Effect of TiO2 nanoparticles on the physico-mechanical and ultraviolet light barrier properties of fish gelatin/agar bilayer film

Vejdan, AkbarGorgan University of Agricultural Sciences and Natural Resources (author)

Bilayer gelatin/agar films containing different concentrations of TiO2 (0.5, 1, and 2 g/100 g) were prepared by incorporation of anatase titanium dioxide nanoparticles in the fish gelatin layer of the bilayers. Gelatin/agar bilayer film was produced from the monolayers using the casting method in two steps and their microstructural, physical, mechanical and optical characteristics were studied. Results showed that the addition of TiO2 decreased water vapor permeability of the bilayers more than 30%, upon increasing TiO2 content to 2 (g/100 g). However, swelling ratio and moisture content increased with the increase in the nano-TiO2 content, probably due to the hydrophilic nature of the TiO2 nanoparticles. The tensile strength of the bilayer films increased from 10.80 to 13.91 MPa upon increasing nano-TiO2 content from 0 to 0.5 (g/100 g); however, tensile strength decreased with further increase of the nanoparticle concentration. In addition, the metallic nature of nano-TiO2 considerably improved the barrier properties of the bilayer films against UV light at low concentration, while it increased their opacity. This property might help in the preservation of light-sensitive foods, but more studies on real food systems are required.

Ojagh, Seyed MahdiGorgan University of Agricultural Sciences and Natural Resources (author)
Adeli, AfshinGorgan University of Agricultural Sciences and Natural Resources (author)
Abdollahi, Mehdi,1985Tarbiat Modares University(Swepub:cth)khozaghi (author)
Gorgan University of Agricultural Sciences and Natural ResourcesTarbiat Modares University (creator_code:org_t)

By the author/editor: Vejdan, Akbar; Ojagh, Seyed Mah ...; Adeli, Afshin; Abdollahi, Mehdi ...

About the subject

AGRICULTURAL SCIENCES: AGRICULTURAL SCI ...; and Agriculture Fore ...; and Food Science

ENGINEERING AND TECHNOLOGY: ENGINEERING AND ...; and Other Engineerin ...; and Food Engineering

MEDICAL AND HEALTH SCIENCES: MEDICAL AND HEAL ...; and Health Sciences; and Nutrition and Di ...

Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.