FOOD SCIENCE

• Packaging & Storage • Previous Articles     Next Articles

Effect of Nano-Montmorillonite Contents on Packaging Properties of Polyvinyl Alcohol-Based Nanocomposite Films

LIU Gui-chao, LONG Men, SONG Ye, LIU Yao, LI Can, ZHANG Jian-hao*   

  1. National Center of Meat Quality and Safety Control, Key Laboratory of Food Processing and Quality Control,
    Ministry of Agriculture, Synergetic Innovation Center of Food Safety and Nutrition,
    College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2014-07-25 Published:2014-08-26
  • Contact: ZHANG Jian-hao

RichHTML

2

PDF (PC)

237

Abstract:

Polyvinyl alcohol (PVA)-based nanocomposite films with different amounts of nano-montmorillonite (MMT) (0,
2.5, 5, 10, 15, and 20 g MMT/100 g PVA) were fabricated by a solution-intercalation, film-casting method, and the effects
of MMT contents were evaluated on film packaging properties. Results of X-ray diffraction (XRD) and scanning electron
microscopy (SEM) revealed exfoliated nanocomposite films at low level (2.5% and 5%), but intercalated nanocomposite
films at high content (more than 10%) of nano-MMT addition, and their crystalline behavior and packaging properties were
greatly influenced by MMT content. With increasing nano-MMT content, water vapor permeability and water resistance of
films increased, but transparency property decreased. Tensile strength increased with increasing MMT content up to 5%, and
decreased with more than 10% of MMT incorporation, and nanocomposite films became brittle after addition of MMT.

Key words: polyvinyl alcohol (PVA), nanocomposite films, nano-montmorillonite (nano-MMT), packaging properties

CLC Number: