title: Development of ecofriendly bionanocomposite: Whey protein isolate/pullulan films with nano-SiO2.
abstract: During the past decade, the limitation of petroleum based polymers, the high price of oil, and the environmental concern were attracted the attention of researchers to develop biobased polymers. The composition of different biopolymers and the reinforcement with nano filler are common methods to improve the drawbacks of biopolymers. In this study whey protein isolate/pullulan (WPI/PUL) films contain 1%, 3%, and 5% (w/w) nano-SiO2 (NS) were prepared by a casting method. Tensile strength of nanocomposite films increased after increasing NS content, but elongation at break decreased, simultaneously. Water absorption, moisture content, solubility in water improved in the wake of increasing NS content because NS increase the cohesiveness of the polymer matrix and improved the barrier and water resistance properties of the films. water vapor permeability of film specimens decreased by increasing NS content. Uniform distribution of NS into polymer matrix was confirmed by scanning electron microscopy (SEM). XRD pattern and thermal analysis revealed increasing crystallinity and increasing Tg of film specimens with increasing NS content, respectively. According to our result WPI/PUL/NS films possess potential to be used as environment friendly packaging films to improve shelf life of food and can be used as promising alternative to petroleum based packaging films.
authors.affiliation: Department of Food Science and Technology, Islamic Azad University, Varamin-Pishva Branch, Iran.
authors.forename: Mahbobeh
authors.initials: M
authors.lastname: Hassannia-Kolaee
authors.affiliation: Bioprocessing and Biodetection Laboratory (BBL), Department of Food Science, Engineering and Technology, University of Tehran, Karaj 31587-77871, Iran. Electronic address: khodaiyan@ut.ac.ir.
authors.forename: Faramarz
authors.initials: F
authors.lastname: Khodaiyan
authors.affiliation: Department of Food Science and Technology, Islamic Azad University, Varamin-Pishva Branch, Iran.
authors.forename: Rezvan
authors.initials: R
authors.lastname: Pourahmad
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, Iran.
authors.forename: Iman
authors.initials: I
authors.lastname: Shahabi-Ghahfarrokhi
mesh_terms: D003116:Color; D005936:Glucans / Q000737:chemistry*; D055772:Green Chemistry Technology; D055595:Mechanical Phenomena; D053761:Nanocomposites / Q000737:chemistry*; D036103:Nanotechnology / Q000379:methods*; D010539:Permeability; D012822:Silicon Dioxide / Q000737:chemistry*; D012995:Solubility; D014835:Volatilization; D014867:Water / Q000737:chemistry; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D005936:Glucans; D000067816:Whey Proteins; D014867:Water; D012822:Silicon Dioxide; C009109:pullulan
keywords: Nano-SiO(2); Pullulan; Whey protein isolate