Hair hydrolysate functionalized cellulose nanocrystal based chitosan membrane to harness power from wastewater fed MFCs

Das, Bubul; Gaur, Surendra Singh; Katha, Anki Reddy; Wang, Chin‐Tsan; Katiyar, Vimal

doi:10.1016/j.ijhydene.2022.12.054

Cited by 2 publications

(1 citation statement)

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“…Chitosan is classified as natural polysaccharides (hydrocolloids) through the deacetylation process. Some reports mentioned that chitosan is a good substance for edible film and membrane (Bouyer et al, 2023;Castro-Muñoz et al, 2023;Chen et al, 2023a;Das et al, 2023;Kong et al, 2023;Soontarapa et al, 2023). The cationic group of chitosan in the membrane structure has electrostatic interaction with anionic group for the formation of edible film.…”

Section: Introductionmentioning

confidence: 99%

Effect of Plasticizer Addition on The Characteristics of Chitosan-Alginate Edible Film

Wibowo,

Fehragucci,

Purnawan

2023

ALCHEMY J. Pen. Kim

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<p>The edible film of chitosan-alginate in this study showed characteristics of the physical and mechanical properties when various plasticizers of polyethylene glycol/PEG, polyvinyl alcohol/PVA, and glycerol were added into the origin film. It was also found that chitosan content in the edible film contributed to the change in the physical properties and the conductivity of the film. The general effect on the film because of the addition of plasticizers was the decrease of the tensile strength, the increase of the films' elongation, and the increase of the water vapor permeability (WVP). Among other plasticizers, PEG attracted the most attention in which it affected the most significant change on the properties. Meanwhile, the higher chitosan content in the chitosan-alginate film affected the increase of the tensile strength and the decrease of the elongation value, and the decrease of the WVP on the film. Characterization using FT-IR spectrophotometer showed that no chemical interaction was formed due to the mixing of alginate-chitosan in the film. Instead, only the physical blending of chitosan-alginate was formed in the edible film.</p>

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Section: Introductionmentioning

confidence: 99%