Physical And Mechanical Properties Of Chitosan And Polyethylene Blend For Food Packaging Film
Antimicrobial agent and polymer with good antimicrobial activity are in demand for food packaging. This research
is related to the production of an effective antimicrobial packaging which uses the chitosan and antimicrobial (AM) agent.
Chitosan based film can be potentially used as biodegradation, antimicrobial packaging and also can be effective in food
preservation. A composite film was prepared by blending low linear density polyethylene (LLDPE), chitosan and
antimicrobial agent (AM) with different formulation via Twin Screw compounder. The effects of incorporation with chitosan
on film blend strength and melt flow were investigated. The melt flow test is important to identify and analyse sample for
blown film process. Overall, higher chitosan composition were found to reduce MFI which cause resistance to flow due to
greater viscosity of more rigid chitosan chain. Melt flow for chitosan without and with AM were found to be between 0.49-0.79
and 0.64-0.83. The fourier transform infrared spectroscopy (FTIR) test were carried out to determine the presence of functional
group of chitosan, polyethylene and Antimicrobial AM agent blend. It was found that functional group exists in the composite
film ; they interact as composite blend. The functional group of amine, amide and esters exhibited were suitable for oxidation
process and zone of inhibition test. The mechanical properties such as tensile strength, elongation at break and Young’s
modulus were investigated. Higher stiffness were found with higher chitosan composition of 10% without AM. Blend with
5% Chitosan and 5% Antimicrobial AM agent gave the lowest tensile strength and higher elongation at break .
Index Terms- Antimicrobial agent, chitosan, composite film, organic acid