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
{"title":"蛋壳纳米颗粒增强结冷胶膜用于环保包装的研究","authors":"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","doi":"10.1016/j.foostr.2022.100297","DOIUrl":null,"url":null,"abstract":"<div><p><span>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 </span>calcium carbonate<span><span> 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 </span>food sector in the elaboration of dishes and shockproof protective netting for delicate fruits.</span></p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6000,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"Study of gellan gum films reinforced with eggshell nanoparticles for the elaboration of eco-friendly packaging\",\"authors\":\"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\",\"doi\":\"10.1016/j.foostr.2022.100297\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><span>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 </span>calcium carbonate<span><span> 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 </span>food sector in the elaboration of dishes and shockproof protective netting for delicate fruits.</span></p></div>\",\"PeriodicalId\":48640,\"journal\":{\"name\":\"Food Structure-Netherlands\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2022-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Structure-Netherlands\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2213329122000466\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Structure-Netherlands","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2213329122000466","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Study of gellan gum films reinforced with eggshell nanoparticles for the elaboration of eco-friendly packaging
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.
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.
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