Cellulose nanocrystals from rice and oat husks and their application in aerogels for food packaging

Oliveira, Jean Paulo de; Bruni, Graziella Pinheiro; Halal, Shanise Lisie Mello El; Bertoldi, Fabiano Cleber; Dias, Álvaro Renato Guerra; Zavareze, Elessandra da Rosa

doi:10.1016/j.ijbiomac.2018.11.205

Cited by 111 publications

(27 citation statements)

References 55 publications

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“…On the other hand, when the extraction of solvents at their supercritical state is produced in hydrogels or alcogels, the resultant material is called aerogels. Due to their unique properties, such as high porosity, high specific surface area, low relative density and thermal conductivity, these pectin-based biopolymers represent an innovative approach as advanced materials for food packaging since they can be used as internal layers, oxygen scavengers or drug delivery systems [110,111]. Recently, pectin-based aerogels have been developed for the storage of temperature-sensitive food.…”

Section: Emulsions and Gelsmentioning

confidence: 99%

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

et al. 2020

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Regardless of the considerable progress in properties and versatility of synthetic polymers, their low biodegradability and lack of environmentally-friendly character remains a critical issue. Pectin is a natural-based polysaccharide contained in the cell walls of many plants allowing their growth and cell extension. This biopolymer can be extracted from plants and isolated as a bioplastic material with different applications, including food packaging. This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials. Many researchers are currently working on a multitude of food and beverage industry applications related to pectin as well as combinations with other biopolymers to improve some key properties, such as antioxidant/antimicrobial performance and flexibility to obtain films. All these advances are covered in this review.

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Section: Emulsions and Gelsmentioning

confidence: 99%

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

et al. 2020

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“…Depending on the route of crosslinking, as well as on operational drying conditions, it is possible to tailor morphological and textural properties of cellulose aerogels [66][67][68][69][70]. Super water adsorbent aerogels that can be potentially used for food packaging application were obtained by regenerated cellulose [71] and cellulose nanocrystals [72]. On the other side, Oliveria et al used nanocellulose obtained from Gelidium sesquipedale seaweed to reinforce PVA food packaging aerogels [73].…”

Section: Cellulosementioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

208

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The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

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“…This study showed that the zeta potential of the CNCs’ suspension was −23.72 ± 1.7 mV. It was due to the grafting of negatively charged SO 3 − groups on CNCs during acid hydrolysis which made the CNCs’ suspension appear to have negative electrostatic repulsion [ 60 , 61 ]. However, the potential value of the suspension is slightly higher than −30 mV, indicating slight aggregation and precipitation of CNCs in the suspension due to the low electrostatic repulsion between suspended particles.…”

Section: Resultsmentioning

confidence: 99%

Preparation of Cellulose Nanocrystals from Jujube Cores by Fractional Purification

Wang

Guo

et al. 2022

Molecules

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Jujube cores are fiber-rich industrial waste. Dewaxing, alkali treatment, bleaching, and sulfuric acid hydrolysis were used to generate cellulose nanocrystals (CNCs) from the jujube cores in this study. The morphological, structural, crystallinity, and thermal properties of the fibers were investigated using FE-SEM, TEM, AFM, FT-IR, XRD, and TGA under various processes. CNCs’ zeta (ζ) potential and water contact angle (WAC) were also investigated. The findings demonstrate that non-fibrous components were effectively removed, and the fiber particles shrunk over time because of many activities. CNCs had a rod-like shape, with a length of 205.7 ± 52.4 nm and a 20.5 aspect ratio. The crystal structure of cellulose Iβ was preserved by the CNCs, and the crystallinity was 72.36%. The temperature of the fibers’ thermal degradation lowered during the operations, although CNCs still had outstanding thermal stability (>200 °C). Aside from the CNCs, the aqueous suspension of CNCs was slightly agglomerated; thus, the zeta (ζ) potential of the CNCs’ suspension was −23.72 ± 1.7 mV, and the powder had high hydrophilicity. This research will be valuable to individuals who want to explore the possibility for CNCs made of jujube cores.

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Cellulose nanocrystals from rice and oat husks and their application in aerogels for food packaging

Cited by 111 publications

References 55 publications

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Preparation of Cellulose Nanocrystals from Jujube Cores by Fractional Purification

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