Chitosan/clay films' properties as affected by biopolymer and clay micro/nanoparticles' concentrations

Blends of chitosan (from Cuban lobster) and clay micro/nanoparticles were prepared by dispersion of the clay particles in the film matrix and the films obtained were characterized in terms of water solubility, water vapor, oxygen and carbon dioxide permeability, optical, mechanical and thermal prope...

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Bibliographic Details
Published in:Food hydrocolloids 2009-10, Vol.23 (7), p.1895-1902
Main Authors: Casariego, A., Souza, B.W.S., Cerqueira, M.A., Teixeira, J.A., Cruz, L., Díaz, R., Vicente, A.A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
biopolymers
Blends
carbon dioxide
Chitosan
Clay
Clay (material)
Concentration (composition)
films (materials)
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
Gas permeability
General aspects
Marine
Mechanical properties
Micro/nanocomposite
microparticles
Nanoparticles
optical properties
oxygen
particles
permeability
Scanning electron microscopy
Solubility
Thermal properties
water solubility
Water vapor
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Summary:Blends of chitosan (from Cuban lobster) and clay micro/nanoparticles were prepared by dispersion of the clay particles in the film matrix and the films obtained were characterized in terms of water solubility, water vapor, oxygen and carbon dioxide permeability, optical, mechanical and thermal properties using an Instron universal testing machine, differential scanning calorimetry, thermogravimetric analyses and scanning electron microscopy ( SEM). The water vapor barrier properties of the films were significantly improved by incorporation of clay in their composition, while the water solubility decreased as the clay concentration increased (for a constant chitosan concentration). The tensile strength of chitosan/clay films increased significantly with increasing chitosan and clay concentrations, while the values of elongation decreased slightly for high values of chitosan concentration. T m increased with the increase of chitosan concentration, but the changes in T m with the addition of clay were not significant. Polynomial models were fitted to the experimental data in order to facilitate future design of chitosan/clay film systems.
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2009.02.007