title: Investigation of gelatin/multi-walled carbon nanotube nanocomposite films as packaging materials.
abstract: Gelatin composite films were prepared from gelatin solutions (10% w/v) containing multi-walled carbon nanotubes (MWCNT, 0.5, 1, 1.5, and 2% w/w gelatin) as nanofiller. The water solubility, water swelling, water uptake, water vapor permeability (WVP), mechanical, and antibacterial properties of the films were examined. Water solubility, water swelling, water uptake, and WVP for gelatin films were 45 ± 1%, 821 ± 42%, 45 ± 1.1%, and 0.4 ± 0.022 g mm/m(2) kPa h, respectively. Incorporation of MWCNT caused a significant decrease in water solubility, water swelling, water uptake, and WVP. Gelatin/MWCNT films containing 1-1.5% MWCNT showed the lowest water vapor transmission. Tensile strength, elongation at break, and Young's modulus for gelatin films were 13.4 ± 1.2 MPa, 95 ± 5%, and 45.4 ± 7 MPa, respectively. Incorporation of MWCNT caused a significant increase in tensile strength and decrease in the elongation at break. The largest mechanical strength was found at 1.5% MWCNT. All gelatin/MWCNT films showed significant antibacterial activities against both gram-positive and gram-negative bacteria. Our results suggest that the gelatin/MWCNT composites films could be used as a very attractive alternative to traditional materials for different biomedical and food applications.
authors.affiliation: Institute of Biotechnology, Shiraz University Shiraz, 71441-65186, Iran.
authors.forename: Gholamreza
authors.initials: G
authors.lastname: Kavoosi
authors.affiliation: Department of Food Science, Shiraz University Shiraz, 71441-65186, Iran.
authors.forename: Seyed Mohammad Mahdi
authors.initials: SM
authors.lastname: Dadfar
authors.affiliation: Department of Chemical and Petroleum Engineering, Sharif University of Technology Tehran, Iran.
authors.forename: Seyed Mohammad Ali
authors.initials: SM
authors.lastname: Dadfar
authors.affiliation: Department of Animal Science, Shiraz University Shiraz, 71441-65186, Iran.
authors.forename: Farhad
authors.initials: F
authors.lastname: Ahmadi
authors.affiliation: Department of Food Science, Shiraz University Shiraz, 71441-65186, Iran.
authors.forename: Mehrdad
authors.initials: M
authors.lastname: Niakosari
keywords: Antibacterial properties; MWCNT; gelatin; mechanical properties; water resistance