Improving properties of canola protein-based nanocomposite films by hydrophobically modified nanocrystalline cellulose. (March 2023)

• Record Type: Journal Article
• Authors: Dissanayake, Thilini; Trinh, Binh Minh; Mekonnen, Tizazu H.; Sarkar, Preetam; Aluko, Rotimi E.; Bandara, Nandika
• Is Part Of: Food packaging and shelf life. Volume 35(2023)
• Publication Date: 2023-03
• Subjects: Canola protein -- Oleic acid (OA) -- Nanocrystalline cellulose -- Hydrophobicity -- Tensile properties; OA Oleic acid -- NCC Nanocrystalline cellulose -- OA-NCC Oleic acid-modified nanocrystalline cellulose (hydrophibically modified nanocrystalline cellulose) -- U-NCC Unmodified nanocrystalline cellulose; Food -- Packaging -- Periodicals; Food -- Preservation -- Periodicals; Food -- Packaging; Periodicals; 664.0905
• DOI: 10.1016/j.fpsl.2022.101018
• Languages: English
• ISSNs: 2214-2894

Abstract

Abstract: Canola meal-derived protein isolate is a sustainable source for developing food packaging materials due to its proven film-forming properties, but poor mechanical properties and high hydrophilicity limit its applications. The current study aimed to improve the properties of canola protein nanocomposite films using oleic acid (OA)-modified (hydrophobically modified) nanocrystalline cellulose (NCC) (OA-NCC). Different concentrations of unmodified NCC (U-NCC, without OA) and OA-NCC nanofillers were used to fabricate canola protein nanocomposite films via a solvent casting method, and the prepared nanocomposite films were characterized to evaluate the film properties. As a result, the tensile strength of the canola protein nanocomposite films was significantly enhanced by OA-NCC, resulting in a maximum value for OA-NCC 3 % nanocomposite films. In addition, the elongation at break percentage was increased up to 130 % by OA-NCC 7 % nanocomposite films. Moreover, the thermal stability and water barrier properties were improved because of the enhanced cohesiveness of OA-NCC and protein interactions. Graphical Abstract: ga1 Highlights: NCC and oleic acid interacted at the molar ratio of 0.047 (NCC: OA = 1:0.047). OA-NCC significantly improved the tensile strength of the films until 5 % level compared to U-NCC. Elongation at break percentage of the films was significantly improved by OA-NCC. OA-NCC showed significantly lower WVP values compared to U-NCC from 5 % level. The thermal stability of the films was improved by the addition of nanomaterials.