Guar gum-based films incorporated with a synthetic nanoclay: Physicochemical properties and food packaging...

Biopolymeric materials are increasingly recognized as sustainable solutions for packaging applications, with guar gum (GG) emerging as a promising alternative because of its renewable, nontoxic, and plant-based origin. This study aimed to evaluate the properties of GG-based films incorporated with Laponite (Lap). The films were produced by the casting method with a composition of 1 % GG, 20 % glycerol (% w/w GG), and Lap concentrations between 0 and 15 % (% w/w GG). The films were characterized to assess their morphology, chemical bonds, crystallinity, optical properties, moisture content, solubility in water, water vapor permeability, and mechanical properties. Furthermore, GG films with 0 % and 15 % Lap were tested as a modified atmosphere packaging method for ready-to-eat strawberries. The films exhibited a uniform appearance, with no defects, and the water solubility decreased with increasing Lap concentration. Film containing 3 % Lap had a higher tensile strength of 196.9 %, whereas 5 % Lap increased the elastic modulus by 266.7 %. The incorporation of Lap did not alter film opacity, but improved the UV-barrier properties. When applied to strawberry packaging, both films (0 % and 15 % Lap) effectively maintained an adequate internal atmosphere, leading to minimal fruit mass loss after 7 days and satisfactory sensory and microbiological quality.