International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 4 (2017)

Design and properties of polysaccharide based: Silica hybrid packaging material


Varee Tyagi, Abha Sharma, Rajinder Kumar Gupta

The purpose of this study was to determine the mechanical, barrier and antifungal properties of silica (extracted from rice husk) incorporated polysaccharide films. The mechanical properties, i.e. tensile strength, elongation at break and moisture content were affected by the addition of silica, which made the otherwise pure and fragile polysaccharide-based films more firm and manageable. The rate of water vapor transmission and water vapor permeability of the films decreased with the incorporation of silica in the biopolymers, which make the polysaccharide films suitable for being used in food industry as packaging material. The Fourier Transform- Infrared (FTIR) spectroscopy analysis of the films displayed interaction between the biopolymer components and silica. The morphology of the films was investigated by Scanning Electron Microscopy (SEM) that indicated silica incorporated films had an overall rough and irregular morphology as compared to pure biopolymer films. The presence of an inhibition zone around the silica gel as well as the silica incorporated film indicated the inherent antifungal activity of Bio-silica displaying its role as an antifungal agent in preventing fungal food spoilage.
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