Volume 18, Issue 111 (2021)                   FSCT 2021, 18(111): 169-188 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Hosseini N, pirsa S, Farzi J. Biodegradable film of modified starch/albumin containing magnesium oxide nanoparticles; Investigation of color, transparency, mechanical, and calorimetry properties. FSCT 2021; 18 (111) :169-188
URL: http://fsct.modares.ac.ir/article-7-46276-en.html
1- epartment of Food Science and Technology, Afagh Institute of Higher Education, Urmia, Iran.
2- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran. , pirsa7@gmail.com
Abstract:   (1754 Views)
In this study, 19 samples of biodegradable films using modified starch (0-2 g), albumin (2-0 g), nanoparticles of magnesium oxide (0-5%), were prepared and physicochemical properties including colorimetric, transparency, mechanical, calorimetry and morphological properties were investigated. Addition of magnesium nanoparticles to modified starch-based nanocomposite films and albumin decreased the transparency and increased the opacity of the films and increased the a, b and YI index, indicating an increase in yellow color in films containing high concentrations of MgO nanoparticles and an increase in E film. The addition of MgO nanoparticles to them also improved the strength and mechanical properties of the films (tensile strength and strain to breaking point). Films containing magnesium oxide nanoparticles showed an increase in glass transition temperature, a melting temperature and a decrease in crystallization temperature; Which confirms the positive effect of MgO nanoparticles on increasing the thermal stability of nanobiocomposite films. SEM images of the produced films showed a heterogeneous level in films containing magnesium oxide nanoparticles compared to films without nanoparticles.
Full-Text [PDF 5676 kb]   (1454 Downloads)    
Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2020/09/23 | Accepted: 2020/11/24 | Published: 2021/04/30

Add your comments about this article : Your username or Email:

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.