该研究涉及使用5％-20％范围内的不同量的柠檬酸（CA）制备和表征交联羧甲基纤维素（CMC）膜。w/w,相对于CMC的干重。通过傅里叶变换红外光谱等技术，X射线光电子能谱,羰基含量分析，和凝胶分数测量，确认CMC和CA之间的成功交联。调查包括化学结构分析，物理和光学特性，溶胀行为，水蒸气透过率，水分含量,和表面形态。当与非交联CMC膜相比时,交联CMC膜的耐水性表现出显著的改善。研究结果表明,用10%CA交联的膜表现出作为可食用涂层应用的有利性质。这些透明膜,理想的包装，证明有效保存新鲜香蕉的质量和感官属性，包括颜色保持，最小化的重量损失，通过抑制淀粉体降解减缓成熟，并增强了储存期间的坚固性。
The study involves the preparation and characterization of crosslinked-carboxymethyl cellulose (CMC) films using varying amounts of citric acid (CA) within the range 5 %-20 %, w/w, relative to the dry weight of CMC. Through techniques such as Fourier transform infrared spectroscopy, X-ray photoelectron spectroscopy, carbonyl content analysis, and gel fraction measurements, the successful crosslinking between CMC and CA is confirmed. The investigation includes an analysis of chemical structure, physical and optical characteristics, swelling behavior, water vapor transmission rate, moisture content, and surface morphologies. The water resistance of the cross-linked CMC films exhibited a significant improvement when compared to the non-crosslinked CMC film. The findings indicated that films crosslinked with 10 % CA demonstrated favorable properties for application as edible coatings. These transparent films, ideal for packaging, prove effective in preserving the quality and sensory attributes of fresh bananas, including color retention, minimized weight loss, slowed ripening through inhibiting amyloplast degradation, and enhanced firmness during storage.
