Effect of corn oil on physical, thermal, and antifungal properties of gelatin-based nanocomposite films containing nano chitin

Abstract

Effects of corn oil on physical and antifungal properties of gelatin nanocomposite films containing chitin nano fibers (N-chitin) were investigated in this study. Different concentrations of corn oil (0.10, 0.20, and 0.30; g/g of dry gelatin) and (0.05 g/g of dry gelatin) N-chitin were used to prepare an emulsion nano composite gelatin film. Subsequently, characteristics of films were assessed by analyzing moisture content, solubility, hydrophobicity of the surface, water vapor permeability (WVP), as well as mechanical, thermal, and antifungal properties. The results obtained showed that films containing N-chitin had better mechanical properties than net gelatin film. In addition, N-chitin decreased film tendency to water absorption. However, because both gelatin and N-chitin have hydrophilic nature, nanocomposite films were still wettable. In this sense, incorporation of oil into film formulation improved barrier properties more than nanoparticles alone. In spite of the fact that gelatin films containing just N-chitin had anti fungal properties, emulsion nanocomposite films did not show any antimicrobial activity. In addition, improving effect of oil on film properties was observed for concentrations up to 0.20 g/g, because films containing 030 g/g oil possessed weaker mechanical and thermal stability. Therefore, around 0.20 g/g of oil in gelatin nanocomposite films can lead to create biodegradable polymers with more acceptable properties for food packaging. (C) 2016 Elsevier Ltd. All rights reserved.