Reinforcement of banana flour biocomposite film with beeswax and montmorillonite and effects on water barrier and physical properties
Summary Unripe banana flour (BF) has potential as an edible film but its hydrophilic nature requires amendment to provide a better water barrier. Beeswax (BW) and montmorillonite Na+ (MMT) are typically applied as reinforcing additives to obtain a water barrier, water solubility and mechanical stren...
Gespeichert in:
| Veröffentlicht in: | International journal of food science & technology 2018-12, Vol.53 (12), p.2642-2649 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2649 |
|---|---|
| container_issue | 12 |
| container_start_page | 2642 |
| container_title | International journal of food science & technology |
| container_volume | 53 |
| creator | Orsuwan, Aungkana Sothornvit, Rungsinee |
| description | Summary
Unripe banana flour (BF) has potential as an edible film but its hydrophilic nature requires amendment to provide a better water barrier. Beeswax (BW) and montmorillonite Na+ (MMT) are typically applied as reinforcing additives to obtain a water barrier, water solubility and mechanical strength in a biopolymer. Thus, the objective of this study was to investigate the effect of BW, MMT and their combination on banana biocomposite film properties. The results suggested that the addition of BW enhanced the film transparency and water barrier properties. However, the incorporation of MMT increased the water resistance as expressed through low water solubility. Nonetheless, the addition of BW and BW‐MMT reduced the mechanical properties (tensile strength and elongation at break) of BF‐BW and BF‐BW‐MMT films. Nonetheless, the added MMT did not change the mechanical properties of the BF film due to the poor dispersion quality of MMT as confirmed by scanning electron microscopy.
Properties of banana flour biocomposite film. |
| doi_str_mv | 10.1111/ijfs.13859 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2133692685</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2133692685</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3019-97150409ed319a5b4ed25a500fd4214771604403c4e42523f813dfb3b050ef253</originalsourceid><addsrcrecordid>eNp9kE1Lw0AQhhdRsFYv_oIFb0LqfibNUYrVSkHw47xsklm6JdmNuymxP8D_bWI8O3MYmHnmHeZF6JqSBR3izu5NXFC-lPkJmlGeyoSljJ6iGcklSaRg_BxdxLgnhDCeiRn6fgXrjA8lNOA67A0utBsSm9ofAi6sL33T-mg7wMbWDe5tt8MFQOz1F9auwo13XeODrWvvRmrsgTFQdhF7h3vdwaCjQ7BDHYft7hhtqWvcBt9C6CzES3RmdB3h6q_O0cf64X31lGxfHjer-21SckLzJM-oJILkUHGaa1kIqJjUkhBTCUZFltGUCEF4KUAwybhZUl6ZghdEEjBM8jm6mXSH058HiJ3aD1-64aRilPM0Z-lypG4nqgw-xgBGtcE2OhwVJWq0WY02q1-bB5hOcG9rOP5Dqs3z-m3a-QG7aIGX</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2133692685</pqid></control><display><type>article</type><title>Reinforcement of banana flour biocomposite film with beeswax and montmorillonite and effects on water barrier and physical properties</title><source>Oxford Journals Open Access Collection</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Orsuwan, Aungkana ; Sothornvit, Rungsinee</creator><creatorcontrib>Orsuwan, Aungkana ; Sothornvit, Rungsinee</creatorcontrib><description>Summary
Unripe banana flour (BF) has potential as an edible film but its hydrophilic nature requires amendment to provide a better water barrier. Beeswax (BW) and montmorillonite Na+ (MMT) are typically applied as reinforcing additives to obtain a water barrier, water solubility and mechanical strength in a biopolymer. Thus, the objective of this study was to investigate the effect of BW, MMT and their combination on banana biocomposite film properties. The results suggested that the addition of BW enhanced the film transparency and water barrier properties. However, the incorporation of MMT increased the water resistance as expressed through low water solubility. Nonetheless, the addition of BW and BW‐MMT reduced the mechanical properties (tensile strength and elongation at break) of BF‐BW and BF‐BW‐MMT films. Nonetheless, the added MMT did not change the mechanical properties of the BF film due to the poor dispersion quality of MMT as confirmed by scanning electron microscopy.
Properties of banana flour biocomposite film.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.13859</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Additives ; Banana flour ; Barriers ; Beeswax ; Biomedical materials ; Biopolymers ; Composite materials ; Elongation ; Flour ; Mechanical properties ; Montmorillonite ; Physical properties ; Scanning electron microscopy ; Solubility ; Transparency ; water barrier properties ; Water resistance ; Waxes</subject><ispartof>International journal of food science & technology, 2018-12, Vol.53 (12), p.2642-2649</ispartof><rights>2018 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2018 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3019-97150409ed319a5b4ed25a500fd4214771604403c4e42523f813dfb3b050ef253</citedby><cites>FETCH-LOGICAL-c3019-97150409ed319a5b4ed25a500fd4214771604403c4e42523f813dfb3b050ef253</cites><orcidid>0000-0002-4660-6724</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.13859$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.13859$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Orsuwan, Aungkana</creatorcontrib><creatorcontrib>Sothornvit, Rungsinee</creatorcontrib><title>Reinforcement of banana flour biocomposite film with beeswax and montmorillonite and effects on water barrier and physical properties</title><title>International journal of food science & technology</title><description>Summary
Unripe banana flour (BF) has potential as an edible film but its hydrophilic nature requires amendment to provide a better water barrier. Beeswax (BW) and montmorillonite Na+ (MMT) are typically applied as reinforcing additives to obtain a water barrier, water solubility and mechanical strength in a biopolymer. Thus, the objective of this study was to investigate the effect of BW, MMT and their combination on banana biocomposite film properties. The results suggested that the addition of BW enhanced the film transparency and water barrier properties. However, the incorporation of MMT increased the water resistance as expressed through low water solubility. Nonetheless, the addition of BW and BW‐MMT reduced the mechanical properties (tensile strength and elongation at break) of BF‐BW and BF‐BW‐MMT films. Nonetheless, the added MMT did not change the mechanical properties of the BF film due to the poor dispersion quality of MMT as confirmed by scanning electron microscopy.
Properties of banana flour biocomposite film.</description><subject>Additives</subject><subject>Banana flour</subject><subject>Barriers</subject><subject>Beeswax</subject><subject>Biomedical materials</subject><subject>Biopolymers</subject><subject>Composite materials</subject><subject>Elongation</subject><subject>Flour</subject><subject>Mechanical properties</subject><subject>Montmorillonite</subject><subject>Physical properties</subject><subject>Scanning electron microscopy</subject><subject>Solubility</subject><subject>Transparency</subject><subject>water barrier properties</subject><subject>Water resistance</subject><subject>Waxes</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp9kE1Lw0AQhhdRsFYv_oIFb0LqfibNUYrVSkHw47xsklm6JdmNuymxP8D_bWI8O3MYmHnmHeZF6JqSBR3izu5NXFC-lPkJmlGeyoSljJ6iGcklSaRg_BxdxLgnhDCeiRn6fgXrjA8lNOA67A0utBsSm9ofAi6sL33T-mg7wMbWDe5tt8MFQOz1F9auwo13XeODrWvvRmrsgTFQdhF7h3vdwaCjQ7BDHYft7hhtqWvcBt9C6CzES3RmdB3h6q_O0cf64X31lGxfHjer-21SckLzJM-oJILkUHGaa1kIqJjUkhBTCUZFltGUCEF4KUAwybhZUl6ZghdEEjBM8jm6mXSH058HiJ3aD1-64aRilPM0Z-lypG4nqgw-xgBGtcE2OhwVJWq0WY02q1-bB5hOcG9rOP5Dqs3z-m3a-QG7aIGX</recordid><startdate>201812</startdate><enddate>201812</enddate><creator>Orsuwan, Aungkana</creator><creator>Sothornvit, Rungsinee</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-4660-6724</orcidid></search><sort><creationdate>201812</creationdate><title>Reinforcement of banana flour biocomposite film with beeswax and montmorillonite and effects on water barrier and physical properties</title><author>Orsuwan, Aungkana ; Sothornvit, Rungsinee</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3019-97150409ed319a5b4ed25a500fd4214771604403c4e42523f813dfb3b050ef253</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Additives</topic><topic>Banana flour</topic><topic>Barriers</topic><topic>Beeswax</topic><topic>Biomedical materials</topic><topic>Biopolymers</topic><topic>Composite materials</topic><topic>Elongation</topic><topic>Flour</topic><topic>Mechanical properties</topic><topic>Montmorillonite</topic><topic>Physical properties</topic><topic>Scanning electron microscopy</topic><topic>Solubility</topic><topic>Transparency</topic><topic>water barrier properties</topic><topic>Water resistance</topic><topic>Waxes</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Orsuwan, Aungkana</creatorcontrib><creatorcontrib>Sothornvit, Rungsinee</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Orsuwan, Aungkana</au><au>Sothornvit, Rungsinee</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Reinforcement of banana flour biocomposite film with beeswax and montmorillonite and effects on water barrier and physical properties</atitle><jtitle>International journal of food science & technology</jtitle><date>2018-12</date><risdate>2018</risdate><volume>53</volume><issue>12</issue><spage>2642</spage><epage>2649</epage><pages>2642-2649</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Unripe banana flour (BF) has potential as an edible film but its hydrophilic nature requires amendment to provide a better water barrier. Beeswax (BW) and montmorillonite Na+ (MMT) are typically applied as reinforcing additives to obtain a water barrier, water solubility and mechanical strength in a biopolymer. Thus, the objective of this study was to investigate the effect of BW, MMT and their combination on banana biocomposite film properties. The results suggested that the addition of BW enhanced the film transparency and water barrier properties. However, the incorporation of MMT increased the water resistance as expressed through low water solubility. Nonetheless, the addition of BW and BW‐MMT reduced the mechanical properties (tensile strength and elongation at break) of BF‐BW and BF‐BW‐MMT films. Nonetheless, the added MMT did not change the mechanical properties of the BF film due to the poor dispersion quality of MMT as confirmed by scanning electron microscopy.
Properties of banana flour biocomposite film.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.13859</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-4660-6724</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 2018-12, Vol.53 (12), p.2642-2649 |
| issn | 0950-5423 1365-2621 |
| language | eng |
| recordid | cdi_proquest_journals_2133692685 |
| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Additives Banana flour Barriers Beeswax Biomedical materials Biopolymers Composite materials Elongation Flour Mechanical properties Montmorillonite Physical properties Scanning electron microscopy Solubility Transparency water barrier properties Water resistance Waxes |
| title | Reinforcement of banana flour biocomposite film with beeswax and montmorillonite and effects on water barrier and physical properties |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-14T19%3A23%3A16IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Reinforcement%20of%20banana%20flour%20biocomposite%20film%20with%20beeswax%20and%20montmorillonite%20and%20effects%20on%20water%20barrier%20and%20physical%20properties&rft.jtitle=International%20journal%20of%20food%20science%20&%20technology&rft.au=Orsuwan,%20Aungkana&rft.date=2018-12&rft.volume=53&rft.issue=12&rft.spage=2642&rft.epage=2649&rft.pages=2642-2649&rft.issn=0950-5423&rft.eissn=1365-2621&rft_id=info:doi/10.1111/ijfs.13859&rft_dat=%3Cproquest_cross%3E2133692685%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2133692685&rft_id=info:pmid/&rfr_iscdi=true |