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Molecular interactions and functional performance of jicama starch–CMC films and coatings in extending banana shelf life
(2026-06-01)
Techavuthiporn, Chairat
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Nimitkeatkai, Hataitip
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Nukunkit, Phetlada
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Bilalee, Nattha
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Wutthicharoenphuree, Wetpisit
Jicama starch (JS), an underutilized starch source, was examined in combination with carboxymethyl cellulose (CMC) for the purpose of developing edible films and coatings. We analyzed films based on JS (3 % w/v) that contained CMC (0.5–1.5 % w/v) for their structural, thermal, mechanical, and barrier properties. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) confirmed the presence of intermolecular interactions, whereas thermogravimetric analysis (TGA) demonstrated increased stability at elevated CMC levels. Scanning electron microscopy (SEM) confirmed that the incorporation of JS with CMC resulted in the transformation of the fragile and cracked JS matrix into a compact and homogeneous structure. Enhanced CMC levels resulted in improved tensile strength while simultaneously reducing transparency, solubility, and water vapor permeability, thus enhancing its suitability for packaging applications. Contact angle measurements for functional evaluation indicated enhanced wettability and diffusivity of JS–CMC coatings on banana peel surfaces. JS–CMC coatings applied to ethephon-treated bananas stored at 25 °C effectively reduced weight loss, malondialdehyde accumulation, and electrolyte leakage, while also delaying peel discoloration and changes in soluble solids and titratable acidity associated with ethephon-induced ripening. The results indicate that JS–CMC blended films/coatings exhibit adjustable hydrocolloid properties with practical functionality in delaying chemically induced ripening, highlighting their potential as sustainable, plant-based materials for edible packaging.
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Characterization of drum-dried thickeners for dysphagia-adapted liquid diets
(2025-06-01)
Wattanapan, Pattra
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Sungsinchai, Sirada
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Tanjor, Siriporn
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Yangyuen, Suphan
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Chiawchanwattana, Cherdpong
Dysphagia patients require suitable thickened liquid foods that are easy and safe to swallow. The use of thickeners is one possible approach to increasing the viscosity of liquid foods. This study aimed to develop a powdery thickener with high dispersibility and thickening capability using drum drying. The experimental design for thickener polysaccharides—namely xanthan gum (XG), carboxymethyl cellulose (CMC), and modified corn starch (MCS)—was conducted using the extreme vertices method (10 formulas), followed by mixing with maltodextrin, potassium chloride, and water. The solution was dried using a drum dryer at 120 °C. The dried samples were evaluated in terms of thickening capability, solubility, and stability in thickened liquid foods. The moisture content of the dried samples ranged from 4.40% to 6.06% (d.b.). The use of XG as the main thickener polysaccharide in the prepared thickeners resulted in higher viscosity and stability of all thickened liquid foods compared to CMC and MCS, respectively. In the cases of water, orange juice, milk, and cream soup thickened by the prepared thickener, the formulation containing only XG as the thickener polysaccharide exhibited the highest viscosities. Although orange juice and cream soup thickened with this formulation showed lower viscosities than those thickened with a commercial thickener, the same honey-like consistency was observed. Conversely, water and milk thickened with this formulation demonstrated higher viscosities than those thickened with the commercial product. The results of rheological, tribological, in vitro digestibility, and swallowing tests for this thickener were comparable to the commercial thickener, indicating its potential for use in dysphagia liquid diets.
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Biodegradable antibacterial food packaging based on carboxymethyl cellulose from sugarcane bagasse/cassava starch/chitosan/gingerol extract stabilized silver nanoparticles (Gin-AgNPs) and vanillin as cross-linking agent
(2025-02-28)
Plaeyao, Kittiya
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Talodthaisong, Chanon
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Yingyuen, Worapol
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Kaewbundit, Ramet
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Tun, Wonn Shweyi Thet
The increasing issue of plastic waste necessitates improved solutions, and biodegradable food packaging is a promising alternative to traditional plastic. In this study, we prepared packaging films using cassava starch (CV), chitosan (CT) and carboxymethyl cellulose (CMC), with glycerol as a plasticizer. However, these films require modifications to enhance their mechanical properties. Therefore, we modified the films by adding vanillin as the crosslinking agent and gingerol extract stabilized silver nanoparticles. The films were fabricated using the film-casting method and characterized by FTIR, XRD, SEM, TGA, mechanical property test, biodegradability test, anti-bacterial test and food packaging evaluation test. Among these films, CT/CV/V/CMC/Gin-AgNPs1 exhibited superior mechanical properties and demonstrated excellent anti-bacterial property both for gram-positive (S. aureus) and gram-negative (E. coli) bacteria and biodegradability, losing over <inf>50%</inf> of its weight after 21 days of burial in soil and effectively preserved grapes at 4 °C for 21 days.
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Citric acid crosslinked carboxymethyl cellulose edible films: A case study on preserving freshness in bananas
(2024-05-01)
Nongnual, Teeranan
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Butprom, Nattawut
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Boonsang, Siridech
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Kaewpirom, Supranee
The study involves the preparation and characterization of crosslinked-carboxymethyl cellulose (CMC) films using varying amounts of citric acid (CA) within the range 5 %–20 %, w/w, relative to the dry weight of CMC. Through techniques such as Fourier transform infrared spectroscopy, X-ray photoelectron spectroscopy, carbonyl content analysis, and gel fraction measurements, the successful crosslinking between CMC and CA is confirmed. The investigation includes an analysis of chemical structure, physical and optical characteristics, swelling behavior, water vapor transmission rate, moisture content, and surface morphologies. The water resistance of the cross-linked CMC films exhibited a significant improvement when compared to the non-crosslinked CMC film. The findings indicated that films crosslinked with 10 % CA demonstrated favorable properties for application as edible coatings. These transparent films, ideal for packaging, prove effective in preserving the quality and sensory attributes of fresh bananas, including color retention, minimized weight loss, slowed ripening through inhibiting amyloplast degradation, and enhanced firmness during storage.
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Preparation and evaluation of blend polymer films for wound dressing using vancomycin-loaded polycaprolactone and carboxymethyl cellulose via crosslinking methods: Effect of mechanical strength, antibacterial activity, and cytotoxicity
(2024-03-01)
Meedecha, Paweena
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Srisang, Naruebodee
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Eawsakul, Komgrit
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Ongtanasup, Tassanee
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Tambunlertchai, Supreeda
Polycaprolactone (PCL) and carboxymethyl cellulose (CMC) are two materials with beneficial properties for wound healing applications. Here, the simple preparation of PCL/CMC polymer films via the crosslinking method was demonstrated for the first time. The polymer films represented the suitable properties of liquid absorption and tensile strength to be used as a wound dressing. The blend polymer films can also load the vancomycin, which prolongs the drug release for effectiveness against S. aureus. The trifluoroethanol showed less toxicity in comparison with other crosslinking agents. This process can also be applied further in other medical devices and wound healing applications.
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A coating made from carboxymethyl cellulose derived from commercial nata de coco reduces postharvest changes in ‘Hom Thong’ banana fruit during ambient storage
(2024-02-01)
Techavuthiporn, Chairat
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Nimitkeatkai, Hataitip
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Thammawong, Manasikan
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Nakano, Kohei
The raw ingredient nata de coco has been utilized in the production of food. The primary goal of this study was to assess the quality of bananas coated with carboxymethyl cellulose (CMC) derived from nata de coco in comparison to fruit coated with commercial CMC (C-CMC) and uncoated fruit. Commercial nata de coco was carboxymethylated to create nata de coco-based carboxymethyl cellulose (N-CMC). The Fourier Transform Infrared Spectroscopy (FTIR) spectra of N-CMC demonstrated that the cellulose molecules exhibited the same structural carboxymethyl substitution. Subsequently, the application of coating treatments was conducted on banana fruits in order to evaluate the impact of the coatings on physicochemical characteristics. The results revealed that both N-CMC and C-CMC coatings minimized fruit weight losses as well as changes in color attributes and ripening score, whereas the control was previously entirely ripe less than 9 d of storage. A notable disparity in outcomes was observed across the N-CMC, C-CMC, and control treatments. Furthermore, N-CMC coating treatments executed to delay pigment changes, promote firmness retention and membrane integrity, as well as preserve pectin and sugar contents. The investigation finally led to the conclusion that nata de coco has the potential to function as a viable renewable resource, which may afterwards be employed as a coating material for the purpose of preserving the quality of bananas.
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Crosslinking effects on alginate/carboxymethyl cellulose packaging film properties
(2020-01-01)
Pinpru, Nattapong
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Woramongkolchai, Somsak
We measured the effect of crosslinking with Ba2+, Ca2+ and Zn2+ ions to sodium alginate (SA) mixed with carboxymethyl cellulose (CMC) film, prepared by solution casting. Although heavy metal ion crosslinked films had higher tensile strengths than neat SA/CMC films, the elongation at break, light transmission and swelling had decreased. In crosslinked films, film thickness and thermal stability also increased. Crosslinking with Ca2+ ion showed the optimum film properties. The effect of Ca2+ ion concentration between 1 to 4% w/v of CaCl<inf>2</inf> to SA/CMC film properties were further investigated. The 2% w/v of CaCl<inf>2</inf> had dominated the highest tensile strength compared to 3% and 4% w/v of CaCl<inf>2</inf>. Light transmission, thickness and thermal stability were not affected. In conclusion, the 2% w/v CaCl<inf>2</inf> is the appropriated concentration for film preparation in packaging industry.

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