Nanocomposite bilayers based on poly(vinyl alcohol) and chitosan functionalized with gallic acid

LAMARRA, J.; RIVERO, S.; PINOTTI, A.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

ELSEVIER SCIENCE BV

Año: 2020 vol. 146 p. 811 - 820

0141-8130

The development of active bilayer systems is a novel strategy for the application of active packaging to maintainor prolong the shelf‐life of food products. A bilayer system was assembled in situ into a thermocompression unitthrough a two-step procedure. One of the layers was obtained by a casting process and consisted of a chitosanbased nanocomposite functionalized with gallic acid (GA); the other was shaped by the spreading of polyvinylalcohol solution on the nanocomposite. Then, a stage of thermocompression formed the bilayer system. In thisway, a feasible material with water vapor and oxygen barrier as well as UV barrier properties due to the presenceof GA was designed by a thermocompression process which can be industrially scaled representing a technological progress. The formation of the bilayers was corroborated by SEM allowing discerning between both, the PVAlayer and the nanocomposite layer. On the other hand, the corroboration of interactions between the layers of thesystem was carried out through ATR-FTIR and DSC analysis. The system was used as packaging of a food susceptible to undergo oxidation such as walnut flour, generating a delay in the formation of hydroperoxides and secondary oxidation compounds compared with a synthetic container. These results indicated that bilayer materialscan be useful for the conservation of this type of foods.