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

Authors
Foroud Bagheri
Mohsen Radi
sedigheh amiri
Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran
Abstract
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.
Keywords
Film
Mechanical properties
Sodium alginate
Solid lipid nanoparticle

Subjects

[1] Alboofetileh, M., Rezaei, M., Hosseini, H., Abdollahi, M. (2014). Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens. Food Control., 36(1), 1-7.
[2] Denavi, G., Tapia-Blácido, D.R., Añón, M.C., Sobral, P.J.A., Mauri, A.N., Menegalli, F.C. (2009). Effects of drying conditions on some physical properties of soy protein films. Journal of Food Engineering., 90(3), 341-349.
[3] Soazo, M., Rubiolo, A.C., Verdini, R.A. (2011). Effect of drying temperature and beeswax content on physical properties of whey protein emulsion films. Food Hydrocolloids., 25(5), 1251-1255.
[4] Souza, A.C., Benze, R., Ferrão, E. S., Ditchfield, C., Coelho, A.C.V., Tadini, C.C. (2012). Cassava starch biodegradable films: Influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature. LWT - Food Science and Technology., 46(1), 110-117.
[5] Shahbazi, M., Ahmadi, S.J., Seif, A., Rajabzadeh, G. (2016). Carboxymethyl cellulose film modification through surface photo-crosslinking and chemical crosslinking for food packaging applications. Food Hydrocolloids., 61, 378-389.
[6] Wang, L. F., Shankar, S., Rhim, J. W. (2017). Properties of alginate-based films reinforced with cellulose fibers and cellulose nanowhiskers isolated from mulberry pulp. Food Hydrocolloids., 63, 201-208.
[7] Huq, T., Salmieri, S., Khan, A., Khan, R.A., Le Tien, C., Riedl, B., Lacroix, M. (2012). Nanocrystalline cellulose (NCC) reinforced alginate based biodegradable nanocomposite film. Carbohydrate Polymers., 90(4), 1757-1763.
[8] Alboofetileh, M., Rezaei, M., Hosseini, H., Abdollahi, M. (2014). Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens. Food Control., 36(1), 1-7.
[9] Shankar, S., Wang, L. F., Rhim, J. W. (2016). Preparations and characterization of alginate/silver composite films: Effect of types of silver particles. Carbohydrate Polymers., 146, 208-216.
[10] Luo, Y., Teng, Z., Li, Y., Wang, Q. (2015). Solid lipid nanoparticles for oral drug delivery: chitosan coating improves stability, controlled delivery, mucoadhesion and cellular uptake. Carbohydrate Polymers., 122, 221-229.
[11] Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, M.A., Martín-Belloso, O. (2015). Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids., 47, 168-177.
[12] Chen, H., Hu, X., Chen, E., Wu, S., McClements, D.J., Liu, S., Li, Y. (2016). Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsions. Food Hydrocolloids., 61, 662-671.
[13] Sothornvit, R., Hong, S. I., An, D.J., Rhim, J. W. (2010). Effect of clay content on the physical and antimicrobial properties of whey protein isolate/organo-clay composite films. LWT-Food Science and Technology., 43(2), 279-284.
[14] Li, X., Ji, N., Qiu, C., Xia, M., Xiong, L., Sun, Q. (2015). The effect of peanut protein nanoparticles on characteristics of protein-and starch-based nanocomposite films: A comparative study. Industrial Crops and Products, 77, 565-574.
[15] Fan, H., Ji, N., Zhao, M., Xiong, L., & Sun, Q. (2016). Characterization of starch films impregnated with starch nanoparticles prepared by 2, 2, 6, 6-tetramethylpiperidine-1-oxyl (TEMPO)-mediated oxidation. Food chemistry., 192, 865-872.
[16] Fernández-Pan, I., Ziani, K., Pedroza-Islas, R., Maté, J. (2010). Effect of drying conditions on the mechanical and barrier properties of films based on chitosan. Drying Technology., 28(12), 1350-1358.
[17] Rojas-Graü, M.A., Raybaudi-Massilia, R.M., Soliva-Fortuny, R.C., Avena-Bustillos, R.J., McHugh, T.H., Martín-Belloso, O. (2007). Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest biology and Technology., 45(2), 254-264.
[18] Du, W.X., Olsen, C., Avena‐Bustillos, R., McHugh, T., Levin, C., Friedman, M. (2009). Effects of allspice, cinnamon, and clove bud essential oils in edible apple films on physical properties and antimicrobial activities. Journal of Food Science., 74(7).
[19] Otoni, C.G., de Moura, M.R., Aouada, F.A., Camilloto, G.P., Cruz, R.S., Lorevice, M.V., Mattoso, L.H. (2014). Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films. Food Hydrocolloids., 41, 188-194.
[20] Zúñiga, R., Skurtys, O., Osorio, F., Aguilera, J., Pedreschi, F. (2012). Physical properties of emulsion-based hydroxypropyl methylcellulose films: effect of their microstructure. Carbohydrate Polymers., 90(2), 1147-1158.
[21] Ma, X., Chang, P.R., Yu, J. (2008). Properties of biodegradable thermoplastic pea starch/carboxymethyl cellulose and pea starch/microcrystalline cellulose composites. Carbohydrate Polymers., 72(3), 369-375.
[22] Aila-Suárez, S., Palma-Rodríguez, H.M., Rodríguez-Hernández, A.I., Hernández-Uribe, J.P., Bello-Pérez, L.A., Vargas-Torres, A. (2013). Characterization of films made with chayote tuber and potato starches blending with cellulose nanoparticles. Carbohydrate Polymers., 98(1), 102-107.
[23] Sánchez-González, L., Cháfer, M., Hernández, M., Chiralt, A., González-Martínez, C. (2011). Antimicrobial activity of polysaccharide films containing essential oils. Food Control., 22(8), 1302-1310.
Journal of food science and technology(Iran)
Volume 16, Issue 86
April 2019
Pages 263-271