Open AccessInvestigation of the effect of nanoclay on the properties of quince seed mucilage edible films
Author(s) -
Shekarabi Azadeh Sadat,
Oromiehie Abdul Rasoul,
Vaziri Ali,
Ardjmand Mahdi,
Safekordi Ali Akbar
Publication year - 2014
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.177
Subject(s) - mucilage , ultimate tensile strength , oxygen permeability , glass transition , materials science , elongation , composite material , thermal stability , food packaging , chemistry , oxygen , polymer , botany , food science , organic chemistry , biology
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.