TY - JOUR
T1 - Study of gellan gum films reinforced with eggshell nanoparticles for the elaboration of eco-friendly packaging
AU - Arredondo-Tamayo, Benjamín
AU - Méndez-Méndez, Juan Vicente
AU - Chanona-Pérez, José Jorge
AU - Hernández-Varela, Josué David
AU - González-Victoriano, Lizbeth
AU - Gallegos-Cerda, Susana Dianey
AU - Martínez-Mercado, Eduardo
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/10
Y1 - 2022/10
N2 - Development of eco-friendly materials based on biopolymers and agro-food waste has increased due to severe pollution caused using plastic materials. The aim of this work was to obtain nanoparticles by high-energy milling at different times (1–3 h) from eggshells as they are a source of calcium carbonate and was study using microscopy and spectroscopy techniques. Particle size distribution and mean particle size were determined. After 2 h of milling, the smallest particles (84 ± 40 nm, with 91 % ≤ 100 nm) were obtained. The effect of the addition of eggshell nanoparticles (ENP) at different concentrations (1–3 wt%) on different functional properties of gellan gum (GG) films was studied. The results indicated that addition of ENP (3 wt%) improves hydrophobic, water barrier, mechanical, and thermogravimetric properties of the ENP/GG film in comparison with GG film. X-ray diffraction analysis and infrared spectroscopy provided information to propose a descriptive model to explain the chemical interactions between ENP and GG. Consequently, the films could be used to fabricate eco-friendly materials for use in the food sector in the elaboration of dishes and shockproof protective netting for delicate fruits.
AB - Development of eco-friendly materials based on biopolymers and agro-food waste has increased due to severe pollution caused using plastic materials. The aim of this work was to obtain nanoparticles by high-energy milling at different times (1–3 h) from eggshells as they are a source of calcium carbonate and was study using microscopy and spectroscopy techniques. Particle size distribution and mean particle size were determined. After 2 h of milling, the smallest particles (84 ± 40 nm, with 91 % ≤ 100 nm) were obtained. The effect of the addition of eggshell nanoparticles (ENP) at different concentrations (1–3 wt%) on different functional properties of gellan gum (GG) films was studied. The results indicated that addition of ENP (3 wt%) improves hydrophobic, water barrier, mechanical, and thermogravimetric properties of the ENP/GG film in comparison with GG film. X-ray diffraction analysis and infrared spectroscopy provided information to propose a descriptive model to explain the chemical interactions between ENP and GG. Consequently, the films could be used to fabricate eco-friendly materials for use in the food sector in the elaboration of dishes and shockproof protective netting for delicate fruits.
KW - Eggshell
KW - Film
KW - Food packaging
KW - Gellan gum
KW - High-energy milling
KW - Nanoparticles
UR - http://www.scopus.com/inward/record.url?scp=85139735490&partnerID=8YFLogxK
U2 - 10.1016/j.foostr.2022.100297
DO - 10.1016/j.foostr.2022.100297
M3 - Artículo
AN - SCOPUS:85139735490
SN - 2213-3291
VL - 34
JO - Food Structure
JF - Food Structure
M1 - 100297
ER -