Effect of cellulose nanocrystals from sugarcane bagasse on whey protein isolate-based films

Sukyai, Prakit; Anongjanya, P.; Bunyahwuthakul, N.; Kongsin, Kunat; Harnkarnsujarit, Nathdanai; Sukatta, Udomlak; Sothornvit, Rungsinee; Chollakup, Rungsima

doi:10.1016/j.foodres.2018.02.052

Cited by 143 publications

(78 citation statements)

References 43 publications

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“…In general, the use of small amounts of nanofillers such as clays, metal ions, polymer nanoparticles, carbon‐based nanotubes has proven to be effective in enhancing the barrier and mechanical properties of biopolymers due to their high matrix/filler interfacial area . Among other nanofillers, nanocellulose particles have the potential to enhance the properties of whey protein‐carrageenan blend films . Because, nanocellulose have various functional groups on its surface, which can facilitate a nanoscale dispersion within biopolymer matrix .…”

Section: Introductionmentioning

confidence: 99%

“…Among other nanofillers, nanocellulose particles have the potential to enhance the properties of whey protein‐carrageenan blend films . Because, nanocellulose have various functional groups on its surface, which can facilitate a nanoscale dispersion within biopolymer matrix . The functional groups present on the surface of nanocellulose may better enhance the interfacial interactions between biopolymer (macromolecule) and nanocellulose (nano‐sized particle).…”

Section: Introductionmentioning

confidence: 99%

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Fabrication of κ‐carrageenan and whey protein isolate‐based films reinforced with nanocellulose: optimization via RSM

Söğüt

2020

J of Applied Polymer Sci

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The aim of this study was to prepare nanocomposite films composed of whey protein isolate (W) and carrageenan (C) with nanocellulose (N) for food packaging applications. Response surface methodology was applied to investigate the effect of W concentration (v/v, 0-100%), glycerol/sorbitol (G/S) ratio (0-1), and N concentration (w/w, 0-5%) on the physicomechanical properties of film samples. Higher W and N contents and lower G/S ratios showed positive effect on rigidity of film samples, while introducing high concentration of N increased the water vapor permeability values with increasing plasticizer and C concentration. The highest water uptake values were observed in C based films, while a higher C content resulted in lower opacity values. The addition of nanocellulose into whey protein and carrageenan blend films in the presence of a plasticizer mixture improved the suitability of selected biopolymers for food packaging applications when compared to their neat films.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Fabrication of κ‐carrageenan and whey protein isolate‐based films reinforced with nanocellulose: optimization via RSM

Söğüt

2020

J of Applied Polymer Sci

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“…Furthermore, CNCs have been used for the improvement of mechanical and barrier properties of biocomposites (called green composites since they are produced from the junction of natural fibers and biodegradable polymers), and polymer matrices for nanometric reinforcement in flexible films for the packaging and paper industries, barrier films, and antimicrobial films . Azeredo et al, for example, found an increase in the shelf life of acerolas (also known as West Indian cherry) coated with a film of fruit pulp, alginate and linter, and coconut nanocellulose.…”

Section: Technological Potential Of Cncs: the Development Of A New Gementioning

confidence: 99%

“…In addition, CNCs are capable to self‐organize and produce materials with improved appearance, thermal properties, and barrier performances . These properties can be exploited in numerous fields, including the pharmaceutical industry and regenerative medicine, with the development of new formulations and drug delivery systems, such as emulsions, liposomes, aerogels and hydrogels, DNA hybrid nanomaterials, polymeric films, adhesives and coatings, packaging applications, tissue engineering, wound healing, cardiovascular applications, diagnostics using bioimaging, and targeting and sensing uses …”

Section: Introductionmentioning

confidence: 99%

Cellulose Nanocrystals as a Sustainable Raw Material: Cytotoxicity and Applications on Healthcare Technology

Pelegrini

Ré

Oliveira

et al. 2019

Macro Materials & Eng

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Cellulose nanocrystals (CNCs) are an environmentally friendly natural material, consisting of rod‐like crystalline nanoparticles, called whiskers, or nanocrystalline cellulose. The derivation of different natural sources, aligned to their biocompatibility, biodegradability, and versatility, make them a class of fascinating materials with widespread industrial use. In addition, the cellulose species possess intriguing physicochemical and mechanical properties. This paper provides an overview of recent progress in the area of cellulosic nanocomposites, along with details of their structure and liquid crystalline behavior as nematic and cholesteric lyotropic materials. Guidance is subsequently provided for the physicochemical analysis of these materials, including X‐ray diffraction, transmission electron microscopy, optical evaluation, thermogravimetric analysis, and differential scanning calorimetry. Additionally, the functional chemical and physical properties of CNCs are correlated to the resulting nanotoxicity in in vitro and in vivo assays. This review points to relevant concerns, such as sources for the synthesis of CNCs, the nanomaterial size, and the surface chemistry, that must be overcome in order to attain safe use of CNC‐based nanomaterials. The challenging perspectives on the ongoing research are presented in order to explore the technological and industrial perspectives on the use of CNC for the generation of cost‐effective advanced nanomaterials based on cellulosic fibers.

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“…Studies show that starch-based nanosystems have higher encapsulation efficiency and offer better protection of bioactive substances [13]. In addition, the use of cellulose nanocrystals (CNC) has significant advantages for the formulation of biofilms, since adding certain amounts of them can positively modify optical and gas barrier properties [14].…”

Section: Polysaccharidesmentioning

confidence: 99%

The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings

et al. 2018

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Nowadays, edible coatings incorporated with nanostructures as systems of controlled release of flavors, colorants and/or antioxidants and antimicrobial substances, also used for thermal and environmental protection of active compounds, represent a gap of opportunity to increase the shelf life of food highly perishable, as well as for the development of new products. These functionalized nanostructures have the benefit of incorporating natural substances obtained from the food industry that are rich in polyphenols, dietary fibers, and antimicrobial substances. In addition, the polymers employed on its preparation, such as polysaccharides, solid lipids and proteins that are low cost and developed through sustainable processes, are friendly to the environment. The objective of this review is to present the materials commonly used in the preparation of nanostructures, the main ingredients with which they can be functionalized and used in the preparation of edible coatings, as well as the advances that these structures have represented when used as controlled release systems, increasing the shelf life and promoting the development of new products that meet the characteristics of functionality for fresh foods ready to eat.

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Effect of cellulose nanocrystals from sugarcane bagasse on whey protein isolate-based films

Cited by 143 publications

References 43 publications

Fabrication of κ‐carrageenan and whey protein isolate‐based films reinforced with nanocellulose: optimization via RSM

Fabrication of κ‐carrageenan and whey protein isolate‐based films reinforced with nanocellulose: optimization via RSM

Cellulose Nanocrystals as a Sustainable Raw Material: Cytotoxicity and Applications on Healthcare Technology

The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings

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