تولید فیلم نانوکامپوزیتی تهیه شده از صمغ دانه به/ نانو کریستال سلولز و بررسی ویژگیهای فیلم ترکیبی حاصل

نوع مقاله: مقاله علمی - پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران

2 استادیار گروه علوم و صنایع غذایی، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران.

چکیده

مقدمه: امروزه برای بهبود خصوصیات فیلم های خوراکی از روش های مختلفی استفاده می شود که یکی از موثرترین و رایج ترین این
روش ها، استفاده از پرکننده ها در مقیاس نانومتری و تولید نانوکامپوزیت های پلیمری می باشد. هدف از تحقیق حاضر تولید فیلم ترکیبی تهیه
شده از صمغ دانه به و نانوکریستال سلولز و بررسی ویژگی های مختلف فیلم ترکیبی حاصل می باشد.
5 و 7 درصد( و ، مواد و روشها: در مرحله اول موسیلاژ دانه به استخراج و سپس به همراه درصدهای مختلف از نانوکریستال سلولز ) 3
%35 گلیسرول به عنوان پلاستیسایزر برای تولید فیلم نانوکامپوزیتی به روش قالبگیری مورد استفاده قرار گرفت. سپس خصوصیات فیزیکی،
مکانیکی، ممانعت کنندگی، حرارتی و ساختاری فیلم ها مورد بررسی قرار گرفتند.
یافتهها: نتایج نشان داد که افزودن نانوکریستال ها موجب افزایش ضخامت فیلم های تولیدی گردید، درحالی که میزان رطوبت، حلالیت و
11 % و /3 ،%7/ نفوذپذیری به بخار آب فیلم های نانوکامپوزیتی صمغ دانه به با افزایش غلظت نانوکریستال سلولز تا 7% بترتیب به میزان 1
%5/0 کاهش یافت. افزایش غلظت نانوکریستال همچنین باعث افزایش پارامترهای رنگی a* و b* و کاهش فاکتور L* گردید. با افزودن
نانوکریستال سلولز میزان مقاومت کششی و مدول یانگ فیلم های نانوکامپوزیتی بطور معنی داری افزایش یافت، درحالی که افزایش درصد
افزایش طول معنی دار نبود. دمای انتقال شیشه ای فیلم ها نیز در اثر افزودن نانوکریستال های سلولز افزایش یافت که این موضوع با روش
گرماسنجی روبشی افتراقی تعیین گردید. برهمکنش مولکولی میان نانوکریستال های سلولز و صمغ دانه به نیز توسط طیف سنجی مادون
قرمز تبدیل فوریه ) FT-IR ( تایید گردید.
نتیجهگیری: نانوکامپوزیت های تولیدی در مطالعه حاضر به دلیل خصوصیات فیزیکی مناسب، نفوذپذیری کم به بخار آب و ویژگی های
مکانیکی مطلوب، قابلیت استفاده در کاربردهای بسته بندی را به خوبی دارا می باشند.

کلیدواژه‌ها


عنوان مقاله [English]

Preparation of Composite Films from Quince Seed Mucilage and Nanocrystalline Cellulose and Studying their Properties

نویسندگان [English]

  • T. Bayzavi 1
  • S. Ansari 2
  • N. Danesh 1
1 M.Sc. Graduated student, Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran.
2 Assistant Professor, Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran
چکیده [English]

Introduction: Today, different methods are being used to improve the properties of edible films; one of the most effective and commonly used ones is using nanometer-sized fillers and the production of polymer nanocomposites. The objective of the present study is to produce quince seed-based nanocomposite film reinforced with nanocrystalline cellulose and to study the properties of the resulting composite film. Materials and Methods: In the first step, the quince seed mucilage was extracted and then, with different concentrations of nanocrystals cellulose (NCC) (3, 5, and 7%) and 35% (w/w) glycerol as plasticizer the nanocomposite film was produced by molding method. Then the physical, mechanical, barrier, thermal and structural properties of the films were examined. Results: Addition of nanocrystals increased the thickness of resulting films but decreased their moisture content, water solubility and water vapor permeability (WVP) to 7.2%, 29.3% and 5.6% when using 7% nanocrystal cellulose. Increasing of nanocrystals concentration in films resulted in an increase in a* and b* and a decrease in L*. Incorporation of nanocrystals also improved the mechanical properties of quince seed gum-based films including tensile strength and young module, whereas elongation at break was not significant. The glass transition temperature of films also was increased by the addition of nanocrystals which was determined by means of differential scanning calorimetry. FT-IR spectra of samples also approved the interaction between nanocrystals and quince seed gum. Conclusion: The produced films exhibited good physical properties, reduced WVP, and enhanced mechanical properties, which are the main properties required for packaging applications.

کلیدواژه‌ها [English]

  • Film Properties
  • Nanocomposite
  • Nanocrystal Cellulose
  • Quince Seed Gum
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