Hydroxypropyl methylcellulose (HPMC)-based films are widely used but there is still a need to improve their properties due to their hydrophilic nature. Beeswax and nanoclay are generally used as components to increase the water barrier and mechanical properties of biopolymer-based composite films. Thus, the effect of beeswax and nanoclay on the properties of HPMC-based composite films was investigated. It was found that beeswax significantly reduced film water vapor permeability compared to the use of nanoclay. However, beeswax increased film oxygen permeability, compared with nanoclay. Unlike beeswax, the addition of nanoclay increased the water barrier and likely strengthened the mechanical properties (elastic modulus and tensile strength) of HPMC-based composite films, compared with HPMC film. Therefore, the incorporation of both beeswax and nanoclay was suitable to obtain desirable films.
Moreover, the HPMC-based composite film can be useful as a biodegradable packaging material to
maintain the quality of food products.
Hydroxypropyl methylcellulose (HPMC)-based films are widely used but there is still a need to improve their properties due to their hydrophilic nature. Beeswax and nanoclay are generally used as components to increase the water barrier and mechanical properties of biopolymer-based composite films. Thus, the effect of beeswax and nanoclay on the properties of HPMC-based composite films was investigated. It was found that beeswax significantly reduced film water vapor permeability compared to the use of nanoclay. However, beeswax increased film oxygen permeability, compared with nanoclay. Unlike beeswax, the addition of nanoclay increased the water barrier and likely strengthened the mechanical properties (elastic modulus and tensile strength) of HPMC-based composite films, compared with HPMC film. Therefore, the incorporation of both beeswax and nanoclay was suitable to obtain desirable films.Moreover, the HPMC-based composite film can be useful as a biodegradable packaging material tomaintain the quality of food products.
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