Preparation of Composite Films from Quince Seed Mucilage and Nanocrystalline Cellulose and Studying their Properties

Subject Areas : Microbiology

T. Bayzavi ¹ , S. Ansari ² , N. Danesh ³

1 - M.Sc. Graduated student, Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran.
2 - Assistant Professor, Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran
3 - M.Sc. Graduated student, Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran.

Received: 2020-08-29 Accepted : 2020-08-29 Published : 2020-09-22

Keywords: Film Properties, Nanocomposite, Nanocrystal Cellulose, Quince Seed Gum,

Abstract :

Introduction: Today, different methods are being used to improve the properties of edible films; one of the most effective and commonly used ones is using nanometer-sized fillers and the production of polymer nanocomposites. The objective of the present study is to produce quince seed-based nanocomposite film reinforced with nanocrystalline cellulose and to study the properties of the resulting composite film. Materials and Methods: In the first step, the quince seed mucilage was extracted and then, with different concentrations of nanocrystals cellulose (NCC) (3, 5, and 7%) and 35% (w/w) glycerol as plasticizer the nanocomposite film was produced by molding method. Then the physical, mechanical, barrier, thermal and structural properties of the films were examined. Results: Addition of nanocrystals increased the thickness of resulting films but decreased their moisture content, water solubility and water vapor permeability (WVP) to 7.2%, 29.3% and 5.6% when using 7% nanocrystal cellulose. Increasing of nanocrystals concentration in films resulted in an increase in a* and b* and a decrease in L*. Incorporation of nanocrystals also improved the mechanical properties of quince seed gum-based films including tensile strength and young module, whereas elongation at break was not significant. The glass transition temperature of films also was increased by the addition of nanocrystals which was determined by means of differential scanning calorimetry. FT-IR spectra of samples also approved the interaction between nanocrystals and quince seed gum. Conclusion: The produced films exhibited good physical properties, reduced WVP, and enhanced mechanical properties, which are the main properties required for packaging applications.

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