TY - JOUR
T1 - Relationship between nano/micro structure and physical properties of TiO2-sodium caseinate composite films
AU - Montes-de-Oca-Ávalos, Juan Manuel
AU - Altamura, Davide
AU - Candal, Roberto Jorge
AU - Scattarella, Francesco
AU - Siliqi, Dritan
AU - Giannini, Cinzia
AU - Herrera, María Lidia
N1 - Funding Information:
This work was supported by the International CONICET-Argentina/CNR-Italy Bilateral Project entitled “TiO 2 caseine polymeric composite films for food preservation”, the National Agency for the Promotion of Science and Technology ( ANPCyT ) through Project PICT 2013-0897 , and by the University of Buenos Aires through Project UBA-20020130100136BA .
Publisher Copyright:
© 2017
PY - 2018/3
Y1 - 2018/3
N2 - Films obtained by casting, starting from conventional emulsions (CE), nanoemulsions (NE) or their gels, which led to different structures, with the aim of explore the relationship between structure and physical properties, were prepared. Sodium caseinate was used as the matrix, glycerol as plasticizer, glucono-delta-lactone as acidulant to form the gels, and TiO2 nanoparticles as reinforcement to improve physical behavior. Structural characterization was performed by SAXS and WAXS (Small and Wide Angle X-ray Scattering, respectively), combined with confocal and scanning electron microscopy. The results demonstrate that the incorporation of the lipid phase does not notably modify the mechanical properties of the films compared to solution films. Films from NE were more stable against oil release than those from CE. Incorporation of TiO2 improved mechanical properties as measured by dynamical mechanical analysis (DMA) and uniaxial tensile tests. TiO2 macroscopic spatial distribution homogeneity and the nanostructure character of NE films were confirmed by mapping the q-dependent scattering intensity in scanning SAXS experiments. SAXS microscopies indicated a higher intrinsic homogeneity of NE films compared to CE films, independently of the TiO2 load. NE-films containing structures with smaller and more homogeneously distributed building blocks showed greater potential for food applications than the films prepared from sodium caseinate solutions, which are the best known films.
AB - Films obtained by casting, starting from conventional emulsions (CE), nanoemulsions (NE) or their gels, which led to different structures, with the aim of explore the relationship between structure and physical properties, were prepared. Sodium caseinate was used as the matrix, glycerol as plasticizer, glucono-delta-lactone as acidulant to form the gels, and TiO2 nanoparticles as reinforcement to improve physical behavior. Structural characterization was performed by SAXS and WAXS (Small and Wide Angle X-ray Scattering, respectively), combined with confocal and scanning electron microscopy. The results demonstrate that the incorporation of the lipid phase does not notably modify the mechanical properties of the films compared to solution films. Films from NE were more stable against oil release than those from CE. Incorporation of TiO2 improved mechanical properties as measured by dynamical mechanical analysis (DMA) and uniaxial tensile tests. TiO2 macroscopic spatial distribution homogeneity and the nanostructure character of NE films were confirmed by mapping the q-dependent scattering intensity in scanning SAXS experiments. SAXS microscopies indicated a higher intrinsic homogeneity of NE films compared to CE films, independently of the TiO2 load. NE-films containing structures with smaller and more homogeneously distributed building blocks showed greater potential for food applications than the films prepared from sodium caseinate solutions, which are the best known films.
KW - Conventional emulsion
KW - Gel
KW - Mechanical properties
KW - Nanoemulsions
KW - SAXS/WAXS
KW - Sodium caseinate films
KW - TiO nanoparticles
KW - Water vapor permeability
UR - http://www.scopus.com/inward/record.url?scp=85034605889&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2017.11.011
DO - 10.1016/j.foodres.2017.11.011
M3 - Artículo (Contribución a Revista)
C2 - 29433200
AN - SCOPUS:85034605889
SN - 0963-9969
VL - 105
SP - 129
EP - 139
JO - Food Research International
JF - Food Research International
ER -