Nanocomposite of Papaya Puree and Chitosan Nanoparticles for Application in Packaging

Lorevice, Marcos V.; Moura, Márcia R. de; Mattoso, Luiz H. C.

doi:10.5935/0100-4042.20140174

Cited by 8 publications

(12 citation statements)

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“…Transmission microscopy analysis has revealed that both chitosan Np and cellulose Nf can be properly dispersed and bonded into the polymeric matrix, forming strong interactions due to chemical similarities . The reinforced samples present average elongations similar to those reported by Lorevice et al when assessing papaya puree films with chitosan Np associated to hydroxypropyl methylcellulose. The tensile strengths are not far from the values measured by Otoni et al for papaya/pectin films with nanoemulsions of cinnamaldehyde.…”

Section: Resultssupporting

confidence: 77%

Comparison Between Chitosan Nanoparticles and Cellulose Nanofibers as Reinforcement Fillers in Papaya Puree Films: Effects on Mechanical, Water Vapor Barrier, and Thermal Properties

Barros-Alexandrino

Martelli‐Tosi

Assis

2018

Polymer Engineering & Sci

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Chitosan nanoparticles (Np) were prepared by ionic gelation method, with particle size of 58.54 ± 16.99 nm. Cellulose nanofibers (Nf) were extracted from soybean straws by a combined process of mechanical grinding and enzymatic hydrolysis, with diameters between 40 and 120 nm and variable length. The puree was prepared by using over‐ripe papayas and fillers (Np and Nf) incorporated separately at a concentration of 0.1% and 0.2% (% of filler to puree mass in dry bases) and subsequently cast into films. Mechanical characterization, both tensile strength and strain at break, were found to have significantly improved for those films reinforced with Nf. Values of tensile of 2.79 ± 1.20 MPa for chitosan and 7.30 ± 1.27 MPa for cellulose were measured for 0.2% additions. The presence of cellulose fibers (elongation of 9.33% ± 0.72%) had a greater effect on film plasticity than for chitosan Np (6.86% ± 2.17%) at 0.2% addition. About 0.2% of Nf also performed better than Np in reducing the water vapor permeation rate. Calorimetric analysis (TGA and DSC) indicated thermal stability of the composite films at temperatures above 100°C, with similar behavior between samples. POLYM. ENG. SCI., 59:E287–E292, 2019. © 2018 Society of Plastics Engineers

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Section: Resultssupporting

confidence: 77%

Comparison Between Chitosan Nanoparticles and Cellulose Nanofibers as Reinforcement Fillers in Papaya Puree Films: Effects on Mechanical, Water Vapor Barrier, and Thermal Properties

Barros-Alexandrino

Martelli‐Tosi

Assis

2018

Polymer Engineering & Sci

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“…Lorevice, de Moura, Aouada, and Mattoso (2012), Martelli, Barros, de Moura, Mattoso, and Assis (2012), and de Moura, Lorevice, Mattoso, and Zucolotto (2011) added chitosan nanoparticles (CSNPs), obtained through methacrylic acid polymerization, to polysaccharide films and reported remarkably improved thermal, mechanical, and barrier properties. CSNPs formulated by ionotropic gelation (Calvo, Remuñ an-L opez, Vila-Jato, & Alonso, 1997) have also improved the physical-chemical properties of polysaccharide-based films, such as hydroxypropyl methylcellulose (Lorevice, de Moura, & Mattoso, 2014) and tara gum (Antoniou et al, 2015). The present work aimed at formulating and characterizing CSNPs as well as producing nanocomposite HDM or LDM pectin/CSNP films with improved physical properties.…”

Section: Introductionmentioning

confidence: 99%

Chitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high- and low-methyl pectin films

et al. 2016

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Please cite this article as: Lorevice, M.V., Otoni, C.G., Moura, M.R.d., Mattoso, L.H.C., Chitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high-and low-methyl pectin films, Food Hydrocolloids (2015), ABSTRACT 26Non-biodegradable food packaging materials has caused serious environmental 27 problems due to their inappropriate discard. Biodegradable and renewable polymers 28 (e.g., polysaccharides), when reinforced with nanostructures, have been used to produce 29 novel, eco-friendly food packaging as alternatives to replace conventional packaging. 30This study aimed at adding chitosan nanoparticles (CSNPs) to pectin (high or low 31 methoxyl degree) matrices to produce HDM pectin/CSNP and LDM pectin/CSNP 32 nanocomposites films, as well as at evaluating the effect of CSNPs on films' 33 mechanical, thermal, and barrier properties. Also, CSNPs were characterized as to zeta 34 potential, average diameter, and FT-IR, whereas nanocomposites' thickness, 35 appearance, structure, morphology, mechanical, thermal, and barrier properties were 36 analyzed. CSNPs presented average diameter and zeta potential near to 110 nm and 50 37 mV, respectively. The addition of CSNPs improved the mechanical properties, being 38 tensile strength the most affected mechanical attribute (increased from 30.81 to 46.95 39 MPa and from 26.07 to 58.51 MPa for HDM pectin/CSNP and LDM pectin/CSNP, 40 respectively). These results show that the produced pectin/CSNPs nanocomposites had 41 improved mechanical properties when compared with control pectin films, allowing 42 these novel materials an alternative to food packaging production.43 44

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“…Com a adição da polpa estes valores aumentam. De acordo com Lorevice et al, 21 existe uma diferença entre as quantidades de moléculas entre os filmes e que parte da água fica retida na matriz atuando como um plastificante, sendo atribuído este aumento de permeabilidade à diferença entre a quantidade de moléculas que se difundem no material e aquelas que se desprendem do mesmo.…”

Section: Resultsunclassified

“…Dados semelhantes foram encontrados por Lorevice et al 16 em um estudo das propriedades de filmes de polpa de goiaba e NPs de QS sintetizadas por polimerização em molde de ácido metacrílico. Lorevice et al 21 também verificaram que filmes de HPMC e polpa de mamão apresentaram decréscimo nos valores de WVP na presença de NPs de QS.…”

Section: Resultsunclassified

Fabricação de filmes bionanocompósitos à base de pectina e polpa de cacau com potencial uso como embalagem para alimentos

2016

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. The aim of this work was to produce biodegradable films based on the pectin and cocoa puree reinforced with chitosan nanoparticles. Nanoparticles were obtained by the ionotropic gelation. Films were produced according to the "casting" method, through a colloidal solution composed of water, cocoa puree, chitosan nanoparticles solution and different concentrations of pectin (2% and 3% w/w). Films were analyzed by thickness measurements, water vapor permeability, mechanical properties and scanning electron microscopy. Nanoparticles were characterized by zeta potential and showed spherical shape with a diameter of about 110 nm and zeta potential value of approximately +30 mV. Pectin 2% and 3% cocoa films exhibited tensile strength (mPa) of 15.1 ± 0.7 and 22.9 ± 1.6, respectively. After nanostructures addition, values increased to 25.2 ± 0.7 and 29.8 ± 1.3. Increasing concentration polymer and chitosan nanoparticles to improve tensile strength values. Films contained 3% of pectin exhibited more significant decrease in water vapor permeability values when chitosan nanoparticles were added, from 2.470 ± 0.101 to 1.904 ± 0.125 g mm / kPa h m 2. Results of the analyzes demonstrated that nanocomposites produced with pectin of different concentration showed satisfactory properties for application as packaging for food.Keywords: edible films; chitosan nanoparticles; pectin. INTRODUÇÃOOs resíduos gerados pelo descarte de embalagens produzidas por fontes não renováveis vêm crescendo a cada ano e constituem um grande problema do ponto de vista ambiental. Boa parte destes resíduos provém das embalagens usadas em produtos alimentícios, impulsionando pesquisas com foco no desenvolvimento de filmes comestíveis biodegradáveis obtidos através de biopolímeros. 1,2Atualmente, o mercado global vem buscando oferecer produtos e alimentos mais naturais, com mais qualidade e segurança, por conta da demanda crescente dos consumidores, que estão cada vez mais exigentes e mais preocupados com a qualidade de vida, saúde e bem-estar. Para atender às necessidades do mercado, estão sendo desenvolvidas as chamadas "embalagens ativas", que são aquelas que, além de servirem como barreira entre o meio externo e interno, exercem uma outra função na preservação do alimento. 3Filmes comestíveis podem ser uma alternativa para estender a vida de prateleira dos alimentos, servindo como barreira à passagem de gases e podendo também carrear substâncias capazes de retardar a contaminação por micro-organismos. 4,5 Os biopolímeros mais utilizados na formação dos filmes comestíveis são as proteínas, os polissacarídeos e os lipídeos. Dentre as proteínas, merecem destaque a gelatina, caseína, ovoalbumina, glúten de trigo, zeína e proteínas miofibrilares. Os polissacarídeos que se destacam são o amido, a quitosana, a pectina e a celulose. Já os lipídios, pode-se destacar o uso dos monoglicerídeos acetilados, ácido esteárico, ceras e ésteres de ácido graxo. 6 Além do componente principal para a formação da matriz polimérica, as soluções filmogênicas são constituíd...

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Nanocomposite of Papaya Puree and Chitosan Nanoparticles for Application in Packaging

Cited by 8 publications

References 0 publications

Comparison Between Chitosan Nanoparticles and Cellulose Nanofibers as Reinforcement Fillers in Papaya Puree Films: Effects on Mechanical, Water Vapor Barrier, and Thermal Properties

Comparison Between Chitosan Nanoparticles and Cellulose Nanofibers as Reinforcement Fillers in Papaya Puree Films: Effects on Mechanical, Water Vapor Barrier, and Thermal Properties

Chitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high- and low-methyl pectin films

Fabricação de filmes bionanocompósitos à base de pectina e polpa de cacau com potencial uso como embalagem para alimentos

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