ABSTRACT
In this study, the composite of carboxymethyl cellulose (CMC) film modified with gelatin and TiO2-Ag nanoparticles (CMC/Gel/TiO2-Ag) was prepared and some properties of synthesized film including physicochemical and photocatalytic properties were investigated. FT-IR results showed that new interactions between the film components were created. Scanning electron microscopy (SEM) results showed that the TiO2-Ag particles with 50-100 nm distributed in the CMC/Gelatin film. The results of the mechanical test showed that the TiO2-Ag nanoparticles at low concentrations increased tensile strength (TS) and decreased strain to break (STB), but with increasing nanoparticles concentrations, TS decreased and STB increased. Photocatalytic study showed that the prepared CMC/Gel/TiO2-Ag film has good photocatalytic property. Gas chromatography was used to study photocatalytic effects of film. Increasing TiO2-Ag nano particles on the film increases the photocatalytic activity of films against NH3, ethanol and benzene.
Subject(s)
Biodegradable Plastics/chemistry , Carboxymethylcellulose Sodium/chemistry , Gelatin/chemistry , Metal Nanoparticles/chemistry , Silver/chemistry , Titanium/chemistry , Ammonia/chemistry , Benzene/chemistry , Biodegradable Plastics/chemical synthesis , Biodegradable Plastics/radiation effects , Carboxymethylcellulose Sodium/chemical synthesis , Carboxymethylcellulose Sodium/radiation effects , Catalysis , Elastic Modulus , Ethanol/chemistry , Gelatin/chemical synthesis , Gelatin/radiation effects , Light , Membranes, Artificial , Metal Nanoparticles/radiation effects , Nanocomposites/chemistry , Nanocomposites/radiation effects , Permeability , Silver/radiation effects , Steam , Tensile Strength , Titanium/radiation effects , Water/chemistryABSTRACT
This study aimed at encapsulation of poor water-soluble curcumin so that it could be utilized in various food products as a functional ingredient. Biopolymer nanoparticles were assembled from sodium caseinate and gum arabic using electrostatic complexation in the presence of nonionic surfactant Tween 20. Fourier transform infrared spectroscopy was used to investigate the interactions of curcumin with protein, polysaccharide and surfactant. The effects of sodium caseinate (A), gum arabic (B), Tween 20 (C) and pH (D) on responses were studied using a three-level four-factor Box-Behnken design. For each response, a second-order polynomial model was developed. For optimum nanoencapsulation of curcumin, the variables concentration of sodium caseinate, concentration of gum arabic, pH and concentration of Tween 20 were 0.21, 0.5, 5 and 0.14 wt% respectively. The particles were characterized by ζ-potential measurement. Spectroscopic results and data modelling, showed interaction of curcumin with sodium caseinate, gum arabic and Tween 20. Also, the nonionic surfactant Tween 20, influenced the electrostatic interaction between sodium caseinate and gum arabic.
