بررسی خواص فیزیکی، مکانیکی و مورفولوژی فیلم نانوکامپیوزیت آلژینات سدیم حاوی نانوذرات چربی جامد

نویسندگان
فرود باقری
محسن رادی
صدیقه امیری
گروه علوم و صنایع غذایی، واحد یاسوج، دانشگاه آزاد اسلامی، یاسوج، ایران
چکیده
بیشتر مواد بسته‌بندی غذایی از پلیمرهای غیرقابل تجزیه تولید می‌شوند که یک مشکل جدی زیست محیطی به‌حساب می‌آید. مواد طبیعی مثل پلی‌ساکاریدها، به‌عنوان جایگزین پلیمرهای سنتزی عرضه شده‌اند که آلودگی زیست محیطی را به حداقل می‌رسانند و نسبتا کم هزینه هستند. هدف از این مطالعه، بررسی تاثیر نانوذرات چربی بر مورفولوژی، خواص مکانیکی و ممانعت کنندگی فیلم آلژینات‌سدیم بود. برای این منظور نانوذرات چربی در سه سطح 0.025%، 0.05% و 0.1% به فیلم آلژینات‌سدیم اضافه گردید و ویژگی‌های نوری، قدرت کشش، ازدیاد طول در نقطه‌ی شکست، ضریب یانگ، نفوذپذیری به بخار آب و ریزساختار (SEM) فیلم‌ها مورد بررسی قرار گرفتند. نتایج نشان داد که با افزایش غلظت نانوذرات چربی جامد، ازدیاد طول در نقطه‌ی شکست و نفوذپذیری به بخار آب افزایش یافت (05/0>P) ، در حالی‌که از نظر قدرت کشش و ضریب یانگ اختلاف آماری معنی‌داری با نمونه کنترل مشاهده نشد (05/0>P). فیلم‌های حاوی غلظت بالای نانوذرات چربی جامد (1/0%)، کمی مایل به زرد بودند و کدورت بالایی داشتند (05/0>P). تصاویر میکروسکوپ الکترونی نشان داد که استفاده از نانوذرات چربی جامد باعث ایجاد حفرات ریز در بافت فیلم آلژینات گردید که میزان این حفرات با افزایش غلظت نانوذرات، افزایش یافت. در نهایت نتایج به‌دست آمده از این کار نشان می‌دهند که نانوذرات چربی جامد برای افزایش انعطاف‌پذیری فیلم مناسب هستند اما اثر مثبتی بر ویژگی ممانعت کنندگی فیلم ندارند.
کلیدواژه‌ها
آلژینات سدیم
خواص مکانیکی
فیلم
نانوذرات چربی جامد

موضوعات

عنوان مقاله English

Evaluating the physical, mechanical and morphological properties of sodium alginate nanocomposite film containing solid lipid nano-particles

نویسندگان English

Foroud Bagheri
Mohsen Radi
sedigheh amiri
Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran
چکیده English

Most of the food packaging materials are produced from nondegradable polymers which has become a serious environmental problem. Natural ingredients based on polysaccharides, offer an alternative for synthetic packagings that minimize the environmental pollution with a relatively low cost. The aim of this study was to evaluate the effect of solid lipid nanoparticles (SLN) on morphology, mechanical and barrier properties of sodium alginate film. For this purpose, the nanoparticles were added at concentrations of 0.025%, 0.5% and 0.1% into the alginate films and optical properties, tensile strength, elongation at break (%), Young’s modulus, water vapor permeability (WVP) and the nano-structured of films were evaluated. As SLN concentration increased, elongation at break and WVP increased significantly (p<0.05), while no significant differences were found in the tensile strength and Young’s modulus (p>0.05). Films containing a high concentration of SLN (0.1%), were slightly yellowish in color and their opacity value increased significantly (p<0.05). The scaning electron micrographs showed that addition of SLN resulted in a hole-like structure in the film texture, which increased with nano-particles, concentration. Results obtained in the present work exhibited that the incorporation of SLN in alginate film was suitable for increasing the film flexibility but it had no positive effect on the film barrier properties.

کلیدواژه‌ها English

Film
Mechanical properties
Sodium alginate
Solid lipid nanoparticle
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 86
فروردین 1398
صفحه 263-271