Physical and Mechanical Properties of Nanocomposite Films for Sustainable Packaging: An Innovative Biodegradable Nano smart Packaging Approach.

سال انتشار: 1403
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 27

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شناسه ملی سند علمی:

JR_CHAL-12-1_002

تاریخ نمایه سازی: 7 بهمن 1404

چکیده مقاله:

In recent years, there has been a growing interest in the development of eco-compatible nanomaterials in the packaging industry to reduce organic waste. One area of research is smart and biodegradable nanofilms, which hold significant potential for reducing agricultural waste and accelerating the decomposition of organic waste from agricultural products and food. In addition, the usage of nanocomposites in packaging is effective in maintaining the quality of food and its shelf life. The aim of this study is to introduce a nanocomposite film of polylactic acid (PLA)/carbopol/nanoanthocyanin to produce an innovative product in the packaging industry with biodegradable and green coatings. In this study, parameters such as oxygen permeation, turbidity, transparency, thickness, tensile strength, water absorption, and water vapor permeability of the films were evaluated. The results showed a significant difference at the ۵% level in the tensile strength between the control and the biodegradable films. There was also a significant difference at the ۱% level in the water absorption rate between the control and biodegradable films, with the treatment (T۱) and control samples having the highest (%۱۸.۴۴ and %۱۹.۰۱), respectively, and the treatment (T۴) having the lowest (%۱۰.۴۵). The combination of nano film PLA/carbopol/nanoanthocyanin in (T۴) exhibited unique properties compared to other samples. In this film, although PLA and carbopol increased the mechanical strength of (T۴), its biodegradability properties can accelerate the degradation process of the nanofilms. Consequently, the packaging coatings decompose easily without harming the environment

نویسندگان

Fatemeh Gharahdaghigharahtappeh

Department of Food Science and Technology, SR.C., Islamic Azad University, Tehran, Iran.

Seyed Ebrahim Hosseini

Department of Food Science and Technology, SR.C., Islamic Azad University, Tehran, Iran.

Gholamhassan Asadi

Department of Food Science and Technology, SR.C., Islamic Azad University, Tehran, Iran.

Zhaleh Khoshkhoo

Department of Food Science and Technology, NT.C., Islamic Azad University, Tehran, Iran.

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