Preparation and Characterization Novel Edible Nanocomposite Films Based on Sodium Alginate and Graphene Nanoplatelet, via Box–Behnken Design

The development of edible films has gained popularity to extend the shelf life and reduce the use of traditional packaging materials. With the potential of extending the shelf life of food, new environmentally friendly edible films containing graphene nanoplatelet (GNp), sodium alginate (NaAlg), and...

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Bibliographic Details
Published in:Arabian journal for science and engineering (2011) 2024, Vol.49 (1), p.285-298
Main Authors: Taşkın Çakıcı, Gülşen, Batır, Gökhan Güven, Yokuş, Ahmet
Format: Article
Language:English
Subjects:
Engineering
Graphene
Humanities and Social Sciences
Mathematical models
multidisciplinary
Nanocomposites
Platelets (materials)
Research Article-Chemistry
Response surface methodology
Science
Shelf life
Sodium alginate
Variance analysis
Water vapor
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Summary:The development of edible films has gained popularity to extend the shelf life and reduce the use of traditional packaging materials. With the potential of extending the shelf life of food, new environmentally friendly edible films containing graphene nanoplatelet (GNp), sodium alginate (NaAlg), and glycerin (Gl) were prepared. A mathematical model was developed for determining water vapor permeability (WVP) by response surface methodology (RSM) based on a Box–Behnken Design (BBD). Also, the impact of the models was tested using the analysis of variance (ANOVA). Sodium alginate-GNp and glycerin-GNp interactions significantly affected the WVP. The values of WVP for optimum conditions (NaAlg = 1.175 g, GNp = 1.496 (%), and Gl = 0.548 g) were determined by the design model and found 0.0157.
ISSN:2193-567X
1319-8025
2191-4281
DOI:10.1007/s13369-023-08057-4