Preparation and characterization of methylated guar gum based nano-composite films. (March 2022)

• Record Type: Journal Article
• Authors: Tripathi, J.; Ambolikar, R.; Gupta, S.; Variyar, P.S.
• Is Part Of: Food hydrocolloids. Volume 124:Part B(2022)
• Publication Date: 2022-03
• Subjects: Methylated guar gum -- Nanocomposite -- Biodegradable films; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2021.107312
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Nano-composite films using methylated guar gum (MGG) were prepared by incorporating unmodified (nanofil 116) and organically modified (cloisite 20A) nanoclays. Changes in mechanical properties, water vapor transmission rate (WVTR), color and opacity of films due to incorporation of nanoclays were analyzed. The films were also examined by FTIR, X-ray diffraction (XRD) and scanning electron microscopy (SEM). A significant (p < 0.05) improvement of 116 and 122% in tensile strength with 15 and 19% lower WVTR was obtained in films containing 20% nanofil 116 and cloisite 20A, respectively, in comparison to the control MGG films. Opacity of the films was not significantly (p > 0.05) affected by addition of the nanoclays. XRD analysis revealed an increased interstitial spacing for both the nanoclays due to intercalation of methylated guar gum which brought about improvement in barrier and mechanical properties of nanocomposite films. Graphical abstract: Image 1 Highlights: Nanocomposite films made by methylated guar gum (MGG) and nanoclays. Nanoclays (20% w/w) led to higher mechanical and barrier properties of films. X-ray diffraction studies confirmed intercalation of guar gum in nanoclays. Intercalation of guar gum in nanoclays resulted in improved physical properties.