslinking degree), the prepared O − CMC − PEG− 6% film possessed optimal tensile features, high water resistance, appropriate degradation rate, low water vapor transmission rate and fine broad-spectrum antibacterial capacity, manifesting a great potential for application in food packaging to extend the shelf life.