Effect of Laponite (R) on the structure, thermal stability and barrier properties of nanocomposite gelatin films

Autor(es)

Lopez-Angulo, Daniel ^{[1, 2]} ; Bittante, Ana Monica Q. B. ^[1] ; Luciano, Carla G. ^[1] ; Ayala-Valencia, German ^[3] ; Flaker, Christian H. C. ^[1] ; Djabourov, Madeleine ^{[1, 4]} ; do Amaral Sobral, Paulo Jose ^{[1, 2]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Anim Sci & Food Engn FZEA, Lab Food Technol, Av Duque Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil

^[2] Sch Pharmaceut Sci, Food Res Ctr FoRC, BR-05508000 Sao Paulo - Brazil

^[3] Univ Fed Santa Catarina, Dept Chem & Food Engn, BR-88040900 Florianopolis, SC - Brazil

^[4] PSL Res Univ, ESPCI Paris, Lab Phys Therm, F-75231 Paris 5 - France

• Tipo de documento: Artigo Científico
• Fonte: FOOD BIOSCIENCE; v. 35, JUN 2020.
• Citações Web of Science: 0

Resumo

The effect of Laponite (R) (a synthetic clay) on the structure, thermal and water vapor barrier properties of nanocomposite gelatin films produced by casting with 0, 4.5 and 15% w Lap/w gelatin, was studied. X-ray diffraction, differential scanning calorimetry, thermogravimetric analysis and Fourier transform infrared spectroscopy measurements were reported. The X-ray diffraction patterns showed dual crystalline structure of the films with collagen-type bundles of triple helices, intercalated inside clay platelets, increasing interlayer distances. Depending on the renaturation of triple-helices and Laponite content, the glass transition temperatures substantially decreased. The amount of helices decreased with Lap concentration, affecting the enthalpy of melting. The nanocomposite gelatin films showed improved thermal stability. Changes of water vapor permeability could be related to the presence of a larger free volume of the coils and intercalated structures, facilitating water transfer through the film. (AU)

• Processo FAPESP: 12/24047-3 - Propriedades físicas de filmes a base de biopolímeros reforçados com laponita
• Beneficiário: Germán Ayala Valencia
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs