{"title":"Optimization of CMC/ɩ-Carrageenan Films for Packaging of Indian Cottage Cheese (Paneer) Using Response Surface Methodology","authors":"Nirmala JP, Kanchana M, Ragava Raja R","doi":"10.1007/s11483-025-09990-7","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Biopolymer films are gaining attention as sustainable alternatives for food packaging due to their eco-friendly properties and functional benefits. This study focuses on developing a composite film using carboxymethyl cellulose (CMC) and ɩ-carrageenan (CG), optimized for Indian cottage cheese (paneer) packaging to provide effective barrier properties, mechanical strength, and biodegradability. Using central composite design (CCD) and response surface methodology (RSM), the formulation was fine-tuned to reduce the water vapour transmission rate (WVTR) and elongation at break (EB) while enhancing tensile strength (TS). The optimal composition of 1.434% CMC and 1.772% CG demonstrated excellent mechanical and barrier properties, with TS (7.14 MPa), EB (33.96%), and WVTR (254.01 g/m²/day), showing percentage errors of 1.96%, 3.44%, and 1.44%, respectively, relative to the predicted model values. Additional evaluations, including thermogravimetric analysis (TGA), Fourier-transform infrared (FTIR) spectroscopy, and scanning electron microscopy (SEM), confirmed the film’s thermal stability, structural integrity, and smooth morphology. When heat sealed at 210 °C, the film exhibited antimicrobial activity, inhibiting <i>Staphylococcus aureus</i> with a 15.6 mm zone of inhibition, and extended the shelf life of paneer to 18 days. With biodegradability under composting conditions and visual appeal, this CMC/CG film offers a promising alternative to synthetic food packaging materials.</p>\n </div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 3","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-025-09990-7","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Biopolymer films are gaining attention as sustainable alternatives for food packaging due to their eco-friendly properties and functional benefits. This study focuses on developing a composite film using carboxymethyl cellulose (CMC) and ɩ-carrageenan (CG), optimized for Indian cottage cheese (paneer) packaging to provide effective barrier properties, mechanical strength, and biodegradability. Using central composite design (CCD) and response surface methodology (RSM), the formulation was fine-tuned to reduce the water vapour transmission rate (WVTR) and elongation at break (EB) while enhancing tensile strength (TS). The optimal composition of 1.434% CMC and 1.772% CG demonstrated excellent mechanical and barrier properties, with TS (7.14 MPa), EB (33.96%), and WVTR (254.01 g/m²/day), showing percentage errors of 1.96%, 3.44%, and 1.44%, respectively, relative to the predicted model values. Additional evaluations, including thermogravimetric analysis (TGA), Fourier-transform infrared (FTIR) spectroscopy, and scanning electron microscopy (SEM), confirmed the film’s thermal stability, structural integrity, and smooth morphology. When heat sealed at 210 °C, the film exhibited antimicrobial activity, inhibiting Staphylococcus aureus with a 15.6 mm zone of inhibition, and extended the shelf life of paneer to 18 days. With biodegradability under composting conditions and visual appeal, this CMC/CG film offers a promising alternative to synthetic food packaging materials.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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