Effect of chitin nanocrystals on the barrier and mechanical properties of egg white protein films
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Date
2024
Authors
Baquero Aznar, VíctorCalvo, Victor
González-Domínguez, José Miguel
Maser, Wolfgang K.
Benito, Ana M.
Salvador, María Luisa
González Buesa, Jaime
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Conference MaterialPoster
Abstract
The use of ChNCs not affected the OTR of EWP films but reduced the WVTR, with the maximum found when they were added in a liquid
dispersion at 2%.
• The addition of ChNCs in the EWP film-forming solution resulted in a reduction of elongation until film breakage. This led to an increase in the
modulus of elasticity, which translates into an increase in film stiffness.
• Reinforcing EWP films with ChNCs enhances some properties of those films, increasing the possible application as food packaging.
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Bibliographic citation
11th Shelf Life International Meeting, 20-23 may 2024 (Reggio Emilia. Italia. 2024)
AGROVOC subjects
QuitinaFilm comestible
Clara de huevo
nanocristales
Moldeo
Sponsorship
This work was supported by the Ministerio de Ciencia e Innovación of Spain
(project PID2019–108080RR-I00, and grant PRE2020-094379 to V. Baquero), and by the T07_23R Consolidated Group of the Gobierno de Aragón.