Determination of structural and mechanical properties, diffractometry, and thermal analysis of chitosan and hydroxypropylmethylcellulose (HPMC) films plasticized with sorbitol

Rotta, Jefferson; Minatti, Edson; Barreto, Pedro Luiz Manique

doi:10.1590/s0101-20612011000200026

Cited by 39 publications

(14 citation statements)

References 16 publications

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“…The neat CS and CS/TiO 2 membranes revealed a thermal event at the maximum temperature of 293°C and 297°C, respectively, associated with the depolymerization of CS chains. Moreover, this degradation profile of CS is in good agreement with the results of Rotta et al , that have detected a maximum degradation rate for CS film by DTGA at 307.3°C. Importantly, the observed small second peak at 284°C for CS/TiO 2 membrane sample might be attributed to the introduction of Ti‐O network in the CS/TiO 2 nanocomposite membrane (based on the FTIR spectrum analysis).…”

Section: Resultssupporting

confidence: 92%

Chitosan‐based nanocomposite membranes with improved properties: Effect of cellulose acetate blending and TiO₂ nanoparticles incorporation

et al. 2017

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The aim of this work was to synthesize nanocomposite membranes based on chitosan (CS) and cellulose acetate (CA) blends containing titanium dioxide (TiO2) nanoparticles and investigate their morphological, structural, mechanical, and thermal properties along with dye affinity ligand content for using potentially as bioadsorption applications. The samples were characterized by means of scanning electronic microscopy (SEM), energy dispersive X‐ray (EDX), Fourier transform infrared spectroscopy (FTIR), tensile, thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and water contact angle (WCA). The SEM micrograph images showed a uniform and microporous morphology of the prepared membranes. FTIR analysis confirmed the presence of CA and TiO2 nanoparticles through the CS matrix in which the components used had good compatibility. The mechanical and thermal studies emphasized that strong interactions occurred between CS, CA, and TiO2 nanoparticles. Blending CS with CA and the addition of TiO2 nanoparticles enhanced the hydrophilic property of CS membranes, significantly. The CS/CA based nanocomposite containing 1.5 wt% of TiO2 nanoparticles showed the remarkable improvements in ultimate tensile strength values and an increase in stiffness more than three times compared to the neat CS membrane sample. Finally, considering the results of tensile test and immobilized Cibacron Blue F3G‐A (CB) content measurement, the nanocomposite samples denoted by (50/50) CS/CA/TiO2 (1.5%) were nominated as the promising material used for potentially bioadsorptive membrane. POLYM. COMPOS., 39:4452–4466, 2018. © 2017 Society of Plastics Engineers

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Section: Resultssupporting

confidence: 92%

Chitosan‐based nanocomposite membranes with improved properties: Effect of cellulose acetate blending and TiO₂ nanoparticles incorporation

et al. 2017

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“…The second one occurs at temperature range of about 265-280°C and is accompanied by decomposition (thermal and oxidative) of chitosan, vapourization and elimination of volatile products. The result obtained for pure chitosan is in accordance with studies carried out by Rotta et al (2011). Addition of lysozyme into films leads to decrease of about 15°C in the second thermal event.…”

Section: Antibacterial Activitysupporting

confidence: 89%

Antibacterial Activity and Physical Properties of Edible Chitosan Films Exposed to Low-pressure Plasma

Ulbin-Figlewicz

Zimoch-Korzycka

Jarmoluk

2014

Food Bioprocess Technol

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The challenge for food industry is developing gentle processes concept, which will prevent food spoilage and leave a food natural, minimally processed, fresh-like and safe. A new technique of food preservation could be usage of combined methods of green process, such as cold gas plasma with bioactive substances, and protective coatings. The aim of this study was to determine the antibacterial activity of chitosan films incorporated with lysozyme exposed to helium plasma treatment as well as evaluate their physical properties. The edible films have been prepared basing on low molecular weight chitosan by casting from lactic acid solution with water solution of lysozyme in three various concentrations (0, 0.5 and 1 %). Dried films were then modified by exposition on cold helium plasma treatment for 0, 5 and 10 min. Obtained films were tested against growth of Listeria monocytogenes, Yersinia enterocolitica and Pseudomonas fluorescens. In order to characterize chitosan-based films, their mechanical properties, theromogravimetric analysis (TGA), dynamic mechanical thermal analysis (DMTA), contact angle measurement, water vapour permeability (WVP) and scanning electron microscopy (SEM) were evaluated. The films with 1 % lysozyme incorporation enhanced the inhibition efficiency of chitosanbased films against gram-positive (L. monocytogenes) and gram-negative (P. fluorescens) bacteria, where reduction zones were 42.5 and 69.8 mm, respectively. Besides that, hydrolytic changes of chitosan chain caused by lysozyme activity were confirmed by TGA and DMTA. Contact angles and WVP of tested films were not significantly affected by helium plasma exposition, nor lysozyme dosage. Hydrophilic natures of chitosan-based films were confirmed by both tests.Microscopy image of cross-section structure was smooth and continuous due to lysozyme addition in film composition. Application of chitosan films incorporated with lysozyme and low-pressure plasma treatment could be used as innovative preservation method in a wide range of food products.

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“…The increase of glycerol fraction reduces the melting temperature, which corresponds to authors' studies [11], who noted that a plasticizer with low volatility, high boiling temperature and low freezing temperature has a bigger free volume than a polymer free volume. Thus, the appending of plasticizer increases the free volume in the system, which leads to lower melting temperature.…”

Section: Resultssupporting

confidence: 75%

Differential scanning calorimetry research of biodegradable films for confectionery and bakery products

Shulga¹,

Chorna²,

Kobylinskyi³

2017

ChChT

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Abstract. 1Biodegradable films for bakery and confectionery products using differential scanning calorimetry are studied in this work. Expediency for the use of biodegradable films for marmalade, gingerbread, bakery products, and fondant confectionery according to organoleptic characteristics is established. The influence of the type of starch on film structure is studied with DSC analysis. DSC analysis was used to determine functionality of using glycerol as plasticizer, as this can reduce the temperature of melting point and glass transition of original compounds.

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Determination of structural and mechanical properties, diffractometry, and thermal analysis of chitosan and hydroxypropylmethylcellulose (HPMC) films plasticized with sorbitol

Cited by 39 publications

References 16 publications

Chitosan‐based nanocomposite membranes with improved properties: Effect of cellulose acetate blending and TiO₂ nanoparticles incorporation

Chitosan‐based nanocomposite membranes with improved properties: Effect of cellulose acetate blending and TiO₂ nanoparticles incorporation

Antibacterial Activity and Physical Properties of Edible Chitosan Films Exposed to Low-pressure Plasma

Differential scanning calorimetry research of biodegradable films for confectionery and bakery products

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Determination of structural and mechanical properties, diffractometry, and thermal analysis of chitosan and hydroxypropylmethylcellulose (HPMC) films plasticized with sorbitol

Cited by 39 publications

References 16 publications

Chitosan‐based nanocomposite membranes with improved properties: Effect of cellulose acetate blending and TiO2 nanoparticles incorporation

Chitosan‐based nanocomposite membranes with improved properties: Effect of cellulose acetate blending and TiO2 nanoparticles incorporation

Antibacterial Activity and Physical Properties of Edible Chitosan Films Exposed to Low-pressure Plasma

Differential scanning calorimetry research of biodegradable films for confectionery and bakery products

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Product

Resources

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Chitosan‐based nanocomposite membranes with improved properties: Effect of cellulose acetate blending and TiO₂ nanoparticles incorporation

Chitosan‐based nanocomposite membranes with improved properties: Effect of cellulose acetate blending and TiO₂ nanoparticles incorporation