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Electrospun one dimensional (1D) and two dimensional (2D) carbon based polymer nanocomposites are studied in order to determine the effect provided by the two differently structured nanofillers on crystallinity and thermo-mechanical properties of the nanofibres. The nanomaterials studied are pristine carbon nanotubes, oxidised carbon nanotubes, reduced graphene oxide and graphene oxide. Functional groups associated with the order structure of the polymers are analysed by infrared and Raman spectroscopies; the morphology is studied by scanning electron microscopy and the crystallinity properties are investigated by differential scanning calorimetry and X-ray diffraction. Differences in crystallisation behaviour between 1D and 2D carbon based nanofibres are shown by their crystallinity degree and their crystal sizes. The nanocomposite crystal sizes perpendicular to the plane (100) decrease with nanofiller content in all cases. The crystallinity trend and crystal sizes are in accordance with storage modulus response. The results also suggest that functionalisation favours interfacial bonding and dispersion of the nanomaterials within the polymer matrix. As a consequence the number of nucleating sites increases which in turn decreases the crystal size in the nanocomposites. These features explain the improved thermo-mechanical properties in the nanocomposites.

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.

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.

Recycled polypropylene composites reinforced with quill from chicken feathers were prepared by extrusion process. Chicken feathers, a worldwide waste without any relevant application, may potentially replace nonrenewable reinforcements in composites. The effects of quill reinforcement on the density, as well as the thermal, thermo-mechanical and morphological properties of the composites, were evaluated. Quill showed an excellent compatibility with the polypropylene matrix, revealed by the good dispersion that was confirmed by the physical appearance observed with aid of scanning electron microscopy. This fact is due to the hydrophobic nature of keratin in quill. All of the composites showed higher storage modulus than simple polymer, particularly for the lowest quill content. In addition, the composite materials also had a lower density. The transition temperature remained almost unaltered compared with polypropylene. However, the thermal stability was observed to be strongly related to the quill content. Thus, this study reports a successful industrial process applied to a new natural reinforcement material: quill, used to synthesize composites with an amply used polymer: polypropylene; which can open an important gate towards the extended exploitation of keratin quill as a novel and renewable reinforcement material.

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The indiscriminate use of films as synthetic primary packaging, for the conservation and transport of fruit and vegetable products in postharvest, causes disposal problems. In the present work, films based on sodium alginate were synthesized and characterized, with alginate as a biopolymer matrix, glycerol (plasticizer), oleic acid (control of hydrophilicity), and calcium chloride (cross-linking agent). The dynamic mechanical, thermal, structural, and hydrophobicity properties were studied. In the case of dynamic mechanical properties, they were analyzed at a temperature of −50°C, because food packaging goes through storage during its cold chain, showing biofilm stability under these conditions. On the other hand, infrared spectroscopy analysis showed that the carboxylate and carboxy functional groups serve as a link for all the components, and oleic acid is also serving as a plasticizer and, to a lesser degree, as a hydrophilicity controller.