Preparation of Chitosan-Pectin-Alginate Films Reinforced with Garlic Husk (GH) Particles

Garlic (Allium sativum) has antimicrobial and antioxidant properties. However, only the cloves are used from the bulb; the peels or husks are waste material with limited utility that nevertheless retain properties that can be exploited in other materials such as edible films or coatings. Chitosan is a widely used biopolymer, due its interesting properties. The same is true for alginate and pectin, which are polysaccharides that have interesting application areas; among the most common are film or coating materials in the food industry. Therefore, in this research, comprising the elaboration of films based on Chitosan-Pectin-Alginate (Q-P-A) reinforced with garlic husk (GH) particles, the films were characterized by Brookfield viscosity (the biopolymers solutions), Fourier Transform infrared Spectroscopy (FTIR), Dynamic mechanical analysis (DMA), and thermogravimetry (TGA). According to the results, the addition of GH caused a significant decrease in viscosity without altering the pseudoplasticity behavior and also generating physical interactions with the matrices; no chemical reaction byproducts were identified by FTIR. An increase in the reinforcing effect was identified in Q-GH films, whereas the opposite effect was observed in Q-P-A-GH films. In addition, no significant changes in the thermal stability were observed.