Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite

LWT

Volumn 61, Issue 1, 2015, Pages 70-79

  Diéguez, María Cristina Villamán ^a   Pelissari, Franciele Maria ^b   Sobral, Paulo José do Amaral ^c   Menegalli, Florencia Cecilia ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Federal University of Jequitinhonha and Mucuri Valeys   (Brazil)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Amaranth flour; Experimental design; Mechanical properties; Montmorillonite; Nanocomposite films

Indexed keywords

CLAY MINERALS; DESIGN OF EXPERIMENTS; DIFFERENTIAL SCANNING CALORIMETRY; FILM PREPARATION; MECHANICAL PERMEABILITY; MECHANICAL PROPERTIES; NANOCOMPOSITES; SOLUBILITY;

AMARANTH FLOUR; DESIRABILITY FUNCTION; FILM FORMATIONS; MONTMORILLONITE (MMT); PROCESS CONDITION; PROCESS TEMPERATURE; RESPONSE SURFACE METHODOLOGY; WATER VAPOR PERMEABILITY;

NANOCOMPOSITE FILMS;

AMARANTHUS CAUDATUS;

EID: 84926030629     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.11.017     Document Type: Article

References (36)

1. Aouada F.A., Mattoso L.H.C., Longo E. New strategies in the preparation of exfoliated thermoplastic starch-montmorillonite nanocomposites. Industrial Crops and Products 2011, 34:1502-1508.
2. ASTM Standard test method for tensile properties of thin plastic sheeting (D882-12). Annual book of ASTM standards 2012, American Society for Testing and Materials, Philadelphia.
3. ASTM Standard test method of water vapor transmission of materials (E96/E96M-12). Annual book of ASTM standards 2012, American Society for Testing and Materials, Philadelphia.
4. Bamdad F., Goli A.H., Kadivar M. Preparation and characterization of proteinous film from lentil (Lens culinaris): edible film from lentil (Lens culinaris). Food Research International 2006, 39:106-111.
5. Bharadwaj R.K. Modeling the barrier properties of polymer-layered silicate nanocomposites. Macromolecules 2001, 34:9189-9192.
6. Cyras V.P., Manfredi L.B., Ton-That M.-T., Vázquez A. Physical and mechanical properties of thermoplastic starch/montmorillonite nanocomposite films. Carbohydrate Polymers 2008, 73:55-63.
7. Forssell P., Lahtinen R., Lahelin M., Myllärinen P. Oxygen permeability of amylose and amylopectin films. Carbohydrate Polymers 2002, 47:125-129.
8. Gao W., Dong H., Hou H., Zhang H. Effects of clays with various hydrophilicities on properties of starch-clay nanocomposites by film blowing. Carbohydrate Polymer 2012, 88:321-328.
9. Giannelis E.P. Polymer layered silicate nanocomposites. Advanced Materials 1996, 8:29-35.
10. Giannelis E.P. Polymer-layered silicate nanocomposites: synthesis, properties and applications. Applied Organometallic Chemistry 1998, 12:675-680.
11. Gontard N., Duchez C., Cuq J.-L., Guilbert S. Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties. International Journal of Food Science and Technology 1994, 29:39-50.
12. Gontard N., Guilbert S., Cuq J.-L. Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. Journal of Food Science 1993, 58:206-211.
13. Guerreiro L.M.R. Rheological study of cassava and amaranth starches and their blends under heat treatment and acidity 2008, PhD thesis, Unicamp, Brazil.
14. Guilbert S., Cuq B., Gontard N. Recent innovations in edible and/or biodegradable packaging materials. Food Additives & Contaminants: Part A 1997, 14:741-751.
15. Halpin J.C., Kardos J.L. The Halpin-Tsai equations: a review. Polymer Engineering and Science 1976, 16:344-352.
16. Hedenqvist M.S., Backman A., Gällstedt M., Boyd R.H., Gedde U.W. Morphology and diffusion properties of whey/montmorillonite nanocomposites. Composites Science and Technology 2006, 66:2350-2359.
17. Jiménez A., Fabra M.J., Talens P., Chiralt A. Edible and biodegradable starch films: a review. Food and Bioprocess Technology 2012, 5:2058-2076.
18. Lagarón J.M., Cabedo L., Cava D., Feijoo J.L., Gavara R., Gimenez E. Improving packaged food quality and safety. Part 2: nanocomposites. Food Additives and Contaminants 2005, 22:994-998.
19. Majdzadeh-Ardakani K., Navarchian A.H., Sadeghi F. Optimization of mechanical properties of thermoplastic starch/clay nanocomposites. Carbohydrate Polymers 2010, 79:547-554.
20. Oliveira S., Soto-Oviedo M.A., Fonseca A.P., Faez R. Polyaniline and mineral clay-based conductive composites. Material Research 2007, 10:297-300.
21. Pastre I.A., Oliveira I.N., Moitinho A.B.S., de Souza G.R., Ionashiro E.Y., Fertonani F.L. Thermal behavior of intercalated 8-hydroxyquinoline (oxine) in montmorillonite clay. Journal of Thermal Analysis and Calorimetry 2004, 75:661-669.
22. Paul D.R., Robeson L.M. Polymer nanotechnology: nanocomposites. Polymer 2008, 49:3187-3204.
23. Petersson L., Oksman K. Biopolymer based nanocomposites: comparing layered silicates and microcrystalline cellulose as nanoreinforcement. Composites Science and Technology 2006, 66:2187-2196.
24. Ray S.S., Okamoto M. Polymer/layered silicate nanocomposites: a review from preparation to processing. Progress in Polymer Science 2003, 28:1539-1641.
25. Rhim J.-W., Hong S.-I., Park H.-M., Ng P.K.W. Preparation and characterization of chitosan-based nanocomposite films with antimicrobial activity. Journal of Agricultural and Food Chemistry 2006, 54:5814-5822.
26. Siracusa V., Rocculi P., Romani S., Rosa M.D. Biodegradable polymers for food packaging: a review. Trends in Food Science & Technology 2008, 19:634-643.
27. Tapia-Blácido D.R. Films based on derivates of amaranth for use in foods 2006, PhD thesis, Unicamp, Brazil.
28. Tapia-Blácido D.R., Mauri A.N., Menegalli F.C., Sobral P.J.A., Añón M.C. Contribution of the starch, protein, and lipid fractions to the physical, thermal, and structural properties of amaranth (Amaranthus caudatus) flour films. Journal of Food Science 2007, 72:E293-E300.
29. Tapia-Blácido D.R., Sobral P.J.A., Menegalli F.C. Development and characterization of biofilms based on amaranth flour (Amaranthus caudatus). Journal of Food Engineering 2005, 67:215-223.
30. Tapia-Blácido D.R., Sobral P.J.A., Menegalli F.C. Effects of drying temperature and relative humidity on the mechanical properties of amaranth flour films plasticized with glycerol. Brazilian Journal of Chemical Engineering 2005, 22:249-256.
31. Tapia-Blácido D.R., Sobral P.J.A., Menegalli F.C. Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization. Journal of the Science of Food and Agriculture 2010, 90:1185-1193.
32. Tapia-Blácido D.R., Sobral P.J.A., Menegalli F.C. Optimization of amaranth flour films plasticized with glycerol and sorbitol by multi-response analysis. LWT - Food Science and Technology 2011, 44:1731-1738.
33. Tunc S., Angellier H., Cahyana Y., Chalier P., Gontard N., Gastaldi E. Functional properties of wheat gluten/montmorillonite nanocomposite films processed by casting. Journal of Membrane Science 2007, 289:159-168.
34. Vargas-Rodríguez Y.M., Gómez-Vidales V., Vázquez-Labastida E., García- Bórquez A., Aguilar-Sahagún G., Murrieta-Sánchez H., et al. Caracterización espectroscópica, química y morfológica y propiedades superficiales de una montmorillonita mexicana. Revista Mexicana de Ciencias Geológicas 2008, 25:135-144.
35. Weiss J., Takhistov P., McClements D.J. Functional materials in food nanotechnology. Journal of Food Science 2006, 71:R107-R116.
36. Wilkinson A.N., Man Z., Stanford J.L., Matikainen P., Clemens M.L., Lees G.C., et al. Tensile properties of melt intercalated polyamide 6-Montmorillonite nanocomposites. Composites Science and Technology 2007, 67:3360-3368.