Characterization and preservation effect of polyelectrolyte multilayer coating fabricated by carboxymethyl cellulose and chitosan

Liu, Xuefan; Tang, Chunbo; Han, Wei; Xuan, Hongyun; Ren, Jiaoyu; Zhang, Jianhao; Ge, Liqin

doi:10.1016/j.colsurfa.2017.06.079

Cited by 23 publications

(6 citation statements)

References 43 publications

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“…With the excess charge of that polyelectrolyte on the surface, a polyelectrolyte of the opposite charge can be bound. Except electrostatics, other types of molecular interactions (e.g., hydrogen bonds) could be present during the formation of PECs and PEMs, especially when natural polyelectrolytes or polyelectrolytes of low charge density are used [2,13]. It is possible to prepare polyelectrolyte multilayers of different physicochemical and mechanical properties, depending on the preparation conditions-pH, ionic strength, type of salt [10,14,15]-which have a significant impact, while it seems that deposition time, polymer concentration and molar mass are less important parameters.…”

Section: Introductionmentioning

confidence: 99%

Ion-Specific and Solvent Effects on PDADMA–PSS Complexation and Multilayer Formation

Jukić

Korade

Milisav

et al. 2021

Colloids and Interfaces

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Among various parameters that influence the formation of polyelectrolyte complexes and multilayers, special emphasis should be placed on ion-specific and solvent effects. In our study, we systematically examined the above-mentioned effects on poly(diallyldimethylammonium chloride) (PDADMACl)-sodium poly(4-styrenesulfonate) (NaPSS) complexation in solution and at the surface by means of dynamic light scattering, ellipsometry and atomic force microscopy measurements. As solvents, we used water and water/ethanol mixture. The obtained results confirm the importance of ion-specific and solvent effects on complexes prepared in solution, as well as on multilayers built up on a silica surface. The experiments in mixed solvent solution showed that at a higher ethanol mole fraction, the decrease in monomer titrant to titrand ratio, at which the increase in the size of complexes is observed, takes place. The difference between chloride and bromide ions was more pronounced at a higher mole fraction of ethanol and in the case of positive complex formation, suggesting that the larger amount of bromide ions could be condensed to the polycation chain. These findings are in accordance with the results we obtained for polyelectrolyte multilayers and could be helpful for designing polyelectrolyte multilayers with tuned properties needed for various applications, primarily in the field of biomedicine.

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Section: Introductionmentioning

confidence: 99%

Ion-Specific and Solvent Effects on PDADMA–PSS Complexation and Multilayer Formation

Jukić

Korade

Milisav

et al. 2021

Colloids and Interfaces

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“…Fresh cut apples represent a very vulnerable commodity with a short shelf life. Chitosan with carboxy methylcellulose sodium were used as a coating for fresh cut apples, positively affecting the weight loss, firmness, and browning [ 27 ]. Nanocrystals of cellulose in combination with chitosan positively affected (delayed ripening) pear during storage at ambient temperature and cold storage [ 28 ].…”

Section: Introductionmentioning

confidence: 99%

Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace

et al. 2021

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Studies dealing with the development of edible/biodegradable packaging have been gaining popularity since these commodities are marked as being ecofriendly, especially when byproducts are incorporated. Consequently, this study aimed at the development of chitosan-based coatings with plant byproducts. Their sensory properties, colour attributes, occurrence of cracks in microstructure and biodegradability were analysed. Coatings containing grape and blueberry pomace had statistically significantly (p < 0.05) higher levels of colour intensity. Coating samples were characterised by lower aroma intensity (3.46–4.77), relatively smooth surface (2.40–5.86), and low stickiness (2.11–3.14). In the overall hedonic evaluation, the samples containing parsley pomace in all concentrations and a sample containing 5% grape pomace achieved a statistically significantly (p < 0.05) better evaluation (5.76–5.93). The lowest values of the parameter ΔE2000 were recorded for the sample containing 5% parsley pomace (3.5); the highest was for the sample with 20% blueberry pomace (39.3). An analysis of the coating surface microstructure showed the presence of surface cracks at an 80 K magnification but the protective function of the edible coating was not disrupted by the added plant pomace. The produced samples can be considered to have a high biodegradability rate. The results of our experimentally produced coatings indicate their possible application on a commercial scale.

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“…F I G U R E 3 Applications of selfhealing coatings in (A) pear, (B) apple, (C) apple slice, and (D) strawberry. 14,102,103,114 self-healing coating from (methacryloyloxy)ethyldimethyl-(3-sulfopropyl) (SBMA) and itaconic acid (IA). The self-healing process finished in 6 h at 25 C and 55% RH and was due to the reconstruction of hydrogen bonds in the damaged area.…”

Section: Self-healing Coatings For Food Packagingmentioning

confidence: 99%

“…The coated pear showed extended shelf life of 105 days at 0°C and 1 week at 23°C, maintaining the quality of pears during storage and marketing conditions. A PEM coating was fabricated by LBL assembly of CMC and chitosan, which significantly decreased the weight loss of apple slices and maintained the firmness and quality for 24 h 114 . The original coating had a tensile strength of 28.49 MPa, and the strength of the damaged coating restored to 24.9 MPa after self‐healing for 20 min.…”

Section: Potential Applications Of Self‐healing Materials In Food Pac...mentioning

confidence: 99%

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Recent advances in self‐healing materials for food packaging

Huang

Wang

2022

Packag Technol Sci

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Food packaging materials are often inevitably and imperceptibly damaged during the transportation, handling, and storage, and the disruption of their integrity poses a challenge to food preservation. Food packaging materials with self‐healing capability can automatically repair the damaged areas and reconstruct original properties to avoid degradation of food quality and loss of nutrients. Various self‐healing materials based on dynamic covalent bonds and/or dynamic non‐covalent interactions have been developed and applied in food packaging in the forms of films and coatings at laboratory scale, and more efforts are required for the commercialization of these novel smart packaging materials. This is the first review to summarize the recent progress in the preparation of self‐healing packaging materials through different mechanisms, compare the self‐healing efficiency under different conditions, and highlight the potential applications of self‐healing films and coatings with recoverable mechanical and barrier properties and other functionalities (e.g., antimicrobial and anti‐fogging capacities). Finally, the future opportunities and challenges of applying self‐healing materials in food packaging are described.

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Characterization and preservation effect of polyelectrolyte multilayer coating fabricated by carboxymethyl cellulose and chitosan

Cited by 23 publications

References 43 publications

Ion-Specific and Solvent Effects on PDADMA–PSS Complexation and Multilayer Formation

Ion-Specific and Solvent Effects on PDADMA–PSS Complexation and Multilayer Formation

Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace

Recent advances in self‐healing materials for food packaging

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