Novel biodegradable and antibacterial edible films based on alginate and chitosan biguanidine hydrochloride.

Novel bioactive edible films based on sodium alginate (A) and chitosan biguanidine hydrochloride (CG) with different weight percents were successfully prepared. 13C NMR and 1H NMR confirmed the successful guanidylation of chitosan. Fourier transform infrared confirmed the successful reaction between CG and A. The interaction between CG and A was confirmed through the reduction of the crystalline peaks of both CG and A as detected from their wide-angle X-ray diffraction. Thermogravimetric analysis confirmed that CG enhanced the thermal stability of films as detected from the calculated integral procedure decomposition temperature (IPDT) values. CG incorporation improved the mechanical properties of dry and wet samples. A/CG films exhibited a reduced water vapor permeability and good color properties. The antibacterial study proved that the prepared films showed a remarkable antibacterial killing ability. These results revealed that A/CG films could be an alternative candidate to be used as antibacterial edible films in food industries.