Volume 19, Issue 122 (2022)                   FSCT 2022, 19(122): 71-82 | Back to browse issues page

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shabahang Z, Nouri L, Mohammadi Nafchi A. Investigation of physicochemical and mechanical properties of nanocomposite film based on whey protein isolated and pectin containing copper oxide nanoparticles and lip beet pigment (betanine). FSCT 2022; 19 (122) :71-82
URL: http://fsct.modares.ac.ir/article-7-57178-en.html
1- Food Science and Technology Department, Islamic Azad University, Damghan Branch, Damghan, Iran
2- Food Science and Technology Department, Islamic Azad University, Damghan Branch, Damghan, Iran , nouri.le.ir@gmail.com
3- Green Biopolymer Coating and Packaging Centre, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia
Abstract:   (1812 Views)
Today, biodegradable packaging materials have received a great deal of attention due to growing concerns about non-degradable materials; Therefore, the aim of this study was to investigate the effect of betanine pigment on surfaces (0, 2/5, 5 W/V%) and CuO nanoparticles on surfaces (0, 2, 4 W/V%) in nanocomposite film based on whey protein isolated / pectin in the form of a central composite design on the mechanical properties and physicochemical properties of the film is produced. The results showed that with increasing the percentage of betanine pigment and CuO nanoparticles, the thickness and moisture of the samples increased and the solubility decreased (P­<0.05). Also, by adding high levels of betanin pigment, redness (a) increased and brightness (L) and yellowing (b) of the samples decreased. Addition of nanoparticles decreased b value while it had no significant effect on a value of the samples. Also, by adding pigments and nanoparticles, tensile strength and elongation of film samples increased significantly (P <0.05). According to all the results, the use of CuO nanoparticles and betanine pigment in nanocomposite film leads to the production of a film suitable for food packaging with desirable physicochemical and mechanical properties.
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Article Type: Original Research | Subject: Food Chemistry
Received: 2021/11/15 | Accepted: 2021/12/29 | Published: 2022/04/5

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