Effect of thickness and matrix variability on properties of a starch-based nanocomposite supple film
| dc.contributor.author | A. Fadeyibi | |
| dc.contributor.author | Z.D. Osunde | |
| dc.date.accessioned | 2023-07-14T11:41:01Z | |
| dc.date.available | 2023-07-14T11:41:01Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | <jats:p>In this research, the effects of matrix variability and thickness on the properties of a flexible nanocomposite film were investigated. The nanocomposite film was prepared from the blends of 1 kg cassava starch, 45–55% (w/v) glycerol and 0–2% (w/v) zincnanoparticles in thickness ranging from 15 −17 µm. The barrier, mechanical, and thermal properties were determined experimentally. The optimal effects of the thickness and the matrix variability on the properties were determined using Response Surface Methodology. Results showed that the barrier properties increased with glycerol concentration but decreased with thickness. Reduced modulus and tensile strength increased with an increase in the matrix variability. The film was thermally stable up to 60.43oC with only 2% degradation. The optimal film contains 55% glycerol, 2% zinc nanoparticles with a thickness of 17 µm at a desirability index of 0.95. This can therefore be essential for industrial application</jats:p> | |
| dc.identifier.doi | 10.26656/fr.2017.5(4).281 | |
| dc.identifier.issn | 2550-2166 | |
| dc.identifier.issn | 2550-2166 | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/232 | |
| dc.publisher | Food Research | |
| dc.relation.ispartof | Food Research | |
| dc.title | Effect of thickness and matrix variability on properties of a starch-based nanocomposite supple film | |
| dc.type | journal-article | |
| oaire.citation.issue | 4 | |
| oaire.citation.volume | 5 |