Abstract
Novel bionanocomposite films of chitosan/montmorillonite (CS/MMT) activated with ginger essential oil (GEO) were produced and characterized in terms of their physical and morphological properties. The homogenization process led to a good interaction between the chitosan and the nanoparticles, however the exfoliation was diminished when GEO was incorporated. Film glass transition temperature did not statistically change with the incorporation of either MMT or GEO, however the value was slightly reduced, representing a relaxation in the polymer chain which corroborated with the mechanical and barrier properties results. Pristine chitosan films showed excellent barrier properties to oxygen with a permeability of 0.184 × 10−16 mol/m·s·Pa being reduced to half (0.098 × 10−16 mol/m·s·Pa) when MMT was incorporated. Although the incorporation of GEO increased the permeability values to 0.325 × 10−16 mol/m·s·Pa when 2% of GEO was integrated, this increment was smaller with both MMT and GEO (0.285 × 10−16 mol/m·s·Pa). Bionanocomposites also increased the UV light barrier. Thus, the produced bioplastics demonstrated their ability to retard oxidative processes due to their good barrier properties, corroborating previous results that have shown their potential in the preservation of foods with high unsaturated fat content.
Highlights
IntroductionThese materials can be divided into four main classes, namely: proteins, polysaccharides, lipids and composites [1]
The development of food packaging is currently focused on the use of polymers usually derived from plants, i.e., bioplastics with an eco-friendly and sustainable approach, an alternative to non-biodegradable materials from non-renewable sources [1,2,3,4].Coatings 2019, 9, 700; doi:10.3390/coatings9110700 www.mdpi.com/journal/coatingsThese materials can be divided into four main classes, namely: proteins, polysaccharides, lipids and composites [1]
MMT and chitosan or1.films incorporated exhibited with sodium montmorillonite and/or with ginger essential oilpure are shown in films
Summary
These materials can be divided into four main classes, namely: proteins, polysaccharides, lipids and composites [1]. Aiming to reduce the use of synthetic chemical additives, the food industry has increased its interest in the research of natural preservatives, i.e., food components or extracts with antimicrobial and antioxidant properties, with less harmful effect to human health [17,18,19,20]. The use of packaging is an option to provide an increased margin of safety and quality, as the generation of food packaging will include materials with antimicrobial and antioxidant properties that are capable of protecting the food packaged, extending its shelf life [7,21,22]. Essential oils (EOs) are a good example of such materials suitable to be used in the production of this generation of food packaging [23]
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