Heat-Sealing Process for Chañar Brea Gum Films

This work presents a comprehensive evaluation of the heat-sealability of films developed from chañar brea gum (CBG), a biopolymer with potential for packaging applications. Heat sealability is a critical property in the packaging industry, as it directly determines the integrity and functionality of the final product. The films were prepared by the 10% casting method with the addition of glycerin, and heat sealing was performed at 140 °C using a heat sealer. Heat sealing was performed on 2 cm × 10 cm strips of chañar gum in the horizontal (CBG-H) and vertical (CBG-V) directions. This study employs a joint determination to explore the fundamental properties of the films, including proximate analysis, antioxidant capacity, FTIR, DSC, TGA-DTGA, XRD, mechanical testing, water vapor permeability, sorption, and biodegradability. By integrating the results of all these determinations, this study seeks to evaluate and explain the “intimate relationships”—i.e., the complex interconnections among the molecular structure, composition, thermal behavior, mechanical properties, and barrier properties of channier gum films—and how these fundamental properties dictate and control their heat sealability. The thermal stability of CBG is up to 200 °C, with a melting point of 152.48 °C. The interstrand spacing was very similar at 4.88 nm for CBG and 4.66 nm for CBG-H. The SEM images of the heat seal show rounded shapes on the surface, while in the cross section, it is homogeneous and almost without gaps. The WVP decreased from 1.7 to 0.37 for CBG and CBG-H, respectively. The Young’s modulus decreased from 132 MPa for CBG to 96.5 MPa for CBG-H. The heat sealability is 656 N/m, with a biodegradability of 4 days. This comprehensive approach is crucial for optimizing the sealing process and designing functional and efficient biodegradable packages.