توليد فيلم نانوكامپوزيتي تهيه شده از صمغ دانه به/ نانو كريستال سلولز و بررسي ويژگي هاي فيلم تركيبي حاصل

Preparation of Composite Films from Quince Seed Mucilage and Nanocrystalline Cellulose and Studying their Properties

ﻣﻘﺪﻣﻪ: اﻣﺮوزه ﺑﺮاي ﺑﻬﺒﻮد ﺧﺼﻮﺻﯿﺎت ﻓﯿﻠﻢ ﻫﺎي ﺧﻮراﮐﯽ از روش ﻫﺎي ﻣﺨﺘﻠﻔﯽ اﺳﺘﻔﺎده ﻣﯽ ﺷﻮد ﮐﻪ ﯾﮑﯽ از ﻣﻮﺛﺮﺗﺮﯾﻦ و راﯾﺞ ﺗﺮﯾﻦ اﯾﻦ روش ﻫﺎ، اﺳﺘﻔﺎده از ﭘﺮﮐﻨﻨﺪه ﻫﺎ در ﻣﻘﯿﺎس ﻧﺎﻧﻮﻣﺘﺮي و ﺗﻮﻟﯿﺪ ﻧﺎﻧﻮﮐﺎﻣﭙﻮزﯾﺖ ﻫﺎي ﭘﻠﯿﻤﺮي ﻣﯽ ﺑﺎﺷﺪ. ﻫﺪف از ﺗﺤﻘﯿﻖ ﺣﺎﺿﺮ ﺗﻮﻟﯿﺪ ﻓﯿﻠﻢ ﺗﺮﮐﯿﺒﯽ ﺗﻬﯿﻪ ﺷﺪه از ﺻﻤﻎ داﻧﻪ ﺑﻪ و ﻧﺎﻧﻮﮐﺮﯾﺴﺘﺎل ﺳﻠﻮﻟﺰ و ﺑﺮرﺳﯽ وﯾﮋﮔﯽ ﻫﺎي ﻣﺨﺘﻠﻒ ﻓﯿﻠﻢ ﺗﺮﮐﯿﺒﯽ ﺣﺎﺻﻞ ﻣﯽ ﺑﺎﺷﺪ. ﻣﻮاد و روشﻫﺎ: در ﻣﺮﺣﻠﻪ اول ﻣﻮﺳﯿﻼژ داﻧﻪ ﺑﻪ اﺳﺘﺨﺮاج و ﺳﭙﺲ ﺑﻪ ﻫﻤﺮاه درﺻﺪﻫﺎي ﻣﺨﺘﻠﻒ از ﻧﺎﻧﻮﮐﺮﯾﺴﺘﺎل ﺳﻠﻮﻟﺰ )3، 5 و 7 درﺻﺪ( و 35% ﮔﻠﯿﺴﺮول ﺑﻪ ﻋﻨﻮان ﭘﻼﺳﺘﯿﺴﺎﯾﺰر ﺑﺮاي ﺗﻮﻟﯿﺪ ﻓﯿﻠﻢ ﻧﺎﻧﻮﮐﺎﻣﭙﻮزﯾﺘﯽ ﺑﻪ روش ﻗﺎﻟﺒﮕﯿﺮي ﻣﻮرد اﺳﺘﻔﺎده ﻗﺮار ﮔﺮﻓﺖ. ﺳﭙﺲ ﺧﺼﻮﺻﯿﺎت ﻓﯿﺰﯾﮑﯽ، ﻣﮑﺎﻧﯿﮑﯽ، ﻣﻤﺎﻧﻌﺖ ﮐﻨﻨﺪﮔﯽ، ﺣﺮارﺗﯽ و ﺳﺎﺧﺘﺎري ﻓﯿﻠﻢ ﻫﺎ ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺘﻨﺪ. ﯾﺎﻓﺘﻪﻫﺎ: ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ اﻓﺰودن ﻧﺎﻧﻮﮐﺮﯾﺴﺘﺎل ﻫﺎ ﻣﻮﺟﺐ اﻓﺰاﯾﺶ ﺿﺨﺎﻣﺖ ﻓﯿﻠﻢ ﻫﺎي ﺗﻮﻟﯿﺪي ﮔﺮدﯾﺪ، درﺣﺎﻟﯽ ﮐﻪ ﻣﯿﺰان رﻃﻮﺑﺖ، ﺣﻼﻟﯿﺖ و ﻧﻔﻮذﭘﺬﯾﺮي ﺑﻪ ﺑﺨﺎر آب ﻓﯿﻠﻢ ﻫﺎي ﻧﺎﻧﻮﮐﺎﻣﭙﻮزﯾﺘﯽ ﺻﻤﻎ داﻧﻪ ﺑﻪ ﺑﺎ اﻓﺰاﯾﺶ ﻏﻠﻈﺖ ﻧﺎﻧﻮﮐﺮﯾﺴﺘﺎل ﺳﻠﻮﻟﺰ ﺗﺎ 7% ﺑﺘﺮﺗﯿﺐ ﺑﻪ ﻣﯿﺰان 7/2%، 29/3% و 5/6% ﮐﺎﻫﺶ ﯾﺎﻓﺖ. اﻓﺰاﯾﺶ ﻏﻠﻈﺖ ﻧﺎﻧﻮﮐﺮﯾﺴﺘﺎل ﻫﻤﭽﻨﯿﻦ ﺑﺎﻋﺚ اﻓﺰاﯾﺶ ﭘﺎراﻣﺘﺮﻫﺎي رﻧﮕﯽ a* و b* و ﮐﺎﻫﺶ ﻓﺎﮐﺘﻮر L* ﮔﺮدﯾﺪ. ﺑﺎ اﻓﺰودن ﻧﺎﻧﻮﮐﺮﯾﺴﺘﺎل ﺳﻠﻮﻟﺰ ﻣﯿﺰان ﻣﻘﺎوﻣﺖ ﮐﺸﺸﯽ و ﻣﺪول ﯾﺎﻧﮓ ﻓﯿﻠﻢ ﻫﺎي ﻧﺎﻧﻮﮐﺎﻣﭙﻮزﯾﺘﯽ ﺑﻄﻮر ﻣﻌﻨﯽ داري اﻓﺰاﯾﺶ ﯾﺎﻓﺖ، درﺣﺎﻟﯽ ﮐﻪ اﻓﺰاﯾﺶ درﺻﺪ اﻓﺰاﯾﺶ ﻃﻮل ﻣﻌﻨﯽ دار ﻧﺒﻮد. دﻣﺎي اﻧﺘﻘﺎل ﺷﯿﺸﻪ اي ﻓﯿﻠﻢ ﻫﺎ ﻧﯿﺰ در اﺛﺮ اﻓﺰودن ﻧﺎﻧﻮﮐﺮﯾﺴﺘﺎل ﻫﺎي ﺳﻠﻮﻟﺰ اﻓﺰاﯾﺶ ﯾﺎﻓﺖ ﮐﻪ اﯾﻦ ﻣﻮﺿﻮع ﺑﺎ روش ﮔﺮﻣﺎﺳﻨﺠﯽ روﺑﺸﯽ اﻓﺘﺮاﻗﯽ ﺗﻌﯿﯿﻦ ﮔﺮدﯾﺪ. ﺑﺮﻫﻤﮑﻨﺶ ﻣﻮﻟﮑﻮﻟﯽ ﻣﯿﺎن ﻧﺎﻧﻮﮐﺮﯾﺴﺘﺎل ﻫﺎي ﺳﻠﻮﻟﺰ و ﺻﻤﻎ داﻧﻪ ﺑﻪ ﻧﯿﺰ ﺗﻮﺳﻂ ﻃﯿﻒ ﺳﻨﺠﯽ ﻣﺎدون ﻗﺮﻣﺰ ﺗﺒﺪﯾﻞ ﻓﻮرﯾﻪ )FT-IR( ﺗﺎﯾﯿﺪ ﮔﺮدﯾﺪ. ﻧﺘﯿﺠﻪﮔﯿﺮي: ﻧﺎﻧﻮﮐﺎﻣﭙﻮزﯾﺖ ﻫﺎي ﺗﻮﻟﯿﺪي در ﻣﻄﺎﻟﻌﻪ ﺣﺎﺿﺮ ﺑﻪ دﻟﯿﻞ ﺧﺼﻮﺻﯿﺎت ﻓﯿﺰﯾﮑﯽ ﻣﻨﺎﺳﺐ، ﻧﻔﻮذﭘﺬﯾﺮي ﮐﻢ ﺑﻪ ﺑﺨﺎر آب و وﯾﮋﮔﯽ ﻫﺎي ﻣﮑﺎﻧﯿﮑﯽ ﻣﻄﻠﻮب، ﻗﺎﺑﻠﯿﺖ اﺳﺘﻔﺎده در ﮐﺎرﺑﺮدﻫﺎي ﺑﺴﺘﻪ ﺑﻨﺪي را ﺑﻪ ﺧﻮﺑﯽ دارا ﻣﯽ ﺑﺎﺷﻨﺪ.

Introduction: Today, different methods are being used to improve the properties of edible films; one of the most effective and commonly used ones is using nanometer-sized fillers and the production of polymer nanocomposites. The objective of the present study is to produce quince seed-based nanocomposite film reinforced with nanocrystalline cellulose and to study the properties of the resulting composite film. Materials and Methods: In the first step, the quince seed mucilage was extracted and then, with different concentrations of nanocrystals cellulose (NCC) (3, 5, and 7%) and 35% (w/w) glycerol as plasticizer the nanocomposite film was produced by molding method. Then the physical, mechanical, barrier, thermal and structural properties of the films were examined. Results: Addition of nanocrystals increased the thickness of resulting films but decreased their moisture content, water solubility and water vapor permeability (WVP) to 7.2%, 29.3% and 5.6% when using 7% nanocrystal cellulose. Increasing of nanocrystals concentration in films resulted in an increase in a* and b* and a decrease in L*. Incorporation of nanocrystals also improved the mechanical properties of quince seed gum-based films including tensile strength and young module, whereas elongation at break was not significant. The glass transition temperature of films also was increased by the addition of nanocrystals which was determined by means of differential scanning calorimetry. FT-IR spectra of samples also approved the interaction between nanocrystals and quince seed gum. Conclusion: The produced films exhibited good physical properties, reduced WVP, and enhanced mechanical properties, which are the main properties required for packaging applications.