Bacterial cellulose nanofibers as reinforce in edible fish myofibrillar protein nanocomposite films

Bacterial cellulose nanofibers (BCNF) were employed in order to improve various properties of fish myofibrillar protein (FMP) films of Silver carp. Three different levels (2, 4 and 6%, w/w) of the nanoparticles were added to the protein polymer substrate. In this regard, it became clear that 6% BCNF-containing nanocomposites had the highest tensile strength, which was about 49% better than control samples. The nanoparticles had positive impact on the physical properties; BCNF-containing films showed a reduction in water vapor permeability, swelling and solubility indexes. The results of SEM displayed uniform distribution and continuous cross-section of nanocomposite films. FTIR analysis of different films showed molecular interactions between nanoparticles and polymer substrate. XRD analysis represents the appearance of new peaks in polymer nanocomposites and the increase in crystallization of these films compared to the control film. Evaluation of thermal properties of these films suggests the improved thermal stability of the nanocomposites.