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.
|Title of host publication||Procedia Food Science|
|Publication status||Published - 1 Jan 2011|
|Event||11th International Congress on Engineering and Food (ICEF) - |
Duration: 1 Jan 2011 → …
|Conference||11th International Congress on Engineering and Food (ICEF)|
|Period||1/01/11 → …|