Abstract
The effect of different amounts of pickering emulsion on the physical, thermal, and structural properties of gelatin nanocomposite film containing chitin nanocrystals (NCs) was examined in the present study. Pickering emulsions were produced using chitin NCs with 0.7, 1, and 1.3% concentrations, and their characteristics were investigated. The physical and thermal stability and zeta potential of the emulsion containing 1.3% nanocrystals were higher than those of the other emulsions; therefore, it was chosen to prepare the films. Nanocomposite films were produced with 10, 20, and 30% of pickering emulsion, and their physical, thermal, and structural characteristics were studied. The differential scanning calorimetry (DSC) thermograph showed good thermal stability of emulsion films compared to pure gelatin film. Fourier transform infrared spectroscopy (FT-IR) results confirmed the excellent compatibility of nanoparticles with gelatin film. The barrier property of emulsion films was better than that of pure gelatin film. Therefore, about 10% emulsion containing 1.3% nanoparticles in nanocomposite films can create biodegradable biopolymers for food packaging.
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