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Investigation of the effect of nanoclay on the properties of quince seed mucilage edible films.

Shekarabi AS, Oromiehie AR, Vaziri A, Ardjmand M, Safekordi AA - Food Sci Nutr (2014)

Bottom Line: In films containing 2% NC, WVP decreased from 6.69 × 10(-7) g·m(-1)·h(-1)·Pa(-1) to 1.10 × 10(-7) g·m(-1)·h(-1)·Pa(-1) and oxygen permeability declined to 13.68 mL·day·m-(2).NC also influences glass transition temperature significantly.The study demonstrated that the properties of quince seed mucilage edible films can be significantly improved using NC as reinforcement.

View Article: PubMed Central - PubMed

Affiliation: Department of Chemical Engineering, Science and Research Branch, Islamic Azad University Tehran, Iran.

ABSTRACT
Some physical properties like Gas barrier, thermal stability, and mechanical properties and brittleness of pure biopolymers film are inadequate for food packaging. The functional properties of quince seed mucilage-based films were enhanced by addition of nanoclay (NC) (Cloisite 30B). Edible films were cast from heated aqueous solutions of quince seed (10% w/w) and NC (0.5%, 1%, 1.5%, and 2% w/w of quince seed). The effect of NC was studied in terms of tensile properties, water vapor permeability (WVP), oxygen permeability, and glass transition temperature (T g) of the nano composite films. In films containing NC, ultimate tensile strength enhanced to 22 MPa, and elongation increased from 2.48% to 6.5%. The addition of NC also improved gas barrier properties of the films. In films containing 2% NC, WVP decreased from 6.69 × 10(-7) g·m(-1)·h(-1)·Pa(-1) to 1.10 × 10(-7) g·m(-1)·h(-1)·Pa(-1) and oxygen permeability declined to 13.68 mL·day·m-(2). NC also influences glass transition temperature significantly. The study demonstrated that the properties of quince seed mucilage edible films can be significantly improved using NC as reinforcement.

No MeSH data available.


Effect of NC concentration on WVP of QSM films (P < 0.05). NC, nanoclay; WVP, water vapor permeability; QSM, mucilage of quince seed.
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fig01: Effect of NC concentration on WVP of QSM films (P < 0.05). NC, nanoclay; WVP, water vapor permeability; QSM, mucilage of quince seed.

Mentions: The WVP is the most important and extensive property of edible films because of its connections to degenerative reactions (Ojagh et al. 2010). Figure1 shows the WVP values of different composite films. The WVP of nano composite films changed significantly (P < 0.05) depending on the NC concentration used. When NC concentration increased from 0% to 2%, the WVP values decreased from 6.86 × 10−7 g·m−1·h−1·Pa−1 to 1.10 × 10−7 g·m−1·h−1·Pa−1 during a month. In fact, WVP of composite films declined significantly with the increase of NC, according to Figure1. WVP of the control films was 4.26 × 10−7 g·m−1·h−1·Pa−1 and decreased to 1.10 × 10−7 g·m−1·h−1·Pa−1 for 2% NC containing films. The hydrophobic or hydrophilic nature of biopolymers and presence of voids in their structure have a considerable influence on the WVP of resulting films (Ojagh et al. 2010). The film containing 2% NC exhibited the lowest WVP value. Decreased WVP by incorporation of NC was in agreement with the results reported for polymer blends which are studied for packaging applications (Ojagh et al. 2010). Tunc and coworkers obtained similar results for films made of wheat gluten and NC (Ojagh et al. 2010).


Investigation of the effect of nanoclay on the properties of quince seed mucilage edible films.

Shekarabi AS, Oromiehie AR, Vaziri A, Ardjmand M, Safekordi AA - Food Sci Nutr (2014)

Effect of NC concentration on WVP of QSM films (P < 0.05). NC, nanoclay; WVP, water vapor permeability; QSM, mucilage of quince seed.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4256588&req=5

fig01: Effect of NC concentration on WVP of QSM films (P < 0.05). NC, nanoclay; WVP, water vapor permeability; QSM, mucilage of quince seed.
Mentions: The WVP is the most important and extensive property of edible films because of its connections to degenerative reactions (Ojagh et al. 2010). Figure1 shows the WVP values of different composite films. The WVP of nano composite films changed significantly (P < 0.05) depending on the NC concentration used. When NC concentration increased from 0% to 2%, the WVP values decreased from 6.86 × 10−7 g·m−1·h−1·Pa−1 to 1.10 × 10−7 g·m−1·h−1·Pa−1 during a month. In fact, WVP of composite films declined significantly with the increase of NC, according to Figure1. WVP of the control films was 4.26 × 10−7 g·m−1·h−1·Pa−1 and decreased to 1.10 × 10−7 g·m−1·h−1·Pa−1 for 2% NC containing films. The hydrophobic or hydrophilic nature of biopolymers and presence of voids in their structure have a considerable influence on the WVP of resulting films (Ojagh et al. 2010). The film containing 2% NC exhibited the lowest WVP value. Decreased WVP by incorporation of NC was in agreement with the results reported for polymer blends which are studied for packaging applications (Ojagh et al. 2010). Tunc and coworkers obtained similar results for films made of wheat gluten and NC (Ojagh et al. 2010).

Bottom Line: In films containing 2% NC, WVP decreased from 6.69 × 10(-7) g·m(-1)·h(-1)·Pa(-1) to 1.10 × 10(-7) g·m(-1)·h(-1)·Pa(-1) and oxygen permeability declined to 13.68 mL·day·m-(2).NC also influences glass transition temperature significantly.The study demonstrated that the properties of quince seed mucilage edible films can be significantly improved using NC as reinforcement.

View Article: PubMed Central - PubMed

Affiliation: Department of Chemical Engineering, Science and Research Branch, Islamic Azad University Tehran, Iran.

ABSTRACT
Some physical properties like Gas barrier, thermal stability, and mechanical properties and brittleness of pure biopolymers film are inadequate for food packaging. The functional properties of quince seed mucilage-based films were enhanced by addition of nanoclay (NC) (Cloisite 30B). Edible films were cast from heated aqueous solutions of quince seed (10% w/w) and NC (0.5%, 1%, 1.5%, and 2% w/w of quince seed). The effect of NC was studied in terms of tensile properties, water vapor permeability (WVP), oxygen permeability, and glass transition temperature (T g) of the nano composite films. In films containing NC, ultimate tensile strength enhanced to 22 MPa, and elongation increased from 2.48% to 6.5%. The addition of NC also improved gas barrier properties of the films. In films containing 2% NC, WVP decreased from 6.69 × 10(-7) g·m(-1)·h(-1)·Pa(-1) to 1.10 × 10(-7) g·m(-1)·h(-1)·Pa(-1) and oxygen permeability declined to 13.68 mL·day·m-(2). NC also influences glass transition temperature significantly. The study demonstrated that the properties of quince seed mucilage edible films can be significantly improved using NC as reinforcement.

No MeSH data available.