Corrosion inhibition efficiency of some hydrophobically modified chitosan surfactants in relation to their surface active properties

This work deals with surface activity and corrosion inhibition efficiency of the natural polymer chitosan and its hydrophobically modified derivatives (eight polymeric compounds). Chitosan was found to be inactive at interfaces but the hydrophobic modification using different aliphatic and aromatic substituents renders the products surface active polymers. From the obtained data it was found that the surface active properties increased by increasing the hydrophobic character of these polymers. Chitosan and its based surfactants were investigated as corrosion inhibitors for carbon steel in 1 M HCl solution using the potentiodynamic polarization method. The resulted corrosion inhibition efficiency situated between 67.56% and 93.23% at 250 ppm and 25 °C. The inhibition efficiency was discussed on the light of surface active properties and the chemical structure of the used derivatives. The quantum chemical calculations were performed for some chitosan derivatives. The charge density distribution, highest occupied molecular orbital (HOMO), the lowest unoccupied molecular orbital (LUMO), and dipole moment were considered

Current advancements in chitosan-based film production for food technology; A review

Chitosan is obtained from chitin, which could be considered to be the most abundant polymer after cellulose. Owing to these properties, chitosan alone or chitosan-based composite film production is attaining huge attention in terms of applications from researchers and industrialists coming from divergent fields. To enhance the biological (mainly antimicrobial and antioxidant) and physiological (mainly mechanical, thermal and barrier) attributes of the chitosan-based films, a vast medley of plant extracts and supporting polymers has been blended into chitosan films. Considering the up to date literature reports based on chitosan film production and applications, it can be stated that still, the research ratio is low in this field. Chitosan blend/composite films with specific properties (superhydrophobicity, excellent mechanical strength, acceptable barrier properties) can be produced only for specific applications in food technology. In the current review, we tried to summarize the advancements made in the last 5–7 years in the field of chitosan film technology for its application in the food industry.</p