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A comparative study of gelatin and starch-based nano-composite films modified by nano-cellulose and chitosan for food packaging applications
Ist Teil von
Carbohydrate polymers, 2018-06, Vol.189, p.48-55
Ort / Verlag
England: Elsevier Ltd
Erscheinungsjahr
2018
Link zum Volltext
Quelle
Alma/SFX Local Collection
Beschreibungen/Notizen
•NCC addition improves Modulus, transparency and food preservation.•Chitosan enhancement improves preservation and transparency in gelatin films.•Transparency and strength in gelatin films are higher compared with starch films.•Increasing glycerol results in reduction of modulus and strength.
Environmental concerns have led to extensive research for replacing polymer-based food packaging with bio-nano-composites. In this study, incorporation of nano-cellulose into gelatin and starch matrices is investigated for this purpose. Chitosan is used to improve mechanical, anti-fungal and waterproof properties. Experiments are designed and analyzed using response surface methodology. Nano-Cellulose is synthesized via acid hydrolysis and incorporated in base matrices through wet processing. Also, tensile strength test, food preservation, transparency in visible and UV and water contact angle are performed on the nano-composite films. DSC/TGA and air permeability tests are also performed on the optimal films. The results show that increasing nano-cellulose composition to 10% leads to increase the tensile strength at break to 8121 MN/m2 and decrease the elongation at break. Also, increasing chitosan composition from 5% to 30% can enhance food preservation up to 15 days.