Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosantripolyphosphate nanoparticles 壳聚糖三聚磷酸纳米粒子改善羟丙基甲基纤维素可食用膜的阻隔性能和力学性能.pdf

Journal of Food Engineering 92 (2009) 448–453 Contents lists available at ScienceDirect Journal of Food Engineering journal homepage: /locate/jfoodeng Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles Márcia R. de Moura a,d, Fauze A. Aouada a,d, Roberto J. Avena-Bustillos b, Tara H. McHugh b, John M. Krochta c, Luiz H.C. Mattoso d,* a Chemistry Department, UFSCar, São Carlos, SP, Brazil b Agricultural Research Service, Western Regional Research Center, Albany, CA, United States c Department of Food Science and Technology, University of California, Davis, United States d National Nanotechnology Laboratory for Agriculture, EMBRAPA-CNPDIA, São Carlos, SP, Brazil a r t i c l e i n f o a b s t r a c t Article history: Chitosan/tripolyphosphate nanoparticles were prepared and incorporated in hydroxypropyl methylcellu- Received 20 June 2008 lose (HPMC) films. FT-IR and transmission electron microscopy (TEM) analyses of the nanoparticles, Received in revised form 15 December 2008 mechanical properties, water vapor permeability, thermal stability, scanning electron microscopy Accepted 18 December 2008 (SEM) of the films were analyzed. Incorporation of chitosan nanoparticles in the films improved their Available online 30 December 2008 mechanical and film barrier properties significantly. The chitosan nanoparticles tend to occupy the empty