Preparation of Rosemary Collagen Chitosan Blend Membrane Using Response Surface Methodology (RSM)

Abstract

Corresponding Author: Haifang Xiao and Yuanda Song Colin Ratledge Center for Microbial Lipids, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China Email: xiaohaifang@sdut.edu.cn ysong@sdut.edu.cn Abstract: The present research provided a formula for the optimization of rosemary/collagen/chitosan blend membrane. Rosemary Extract (RE) was used as additive and membrane was prepared using tensile strength, elongation at break and elongation length as the indexes. The results of single factor experiment showed that the addition ratio of collagen to chitosan, additive content, glycerol content and drying temperature all affected the mechanical properties and thickness of the blend membrane, among which the addition ratio of collagen to chitosan and glycerol content had a great influence. Box-Behnken Design (BBD) of Response Surface Methodology (RSM) was used to optimize the process and the parameters were obtained as follows: The ratio of collagen to chitosan (39:61, v/v), the addition of RE (0.6 mg/mL) and the glycerol content (30.2%). The mechanical properties and thickness of the optimized formula were verified, which proved the feasibility of the scheme and the broad application prospect of rosemary/collagen/chitosan blend membrane in meat packaging industry. The optimal data of tensile strength, elongation at break, elongation length and thickness were 2789.65 g, 49.92%, 117.55 and 0.143 mm, respectively. In the future, the research of blend membrane in food industry will more meet the diversified and high-performance market demand.