Abstract
Active and pH-sensitive nano-fillers were prepared from natural and modified montmorillonite (Mnt) and nanopackaged with anthocyanins extracted from the Jamaica (Hibiscus sabdariffa) flower. These were then used to reinforce corn (Zea mays) starch-based films plasticized with glycerol, and processed by extrusion and thermo-molding. Seven film systems were investigated for their potential as “active and intelligent” (A&I) bionanocomposite films with improved properties. The thermal and mechanical properties of the bionanocomposite films obtained were enhanced largely due to the added modified clay nano-fillers, and the nanopackaging of the anthocyanins between the nano-clay layers. Unfortunately, however, the bionanocomposite films failed as A&I materials, despite the supposed effect of the nano-clays as protective nano-encapsulating materials for the active and pH-sensitive compound (anthocyanins). The results obtained suggest that the exfoliation of the nano-fillers as a consequence of the shear forces inside the extruder led to the exposure of the anthocyanins during extrusion. Because of this, we consider the large-scale development of A&I biodegradable films incorporating natural pigments very unlikely being processed by extrusion/thermo-molding, since there are several significant processes involved in the techniques currently available in the food and polymer industries that leave the active and pH-sensitive compounds unprotected.
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Acknowledgements
The authors would like to thank the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) (Postdoctoral fellowship internal PDTS-Resolution 2417), Universidad Nacional de Mar del Plata (UNMdP) for financial support, and Dr. Mirian Carmona-Rodríguez for their valuable contribution. Many thanks also to Andres Torres Nicolini for all the assistance he provided in this research.
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Toro-Márquez, L.A., Merino, D. & Gutiérrez, T.J. Bionanocomposite Films Prepared from Corn Starch With and Without Nanopackaged Jamaica (Hibiscus sabdariffa) Flower Extract. Food Bioprocess Technol 11, 1955–1973 (2018). https://doi.org/10.1007/s11947-018-2160-z
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DOI: https://doi.org/10.1007/s11947-018-2160-z