Investigation of the Thermo-Mechanical Properties of Blend Films Based on Hemicelluloses and Cellulose

Abstract

This study presents an effective and convenient approach to prepare blend films with enhanced mechanical and thermodynamic properties by incorporation of carboxymethyl cellulose (CMC) into quaternized hemicelluloses (QH). The structures and properties of films were analyzed by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), and tensile testing, respectively. From the SEM pictures, tight, homogeneous, and smooth surfaces of films were obtained. In addition, the transparencies of the blend films were increased with the increasing of CMC content. The results of mechanical properties indicated that the blend film prepared from QH and CMC (1 : 2 m/m) had a tensile strength of 65.2 MPa. It suggested that the addition of CMC was contributed to mechanical properties by strong electrostatic interactions and the enhanced hydrogen bondings with QH. These results provide insights into the understanding of the structural relationships of bioblend films in coating and packaging application.

Evaluation of Aerogel Spheres Derived from Salix psammophila in Removal of Heavy Metal Ions in Aqueous Solution

“…The infrared spectra of the samples are shown in Figure 3a,b. The peak of -CH 3 near 2900-2975 cm −1 refers to -C-H stretching vibrations that were derived from methyl and methylene [31]. The stretching vibration peak of -C=O was near 1728 cm −1 .…”

Structural and Physicomechanical Properties of an Active Film Based on Potato Starch, Silver Nanoparticles, and Rose Apple (Syzygium samarangense) Extract

“…Starch-based packaging materials attracted particular attention due to their abandoned nature and excess availability, excellent film-forming property, biodegradability, low cost, and nontoxic nature. However, starch does not show the significant functional properties required for selective applications [5]. Hence, an attempt has been made to incorporate AgNPs along with the starch matrix for boosting the functional properties of the film, quality, and eventually shelf life of food materials.…”