Preparation and Characterization Novel Edible Nanocomposite Films Based on Sodium Alginate and Graphene Nanoplatelet, via Box-Behnken Design

TAŞKIN ÇAKICI G., BATIR G. G., YOKUŞ A.

ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING, cilt.49, sa.1, ss.285-298, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 49 Sayı: 1
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1007/s13369-023-08057-4
  • Dergi Adı: ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Aerospace Database, Communication Abstracts, Metadex, Pollution Abstracts, zbMATH, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.285-298
  • Anahtar Kelimeler: Box–Behnken design, Eco friendly film, Graphene nanoplatelet, Sodium alginate
  • Gazi Üniversitesi Adresli: Evet

Özet

The development of edible films has gained popularity to extend the shelf life and reduce the use of traditional packaging materials. With the potential of extending the shelf life of food, new environmentally friendly edible films containing graphene nanoplatelet (GNp), sodium alginate (NaAlg), and glycerin (Gl) were prepared. A mathematical model was developed for determining water vapor permeability (WVP) by response surface methodology (RSM) based on a Box-Behnken Design (BBD). Also, the impact of the models was tested using the analysis of variance (ANOVA). Sodium alginate-GNp and glycerin-GNp interactions significantly affected the WVP. The values of WVP for optimum conditions (NaAlg = 1.175 g, GNp = 1.496 (%), and Gl = 0.548 g) were determined by the design model and found 0.0157.