In this study, we aimed to improve the physical, mechanical and water-vapor permeability (WVP) properties of kappa-carrageenan (KC) films by including montmorillonite (MMT) nanoclay in the film-forming solution. To further improve these properties, the combined effect of Zataria multiflora Boiss essential oil (ZEO) and MMT was also investigated. The incorporation of MMT improved the physical and mechanical properties of KC film. Film made from KC alone had a tensile strength (TS) of 26.29 MPa, while the KC film with 10% nanoclay had a TS of 34.67. Further analysis was provided by X-ray diffraction and scanning electron microscopy that confirmed the dispersion of MMT in the KC matrix. It was also shown that the combined effect of nanoclay and ZEO significantly improved the TS and EB of KC films. ZEO decreased the WVP of the nanocomposite films; for example, 3% ZEO reduced WVP by around 78%. The antimicrobial activity of nanocomposite films was also studied using the overlay and vapor-phase methods; the films effectively inhibited the growth of five pathogens tested. Thus, the incorporation of both nanoclay and ZEO into KC films is a promising way to manufacture films with better mechanical, antimicrobial and WVP properties. (C) 2014 Elsevier B.V. All rights reserved.
机构:
Islamic Azad Univ, Dept Food Sci & Technol, Fac Agr, Sci & Res Branch, Tehran, IranUniv Tehran Med Sci, Dept Drug & Food Control, Fac Pharm & Pharmaceut Qual, Assurance Res Ctr, Tehran, Iran
Sharifan, A.
Emam-Djomeh, Z.
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Univ Tehran, Dept Food Sci Technol & Engn, Fac Agr, Karaj, IranUniv Tehran Med Sci, Dept Drug & Food Control, Fac Pharm & Pharmaceut Qual, Assurance Res Ctr, Tehran, Iran
Emam-Djomeh, Z.
Sormaghi, M. H. Salehi
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Univ Tehran Med Sci, Dept Pharmacognosy, Fac Pharm, Tehran, IranUniv Tehran Med Sci, Dept Drug & Food Control, Fac Pharm & Pharmaceut Qual, Assurance Res Ctr, Tehran, Iran
机构:National Nutrition and Food Technology Research Institute,Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology
Mansoureh Mohammadi
Reza Yekta
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机构:National Nutrition and Food Technology Research Institute,Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology
Reza Yekta
Hedayat Hosseini
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机构:National Nutrition and Food Technology Research Institute,Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology
Hedayat Hosseini
Farzaneh Shahraz
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机构:National Nutrition and Food Technology Research Institute,Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology
Farzaneh Shahraz
Seyede Marzieh Hosseini
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机构:National Nutrition and Food Technology Research Institute,Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology
Seyede Marzieh Hosseini
Saeedeh Shojaee-Aliabadi
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机构:National Nutrition and Food Technology Research Institute,Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology
Saeedeh Shojaee-Aliabadi
Abdorreza Mohammadi
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机构:National Nutrition and Food Technology Research Institute,Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology
Abdorreza Mohammadi
Journal of Food Measurement and Characterization,
2023,
17
: 167
-
177
机构:
Philippine Nucl Res Inst, Dept Sci & Technol, Quezon City 1101, PhilippinesPhilippine Nucl Res Inst, Dept Sci & Technol, Quezon City 1101, Philippines
Tranquilan-Aranilla, Charito
Nagasawa, Naotsugu
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Japan Atom Energy Agcy, Quantum Beam Sci Directorate, Takasaki, Gunma 3701292, JapanPhilippine Nucl Res Inst, Dept Sci & Technol, Quezon City 1101, Philippines
Nagasawa, Naotsugu
Bayquen, Aristea
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Univ Sto Tomas, Fac Pharm, Manila 1000, PhilippinesPhilippine Nucl Res Inst, Dept Sci & Technol, Quezon City 1101, Philippines
Bayquen, Aristea
Dela Rosa, Alumanda
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Philippine Nucl Res Inst, Dept Sci & Technol, Quezon City 1101, PhilippinesPhilippine Nucl Res Inst, Dept Sci & Technol, Quezon City 1101, Philippines