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Effect of Nanoclay and Cross‐Linking Degree on the Properties of Alginate‐Based Nanocomposite Film

Albofetileh, Mehdi (author)
Tarbiat Modares University
Rezaei, Masoud (author)
Tarbiat Modares University
Hosseini, Hedayat (author)
Shahid Beheshti University of Medical Sciences
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Abdollahi, Mehdi, 1985 (author)
Tarbiat Modares University
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 (creator_code:org_t)
2013-07-22
2014
English.
In: Journal of Food Processing and Preservation. - : Hindawi Limited. - 0145-8892 .- 1745-4549. ; 38:4, s. 1628-1631
  • Journal article (peer-reviewed)
Abstract Subject headings
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  • Montmorillonite nanoclay (MMT) and CaCl2‐reinforced alginate‐based nanocomposite film was prepared by solvent casting method. The combined effect of nanoclay addition and internal cross‐linking degree on the mechanical and physical properties of the obtained nanocomposites was evaluated. The MMT concentration was 3% and CaCl2 content in the matrix was varied from 0.01 to 0.03 ([w/w] % dry matrix). Results showed that the water vapor permeability and water solubility of the nanocomposite films significantly (P < 0.05) decreased about 30% and 39%, respectively, with the addition of MMT and CaCl2. Incorporation of both nanofiller and cross‐linking agent also improved the mechanical performance of the nanocomposites (increase in tensile strength up to 36%) compared to the neat alginate film. Nevertheless, hydrophilicity of the nanocomposite films increased with incorporating both nanoclay and CaCl2, resulted in decreased contact angle. Results on X‐ray diffraction revealed well‐developed exfoliated nanocomposite films at 3 wt % of nanoclay addition.

Subject headings

NATURVETENSKAP  -- Kemi -- Polymerkemi (hsv//swe)
NATURAL SCIENCES  -- Chemical Sciences -- Polymer Chemistry (hsv//eng)
TEKNIK OCH TEKNOLOGIER  -- Kemiteknik -- Polymerteknologi (hsv//swe)
ENGINEERING AND TECHNOLOGY  -- Chemical Engineering -- Polymer Technologies (hsv//eng)
NATURVETENSKAP  -- Kemi -- Materialkemi (hsv//swe)
NATURAL SCIENCES  -- Chemical Sciences -- Materials Chemistry (hsv//eng)

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