Effect of Addition of Halloysite Nanoclay and SiO2 Nanoparticles on Barrier and Mechanical Properties of Bovine Gelatin Films

Voon, Han Ching; Bhat, Rajeev; Easa, Azhar Mat; Liong, Min‐Tze; Karim, A.A.

doi:10.1007/s11947-010-0461-y

Cited by 130 publications

(74 citation statements)

References 41 publications

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“…Meanwhile, a decreasing trend was observed for elongation-at-break. Reduction in EB can be advantageous in food packaging, as this property is directly related to the biodegradability of the films (Voon et al 2012). The mechanical properties of nanocomposite films have been reported to be strongly dependent on the interfacial interaction between the matrix and fillers (ASTM 2009) Wu and others demonstrated that, when used as a filling agent, nanoparticles enhance the wear performance and TS of starch films.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

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Preparation and characterization of bionanocomposite films reinforced with nano kaolin

et al. 2015

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Effects of nano-kaolin incorporation into semolina films on the physical, mechanical, thermal, barrier and antimicrobial properties of the resulting bio-nanocomposite films were investigated. The properties included crystal structure (by X-ray diffraction), mechanical resistance, color, Fourier transform infrared spectra, decomposition temperature, water-vapor permeability (WVP), oxygen permeability (OP), and antimicrobial activity against Staphylococcus aureus and Escherichia coli. Kaolin was incorporated into biofilms at various amounts (1, 2, 3, 4, and 5 %, w/w total solid). All films were plasticized with 50 % (w/w total solid) combination of sorbitol/glycerol at 3:1 ratio. The incorporation of nanokaolin into semolina films decreased OP and WVP. The moisture content and water solubility of the films were found to decrease by nanokaolin reinforcement, and mechanical properties of films were improved by increasing nanokaolin concentration. Tensile strength and Young's modulus increased from 3.41 to 5.44 MPa and from 63.12 to 136.18, respectively, and elongation-at-break decreased. The films did not exhibit UV absorption. In conclusion, nanokaolin incorporation enhanced the barrier and mechanical properties of semolina films, indicating the potential application of these bio-nanocomposites in food-product packaging.

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Section: Mechanical Propertiesmentioning

confidence: 99%

“…These proteins possess special nutritional and/or health-protective functions, as well as good film-forming properties (Zhang et al 2005). In addition, the unique capacities of proteins to form networks, and induce plasticity and elasticity are beneficial in preparing biopolymer-based packaging materials (Voon et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of bionanocomposite films reinforced with nano kaolin

et al. 2015

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“…Permeability inhibition of gases by biopolymers increases the shelf life of fresh products, such as fruits and vegetables. Proteins, lipids, polysaccharides, and their derivatives are some examples of these polymer substances, which are used to produce edible films [3][4][5]. Among the various types of films investigated and developed, protein-based biopolymer films had very good mechanical properties.…”

Section: Introductionmentioning

confidence: 99%

The effects of sugars on moisture sorption isotherm and functional properties of cold water fish gelatin films

Hazaveh

Nafchi

Abbaspour

2015

International Journal of Biological Macromolecules

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“…Attempts have been made to utilize natural polysaccharides, proteins, and lipid biopolymers to develop edible and non-edible packaging materials (Voon et al 2011). Biopolymer films can improve food quality by efficiently acting as a barrier against moisture, gas, and aroma, thus offering protection for a food product after the primary package is opened.…”

Section: Introductionmentioning

confidence: 99%

Towards producing novel fish gelatin films by combination treatments of ultraviolet radiation and sugars (ribose and lactose) as cross-linking agents

Bhat

Karim

2012

J Food Sci Technol

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Developing novel fish gelatin films with better mechanical properties than mammalian gelatin is a challenging but promising endeavor. Studies were undertaken to produce fish gelatin films by combining treatments with different sugars (ribose and lactose) followed 'by' 'and' ultraviolet (UV) radiation, as possible cross-linking agents. Increase in tensile strength and percent elongation at break was recorded, which was more significant in films without sugars that were exposed to UV radiation. Films with added ribose showed decreased solubility after UV treatment and exhibited higher swelling percentage than films with added lactose, which readily dissolved in water. FTIR spectra of all the films showed identical patterns, which indicated no major changes to have occurred in the functional groups as a result of interaction between gelatin, sugars and UV irradiation. The results of this study could be explored for commercial use, depending on industrial needs for either production of edible films or for food packaging purposes.

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Effect of Addition of Halloysite Nanoclay and SiO2 Nanoparticles on Barrier and Mechanical Properties of Bovine Gelatin Films

Cited by 130 publications

References 41 publications

Preparation and characterization of bionanocomposite films reinforced with nano kaolin

Preparation and characterization of bionanocomposite films reinforced with nano kaolin

The effects of sugars on moisture sorption isotherm and functional properties of cold water fish gelatin films

Towards producing novel fish gelatin films by combination treatments of ultraviolet radiation and sugars (ribose and lactose) as cross-linking agents

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