بررسی اثر افزودن نانو رس بر خواص فیلم دولایه آگار/ ژلاتین ماهی حاوی نانو ذرات دی‌اکسید تیتانیوم

نوع مقاله : مقاله پژوهشی

نویسندگان

• سید مهدی اجاق ¹
• اکبر وجدان طالشمیکائیل ¹
• مهدی عبدالهی ²

¹ گروه فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.

² گروه زیست شناسی و مهندسی بیولوژیکی، علوم غذایی و تغذیه، دانشگاه صنعتی چالمرز،

https://doi.org/10.22067/ifstrj.v1395i0.57476

چکیده

فیلم دولایه آگار/ژلاتین حاوی نانو ذرات دی‌اکسید تیتانیوم (TiO2) (2 درصد وزنی- وزنی) و نانو رس (با غلظت‌های 3، 5، 10 درصد وزنی- وزنی)، به‌وسیله ترکیب در بستر فیلم ژلاتین به روش قالب‌ریزی و طی 2 مرحله تولید شد و ویژگی‌های ساختاری، فیزیکی، مکانیکی و نوری فیلم تولیدی موردمطالعه قرار گرفت. نتایج نشان داد که اضافه کردن 2 درصد TiO2 به فیلم دولایه باعث کاهش بیش از 15 درصدی نفوذپذیری نسبت به بخار در فیلم‌ دولایه می‌شود. همچنین، نرخ جذب آب و میزان رطوبت با اضافه کردن 2 درصد TiO2 افزایش پیدا کرد. استفاده از نانو ذرات TiO2 به‌طور قابل‌توجهی خاصیت نفوذپذیری فیلم دولایه را در برابر نور UV بهبود بخشید به‌طوری‌که با افزودن 2 درصد وزنی- وزنی TiO2 خاصیت نفوذپذیری نور نسبت به فیلم آگار/ ژلاتین کاهش و کدورت فیلم تولیدی افزایش یافت. از طرفی، نتایج نشان داد که افزودن 3 درصد نانورس (وزنی- وزنی) به فیلم آگار/ ژلاتین حاوی 2 درصد TiO2 (وزنی- وزنی) حلالیت و مقاومت کششی فیلم تولیدی به‌ترتیب از 41/31 درصد و 55/11 مگاپاسکال به 24/33 درصد و 43/18 مگاپاسکال افزایش یافت. افزودن غلظت‌های 5 و 10 درصد (وزنی- وزنی) نانو رس باعث کاهش حلالیت فیلم‌های تولیدی از 41/31 درصد برای فیلم آگار/ ژلاتین شاهد به 09/26 و 49/21 درصد شد. همچنین، افزودن غلظت‌های مختلف نانو رس به فیلم دولایه حاوی 2% TiO2 باعث کاهش معنی‌دار عبور نور، شاخص سفیدی، جذب آب و کدورت در فیلم‌های تولیدی به‌ویژه در غلظت 10% شد. نتایج حاصل نشان داد که استفاده از غلظت 5 درصد نانو رس در فیلم آگار/ ژلاتین حاوی2 درصد TiO2 خواص فیزیکی، مکانیکی و نوری (با در نظر گرفتن کدورت) بهتری در مقایسه با سایر تیمارها داشت.

کلیدواژه‌ها

• آگار
• ژلاتین ماهی
• نانو کامپوزیت
• تیتانیوم دی‌اکسید
• نانورس

عنوان مقاله [English]

Effect of nanoclay addition on the properties of agar/fish gelatin bilayer film containing TiO2 nanoparticles

نویسندگان [English]

• Seyed Mahdi Ojagh ¹
• Akbar Vejdan Taleshmikaeil ¹
• Mehdi Abdollahi ²

¹ Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

² Department of Biology and Biological Engineering, Food Science and Nutrition, Chalmers University of Technology,

چکیده [English]

Introduction: Natural polymers have gained increasing attention for the development of packaging to reduce ecologically-related problems caused by plastic packaging (environmental pollution). Among these natural polymers, proteins such as gelatin is considered a good candidate for food packaging. However, several studies have shown that gelatin films are brittle, and their hydrophilic nature connotes high water vapor permeability and water solubility. Different solutions have been suggested to overcome these weaknesses, including adding crosslinking agents and chemical modification, adding nanoparticles and developing bio-film blends and bilayers with polysaccharides. Agar is a polysaccharide extracted from marine red algae, which is biocompatible, has good mechanical properties and possesses good film-forming properties. Preventing food spoilage from light and oxygen-induced oxidation is one of the greatest concerns in the food industry. Despite having good mechanical and relatively good water vapor permeability properties, protein- or polysaccharide-based films don't have sufficient barrier properties against oxygen and UV light that can't properly prevent the oxidation of food products. Among nanoparticles, metal oxides like TiO2 (such as antiradiation and antimicrobial activities) and Montmorillonite (such as improved mechanical and barrier properties against moisture, WVP and gases) have evidenced good potential to improve functional properties of bio-films. Thus, the present study aimed to develop a new biodegradable bilayer agar/gelatin film incorporating nanoclay and TiO2 for food packaging, with maximum water sensitivity and maximum UV light and oxygen barrier properties.

Materials and Methods: Agar/gelatin bilayer films were prepared by a two-step casting technique. First, the agar layer was produced by solubilization of 1.5 g of agar powder (agar-agar analytical grade were obtained from Merck Co., Germany) in 100 mL of distilled water. Then, glycerol (obtained from Merck Co., Germany) was added as plasticizer. The agar film-forming solution was casted onto petri-dish. In the next step, the gelatin (obtained from cold water fish skin was purchased from Sigma-Aldrich, St. Louis, MO, USA) solutions were prepared by dissolving 4 g of the fish gelatin in 100 mL of distilled water. Glycerol was also added as plasticizer. The TiO2 dispersions (in ratios of 0 and 2% of the gelatin) and MMT (Na+–montmorillonite (in ratios of 0, 3, 5 and 10% of the gelatin)) were added to the gelatin solution and stirred and sonnicated. Finally, produced solutions were then casted. The agar/gelatin films, with or without TiO2 and MMT, were characterized using SEM analysis. Film transparency, water vapor permeability, water solubility, swelling, surface color and mechanical properties of the bilayer films were also examined.

Results and Discussion: In this study, bilayer films based on agar and gelatin incorporated with TiO2-MMT nanoparticles have been successfully developed. Results demonstrated that some properties of the bilayer films were greatly influenced by TiO2 and MMT nanoparticle content. So that, the addition of TiO2 decreased water vapor permeability of the bilayers more than 15%, upon increasing TiO2 content to 2%. However, swelling ratio and moisture content increased with the increase in the nano-TiO2 content, probably due to the hydrophilic nature of the TiO2 nanoparticles. Also, whiteness index (WI) increased by adding 2% of TiO2 nanoparticles. As shown in the surface photograph of the bilayer films, TiO2 generated more opaque and whiter films, which might be related to the white color of TiO2 nanoparticles in solution form. Also, the addition of MMT (0, 3, 5, and 10%) to bilayer-2% TiO2 significantly decreased water vapor permeability and transmission of UV light of the bilayer films. However, tensile strength (TS) decreased with further increase of the nanoparticle concentration. Increasing the concentration of nanoparticles' MMT to 5%, the tensile TS of the agar/gelatin films increased from 12.86 to 20.54 MPa; it might also be related to the interactions between sulphydryl and carboxylic groups from certain amino acids in the gelatin structure with MMT and TiO2 nanoparticles. However, the TS decreased again with further increase of the filler content up to 10% MMT. Also, the addition of MMT from 3%-10% concentration significantly reduced the elongation at break value (EB) of the bilayer films from 41.77 to 28.90% for the bilayer films (p

کلیدواژه‌ها [English]

• Agar
• Fish gelatin
• Nanocomposite
• Titanium dioxide
• Nanoclay

مراجع

Abdollahi, M., Alboofetileh, M., Rezaei, M., and Behrooz, R. 2013. Comparing physico-mchanical and thermal properties of alginate nanocomposite films reinforced with organic and/or inorganic nanofillers. Food Hydrocolloids, 32(2), 416-424.

Alboofetileh, M., Rezaei, M., Hosseini, H., and Abdollahi, M. 2013. Effect of montmorillonite clay and biopolymer concentration on the physical and mechanical properties of alginate nanocomposite films. Journal of Food Engineering, 117(1), 26-33.

Arancibia, M., Gimenez, B., Lopez-Caballero, M. E., Gomez-Guillen, M. C., and Montero, P. 2014. Release of cinnamon essential oil from polysaccharide bilayer films and its use for microbial growth inhibition in chilled shrimps. LWT - Food Science and Technology, 59(2, Part 1), 989-995.

Azeredo, H. 2009. Nanocomposites for food packaging applications. Food Research International, 42(9), 1240-1253.

Bourtoom, T. and Chinnan, M. S. 2008. Preparation and properties of rice starch-chitosan blend biodegradable film. LWT-Food Science and Technology, 41(9): 1633-1641.

Chang, P. R., Jian, R., Zheng, P., Yu, J., and Ma, X. 2010. Preparation and properties of glycerol plasticized-starch (GPS)/cellulose nanoparticle (CN) composites. Carbohydrate Polymers, 79(2), 301-305.

Chen, C. H., Kuo, W. S. and Lai, L. S. 2010b. Water barrier and physical properties of starch/decolorized hsian-tsao leaf gum films: Impact of surfactant lamination. Food hydrocolloids, 24(2): 200-207.

Feng, X. X., Zhang, L. L., Chen, J. Y., Guo, Y. H., Zhang, H. P., and Jia, C. I. 2007. Preparation and characterization of novel nanocomposite films formed from silk fibroin and nano-TiO2. International Journal of Biological Macromolecules, 40(2), 105-111.

Freile, P.Y., Madera, S.T., Robledo, D., Veleva, L., Quintana, P. and Azamar, J. A. 2007. Degradation of agar films in a humid tropical climate: thermal, mechanical morphological and structural changes. Polymer Degradation and Stability, 92 (2): 244-252.

Gomez-Guillen, M. C., M. Perez-Mateos, J. Gomez-Estaca, E. Lopez-Caballero, B. Gimenez, and P. Montero. 2009. Fish gelatin: a renewable material for developing active biodegradable films. Trends in Food Science and Technology, 20: 3-16.

Gontard, N., Guilbert, S., and Cuq, J.-L. 1992. Edible wheat gluten films-influence of the main process and environmental-conditions on thermal, amechnical and barrier properties. Abstracts of Papers of the American Chemical Society, 204, 217-AGFD.

Jang, S.-A., Lim, G.-O., and Song, K. B. 2010. Original article: use of nano-clay (Cloisite Na‏) improves tensile strength and vapour permeability in agar rich red algae (Gelidium corneum)-gelatin composite films. International Journal of Food Science and Technology, 45(9), 1883-1888.

Kanmani, P., and Rhim, J. W. 2014. Development and characterization of carrageenan/grapefruit seed extract composite films for active packaging. International journal of biological macromolecules, 68: 258-266.

Lavorgna, M., Piscitelli, F., Mangiacapra, P. and Buonocore, G. G. 2010. Study of the combined effect of both clay and glycerol plasticizer on the properties of chitosan films. Carbohydrate Polymers, 82(2): 291-298.

Li, Y., Jiang, Y., Liu, F., Ren, F., Zhao, G., and Leng, X. 2011. Fabrication and characterization of TiO2/whey protein isolate nanocomposite film. Food Hydrocolloids, 25(5), 1098-1104.

Mu, C., Guo, J., Li, X., Lin, W., and Li, D. 2012. Preparation and properties of dialdehyde carboxymethyl cellulose crosslinked gelatin edible films. Food Hydrocolloids, 27(1): 22-29.

Ojagh, S. M., Rezaei, M., Razavi, S. H., and Hosseini, S. M. H. 2010. Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122(1), 161-166.

Oleyaei, S. A., Zahedi, Y., Ghanbarzadeh, B., and Moayedi, A. A. (2016). Modification of physicochemical and thermal properties of starch films by incorporation of TiO2 nanoparticles. International journal of biological macromolecules, 89, 256-264.

Pavlath, A. E., Gosset, C., Camirand, W. and Roberton, G. H. 1999. Ionomeric films of alginic acid. Journal of Food Science, 64: 61-63.

Pereda, M., Ponce, A. G., Marcovich, N. E., Ruseckaite, R. A. and Martucci, J. F. 2011. Chitosan-gelatin composites and bi-layer films with potential antimicrobial activity. Food Hydrocolloids, 25(5): 1372-1381.

Rhim, J. W., and Ng, P. K. 2007. Natural biopolymer-based nanocomposite films for packaging applications. Critical reviews in food science and nutrition, 47(4): 411-433.

Rhim, J. W., Hong, S. I., Park, H. M., and Ng, P. K. W. 2006. Preparation and characterization of chitosan-based nanocomposite films with antimicrobial activity. Journal of Agricultural and Food Chemistry, 54, 5814–5822.

Shen, X. L., Wu, J. M., Chen, Y. and Zhao, G. 2010. Antimicrobial and physical properties of sweet potato starch films incorporated with potassium sorbate or chitosan. Food Hydrocolloids, 24: 285–290.

Vejdan, A., Ojagh, S. M., Adeli, A., and Abdollahi, M. 2016. Effect of TiO2 nanoparticles on the physico-mechanical and ultraviolet light barrier properties of fish gelatin/agar bilayer film. LWT - Food Science and Technology, 71, 88–95.

Zhou, J. J., Wang, S. Y. and Gunasekaran, S. 2009. Preparation and characterization of whey protein film incorporated with TiO2 nanoparticles. Journal of Food Science, 74: 50-55.

Zolfi, M., Khodaiyan, F., Mousavi, M., and Hashemi, M. 2014. The improvement of characteristics of biodegradable films made from kefiran-whey protein by nanoparticle incorporation. Carbohydrate Polymers, 109, 118-125