Production and Characterization of Gelatin Biomaterials Based on Agave Microfibers and Bentonite as Reinforcements

Abstract

The objective of this work was to obtain biomaterials as gelatin films or biofilms produced by casting, reinforced with a microfiber (MF) from Agave angustifolia Haw bagasse and bentonite (BN) nanoparticles and evaluate the effect of such reinforcements at different concentrations. Agave microfibers were obtained by a non-abrasive chemical method. Three formulations based on gelatin with glycerol were reinforced with microfiber, bentonite and both materials with 1.5, 3.5 and 5.5% w/w solids content. Physicochemical properties were determined using SEM and FTIR, thickness, soluble matter and moisture. The XRD, barrier, mechanical and thermal properties were measured. The films’ micrographs showed agglomerations on the surface. Interactions between its functional groups were found. The solubility increased when the MF concentration increased. The thickness of the films was between 60 and 110 μm. The crystallinity ranged from 23 to 86%. The films with both MF and BN and 3.5% w/w solids had the lowest barrier properties, while the film with 5.5% w/w solids showed the highest mechanical properties, being thermally resistant. Overall, Agave microfibers together with bentonite were able to improve some of the films’ properties, but optimized mixing conditions had to be used to achieve good particle dispersion within the gelatin matrix to improve its final properties. Such materials might have the potential to be used as food packaging.

Potential of Pinhão husk (Araucaria angustifolia) as a structural reinforcement agent in the properties of edible films of Pinhão flour and gelatin

“…The PF and GF films showed behavior similar to thermal decomposition. They exhibited multiple stages of weight loss, similar to that reported in the literature for Pinhão films with Pinhão husk, 8 starch‐based films 10,40,55 and gelatin films 39,61,74 with reinforcements.…”

“…This step corresponds to the degradation of the starch components for the PF films, which is wholly decomposed, along with the other components that are in the flour and Pinhão husk, such as protein, lipid, and fiber, up to 350°C 8,10,55 . In contrast, for the GF films, this stage is mainly related to the degradation of the gelatin chains, with two distinct peaks being observed in the DTG curves, corresponding to the pyrolysis of components with different thermal stability in this stage, 61,74 in addition to the degradation of cellulosic substances present in the Pinhão husk 8,10,55,74 . The PF and GF films showed behavior similar to thermal decomposition.…”

The Addition of Gelatin Protein to Bentonite Dispersion as a Way to Regulate the Technological Characteristics of Natural Aluminosilicate Raw Materials in the Process of Its Enrichment

“…Основные области применения данного вещества -фармацевтика, косметическая и пищевая промышленность. Проводятся исследования по применению желатина посредством смешивания с другими белками или полисахаридами, добавления сшивающих веществ, пластификаторов и микрои наночастиц, в частности наноглин [1].…”

“…Процесс адсорбции белка на поверхностях бентонита зависит от различных факторов, включая состав, концентрацию бентонита и белков, температуру, рН и др. [1][2][3]. При этом данных в отечественной научной литературе по изучению данного вопроса приводится крайне мало.…”

Effect of Agave Fructans on Changes in Chemistry, Morphology and Composition in the Biomass Growth of Milk Kefir Grains

“…In Mexico, 159 species of the agave genus have been reported, 116 (75%) are located in Mexico and 90 of these species (58%) are endemic. Agave angustifolia Haw is an endemic plant of México; the stem or “pineapple” is the most important part of the plant because the concentrates of fructans and fermentable sugars are used to make alcoholic beverages, such as mezcal and bacanora [ 22 , 23 ]. In this context, the use of agave fructans is an alternative carbon source for fermentation cultures and to produce kefir biomass.…”