Improving properties of canola protein-based nanocomposite films by hydrophobically modified nanocrystalline cellulose

Canola meal-derived protein isolate is a sustainable source for developing food packaging materials due to its proven film-forming properties, but poor mechanical properties and high hydrophilicity limit its applications. The current study aimed to improve the properties of canola protein nanocomposite films using oleic acid (OA)-modified (hydrophobically modified) nanocrystalline cellulose (NCC) (OA-NCC). Different concentrations of unmodified NCC (U-NCC, without OA) and OA-NCC nanofillers were used to fabricate canola protein nano-composite films via a solvent casting method, and the prepared nanocomposite films were characterized to evaluate the film properties. As a result, the tensile strength of the canola protein nanocomposite films was significantly enhanced by OA-NCC, resulting in a maximum value for OA-NCC 3 % nanocomposite films. In addition, the elongation at break percentage was increased up to 130 % by OA-NCC 7 % nanocomposite films. Moreover, the thermal stability and water barrier properties were improved because of the enhanced cohe-siveness of OA-NCC and protein interactions.

Automated summary

Canola protein nanocomposite films were improved by incorporating oleic acid-modified nanocrystalline cellulose (OA-NCC). The addition of OA-NCC significantly enhanced the tensile strength of the films, with a maximum value for 3% OA-NCC films, and increased the elongation at break percentage for 7% OA-NCC films. Moreover, the thermal stability and water barrier properties were improved due to the enhanced cohesiveness of OA-NCC and protein interactions.