Optimizing pectin-based biofilm properties for food packaging via E-beam irradiation

Abstract

The development of natural polymer-based biofilms with enhanced mechanical and barrier properties is of great interest for sustainable food packaging. This study explores the optimization of pectin/polyacrylamide (PEC/PAAm) biofilms via e-beam irradiation-induced copolymerization and crosslinking. Initial optimization of polymer concentration and pectin/acrylamide ratio at 10 kGy irradiation led to biofilms with improved mechanical properties, reduced moisture content, water vapor transmission rate (WVTR), and oxygen permeability (OP). Further investigation of irradiation dose at 25 wt% total polymer concentration and a 1:1 pectin/PAAm ratio revealed that 30 kGy irradiation optimally enhanced the biofilm's mechanical, thermal, and barrier properties. These results provide a foundation for future work in enhancing food shelf life using bioactive additives incorporated into optimized biofilms.