Relationship between nano/micro structure and physical properties of TiO2-sodium caseinate composite films

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Abstract

Films obtained by casting, starting from conventional emulsions (CE), nanoemulsions (NE) or their gels, whichled to different structures, with the aim of explore the relationship between structure and physical properties,were prepared. Sodium caseinate was used as the matrix, glycerol as plasticizer, glucono-delta-lactone asacidulant to form the gels, and TiO2 nanoparticles as reinforcement to improve physical behavior. Structuralcharacterization was performed by SAXS and WAXS (Small and Wide Angle X-ray Scattering, respectively),combined with confocal and scanning electron microscopy. The results demonstrate that the incorporation of thelipid phase does not notably modify the mechanical properties of the films compared to solution films. Filmsfrom NE were more stable against oil release than those from CE. Incorporation of TiO2 improved mechanicalproperties as measured by dynamical mechanical analysis (DMA) and uniaxial tensile tests. TiO2 macroscopicspatial distribution homogeneity and the nanostructure character of NE films were confirmed by mapping the qdependentscattering intensity in scanning SAXS experiments. SAXS microscopies indicated a higher intrinsichomogeneity of NE films compared to CE films, independently of the TiO2 load. NE-films containing structureswith smaller and more homogeneously distributed building blocks showed greater potential for food applicationsthan the films prepared from sodium caseinate solutions, which are the best known films.

Autore Pugliese

Tutti gli autori

  • J.M. Montes de Oca-Ávalosa; D. Altamura; R.J. Candal; F. Scattarella; D. Siliqi; C. Giannini; M. L. Herrera

Titolo volume/Rivista

Food research international

Anno di pubblicazione

2018

ISSN

0963-9969

ISBN

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