Physical-Mechanical Properties of Agar/κ-Carrageenan Blend Film and Derived Clay Nanocomposite Film
Article first published online: 21 NOV 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 12, pages N66–N73, December 2012
How to Cite
Rhim, J.-W. (2012), Physical-Mechanical Properties of Agar/κ-Carrageenan Blend Film and Derived Clay Nanocomposite Film. Journal of Food Science, 77: N66–N73. doi: 10.1111/j.1750-3841.2012.02988.x
- Issue published online: 13 DEC 2012
- Article first published online: 21 NOV 2012
- MS 20120892 Submitted 7/2/2012, Accepted 9/12/2012.
Abstract: Binary blend films with different mixing ratio of agar and κ-carrageenan were prepared using a solution casting method with and without nanoclay and the effect of their composition on the mechanical, water vapor barrier, and water resistance properties was tested. The tensile strength (TS) of the κ-carrageenan film was greater than that of agar film. The water vapor permeability (WVP) of the agar film was lower than that of κ-carrageenan film, the swelling ratio (SR) and water solubility (WS) of κ-carrageenan film were higher than those of agar film. Each property of the binary blend films varied proportionately depending on the mixing ratio of each component. The XRD result indicated that the nanocomposite with agar/κ-carrageenan/clay (Cloisite® Na+) was intercalated. Consequently, the mechanical strength, water vapor barrier properties, and water contact angle (CA) were significantly (P < 0.05) improved through nanocomposite formation.