Characterisation of levan and levan/gelatin blend films using AFM and FTIR spectroscopy

Abstract

Food packaging concerns a preservation and protection of all types of food and therefore is important part of food technology. Today, synthetic packaging films are predominantly used, however they are very slow or only partially degradable. Due to incomplete degradation of synthetic polymers, micro and nanoplastic could be produced, which is in last year’s considered as a new threat to human health. Microbial polysaccharide levan is natural biopolymer produced by broad range of microorganisms and has promising properties such as biocompatibility, renewability, high molecular height, low viscous nature, antioxidant and prebiotic activities. Gelatine, due to its affordability, biodegradability, low cost and excellent functional and film properties is currently the most preferred protein derivative.