Propiedades mecánicas y de barrera de películas elaboradas con harina de arroz y plátano reforzadas con nanopartículas: Estudio con superficie de respuesta
Mechanical and barrier properties of film elaborated with rice and banana flour reinforced with nanoparticles: Study with response surface
M.L. Rodriguez-Marín1, L.A. Bello-Perez1*, H. Yee-Madeira2 y R.A. González-Soto1
1 Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional. Km 6 carr. Yautepec-Jojutla, Calle Ceprobi No. 8, Colonia San Isidro, Apartado Postal 24, C.P 62731, Yautepec, Morelos, México. *Autor para la correspondencia. E-mail: labellop@ipn.mx Tel. +52 735 3942020, Fax: +52 735 3941896.
]]> 2 Departamento de Física, Escuela Superior de Física y Matemáticas-IPN, Edificio 9. U.P. 'Adolfo López Mateos' Col. Lindavista C.P. 07738, México, D. F., México.
Recibido 18 de Noviembre de 2012
Aceptado 18 de Enero de 2013
Resumen
Se prepararon películas de harinas de arroz y plátano mediante el método de vaciado en placa, usando un diseño central compuesto rotacional para optimizar sus propiedades mecánicas y de barrera. Se evaluaron diferentes concentraciones de glicerol y de nanopartículas (montmorillonita de sodio). Mediante el análisis de superficie de respuesta se encontró que cuando se tiene una combinación de altas concentraciones de montmorillonita con bajas concentraciones de glicerol, se mejoran las propiedades, obteniéndose películas rígidas con mejores propiedades de barrera. Estas características son importantes para empaque de alimentos, ya que de esta manera pueden conservar su integridad.
Palabras clave: nanocompositos, propiedades mecánicas, permeabilidad al vapor de agua, superficie de respuesta.
Abstract
]]> Banana and rice flour films were prepared using casting method, and rotatable central composite design was used to optimize their mechanical and barrier properties. Different concentrations of glycerol and nanoclay (Sodium montmorillonite) were evaluated using response surface analysis, determining that glycerol is the factor that has influence on the mechanical and barrier properties of the films. However, when there is a combination of high montmorillonite with low glycerol concentration, the properties were improved, resulting rigid films with better properties. These characteristics are important for food packaging due to that these films can maintain the integrity of food products.Keywords: nanocomposites, mechanicals properties, water vapor permeability, response surface.
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