Study of gellan gum films reinforced with eggshell nanoparticles for the elaboration of eco-friendly packaging

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2022-10-01 DOI:10.1016/j.foostr.2022.100297

Benjamín Arredondo-Tamayo , Juan Vicente Méndez-Méndez , José Jorge Chanona-Pérez , Josué David Hernández-Varela , Lizbeth González-Victoriano , Susana Dianey Gallegos-Cerda , Eduardo Martínez-Mercado

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引用次数: 3

Abstract

Development of eco-friendly materials based on biopolymers and agro-food waste has increased due to severe pollution caused using plastic materials. The aim of this work was to obtain nanoparticles by high-energy milling at different times (1–3 h) from eggshells as they are a source of calcium carbonate and was study using microscopy and spectroscopy techniques. Particle size distribution and mean particle size were determined. After 2 h of milling, the smallest particles (84 ± 40 nm, with 91 % ≤ 100 nm) were obtained. The effect of the addition of eggshell nanoparticles (ENP) at different concentrations (1–3 wt%) on different functional properties of gellan gum (GG) films was studied. The results indicated that addition of ENP (3 wt%) improves hydrophobic, water barrier, mechanical, and thermogravimetric properties of the ENP/GG film in comparison with GG film. X-ray diffraction analysis and infrared spectroscopy provided information to propose a descriptive model to explain the chemical interactions between ENP and GG. Consequently, the films could be used to fabricate eco-friendly materials for use in the food sector in the elaboration of dishes and shockproof protective netting for delicate fruits.

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蛋壳纳米颗粒增强结冷胶膜用于环保包装的研究

由于使用塑料材料造成的严重污染，以生物聚合物和农业食品垃圾为基础的环保材料的开发正在增加。这项工作的目的是通过不同时间(1-3小时)的高能研磨从蛋壳中获得纳米颗粒，因为蛋壳是碳酸钙的来源，并使用显微镜和光谱学技术进行研究。测定了粒径分布和平均粒径。研磨2 h后，得到最小颗粒(84±40 nm, 91%≤100 nm)。研究了不同浓度(1 ~ 3% wt%)的蛋壳纳米粒子(ENP)对结冷胶(GG)薄膜不同功能性能的影响。结果表明，与GG膜相比，ENP (3 wt%)的加入改善了ENP/GG膜的疏水性、水阻隔性、力学性能和热重性能。x射线衍射分析和红外光谱分析提供了信息，提出了一个描述模型来解释ENP和GG之间的化学相互作用。因此，这些薄膜可用于制造食品领域的环保材料，用于制作菜肴和精美水果的防震防护网。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.