Volume 17, Issue 100 (2020)                   FSCT 2020, 17(100): 139-149 | Back to browse issues page

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1- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2- دانشیار گروه علوم و صنايع غذايي، واحد تبريز، دانشگاه آزاد اسلامي، تبريز، ايران , a.alizadeh@iaut.ac.ir
3- Department of Food Science and Technology, Urmia University, Urmia, Iran
4- Drug applied research center, TabrizUniversityof Medical Sciences, Tabriz, Iran
Abstract:   (1752 Views)
Biodegradable polymers have supplied most of common packaging materials because they present several desired features. The purpose of this study was to prepare and investigate the physicochemical properties of carboxymethyl cellulose based nanocomposite film containing inulin with three different concentrations (0, 10 and 20%) and cellulose nanofiber in three levels (0, 2.5 and 5%). Thickness, Water vapor permeability (WVP), Water contact angle, mechanical properties, field emission scanning electron microscopy (FE-SEM) and X-ray diffraction were evaluated for film samples. WVP decreased with adding cellulose nanofiber and inulin and water contact angle increased significantly (p <0.05). The mechanical properties were also improved by adding the cellulose nanofibers. Whereas inulin had a negative effect on mechanical properties by decreasing tensile strength (UTS) and increasing elongation to break (ETB), this effect of inulin was compensated by cellulose nanofiber in the composite films containing inulin and cellulose nanofiber. The FE-SEM and X-ray diffraction results showed that the cellulose nanofiber and inulin were dispersed in the polymeric matrix and formed a dense and compact structure in compared to the control film. Results showed that cellulose nanofiber and inulin improve the properties of carboxymethyl cellulose based nanocomposites and the obtained film can be used as a new choice in food packaging.
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Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2020/02/1 | Accepted: 2020/04/4 | Published: 2020/05/30

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