Influence of nanocellulose addition on the film properties of the bionanocomposite edible films prepared from maize, rice, wheat, and potato starches

PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON ADVANCED MATERIALS: ICAM 2019 Pub Date : 2019-10-29 DOI:10.1063/1.5130283

J. Jeevahan, M. Chandrasekaran, A. Sethu

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引用次数: 3

Abstract

The starch based edible films have attracted much attention as the alternative food packaging materials to synthetic plastics due to their properties, such as, high transparency, odorless, biodegradability, tasteless, and semi-permeability to gases and food additives. However, the starch based edible films produced from native starch exhibit poor water resistance and poor mechanical strength. Incorporation of nanomaterials in starch films is considered as an effective method in recent times in order to improve the mechanical and barrier properties. Present investigation focused on the effects of nanocellulose on the film properties of edible films produced from different starch sources, such as, maize starch, rice starch, wheat starch and potato starch. The starch edible films were solution cast by adding 5g/100 ml water, 30 wt% of solution and varying concentrations of nanocellulose (0%, 2%, 5%, 10% & 15% of solution). Water vapor transmission rate (WVTR), mechanical strength (tensile strength, Young’s modulus and percentage of elongation) and film color were determined for the films. The results showed that the addition of nanocellulose had improved the film properties in all the cases, and it could be used as a promising choice for food packaging applications. Among the four starch types, the nanocellulose incorporated edible films produced from potato starch and rice starch showed better film properties compared to those produced from maize starch and wheat starch.The starch based edible films have attracted much attention as the alternative food packaging materials to synthetic plastics due to their properties, such as, high transparency, odorless, biodegradability, tasteless, and semi-permeability to gases and food additives. However, the starch based edible films produced from native starch exhibit poor water resistance and poor mechanical strength. Incorporation of nanomaterials in starch films is considered as an effective method in recent times in order to improve the mechanical and barrier properties. Present investigation focused on the effects of nanocellulose on the film properties of edible films produced from different starch sources, such as, maize starch, rice starch, wheat starch and potato starch. The starch edible films were solution cast by adding 5g/100 ml water, 30 wt% of solution and varying concentrations of nanocellulose (0%, 2%, 5%, 10% & 15% of solution). Water vapor transmission rate (WVTR), mechanical strength (tensile strength, Young’s m...

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添加纳米纤维素对玉米、水稻、小麦和马铃薯淀粉制备的生物复合可食薄膜薄膜性能的影响

淀粉基食用薄膜具有高透明度、无臭、可生物降解、无味、对气体和食品添加剂具有半渗透性等特点，作为替代合成塑料的食品包装材料受到了广泛的关注。然而，由天然淀粉制成的淀粉基可食用薄膜具有较差的耐水性和较差的机械强度。在淀粉膜中掺入纳米材料是近年来提高淀粉膜力学性能和阻隔性能的有效方法。本文主要研究了纳米纤维素对玉米淀粉、大米淀粉、小麦淀粉和马铃薯淀粉等不同淀粉源制备的可食性薄膜薄膜性能的影响。通过加入5g/100 ml的水、30%的溶液和不同浓度的纳米纤维素(0%、2%、5%、10%和15%的溶液)，将淀粉可食用薄膜溶液浇注。测定了薄膜的水蒸气透过率(WVTR)、机械强度(抗拉强度、杨氏模量和伸长率)和薄膜颜色。结果表明，纳米纤维素的加入改善了各种情况下的薄膜性能，可以作为食品包装的一种有前途的选择。在四种淀粉中，马铃薯淀粉和大米淀粉制备的纳米纤维素可食性膜的薄膜性能优于玉米淀粉和小麦淀粉制备的薄膜。淀粉基食用薄膜具有高透明度、无臭、可生物降解、无味、对气体和食品添加剂具有半渗透性等特点，作为替代合成塑料的食品包装材料受到了广泛的关注。然而，由天然淀粉制成的淀粉基可食用薄膜具有较差的耐水性和较差的机械强度。在淀粉膜中掺入纳米材料是近年来提高淀粉膜力学性能和阻隔性能的有效方法。本文主要研究了纳米纤维素对玉米淀粉、大米淀粉、小麦淀粉和马铃薯淀粉等不同淀粉源制备的可食性薄膜薄膜性能的影响。通过加入5g/100 ml的水、30%的溶液和不同浓度的纳米纤维素(0%、2%、5%、10%和15%的溶液)，将淀粉可食用薄膜溶液浇注。水蒸气透过率(WVTR)、机械强度(抗拉强度、杨氏m…

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PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON ADVANCED MATERIALS: ICAM 2019

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