Faculty of Advanced Technologies, Nano-chemical Engineering Department, Shiraz University, Shiraz, Iran.
Faculty of Advanced Technologies, Nano-chemical Engineering Department, Shiraz University, Shiraz, Iran.
Carbohydr Polym. 2018 Jun 1;189:48-55. doi: 10.1016/j.carbpol.2018.02.012. Epub 2018 Feb 8.
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/m and decrease the elongation at break. Also, increasing chitosan composition from 5% to 30% can enhance food preservation up to 15 days.
环境问题促使人们广泛研究用生物纳米复合材料替代基于聚合物的食品包装。在这项研究中，研究了将纳米纤维素掺入明胶和淀粉基质中以达到这一目的。壳聚糖用于提高机械、抗真菌和防水性能。使用响应面法设计和分析实验。纳米纤维素通过酸水解合成，并通过湿法加工掺入基础基质中。此外，还对纳米复合材料薄膜进行了拉伸强度测试、食品保鲜、可见光和紫外光透明度以及水接触角测试。还对最佳薄膜进行了差示扫描量热法/热重分析和透气度测试。结果表明，纳米纤维素含量增加到 10%会导致断裂拉伸强度增加到 8121 MN/m，断裂伸长率降低。此外，壳聚糖含量从 5%增加到 30%可以将食品保鲜时间延长至 15 天。
