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Fish gelatin‐nanoclay films. Part I: Effect of a kind of nanoclays and glycerol concentration on mechanical and water barrier properties of nanocomposites
Author(s) -
Staroszczyk Hanna,
MalinowskaPańczyk Edyta,
Gottfried Karolina,
Kołodziejska Ilona
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13211
Subject(s) - gelatin , nanocomposite , glycerol , ultimate tensile strength , polymer , materials science , chemical engineering , natural polymers , chemistry , composite material , organic chemistry , engineering
The aim of work was the improvement of the mechanical and water barrier properties of nanocomposites prepared from fish gelatin and nanoclays (5–15%), plasticized with glycerol at different concentrations. The effect of hydrophilic Cloisite Na + and Nanomer®PGV was compared with that exerted by organically modified more hydrophobic Nanofil®2 and NanoBent ZR‐1. Antimicrobial activity of nanocomposites containing hydrophobic nanoclays was also investigated. In a nanocomposite with 5% Cloisite Na + and 15% glycerol, the Tensile strength (TS) was by 20% higher than that for plasticized films without nanoclay. The improvement of TS was also evidenced for plasticized nanocomposites containing 5% of hydrophobic NanoBent ZR‐1 and Nanofil®2. Nanocomposites containing 5% of Cloisite Na + with 15% glycerol, and these containing 5% Nanofil®2 or NanoBent ZR‐1 with 20% glycerol, showed 23% and about 15%, respectively, lower water vapor permeability than gelatin films. Gelatin‐NanoBent ZR‐1 nanocomposite caused complete inactivation of gram‐positive bacteria S. aureus and L. innocua . Practical applications The environmentally friendly food packaging materials based on natural polymers such as proteins and polysaccharides are promising alternative for nonbiodegradable, synthetic packages. The other advantage is using for the preparation of fish gelatin that can be obtained from fish industry offals, mainly skins—very burdensome for the environment. As packages based on natural polymers are most often edible, fish gelatin matrices are important for healthy and religious reasons. Incorporating fillers like some nanoclays into gelatin films can be a promising way for improving their mechanical strength and barrier properties against water. About 5% addition of hydrophilic Cloisite Na + or 5% addition of hydrophobic NanoBent ZR‐1 increases tensile strength of gelatin films plasticized with 15% glycerol. Additionally, activity of NanoBent ZR‐1 against gram‐positive bacteria allow to obtain active packaging material that can be useful in extending the shelf life and keeping high quality of the food products.