Optimization of the Effect of Halloysite Nanoclay and Bene Extract Concentration on Properties of Rice Starch- Halloysite Nanoclay Nanocomposite Antioxidant Film by Response Surface Methodology

Abdollahi Moghaddam, Mohammad Reza; Shahidi Noghabi, Mostafa

doi:10.22101/JRIFST.2023.373985.1411

Optimization of the Effect of Halloysite Nanoclay and Bene Extract Concentration on Properties of Rice Starch- Halloysite Nanoclay Nanocomposite Antioxidant Film by Response Surface Methodology

Document Type : Original Paper

Authors

Department of Food Chemistry, Research Institute of Food Science & Technology, Mashhad, Iran

10.22101/JRIFST.2023.373985.1411

Abstract

In this research the nanocomposite antioxidant film of rice starch-halloysite nanoclay incorporated with Bene extract prepared and its physicomechanical and antioxidant properties were evaluated. For this purpose, the experiments were done according to central composite design based response surface methodology to assess the effects of halloysite concentration in the range of 0-10% w/w starch and Bene extract concentration in the range of 0-30% w/w starch on dependent variables containing tensile strength, elongation at break, water vapour permeability and antioxidant activity for bionanocomposite film. The obtained results revealed that in the studied range of halloysite concentration and Bene extract concentration, their linear effects on the dependent variables were significant (P<0.05) and tensile strength increased and elongation at break, water vapour permeability and antioxidant activity decreased with increasing halloysite concentration. Also increasing Bene extract concentration caused increasing in elongation at break, water vapour permeability and antioxidant activity and decreasing in tensile strength of the film. According to the results obtained from optimization of the effects of halloysite and Bene extract concentration on properties of antioxidant film, the optimal values for halloysite and Bene extract concentration were 8.54 and 23.42 wt% respectively and for tensile strength, elongation at break, water vapour permeability and antioxidant activity were 4.39Mpa, 56.21%, 2.22×10⁹ g/msPa and 33.95% respectively.

Keywords

Main Subjects

Food Packaging

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