Preparation and characterization of montmorillonite/brea gum nanocomposites films

Autores
Slavutsky, Anibal Marcelo; Bertuzzi, Maria Alejandra; Armada de Romano, Margarita; Garcia, Maria Guadalupe; Ochoa, Nelio Ariel
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was the formulation and characterization of films, based on gum exudates from Brea tree and nanoclay particles, for food applications. Brea gum (BG) is a renewable resource available in semi-desert areas. Functional properties of brea gum based films were improved through the incorporation of montmorillonite (MMT). Studies on film forming solution of BG/MMT were conducted. Results indicated a reduction of foam forming with MMT incorporation due to the increase in surface energy. Nanoclay was incorporated to the polymer matrix and films were formed by casting. Effect of nanoclay concentration on physicochemical properties of films was studied. FTIR spectra showed a strong interaction between MMT and BG molecules and X-Ray diffractograms indicated an exfoliated MMT dispersion into film matrix. Optical properties of films were dependent on nanoclay concentration. Solubility and water and gas permeabilities decreased with increasing MMT content. Moisture sorption isotherms of BG and BG/MMT films were obtained. Results indicated that nanoclay incorporation produces a decrease in water uptake of BG. Nanoclay addition produced an increase in Young's module and tensile strength and a decrease in film elongation. Results showed that incorporation of 5% of MMT improved water resistance and water and gas barrier properties of BG based films and enhanced mechanical resistance of these films. Gas permeability measurements indicated that MMT addition reduced permselectivity (CO2/O2) of BG film.
Fil: Slavutsky, Anibal Marcelo. Ministerio de Ciencia, Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); Argentina
Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); Argentina
Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); Argentina
Fil: Garcia, Maria Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Física Aplicada; Argentina
Fil: Ochoa, Nelio Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Física Aplicada; Argentina
Materia
Edible Films
Brea Gum
Montmorillonite
Physicochemical Properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/5663
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/5663
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Preparation and characterization of montmorillonite/brea gum nanocomposites filmsSlavutsky, Anibal MarceloBertuzzi, Maria AlejandraArmada de Romano, MargaritaGarcia, Maria GuadalupeOchoa, Nelio ArielEdible FilmsBrea GumMontmorillonitePhysicochemical Propertieshttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2The aim of this study was the formulation and characterization of films, based on gum exudates from Brea tree and nanoclay particles, for food applications. Brea gum (BG) is a renewable resource available in semi-desert areas. Functional properties of brea gum based films were improved through the incorporation of montmorillonite (MMT). Studies on film forming solution of BG/MMT were conducted. Results indicated a reduction of foam forming with MMT incorporation due to the increase in surface energy. Nanoclay was incorporated to the polymer matrix and films were formed by casting. Effect of nanoclay concentration on physicochemical properties of films was studied. FTIR spectra showed a strong interaction between MMT and BG molecules and X-Ray diffractograms indicated an exfoliated MMT dispersion into film matrix. Optical properties of films were dependent on nanoclay concentration. Solubility and water and gas permeabilities decreased with increasing MMT content. Moisture sorption isotherms of BG and BG/MMT films were obtained. Results indicated that nanoclay incorporation produces a decrease in water uptake of BG. Nanoclay addition produced an increase in Young's module and tensile strength and a decrease in film elongation. Results showed that incorporation of 5% of MMT improved water resistance and water and gas barrier properties of BG based films and enhanced mechanical resistance of these films. Gas permeability measurements indicated that MMT addition reduced permselectivity (CO2/O2) of BG film.Fil: Slavutsky, Anibal Marcelo. Ministerio de Ciencia, Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); ArgentinaFil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); ArgentinaFil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); ArgentinaFil: Garcia, Maria Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Física Aplicada; ArgentinaFil: Ochoa, Nelio Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Física Aplicada; ArgentinaElsevier2013-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/5663Slavutsky, Anibal Marcelo; Bertuzzi, Maria Alejandra; Armada de Romano, Margarita; Garcia, Maria Guadalupe; Ochoa, Nelio Ariel; Preparation and characterization of montmorillonite/brea gum nanocomposites films; Elsevier; Food Hydrocolloids; 35; 6-2013; 270–2780268-005Xenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13001860info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2013.06.008info:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:45:29Zoai:ri.conicet.gov.ar:11336/5663instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:45:29.633CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Preparation and characterization of montmorillonite/brea gum nanocomposites films
title Preparation and characterization of montmorillonite/brea gum nanocomposites films
spellingShingle Preparation and characterization of montmorillonite/brea gum nanocomposites films
Slavutsky, Anibal Marcelo
Edible Films
Brea Gum
Montmorillonite
Physicochemical Properties
title_short Preparation and characterization of montmorillonite/brea gum nanocomposites films
title_full Preparation and characterization of montmorillonite/brea gum nanocomposites films
title_fullStr Preparation and characterization of montmorillonite/brea gum nanocomposites films
title_full_unstemmed Preparation and characterization of montmorillonite/brea gum nanocomposites films
title_sort Preparation and characterization of montmorillonite/brea gum nanocomposites films
dc.creator.none.fl_str_mv Slavutsky, Anibal Marcelo
Bertuzzi, Maria Alejandra
Armada de Romano, Margarita
Garcia, Maria Guadalupe
Ochoa, Nelio Ariel
author Slavutsky, Anibal Marcelo
author_facet Slavutsky, Anibal Marcelo
Bertuzzi, Maria Alejandra
Armada de Romano, Margarita
Garcia, Maria Guadalupe
Ochoa, Nelio Ariel
author_role author
author2 Bertuzzi, Maria Alejandra
Armada de Romano, Margarita
Garcia, Maria Guadalupe
Ochoa, Nelio Ariel
author2_role author
author
author
author
dc.subject.none.fl_str_mv Edible Films
Brea Gum
Montmorillonite
Physicochemical Properties
topic Edible Films
Brea Gum
Montmorillonite
Physicochemical Properties
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this study was the formulation and characterization of films, based on gum exudates from Brea tree and nanoclay particles, for food applications. Brea gum (BG) is a renewable resource available in semi-desert areas. Functional properties of brea gum based films were improved through the incorporation of montmorillonite (MMT). Studies on film forming solution of BG/MMT were conducted. Results indicated a reduction of foam forming with MMT incorporation due to the increase in surface energy. Nanoclay was incorporated to the polymer matrix and films were formed by casting. Effect of nanoclay concentration on physicochemical properties of films was studied. FTIR spectra showed a strong interaction between MMT and BG molecules and X-Ray diffractograms indicated an exfoliated MMT dispersion into film matrix. Optical properties of films were dependent on nanoclay concentration. Solubility and water and gas permeabilities decreased with increasing MMT content. Moisture sorption isotherms of BG and BG/MMT films were obtained. Results indicated that nanoclay incorporation produces a decrease in water uptake of BG. Nanoclay addition produced an increase in Young's module and tensile strength and a decrease in film elongation. Results showed that incorporation of 5% of MMT improved water resistance and water and gas barrier properties of BG based films and enhanced mechanical resistance of these films. Gas permeability measurements indicated that MMT addition reduced permselectivity (CO2/O2) of BG film.
Fil: Slavutsky, Anibal Marcelo. Ministerio de Ciencia, Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); Argentina
Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); Argentina
Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); Argentina
Fil: Garcia, Maria Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Física Aplicada; Argentina
Fil: Ochoa, Nelio Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Física Aplicada; Argentina
description The aim of this study was the formulation and characterization of films, based on gum exudates from Brea tree and nanoclay particles, for food applications. Brea gum (BG) is a renewable resource available in semi-desert areas. Functional properties of brea gum based films were improved through the incorporation of montmorillonite (MMT). Studies on film forming solution of BG/MMT were conducted. Results indicated a reduction of foam forming with MMT incorporation due to the increase in surface energy. Nanoclay was incorporated to the polymer matrix and films were formed by casting. Effect of nanoclay concentration on physicochemical properties of films was studied. FTIR spectra showed a strong interaction between MMT and BG molecules and X-Ray diffractograms indicated an exfoliated MMT dispersion into film matrix. Optical properties of films were dependent on nanoclay concentration. Solubility and water and gas permeabilities decreased with increasing MMT content. Moisture sorption isotherms of BG and BG/MMT films were obtained. Results indicated that nanoclay incorporation produces a decrease in water uptake of BG. Nanoclay addition produced an increase in Young's module and tensile strength and a decrease in film elongation. Results showed that incorporation of 5% of MMT improved water resistance and water and gas barrier properties of BG based films and enhanced mechanical resistance of these films. Gas permeability measurements indicated that MMT addition reduced permselectivity (CO2/O2) of BG film.
publishDate 2013
dc.date.none.fl_str_mv 2013-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/5663
Slavutsky, Anibal Marcelo; Bertuzzi, Maria Alejandra; Armada de Romano, Margarita; Garcia, Maria Guadalupe; Ochoa, Nelio Ariel; Preparation and characterization of montmorillonite/brea gum nanocomposites films; Elsevier; Food Hydrocolloids; 35; 6-2013; 270–278
0268-005X
url http://hdl.handle.net/11336/5663
identifier_str_mv Slavutsky, Anibal Marcelo; Bertuzzi, Maria Alejandra; Armada de Romano, Margarita; Garcia, Maria Guadalupe; Ochoa, Nelio Ariel; Preparation and characterization of montmorillonite/brea gum nanocomposites films; Elsevier; Food Hydrocolloids; 35; 6-2013; 270–278
0268-005X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X13001860
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2013.06.008
info:eu-repo/semantics/altIdentifier/doi/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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