Chitosan-Polyvinyl Alcohol blend as beta-ray attenuator

John, Jyothi; Noorjan, N.; Gurumurthy, S. C.; Ramaprasad, A.T.

doi:10.1016/j.matpr.2022.05.518

Cited by 3 publications

(5 citation statements)

References 15 publications

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“…At 3400 cm −1 is assigned the primary stretching vibration of amino groups of CS [29]. The reflections at 1637, 1550, 1260, 1080, and 900 cm −1 are redshift of C-H stretching, C-O stretching, N-H bending, and O-H stretching of CS due to the strong relaxation with PVOH chains [42]. In the case of both CS/PVOH/xAC (see lines (2), (3), and (4) in Figure 3) and CS/PVOH/xTO@AC (see lines (5), (6), and (7) in Figure 3) FTIR plots the characteristic reflections of AC are observed in advance to CS/PVOH matrix reflections.…”

Section: Ftir Spectroscopy Of Cs/pvoh/xac Cs/pvoh/xto@ac Filmsmentioning

confidence: 99%

Active Coatings Development Based on Chitosan/Polyvinyl Alcohol Polymeric Matrix Incorporated with Thymol Modified Activated Carbon Nanohybrids

Salmas,

Leontiou,

Kollia

et al. 2023

Coatings

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The food waste disposal to landfill practice contributes to the greenhouse problem due to the emission of gases such as methane into the atmosphere. Shelf life extension of food products and further valorization of food wastes such as the conversion to activated carbon are tested nowadays as alternative techniques. The development and use of biobased active coatings against food oxidation/bacterial deterioration is an environmentally friendly technique. In this study, a novel food active coating was successfully developed based on a chitosan (CS)/polyvinyl alcohol (PVOH) matrix activated with a nanohybrid of natural thymol (TO) adsorbed in activated carbon (AC) derived from spent coffee. The results have shown that, compared to the pure CS/PVOH polymeric matrix, the coating with 15 wt.% TO@AC nanohybrid concentration achieved a +23.5% Young’s modulus value, a +20.1% ultimate strength value, an increased barrier of +50.2% for water and +74.0% for oxygen, a +69.0% antioxidant activity, an increased antibacterial activity of +5.5% against Escherichia coli, a +17.8% against Salmonella enterica, a +42.5% against Staphylococcus aureus, and a +2.5% against Listeria monocytogenes. A visual evaluation of this coating showed a delay in fresh bananas’ enzymatic browning and a significant decrease in their weight loss. This indicates the potential extension of the fresh fruits’ shelf life.

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Section: Ftir Spectroscopy Of Cs/pvoh/xac Cs/pvoh/xto@ac Filmsmentioning

confidence: 99%

Active Coatings Development Based on Chitosan/Polyvinyl Alcohol Polymeric Matrix Incorporated with Thymol Modified Activated Carbon Nanohybrids

Salmas,

Leontiou,

Kollia

et al. 2023

Coatings

View full text Add to dashboard Cite

show abstract

“…Despite the benefits of CS films, their mechanical properties are often inadequate due to brittleness, which can restrict their applicability in specific settings. [70][71][72] One of the primary interactions between CS and PVA is the hydrogen bonding. CS contains amino and hydroxyl functional groups, whereas PVA possesses a large number of hydroxyl groups.…”

Section: Pva/chitosan Blendsmentioning

confidence: 99%

“…The hydroxyl groups of PVA can form intermolecular hydrogen bonds with the amino and hydroxyl groups of CS. 71 This intermolecular hydrogen bonding interaction contributes to the miscibility and physical stability of the blend. Physical entanglement occurs due to the overlapping and intermingling of polymer chains, resulting in interlocking networks.…”

Section: Pva/chitosan Blendsmentioning

confidence: 99%

“…It has also attracted significant attention recently due to its potential to help reduce plastic pollution. Despite the benefits of CS films, their mechanical properties are often inadequate due to brittleness, which can restrict their applicability in specific settings 70–72 …”

Section: Strategies For Improving the Thermal Stability Of Pvamentioning

confidence: 99%

“…CS contains amino and hydroxyl functional groups, whereas PVA possesses a large number of hydroxyl groups. The hydroxyl groups of PVA can form intermolecular hydrogen bonds with the amino and hydroxyl groups of CS 71 . This intermolecular hydrogen bonding interaction contributes to the miscibility and physical stability of the blend.…”

Section: Strategies For Improving the Thermal Stability Of Pvamentioning

confidence: 99%

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Recent advances and challenges in thermal stability of PVA‐based film: A review

Suleiman,

Zeng,

Chakma

et al. 2024

Polymers for Advanced Techs

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Food packaging film is being developed using biodegradable polymers to prolong the shelf life of foods and address the environmental damage caused by non‐biodegradable plastics. Poly(vinyl alcohol) (PVA) is a biodegradable polymer with outstanding characteristics and can be easily shaped into a film. However, PVA‐based film still faces several obstacles that seriously restrict its practical application in the food packaging industry, particularly its low thermal stability limits the film process method. The growing preference demand for PVA‐based films with enhanced thermal stability in food packaging can be attributed to their advantageous characteristics, including commendable temperature resistance, safety, versatile processing capabilities, and prolonged shelf life. It is critical to comprehend the difficulties with PVA thermal degradation behavior and mechanism, and how to address this problem. In this review, we provide strategies for improving the thermal stability of PVA film including modification with environmentally friendly polymers, nanoparticles, and crosslinking agents. Also, the current challenges, and the potential for future advancements in the thermal stability of PVA and its composites are proposed. The new insight into the relationship between PVA based film processing and thermal properties of materials are expected to provide a valuable guide for developing PVA films with high thermal stability.

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Thymol Modified Activated Carbon Nanohybrids for Chitosan/Poly-Vinyl-Alcohol Based Active Coatings

Salmas¹,

Leontiou²,

Kollia³

et al. 2023

Preprint

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Food waste disposal to landfills practice contributes to greenhouse problem due to the emission of gases such as methane to the atmosphere. Shelf-life extension of food products and further valorization of food wastes such as the conversion to activated carbon are tested nowadays as alternative techniques. The development and use of biobased active coatings against food oxidation/bacterial deterioration is an environmentally friendly technique. In this study, a novel food active coating was successfully developed based on a chitosan (CS)/poly-vinyl alcohol (PVOH) matrix activated with a nanohybrid of natural thymol (TO) adsorbed in activated carbon (AC) derived from spent coffee. The results shown that, compared to the pure CS/PVOH polymeric matrix, the coating with 15% wt. TO@AC nanohybrid concentration achieved +23.5 % Young’s modulus value, +20.1% ultimate strength value, increased barrier of +50.2% for water and +74.0 % for oxygen, +69.0% antioxidant activity, increased antibacterial activity of +5.5% against Escherichia coli, +17.8% against Salmonella enterica, +42.5% against Staphylococcus aureus, and +2.5% against Listeria monocytogenes. A visual evaluation of this coating shown a delay to fresh bananas enzymatic browning and significantly decrease their weight loss. This indicates that it could be potentially used to extend the shelf-life of fresh fruits.

show abstract

Chitosan-Polyvinyl Alcohol blend as beta-ray attenuator

Cited by 3 publications

References 15 publications

Active Coatings Development Based on Chitosan/Polyvinyl Alcohol Polymeric Matrix Incorporated with Thymol Modified Activated Carbon Nanohybrids

Active Coatings Development Based on Chitosan/Polyvinyl Alcohol Polymeric Matrix Incorporated with Thymol Modified Activated Carbon Nanohybrids

Recent advances and challenges in thermal stability of PVA‐based film: A review

Thymol Modified Activated Carbon Nanohybrids for Chitosan/Poly-Vinyl-Alcohol Based Active Coatings

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