The study of citric acid crosslinked β-cyclodextrin/hydroxypropyl cellulose food preservation film

In this study, hydroxypropyl cellulose (HPC) was utilized as the raw material, with the addition of β-cyclodextrin (β-CD), citric acid (CA) as the crosslinking agent, and sodium hypophosphite (SHP) as the catalyst to produce hydroxypropyl cellulose/β-CD composite films. The inclusion of β-CD resulted in an increase in the tensile strength of the film, with the maximum value of 13.5 MPa for the 1 % β-CD composite membrane. Additionally, after degradation in soil for 28 days, the degradation ability was significantly enhanced, with the 1.0 % β-CD composite film exhibiting the highest degradation rate of 27.21 %. Furthermore, the water permeability of the composite membrane was improved with the addition of β-CD. Specifically, when the β-CD content was 1.0 %, the water vapor transmission reached its lowest point at 2,445 g* <m:math xmlns:m="http://www.w3.org/1998/Math/MathML" overflow="scroll"> <m:mrow> <m:msup> <m:mrow> <m:mo>(</m:mo> <m:msup> <m:mi>m</m:mi> <m:mn>2</m:mn> </m:msup> <m:mrow> <m:mo>*</m:mo> <m:mn>24</m:mn> <m:mi>d</m:mi> </m:mrow> <m:mo>)</m:mo> </m:mrow> <m:mrow> <m:mo>−</m:mo> <m:mn>1</m:mn> </m:mrow> </m:msup> </m:mrow> </m:math> (m² 24d)⁻¹ . The findings demonstrated that the 1 % β-cyclodextrin/hydroxypropyl cellulose composite film effectively preserved the freshness of strawberries, reducing the weight loss rate by 1.65 % compared to the control group. In conclusion, this research highlights the potential for preparing composite membranes using HPC and β-CD crosslinking, thereby expanding the application of hydroxypropyl cellulose and β-CD in food preservation.