Barrier properties of carrageenan/pectin biodegradable composite films

Isabel Maria Rola Coelhoso; Isabel Maria de Figueiredo Ligeiro da Fonseca

doi:10.1016/j.profoo.2011.09.038

Barrier properties of carrageenan/pectin biodegradable composite films

Isabel Maria Rola Coelhoso, Isabel Maria de Figueiredo Ligeiro da Fonseca

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

In this work the barrier properties of biodegradable films for food packaging using commercial pectin and kcarrageenanand nanoclays organically modified were studied. Films (67% k-carrageenan) and different amounts ofnanoclays (1, 5 and 10%) were prepared by casting. A pronounced decrease in the water vapour permeability with thehigher driving force used (RH 92% - 65%) is observed. It reduces about 35% of its initial value at 10% nanoclaycontent. The films permeability to carbon dioxide also reduces 50% for 1% nanoclay content. Films barrier propertiesmay be further improved by enhancing the particles dispersion and exfoliation degree.

Original language	Unknown
Title of host publication	Procedia Food Science
Pages	240-245
Volume	1
DOIs	https://doi.org/10.1016/j.profoo.2011.09.038
Publication status	Published - 1 Jan 2011
Event	11th International Congress on Engineering and Food (ICEF) - Duration: 1 Jan 2011 → …

Conference

Conference	11th International Congress on Engineering and Food (ICEF)
Period	1/01/11 → …

Access to Document

10.1016/j.profoo.2011.09.038

Cite this

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title = "Barrier properties of carrageenan/pectin biodegradable composite films",

abstract = "In this work the barrier properties of biodegradable films for food packaging using commercial pectin and kcarrageenanand nanoclays organically modified were studied. Films (67% k-carrageenan) and different amounts ofnanoclays (1, 5 and 10%) were prepared by casting. A pronounced decrease in the water vapour permeability with thehigher driving force used (RH 92% - 65%) is observed. It reduces about 35% of its initial value at 10% nanoclaycontent. The films permeability to carbon dioxide also reduces 50% for 1% nanoclay content. Films barrier propertiesmay be further improved by enhancing the particles dispersion and exfoliation degree.",

author = "Coelhoso, {Isabel Maria Rola} and Fonseca, {Isabel Maria de Figueiredo Ligeiro da}",

year = "2011",

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doi = "10.1016/j.profoo.2011.09.038",

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booktitle = "Procedia Food Science",

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AU - Coelhoso, Isabel Maria Rola

AU - Fonseca, Isabel Maria de Figueiredo Ligeiro da

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N2 - In this work the barrier properties of biodegradable films for food packaging using commercial pectin and kcarrageenanand nanoclays organically modified were studied. Films (67% k-carrageenan) and different amounts ofnanoclays (1, 5 and 10%) were prepared by casting. A pronounced decrease in the water vapour permeability with thehigher driving force used (RH 92% - 65%) is observed. It reduces about 35% of its initial value at 10% nanoclaycontent. The films permeability to carbon dioxide also reduces 50% for 1% nanoclay content. Films barrier propertiesmay be further improved by enhancing the particles dispersion and exfoliation degree.

AB - In this work the barrier properties of biodegradable films for food packaging using commercial pectin and kcarrageenanand nanoclays organically modified were studied. Films (67% k-carrageenan) and different amounts ofnanoclays (1, 5 and 10%) were prepared by casting. A pronounced decrease in the water vapour permeability with thehigher driving force used (RH 92% - 65%) is observed. It reduces about 35% of its initial value at 10% nanoclaycontent. The films permeability to carbon dioxide also reduces 50% for 1% nanoclay content. Films barrier propertiesmay be further improved by enhancing the particles dispersion and exfoliation degree.

U2 - 10.1016/j.profoo.2011.09.038

DO - 10.1016/j.profoo.2011.09.038

M3 - Conference contribution

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EP - 245

BT - Procedia Food Science

Y2 - 1 January 2011

ER -