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. 2023 Dec 25;13(1):75.
doi: 10.3390/foods13010075.

Impact of Nanoclays Addition on Chickpea (Cicer arietinum L.) Flour Film Properties

Ángel Cobos  1 , Olga Díaz  1
Affiliations

Impact of Nanoclays Addition on Chickpea (Cicer arietinum L.) Flour Film Properties

Ángel Cobos et al. Foods. .

Abstract

Chickpea flour is an affordable natural blend of starch, proteins, and lipids, which can create films with suitable properties as an eco-friendly packaging material. Nanoclays' incorporation into natural biopolymers enhances the barrier properties of the resulting nanocomposites, so they could improve the properties of flour films. The objective of this work was to assess the influence of three types of nanoclays (halloysite, bentonite, and Cloisite 20A) at two concentrations on the characteristics of chickpea flour films. In general terms, when the lowest dose (5%) was added, no or very slight significant differences with the control were observed in most parameters, except for thermal stability and opacity, which increased, and solubility, which decreased. At the highest concentration (10%), films containing any of the nanoclays demonstrated greater thermal stability, opacity, and rigidity while being less soluble than those without nanofillers. Bentonite exhibited superior film structure distribution compared to other nanoclays. At the highest concentration, it had the most significant impact on modifying the properties of chickpea flour films, increasing their tensile and puncture strengths while decreasing elasticity and water vapor permeability. The incorporation of nanoclays into chickpea flour films could be a useful technique to enhance their properties.

Keywords: Cloisite 20A; bentonite; biopolymer films; halloysite; mechanical properties; microstructure.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
FTIR spectra of chickpea flour films added to nanoclays. Control, control film; H5, films with 5% halloysite; H10, films with 10% halloysite; B5, films with 5% bentonite; B10, films with 10% bentonite; C5, films with 5% Cloisite 20A; C10, films with 10% Cloisite 20A.
Figure 2
Figure 2
Thermogravimetric analysis (TGA) and derivative thermogravimetric (DTG) curves of chickpea flour films added to nanoclays. H5, films with 5% halloysite; H10, films with 10% halloysite; B5, films with 5% bentonite; B10, films with 10% bentonite; C5, films with 5% Cloisite 20A; C10, films with 10% Cloisite 20A. Blue lines are control films; black lines are films added with nanoclays.
Figure 3
Figure 3
The microstructure of chickpea flour films is enhanced with nanoclays. CON-S and CON-F control film surface and fracture, respectively; H5-S and H5-F, surface and fracture of film with 5% halloysite, respectively; H10-S and H10-F, surface and fracture of film with 10% halloysite, respectively; B5-S and B5-F, surface and fracture of film with 5% bentonite, respectively; B10-S and B10-F, surface and fracture of film with 10% bentonite, respectively; C5-S and C5-F, surface and fracture of film with 5% Cloisite 20A, respectively; C10-S and C10-F, surface and fracture of film with 10% Cloisite 20A, respectively.
Figure 4
Figure 4
Biodegradability of chickpea flour films added to nanoclays. Control, control film; H5, film with 5% halloysite; H10, film with 10% halloysite; B5, film with 5% bentonite; B10, film with 10% bentonite; C5, film with 5% Cloisite 20A; C10, film with 10% Cloisite 20A.
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