The Effect of Plasticizers on Mechanical Properties and Water Vapor Permeability of Gelatin-Based Edible Films Containing Clay Nanoparticles
Affiliation(s)
1 Faculty of Food Industries, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran. 2 Department of Food Science, Sari University of Agricultural Sciences and Natural Resources, Sari, Iran.
1 Faculty of Food Industries, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran. 2 Department of Food Science, Sari University of Agricultural Sciences and Natural Resources, Sari, Iran.
ABSTRACT
The effects of glycerol and sorbitol as two plasticizers on mechanical properties, water vapor permeability, thermal properties, color and capability of heat sealing of gelatin films (of phytophagous fish, bovine gelatin with high gel-forming ability, and bovine gelatin with low gel-forming ability) containing clay nanoparticles were studied in this research. For this purpose, 6 × 2 × 3 factorial experiments using the completely randomized design and comparison of the means at 95% confidence level (α = 0.05) were performed. Higher concentrations of plasticizers increased percentage elongation to the breaking point. When glycerol concentration was raised to over 20%, flexibility of the layers improved but their water vapor permeability increased. The minimum passage of water vapor was that of fish-skin gelatin films containing clay nanoparticles and 30% sorbitol, and the maximum that of bovine gelatin films with high gel-forming ability which contained nanoparticles but no plasticizers (p < 0.05). There were no significant differences with respect to color in the various treatments (p > 0.05). All samples had heat sealing capability, and fish-skin gelatin films containing clay nanoparticles had better heat sealing capability compared with the other samples so that fish-skin gelatin films containing clay nanoparticles with 25% glycerol and 5% sorbitol had the highest flexibility and tensile strength, and remained attached to where they were heat sealed. Electron microscope images showed that films without plasticizers had uniform surfaces, but that samples containing glycerol at concentrations of over 0.20 g/g gelatin exhibited cavities between gelatin chains and that water vapor permeability in gelatin films containing clay nanoparticles.
The effects of glycerol and sorbitol as two plasticizers on mechanical properties, water vapor permeability, thermal properties, color and capability of heat sealing of gelatin films (of phytophagous fish, bovine gelatin with high gel-forming ability, and bovine gelatin with low gel-forming ability) containing clay nanoparticles were studied in this research. For this purpose, 6 × 2 × 3 factorial experiments using the completely randomized design and comparison of the means at 95% confidence level (α = 0.05) were performed. Higher concentrations of plasticizers increased percentage elongation to the breaking point. When glycerol concentration was raised to over 20%, flexibility of the layers improved but their water vapor permeability increased. The minimum passage of water vapor was that of fish-skin gelatin films containing clay nanoparticles and 30% sorbitol, and the maximum that of bovine gelatin films with high gel-forming ability which contained nanoparticles but no plasticizers (p < 0.05). There were no significant differences with respect to color in the various treatments (p > 0.05). All samples had heat sealing capability, and fish-skin gelatin films containing clay nanoparticles had better heat sealing capability compared with the other samples so that fish-skin gelatin films containing clay nanoparticles with 25% glycerol and 5% sorbitol had the highest flexibility and tensile strength, and remained attached to where they were heat sealed. Electron microscope images showed that films without plasticizers had uniform surfaces, but that samples containing glycerol at concentrations of over 0.20 g/g gelatin exhibited cavities between gelatin chains and that water vapor permeability in gelatin films containing clay nanoparticles.
Cite this paper
Rezaei, M. and Motamedzadegan, A. (2015) The Effect of Plasticizers on Mechanical Properties and Water Vapor Permeability of Gelatin-Based Edible Films Containing Clay Nanoparticles. World Journal of Nano Science and Engineering, 5, 178-193. doi: 10.4236/wjnse.2015.54019.
Rezaei, M. and Motamedzadegan, A. (2015) The Effect of Plasticizers on Mechanical Properties and Water Vapor Permeability of Gelatin-Based Edible Films Containing Clay Nanoparticles. World Journal of Nano Science and Engineering, 5, 178-193. doi: 10.4236/wjnse.2015.54019.
References
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http://dx.doi.org/10.1016/j.foodhyd.2011.06.008 [2] Motamedzadegan, A., Davarniam, B., Asadi, G., Abedian, A. and Ovissipour, M. (2011) Optimization of Enzymatic hydrolysis of Yellowfin Tuna Thunnus albacares Viscera Using Neutrase. International Aquatic Research, 2, 173-181. [3] Shahiri Tabarestani, H., Sedaghat, N., Jahanshahi, M., Motamedzadegan, A. and Mohebbi, M. (2015) Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin. International Journal of Food Properties.
http://dx.doi.org/10.1080/10942912.2015.1050595 [4] Motamedzadegan, A., Ebdali, S. and Regenstein, J.M. (2013) Gelatin: Production, Applications and Health Implications, Halal and Kosher Regulations and Gelatin Production. Chap. 12, Nova Publishers. [5] Kanmani, P. and Rhim, J.W. (2014) Physicochemical Properties of Gelatin/Silver Nanoparticle Antimicrobial Composite Films. Food Chemistry, 148, 162-169.
http://dx.doi.org/10.1016/j.foodchem.2013.10.047 [6] Sobral, P.D.A., Menegalli, F., Hubinger, M. and Roques, M. (2001) Mechanical, Water Vapor Barrier and Thermal Properties of Gelatin Based Edible Films. Food Hydrocolloids, 15, 423-432.
http://dx.doi.org/10.1016/S0268-005X(01)00061-3 [7] Cao, N., Yang, X. and Fu, Y. (2009) Effects of Various Plasticizers on Mechanical and Water Vapor Barrier Properties of Gelatin Films. Food Hydrocolloids, 23, 729-735.
http://dx.doi.org/10.1016/j.foodhyd.2008.07.017 [8] Rivero, S., García, M. and Pinotti, A. (2010) Correlations between Structural, Barrier, Thermal and Mechanical Properties of Plasticized Gelatin Films. Innovative Food Science & Emerging Technologies, 11, 369-375.
http://dx.doi.org/10.1016/j.ifset.2009.07.005 [9] Gontard, N., Duchez, C., Cuq, J.L. and Guilbert, S. (1994) Edible Composite Films of Wheat Gluten and Lipids: Water Vapour Permeability and Other Physical Properties. International Journal of Food Science & Technology, 29, 39-50.
http://dx.doi.org/10.1111/j.1365-2621.1994.tb02045.x [10] Benzie, I.F. and Strain, J. (1996) The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: the FRAP Assay. Analytical biochemistry, 239, 70-76.
http://dx.doi.org/10.1006/abio.1996.0292 [11] Ghasemlou, M., Khodaiyan, F. and Oromiehie, A. (2011) Physical, Mechanical, Barrier, and Thermal Properties of Polyol-Plasticized Biodegradable Edible Film Made from Kefiran. Carbohydrate Polymers, 84, 477-483.
http://dx.doi.org/10.1016/j.carbpol.2010.12.010 [12] Osés, J., Fernández-Pan, I., Mendoza, M. and Maté, J.I. (2009) Stability of the Mechanical Properties of Edible Films Based on Whey Protein Isolate during Storage at Different Relative Humidity. Food Hydrocolloids, 23, 125-131.
http://dx.doi.org/10.1016/j.foodhyd.2007.12.003 [13] Kilburn, D., Claude, J., Schweizer, T., Alam, A. and Ubbink, J. (2005) Carbohydrate Polymers in Amorphous States: An Integrated Thermodynamic and Nanostructural Investigation. Biomacromolecules, 6, 864-879.
http://dx.doi.org/10.1021/bm049355r [14] Sousa, A.M., Sereno, A.M., Hilliou, L. and Gonçalves, M.P. (2010) Biodegradable Agar Extracted from Gracilaria Vermiculophylla: Film Properties and Application to Edible Coating. Materials Science Forum, 636-637, 739-744.
http://dx.doi.org/10.4028/www.scientific.net/MSF.636-637.739 [15] Wang, Q. and Padua, G.W. (2005) Properties of Zein Films Coated with Drying Oils. Journal of Agricultural and Food Chemistry, 53, 3444-3448.
http://dx.doi.org/10.1021/jf047994n [16] Hochstetter, A., Talja, R.A., Helén, H.J., Hyvönen, L. and Jouppila, K. (2006) Properties of Gluten-Based Sheet Produced by Twin-Screw Extruder. LWT-Food Science and Technology, 39, 893-901.
http://dx.doi.org/10.1016/j.lwt.2005.06.013 [17] Lee, S., Lee, M. and Song, K. (2005) Effect of Gamma-Irradiation on the Physicochemical Properties of Gluten Films. Food Chemistry, 92, 621-625.
http://dx.doi.org/10.1016/j.foodchem.2004.08.023 [18] Hernández-Muñoz, P., López-Rubio, A., del-Valle, V., Almenar, E. and Gavara, R. (2004) Mechanical and Water Barrier Properties of Glutenin Films Influenced by Storage Time. Journal of Agricultural and Food Chemistry, 52, 79-83.
http://dx.doi.org/10.1021/jf034763s [19] Marshall, A. and Petrie, S. (1980) Thermal Transitions in Gelatin and Aqueous Gelatin Solutions. Journal of Photographic Science, 28, 128-134. [20] Pinhas, M.F., Blanshard, J., Derbyshire, W. and Mitchell, J. (1996) The Effect of Water on the Physicochemical and Mechanical Properties of Gelatin. Journal of Thermal Analysis, 47, 1499-1511.
http://dx.doi.org/10.1007/BF01992842 [21] Badii, F., MacNaughtan, W. and Farhat, I. (2005) Enthalpy Relaxation of Gelatin in the Glassy State. International Journal of Biological Macromolecules, 36, 263-269.
http://dx.doi.org/10.1016/j.ijbiomac.2005.06.008 [22] Badii, F., Martinet, C., Mitchell, J. and Farhat, I. (2006) Enthalpy and Mechanical Relaxation of Glassy Gelatin Films. Food Hydrocolloids, 20, 879-884.
http://dx.doi.org/10.1016/j.foodhyd.2005.08.010
[1] Liu, Z., Ge, X., Lu, Y., Dong, S., Zhao, Y. and Zeng, M. (2012) Effects of Chitosan Molecular Weight and Degree of Deacetylation on the Properties of Gelatine-Based Films. Food Hydrocolloids, 26, 311-317.
http://dx.doi.org/10.1016/j.foodhyd.2011.06.008 [2] Motamedzadegan, A., Davarniam, B., Asadi, G., Abedian, A. and Ovissipour, M. (2011) Optimization of Enzymatic hydrolysis of Yellowfin Tuna Thunnus albacares Viscera Using Neutrase. International Aquatic Research, 2, 173-181. [3] Shahiri Tabarestani, H., Sedaghat, N., Jahanshahi, M., Motamedzadegan, A. and Mohebbi, M. (2015) Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin. International Journal of Food Properties.
http://dx.doi.org/10.1080/10942912.2015.1050595 [4] Motamedzadegan, A., Ebdali, S. and Regenstein, J.M. (2013) Gelatin: Production, Applications and Health Implications, Halal and Kosher Regulations and Gelatin Production. Chap. 12, Nova Publishers. [5] Kanmani, P. and Rhim, J.W. (2014) Physicochemical Properties of Gelatin/Silver Nanoparticle Antimicrobial Composite Films. Food Chemistry, 148, 162-169.
http://dx.doi.org/10.1016/j.foodchem.2013.10.047 [6] Sobral, P.D.A., Menegalli, F., Hubinger, M. and Roques, M. (2001) Mechanical, Water Vapor Barrier and Thermal Properties of Gelatin Based Edible Films. Food Hydrocolloids, 15, 423-432.
http://dx.doi.org/10.1016/S0268-005X(01)00061-3 [7] Cao, N., Yang, X. and Fu, Y. (2009) Effects of Various Plasticizers on Mechanical and Water Vapor Barrier Properties of Gelatin Films. Food Hydrocolloids, 23, 729-735.
http://dx.doi.org/10.1016/j.foodhyd.2008.07.017 [8] Rivero, S., García, M. and Pinotti, A. (2010) Correlations between Structural, Barrier, Thermal and Mechanical Properties of Plasticized Gelatin Films. Innovative Food Science & Emerging Technologies, 11, 369-375.
http://dx.doi.org/10.1016/j.ifset.2009.07.005 [9] Gontard, N., Duchez, C., Cuq, J.L. and Guilbert, S. (1994) Edible Composite Films of Wheat Gluten and Lipids: Water Vapour Permeability and Other Physical Properties. International Journal of Food Science & Technology, 29, 39-50.
http://dx.doi.org/10.1111/j.1365-2621.1994.tb02045.x [10] Benzie, I.F. and Strain, J. (1996) The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: the FRAP Assay. Analytical biochemistry, 239, 70-76.
http://dx.doi.org/10.1006/abio.1996.0292 [11] Ghasemlou, M., Khodaiyan, F. and Oromiehie, A. (2011) Physical, Mechanical, Barrier, and Thermal Properties of Polyol-Plasticized Biodegradable Edible Film Made from Kefiran. Carbohydrate Polymers, 84, 477-483.
http://dx.doi.org/10.1016/j.carbpol.2010.12.010 [12] Osés, J., Fernández-Pan, I., Mendoza, M. and Maté, J.I. (2009) Stability of the Mechanical Properties of Edible Films Based on Whey Protein Isolate during Storage at Different Relative Humidity. Food Hydrocolloids, 23, 125-131.
http://dx.doi.org/10.1016/j.foodhyd.2007.12.003 [13] Kilburn, D., Claude, J., Schweizer, T., Alam, A. and Ubbink, J. (2005) Carbohydrate Polymers in Amorphous States: An Integrated Thermodynamic and Nanostructural Investigation. Biomacromolecules, 6, 864-879.
http://dx.doi.org/10.1021/bm049355r [14] Sousa, A.M., Sereno, A.M., Hilliou, L. and Gonçalves, M.P. (2010) Biodegradable Agar Extracted from Gracilaria Vermiculophylla: Film Properties and Application to Edible Coating. Materials Science Forum, 636-637, 739-744.
http://dx.doi.org/10.4028/www.scientific.net/MSF.636-637.739 [15] Wang, Q. and Padua, G.W. (2005) Properties of Zein Films Coated with Drying Oils. Journal of Agricultural and Food Chemistry, 53, 3444-3448.
http://dx.doi.org/10.1021/jf047994n [16] Hochstetter, A., Talja, R.A., Helén, H.J., Hyvönen, L. and Jouppila, K. (2006) Properties of Gluten-Based Sheet Produced by Twin-Screw Extruder. LWT-Food Science and Technology, 39, 893-901.
http://dx.doi.org/10.1016/j.lwt.2005.06.013 [17] Lee, S., Lee, M. and Song, K. (2005) Effect of Gamma-Irradiation on the Physicochemical Properties of Gluten Films. Food Chemistry, 92, 621-625.
http://dx.doi.org/10.1016/j.foodchem.2004.08.023 [18] Hernández-Muñoz, P., López-Rubio, A., del-Valle, V., Almenar, E. and Gavara, R. (2004) Mechanical and Water Barrier Properties of Glutenin Films Influenced by Storage Time. Journal of Agricultural and Food Chemistry, 52, 79-83.
http://dx.doi.org/10.1021/jf034763s [19] Marshall, A. and Petrie, S. (1980) Thermal Transitions in Gelatin and Aqueous Gelatin Solutions. Journal of Photographic Science, 28, 128-134. [20] Pinhas, M.F., Blanshard, J., Derbyshire, W. and Mitchell, J. (1996) The Effect of Water on the Physicochemical and Mechanical Properties of Gelatin. Journal of Thermal Analysis, 47, 1499-1511.
http://dx.doi.org/10.1007/BF01992842 [21] Badii, F., MacNaughtan, W. and Farhat, I. (2005) Enthalpy Relaxation of Gelatin in the Glassy State. International Journal of Biological Macromolecules, 36, 263-269.
http://dx.doi.org/10.1016/j.ijbiomac.2005.06.008 [22] Badii, F., Martinet, C., Mitchell, J. and Farhat, I. (2006) Enthalpy and Mechanical Relaxation of Glassy Gelatin Films. Food Hydrocolloids, 20, 879-884.
http://dx.doi.org/10.1016/j.foodhyd.2005.08.010