Chemically functionalized multiwalled carbon nanotubes were incorporated into a polymer matrix by in situ polymerization, to improve the transfer of mechanical load through a chemical bond, which was demonstrated by Raman and infrared spectroscopies. The resulting composite shows higher storage modulus (E‘) and tensile strength than existing similar composites, with only 1 wt % of functionalized nanotubes. E‘ at 90 °C is increased by an outstanding 1135% and the glass transition temperature is exceptionally raised by ≅40 °C.

A novel chemical functionalization method for multiwalled carbon nanotubes (MWNTs), through an oxidation and silanization process, is presented. The method allows us to have different organo-functional groups attached to the MWNTs, which improves their chemical compatibility with specific polymers for producing new nanotube-based composites. The corresponding moieties were characterized by infrared, Raman and energy dispersion spectroscopies.

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Abstract:The performance as reinforcement of a fibrillar protein such as feather keratin fiber over a biopolymeric matrix composed of polysaccharides was evaluated in this paper. Three different kinds of keratin reinforcement were used: short and long biofibers and rachis particles. These were added separately at 5, 10, 15 and 20 wt% to the chitosan-starch matrix and the composites were processed by a casting/solvent evaporation method. The morphological characteristics, mechanical and thermal properties of the matrix and composites were studied by scanning electron microscopy, thermogravimetric analysis, differential scanning calorimetry and dynamic mechanical analysis. The thermal results indicated that the addition of keratin enhanced the thermal stability of the composites compared to pure matrix. This was corroborated with dynamic mechanical analysis as the results revealed that the storage modulus of the composites increased with respect to the pure matrix. The morphology, evaluated by scanning electron microscopy, indicated a uniform dispersion of keratin in the chitosan-starch matrix as a result of good compatibility between these biopolymers, also corroborated by FTIR. These results demonstrate that chicken feathers can be useful to obtain novel keratin reinforcements and develop new green composites providing better properties, than the original biopolymer matrix.

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Composites were prepared by using carbon nanotubes (CNTs) and methyl-ethyl methacrylate copolymer, modified with nonionic surfactant to improve the carbon nanotube dispersion and workability. The thermal results show that the polymer glass transition temperature increases up to 10˚C and that only 1wt% CNT content improves the mechanical response by more than 200%, substantially above other reports where large quantities of CNTs were used.

Natural extracts possess several kinds of antioxidants (anthocyanins, betalains, thymol, carvacrol, and resveratrol) that have also demonstrated antimicrobial properties. In order to study these properties, extracts from cranberry, blueberry, beetroot, pomegranate, oregano, pitaya, and resveratrol (from grapes) were obtained. Growth inhibition tests of mesophilic aerobes, coliforms, and fungi were conducted in films prepared from the extracts in accordance with Mexican Official Norms (NOM). Optical properties such as transparency and opacity, mechanical properties, and pH were also analyzed in these materials. The films with beetroot, cranberry, and blueberry extracts demonstrated the best antimicrobial activity against various bacteria and fungi in comparison with unmodified chitosan–starch film. This study shows that the addition of antioxidants improved the antimicrobial performance of these films. It was also found that antimicrobial properties are inherent to the films. These polymers combined with the extracts effectively inhibit or reduce microorganism growth from human and environmental contact; therefore, previous sterilization could be unnecessary in comparison with traditional plastics. The presence of extracts decreased transmittance percentages at 280 and 400 nm, as well as the transparency values, while increasing their opacity values, providing better UV–VIS light barrier properties. Despite diminished glass transition temperatures (Tg), the values obtained are still adequate for food packaging applications.