材料科学
微晶纤维素
微晶
蜡
淀粉
聚合物
化学工程
扫描电子显微镜
复合材料
表面粗糙度
纤维素
有机化学
化学
结晶学
工程类
作者
Djalila Aoufi,Nabila Belloul,Aîcha Sérier
出处
期刊:Journal of Polymer Engineering
[De Gruyter]
日期:2023-10-23
卷期号:43 (10): 893-903
标识
DOI:10.1515/polyeng-2023-0048
摘要
Abstract The aim of the present work is the development and characterization of new formulation of emulsified films based on soluble starch/sodium alginate blend and microcrystalline wax. The developed films were studied in order to use them as new formulations to produce food packaging. The obtained films were generally homogeneous, thin, and slightly flexible. These films appeared more opaque compared to the non-emulsified film. Incorporation of microcrystalline wax was caused modifications of mechanical properties of films; these modifications were principally due to the formation of amylose–lipid complex. It was found that microcrystalline significantly reduced film water vapor permeability (WVP) of emulsified films. Atomic force microscope (AFM) was used to evaluate surface topography and roughness of the films. The surface topography was significantly affected, in the other word high roughness values were obtained. Microemultion formation in which the microcrystalline wax particles are distributed homogeneously within the polymer matrix was investigated by scanning electron microscopy (SEM). Moreover, the polysaccharides blend/microcrystalline wax emulsified films can be useful as a biodegradable packaging material to maintain the quality of food products.
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