Hi everyone,
Actually, I am doing some research about modifying edible films by crosslinking them, which are based on carbohydrates such as carboxymethyl cellulose, etc, but I am looking for the best cross-linker, which can improve these films.
Thanks in advance.
Dear Shahriyar Valizadeh, it seems dialdehyde is one of the best choices, citric acid is also used. Please check the following documents. My Regards
https://doi.org/10.1016/j.foodhyd.2011.09.005
Dear Valizadeh,
Considering the potential application of these films (i.e., edible films), you should take care of the toxicity of some chemical crosslinkers (e.g., glutaraldehyde, epichlorohydrin, etc.). Alternatively, citric acid or tartaric acid can be used due to their non-toxicity. Furthermore, depending on the DS of your CMC some physical crosslinking approach can be tested. Of course, the crosslinked method will affect some properties of your final material. You should consider this. Regards, André.
Check https://www.researchgate.net/publication/276117584_Proposed_Cross-Linking_Model_for_Carboxymethyl_Cellulose_Starch_Superabsorbent_Polymer_Blend
Cross-linked sodium carboxymethyl cellulose is manufactured by acidifying an aqueous suspension of sodium carboxymethyl cellulose and heating the suspension to achieve cross-linking. The product is then washed and dried. http://www.inchem.org/documents/jecfa/jecmono/v50je03.htm
Hello sir,
You can also have a look at this paper.
Article Superabsorbent Crosslinked Carboxymethyl Cellulose-PEG Hydro...
Thank you all for sharing your information:
Kiprotich Kiptum
Chinaza Godswill Awuchi
André R. Fajardo
Abdelkader BOUAZIZ
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