Volume 18, Issue 120 (2021)
FSCT 2021, 18(120): 305-316 |
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Yousefi Hezari S, Mohammadzadeh Milani J, Motamedzadegan A, sahraee S. Preparation of Gelatin Emulsion Films by Emulsion Pickering Method Containing Chitin Nanoparticles. FSCT 2021; 18 (120) :305-316
URL: http://fsct.modares.ac.ir/article-7-54220-en.html
URL: http://fsct.modares.ac.ir/article-7-54220-en.html
1- Ms.C.Student of Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University.
2- Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University. , jmilany@yahoo.com
3- Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University.
4- Postdoctoral student, Department of Food Science and Technology, University of Tabriz.
2- Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University. , jmilany@yahoo.com
3- Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University.
4- Postdoctoral student, Department of Food Science and Technology, University of Tabriz.
Abstract: (1443 Views)
This study aimed to produce and investigate an emulsion film of gelatin by emulsion pickering method containing chitin nanoparticles. Different concentrations of nanochitin (0.2, 0.5, 1, and 2 g/g dry gelatin) and two different concentrations of corn oil (20% and 30% based on dry matter weight) were used to prepare the gelatin emulsion film by the emulsion pickering method. Then the properties of the films were investigated by examining the zeta potential, thickness, moisture and solubility, water vapor permeability (WVP), surface hydrophobicity, mechanical and thermal properties. The results showed that the gelatin emulsion containing 0.5 g/g of chitin nanoparticles was more stable than other samples. Nanochitin-stabilized emulsion films reduced moisture, solubility, and water vapor permeability compared to control films and tween-containing films, and nanochitin-containing films improved mechanical properties. In addition, the addition of nanochitin up to 0.5 g/g to the gelatin emulsion film improved the thermal properties because it led to an increase in melting temperature and enthalpy. The addition of nanochitin also increased the hydrophobic properties of the film. 30% oil concentration had a better effect on film properties than 20% oil. Therefore, the use of nanochitin as a stabilizing emulsion for pickering in gelatin films with a concentration of 30% corn oil can lead to the formation of biodegradable polymers with more acceptable properties for food packaging.
Article Type: Original Research |
Subject:
Hydrocolloids, emulsion
Received: 2021/07/20 | Accepted: 2021/10/25 | Published: 2021/12/1
Received: 2021/07/20 | Accepted: 2021/10/25 | Published: 2021/12/1
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