Abstract
The concern about consuming eco-friendly products has motivated research in the development of new materials. Therefore, films based on natural polymers have been used to replace traditional polymers. This study consists of a production of films based on gelatin reinforced with black pepper essential oil-loaded nanoemulsions and Cloisite Na+. The films were characterized by water vapor permeability, mechanical and thermal properties, surface contact angle, X-ray diffraction and scanning electron microscopy. It was observed that the films containing the nanoemulsion have higher permeability values and an increase in their mechanical resistance. The addition of nanoclay contributed to an increase in the surface hydrophobicity of the film and an increase in the tensile strength, at break, by about 150%. The addition of essential oil nanoemulsions led to an increase in thermal stability. The presence of clay dispersion contributed to the formation of a surface that was slightly rougher and grainier. The addition of the black pepper essential oil nanoemulsion resulted in an increase in porosity of the gelatin matrix. Through X-ray diffraction analysis, it was possible to conclude that both the polymeric gelatin matrix and the essential oils nanoemulsion are intercalated with the clay dispersion.
Highlights
Biodegradable plastics made from renewable sources can, in some cases, replace traditional plastics derived from fossil resources [1–4]
Satisfactory nanoemulsions were obtained for all rotations and times, and they were successfully incorporated into the polymeric gelatin matrix, as well as the clay dispersion, obtaining uniform, homogeneous, continuous films
It was observed that the addition of nanoemulsions increased the water vapor permeability of the films, especially in the films
Summary
Biodegradable plastics made from renewable sources can, in some cases, replace traditional plastics derived from fossil resources (oil) [1–4]. Many studies have been performed with the aim of developing new biodegradable polymeric materials from renewable sources for the food industry [5–9]. Besides the primary properties mentioned above, other functions are performed, namely: to reduce the humidity gain or loss, to prevent the contamination of microorganisms, to act as a barrier against the permeation of oxygen, carbon dioxide, and volatile compounds, as odor [10]. New technologies have been studied in order to provide safe food products, minimizing losses and waste, as well as to contribute to environmental preservation [12,13]. Studies have demonstrated a decrease in the proliferation of foodborne microorganisms when a package containing antimicrobial functionality was used [12–16]
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