Department of Food Science and Technology, Faculty of Agriculture, P.O. Box 57561-51818, Urmia University, Urmia, Iran.
Department of Food Science and Technology, Faculty of Agriculture, P.O. Box 57561-51818, Urmia University, Urmia, Iran.
Int J Biol Macromol. 2019 Feb 1;122:603-609. doi: 10.1016/j.ijbiomac.2018.10.193. Epub 2018 Oct 30.
Biodegradable kefiran films, containing different concentrations of AlO (alumina) (1, 3 and 5% w/w), were prepared by casting method and their physical, mechanical, and thermal properties were studied. Based on the results, the increase of the nano-AlO content led to a decrease in the water vapor permeability, moisture content, moisture absorption, and water solubility. The addition of nanoparticles did not affect the lightness of the films significantly (P > 0.05). The mechanical tests revealed that the addition of AlO nanoparticles to the kefiran films significantly increased both tensile strength and elastic modulus, while had no effect on the elongation at break (P > 0.05). Thermogravimetric analysis (TGA) indicated the improvement of the films' thermal stability by adding alumina. The results of X-ray diffraction (XRD) confirmed the effect of AlO on the semi-crystalline structure of kefiran. Scanning electron microscopy (SEM) images approved a uniform distribution of nanocomposites containing 1 and 3% w/w of AlO. The obtained results suggested that AlO was able to improve the characteristics of the kefiran-based films for using as food packaging material.
可生物降解的青稞壳聚糖膜，分别含有不同浓度的 AlO（氧化铝）（1、3 和 5%w/w），通过浇铸法制备，并研究了其物理、机械和热性能。结果表明，纳米 AlO 含量的增加导致水蒸气透过率、水分含量、吸水率和水溶性降低。纳米粒子的添加对薄膜的不透明度没有显著影响（P＞0.05）。力学测试表明，纳米 AlO 的添加显著提高了青稞壳聚糖膜的拉伸强度和弹性模量，而对断裂伸长率没有影响（P＞0.05）。热重分析（TGA）表明添加氧化铝提高了薄膜的热稳定性。X 射线衍射（XRD）的结果证实了 AlO 对半结晶青稞壳聚糖结构的影响。扫描电子显微镜（SEM）图像证实了含有 1%和 3%w/w AlO 的纳米复合材料的均匀分布。研究结果表明，AlO 能够改善基于青稞壳聚糖的薄膜特性，可作为食品包装材料。
