RT Journal Article
T1 Impact of nanoclays addition on chickpea (Cicer arietinum L.) flour film properties
A1 Cobos García, Ángel
A1 Díaz Rubio, Olga
K1 Biopolymer films
K1 Bentonite
K1 Halloysite
K1 Cloisite 20A
K1 Mechanical properties
K1 Microstructure
AB 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.
PB MDPI
SN 2304-8158
YR 2024
FD 2024
LK https://hdl.handle.net/10347/39045
UL https://hdl.handle.net/10347/39045
LA eng
NO Cobos, Á.; Díaz, O. (2024). Impact of nanoclays addition on chickpea (Cicer arietinum L.) flour film properties. Foods, 13, 75. https://doi.org/10.3390/foods13010075
NO Xunta de Galicia, grant number GPC ED431B 2019/13
DS Minerva
RD 24 abr 2026