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Evaluation of Physico-mechanical and Antifungal Properties Of Gluten-based Film Incorporated with Vanillin, Salicylic Acid, and Montmorillonite (Cloisite 15A)

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Abstract

A novel wheat gluten (WG) film was developed by adding vanillin, salicylic acid, and montmorillonite cloisite 15A (MMT). Some physico-mechanical properties, including thickness, tensile strength (TS), elongation at break (E), yellowness index (YI), whiteness index (WI), and water solubility (SWF) of the film were investigated using response surface methodology. Results revealed that maximum tensile strength occurred at the highest level of MMT and salicylic acid, and that the effect of MMT on elongation at break was considerable. The YI and WI of the composite films increased respectively, while the WI value and increment of MMT reduced. Moreover, the water solubility was raised with an increasing amount of MMT, vanillin, and salicylic content in the films. The optimum level of the variables obtained by the software was 0.92% vanillin, 0.94% salicylic acid, and 1.92% MMT (% w/w). The intensity and shifting of some absorption peaks in the FTIR spectra pattern confirmed the interaction of functional groups of additive and gluten chain. SEM images revealed an even distribution of the particles with no evidence of particle agglomeration in WG/vanillin/salicylic acid/MMT. Inhibition zone around the nanocomposite films against Aspergillus niger and Alternaria alternate strains indicated antifungal activity of WG nanocomposite films, which was more considerably observed for Aspergillus niger.

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Abbreviations

MMT:

Montmorillonite

TS:

Tensile strength

E:

Elongation at break

YI:

Yellowness index

WI:

Whiteness index

SWF:

Water solubility film

WG:

Wheat gluten

RSM:

Response surface method

CCD:

Central composite design

FTIR:

Fourier transform infrared spectroscopy

SEM:

Scanning electron microscope

PDA:

Potato dextrose agar

ANOVA:

Analysis of variance

CV:

Coefficient of variation

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  1. Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran

    Sara Khashayary & Aazam Aarabi

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  1. Sara Khashayary
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  2. Aazam Aarabi
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Khashayary, S., Aarabi, A. Evaluation of Physico-mechanical and Antifungal Properties Of Gluten-based Film Incorporated with Vanillin, Salicylic Acid, and Montmorillonite (Cloisite 15A). Food Bioprocess Technol 14, 665–678 (2021). https://doi.org/10.1007/s11947-021-02598-y

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