ArticleFoods (Basel, Switzerland)2023
Introduction of Curdlan Optimizes the Comprehensive Properties of Methyl Cellulose Films.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Curdlan-Based Composites: Advances in Functionalization and Sustainable Food Packaging Applications.Comprehensive reviews in food science and food safety · 2026Review
- Bleeding inhibiting, highly absorbent 3D-printed curdlan-based dressing insert for medical applications.RSC advances · 2025Article
- Storage stability of konjac glucomannan/curdlan films at low temperature and its coating for the preservation of cucumbers.Journal of food science · 2025Article
- Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films.Foods (Basel, Switzerland) · 2024Article
- Recovery and characterization of cellulose microfibers from fallen leaves and evaluation of their potential as reinforcement agents for production of new biodegradable packaging materials.Food science & nutrition · 2024Article
- Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth (Foods (Basel, Switzerland) · 2023Article
- Do Curdlan Hydrogels Improved with Bioactive Compounds from Hop Exhibit Beneficial Properties for Skin Wound Healing?International journal of molecular sciences · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
The good oxygen barrier and hydrophobic properties of curdlan (CL) film might be suitable complements for MC film, and its similar glucose unit and thermal-gel character might endow the methyl cellulose (MC)/CL blended system with compatibility and good comprehensive properties. Thus, MC/CL blended films were developed. The effects of MC/CL blend ratios on the microstructures and physical properties of the blends were characterized by using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), oxygen and water vapor permeability testing, dynamic mechanical analysis (DMA), light transmittance testing, tensile testing, hydrophilic property testing, and water solubility testing. The introduction of CL affected the molecular aggregation and crystallization of the MC molecules, suggesting MC-CL molecular interactions. The cross-sectional roughness of the MC/CL film increased with an increase in CL content, while the surface of the MC/CL 5:5 film was smoother than those of the MC/CL 7:3 and 3:7 films. Only one glass transition temperature, which was between that of the MC and CL films, was observed for the MC/CL 7:3 and MC/CL 5:5 films, indicating the good compatibility of the MC and CL molecules at these two blend ratios. The hydrophobicity and water insolubility increased with the CL content, which was due to the combined effects of more hydrophobic cavities in the CL triple-helix and increased surface roughness. Increased oxygen barrier properties with increasing CL content might be a combined effect of the increased hydrogen bonds and hydrophilic ektexines of the CL triple-helix. The elongations of the blended films were higher than those of the MC film, which might be related to its increased water content. The MC/CL 7:3 and MC/CL 5:5 films retained the good light transmittance and tensile strength of the MC film, which corresponded well to their good compatibility and might be due to the effects of the MC-CL molecular interactions and the relative smooth morphologies. MC/CL 5:5 showed improved water vapor barrier properties, which might be due to its smooth surface morphologies. This research offers new MC based films with improved properties and good compatibility, providing great potential for use as edible coatings, capsules, and packaging materials.
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