Please use this identifier to cite or link to this item:
Type: Artigo
Title: Whey protein isolate biodegradable films: Influence of the citric acid and montmorillonite clay nanoparticles on the physical properties
Author: Azevedo, Viviane Machado
Silva, Eric Keven
Pereira, Camila Ferreira Gonçalves
Costa, Joyce Maria Gomes da
Borges, Soraia Vilela
Abstract: Innovative technologies for the incorporation of nanoparticles into packaging systems are being studied in order to improve performance properties. The objective of this study was to evaluate the influence of the addition of citric acid (CA) and sodium montmorillonite clay nanoparticles (MMT) on the physical properties and thermodynamic equilibrium with water vapor in films from whey protein isolate (WPI). WPI nanocomposites (6% w/v), glycerol (40 g/100 g of WPI), montmorillonite (3 g/100 g of WPI) and citric acid (5 g/100 g of WPI), were developed by the casting technique. The GAB model adequately described the water adsorption isothermal behavior (E ≤ 6.08%), the curves were sigmoidal. The combined addition of MMT and CA reduced the adsorption capacity, the moisture content of the monolayer (Xm), permeability to water vapor and moisture in relation to the control film. It was also verified that the combination increased the decomposition temperature and showed less mass loss variation. Thus, the interaction between MMT and CA enabled to obtain nanocomposites with good thermal and barrier properties and higher storage stability for application as packaging materials
Subject: Nanocompósitos (Materiais)
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodhyd.2014.05.027
Date Issue: 2015
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-84908448965.pdf4.65 MBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.