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

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 (Tg) 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.

Alginate dialdehyde (AD)-crosslinked casein films: synthesis, characterization and water absorption behavior

“…Therefore, the strength of the resulting films continues to decrease with the addition of gly. Similar results are also reported elsewhere [57].…”

Ultrasound-Assisted Preparation, Characterization, and Antibacterial Activity of Montmorillonite Modified by ε-Polylysine Hydrochloride

“…Montmorillonite (Mt), which is a type of 2:1 layered silicate, is widely used owing to its environmentally friendly nature, natural abundance, low cost and unique structure and properties [1][2][3][4]. In recent years, Mt has attracted increasing attention, not only in enhancing mechanical, barrier and optical properties [5,6], but also in acting as a carrier of antibacterial agents in biopolymers for food packaging [7].…”

Development of edible blend films with good mechanical and barrier properties from pea starch and guar gum

“…To overcome these drawbacks, studies on different additives, sources of starch, various modifications, and process factors have been conducted . The physical and functional characteristics of starch films can be improved by combining with other biopolymers, hydrophobic materials, and antioxidant/antimicrobial compounds . The blending of starch and other hydrocolloids has been shown to modify the mechanical properties of the resultant film , which depends on the compatibility/incompatibility of binary polymeric blends .…”