INVESTIGADORES
BERTUZZI Maria Alejandra
congresos y reuniones científicas
Título:
Barrier and mechanical properties of starch/oil nanolaminated films
Autor/es:
SLAVUTSKY ANIBAL M; ARMADA MARGARITA; BERTUZZI MARÍA A.
Lugar:
Foz do Iguaçu - Paraná
Reunión:
Congreso; 16th World Congress of Food Science and Technology; 2012
Institución organizadora:
IUFOST
Resumen:
Edible films based on
polysaccharides present suitable characteristics for food protection, but these
properties are affected by the increase in the film water content. A nanolaminate
consists of two or more layers of material with nanometer dimension that are
physically or chemically bonded to each other. Several authors have used this
technique in synthetic film, but have not been reported in edible films yet. In
this work, starch film was prepared by casting. Nanolaminate was prepared by dipping
the film in sunflower oil and subsequently rinsing with hexane. Scanning
electronic microscopy shows the starch film coated with an oil nanolayer. The
resulting film was characterized in terms of water vapor permeability with 100% of relative humidity gradient at 25ºC,
sorption isotherm at 25°C and mechanical test at a relative humidity of 53%. The nanolayered film shows a decrease of 76% on water permeability. Sorption
isotherm curve shows the same trend as starch film but with an important
reduction in film water content through all range studied. Nanolaminate provides
excellent protection to water vapour adsorption up to relative humidity of 55%.
Nanolaminate film presents an increase of 300% in tensile strength and a decrease
of 76% in elongation. Nanolaminates present highly functional properties and
promising future applications on multilayer edible coatings with enhanced mass
transfer and mechanical properties.