Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2016, 4(11), 709-712
DOI: 10.12691/jfnr-4-11-2
Open AccessArticle

Effect of Zinc Oxide Nanoparticles on Barrier and Mechanical Properties of EVOH Nanocomposite film Incorporating with Plasticizer

Kambiz Sadeghi1, and Mohammad Shahedi1

1Department of Food Science and Technology, Isfahan University of Technology, Isfahan, Iran

Pub. Date: October 18, 2016

Cite this paper:
Kambiz Sadeghi and Mohammad Shahedi. Effect of Zinc Oxide Nanoparticles on Barrier and Mechanical Properties of EVOH Nanocomposite film Incorporating with Plasticizer. Journal of Food and Nutrition Research. 2016; 4(11):709-712. doi: 10.12691/jfnr-4-11-2


In this study, ethylene vinyl alcohol copolymer (EVOH) nanocomposite was prepared by adding nano zinc oxide (nano-ZnO) as a filling agent and glycerol as a plasticizer. In the solution mixing method, usually a plasticizer is used to prevent the film from becoming brittle. However, adding a plasticizer also has adverse effects on the film. Examples of such effects include; decreased barrier properties (water vapor permeability and oxygen permeability) and reduced mechanical properties (tensile strength (TS)). The goal of this study was, to reduce the adverse effects of the plasticizer on film's matrix by adding nanoparticles. Three concentrations (0%, 1%, and 2%) of Nano-ZnO were used in order to find the optimum concentration of glycerol (30%, 40%, and 50%) with the least significant adverse effect. Incorporating glycerol reduced the barrier and the tensile strength properties in matrix films, while, adding nano-ZnO improved barrier, tensile strength properties and reduced adverse effects of the glycerol. FE- image analysis was used to confirm the adverse effects of glycerol on matrix film.

barrier properties EVOH food packaging Nano-ZnO plasticizer

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