Water resistance and mechanical properties of low methoxy-pectin nanocomposite film responses to interactions of Ca2+ ions and glycerol concentrations as crosslinking agents

被引:38
作者
Chaichi, Maryam [1 ]
Badii, Fojan [2 ]
Mohammadi, Abdorreza [1 ]
Hashemi, Maryam [3 ]
机构
[1] Shahid Beheshti Univ Med Sci, Fac Nutr Sci Food Sci & Technol, Natl Nutr & Food Technol Res Inst, Dept Food Sci & Technol, Tehran, Iran
[2] AREEO, Food Engn Dept, AERI, Karaj, Iran
[3] AREEO, Microbial Biotechnol Dept, ABRII, POB 31535-1897, Karaj, Iran
关键词
Low methoxy-pectin; Cellulose nanocrystal gel; Crosslinking; Swelling degree; Mechanical properties; Optimization; Response surface methodology; THERMAL-PROPERTIES; ALGINATE; NANOCRYSTALS; CALCIUM;
D O I
10.1016/j.foodchem.2019.04.110
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
To achieve a low methoxy-pectin nanocomposite film with maximum resistance to water and acceptable mechanical properties, the interactions of different glycerol concentrations and Ca2+ ions in both steps of cross-linking on the swelling degree (SD) and mechanical properties of prepared films were investigated using response surface methodology (RSM). Accordingly, quadratic second-order models were fitted to the SD and tensile strength responses; while the cubic model demonstrated a good relation between independent variables and elongation at break respectively. As a compromise between water resistance and mechanical properties of the prepared films, the use of 0.5% Ca2+, 0.75% Gly(1) and 7.5% Gly(2) is suggested as the optimum condition. Generally, crosslinking of pectin polymer with Ca2+ cations in the second step along with incorporation of nanocellulose into pectin film led to the formation of more flexible and completely water insoluble pectin nanocomposite film in comparison to the other polymers crosslinked with Ca2+ cations.
引用
收藏
页码:429 / 437
页数:9
相关论文
共 30 条
[1]   Comparing physico-mechanical and thermal properties of alginate nanocomposite films reinforced with organic and/or inorganic nanofillers [J].
Abdollahi, Mehdi ;
Alboofetileh, Mehdi ;
Rezaei, Masoud ;
Behrooz, Rabi .
FOOD HYDROCOLLOIDS, 2013, 32 (02) :416-424
[2]  
[Anonymous], 2007, ANN BOOK ASTM STAND
[3]   Molecular basis of Ca2+-induced gelation in alginates and pectins:: The egg-box model revisited [J].
Braccini, I ;
Pérez, S .
BIOMACROMOLECULES, 2001, 2 (04) :1089-1096
[4]   Influence of plasticizers in pectin films: Microstructural changes [J].
Cabello, S. D. Pasini ;
Takara, E. A. ;
Marchese, J. ;
Ochoa, N. A. .
MATERIALS CHEMISTRY AND PHYSICS, 2015, 162 :491-497
[5]   Green composites reinforced with hemp nanocrystals in plasticized starch [J].
Cao, Xiaodong ;
Chen, Yun ;
Chang, Peter R. ;
Stumborg, Mark ;
Huneault, Michel A. .
JOURNAL OF APPLIED POLYMER SCIENCE, 2008, 109 (06) :3804-3810
[6]   An approach for prediction of optimum reaction conditions for laccase-catalyzed bio-transformation of 1-naphthol by response surface methodology (RSM) [J].
Ceylan, Hasan ;
Kubilay, Senol ;
Aktas, Nahit ;
Sahiner, Nurettin .
BIORESOURCE TECHNOLOGY, 2008, 99 (06) :2025-2031
[7]   Preparation and characterization of a novel bionanocomposite edible film based on pectin and crystalline nanocellulose [J].
Chaichi, Maryam ;
Hashemi, Maryam ;
Badii, Fojan ;
Mohammadi, Abdorreza .
CARBOHYDRATE POLYMERS, 2017, 157 :167-175
[8]  
Cuq B., 1995, EDIBLE FILMS COATING, P111
[9]   Alginate and pectin composite films crosslinked with Ca2+ ions: Effect of the plasticizer concentration [J].
da Silva, Mariana Altenhofen ;
Krause Bierhalz, Andrea Cristiane ;
Kieckbusch, Theo Guenter .
CARBOHYDRATE POLYMERS, 2009, 77 (04) :736-742
[10]   Polyelectrolyte study of the calcium-induced chain association of pectate [J].
Donati, Ivan ;
Benegas, Julio C. ;
Paoletti, Sergio .
BIOMACROMOLECULES, 2006, 7 (12) :3439-3447