Mechanical, thermal and barrier properties of pectin/cellulose nanocrystal nanocomposite films and their effect on the storability of strawberries (<i>Fragaria ananassa</i>)

Silva, Ingrid Souza Vieira da; Neto, Wilson Pires Flauzino; Silvério, Hudson Alves; Pasquini, Daniel; Andrade, Mara Zeni; Otaguro, Harumi

doi:10.1002/pat.3734

Cited by 27 publications

(18 citation statements)

References 44 publications

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“…The CNCs were isolated from bleached kraft wood pulp and characterized in our previous work [25]. The CNCs were prepared by hydrolysis at 45°C for 50 minutes using 20 mL of H2SO4 (9.17 M) per gram of fibre.…”

Section: Isolation Of Cellulose Nanocrystals (Cnc)mentioning

confidence: 99%

“…The strawberries (coated and uncoated) were stored in a refrigerator at 10°C ± 1°C. Then they were removed from the refrigerator every two days and placed in an environment with controlled temperature (23°C ± 1°C) in order to evaluate the weight loss according to our previous work [25]. After weighing, the strawberries were put back in the refrigerator.…”

Section: Weight Loss (%)mentioning

confidence: 99%

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Edible Coatings Based on Apple Pectin, Cellulose Nanocrystals, and Essential Oil of Lemongrass: Improving the Quality and Shelf Life of Strawberries (Fragaria Ananassa)

Silva¹,

Prado²,

Melo³

et al. 2019

Journal of Renewable Materials

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In this work, nine different types of edible coating based on pectin, cellulose nanocrystals, glycerol, and essential oil of lemongrass were prepared and used to coat strawberries with a film formed directly on the surface of the coated fruit. The effects of the different edible coatings on refrigerated fruits in terms of weight loss, titratable acidity, total soluble solids, pH, and anthocyanin content was evaluated after 2 days, 4 days, 6 days, and 8 days of storage. Application of the edible coatings reduced the weight loss of the coated strawberries and the anthocyanin content. The total soluble solids content of or uncoated fruit increase more markedly than that of coated fruit. In contrast, pH was maintained for both coated and uncoated strawberries. The edible coatings were effective in minimizing of the weight loss, without worsening the physical chemistry attributes. The treatments T5 and T9 presented the best results.

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Section: Isolation Of Cellulose Nanocrystals (Cnc)mentioning

confidence: 99%

Section: Weight Loss (%)mentioning

confidence: 99%

Edible Coatings Based on Apple Pectin, Cellulose Nanocrystals, and Essential Oil of Lemongrass: Improving the Quality and Shelf Life of Strawberries (Fragaria Ananassa)

Silva¹,

Prado²,

Melo³

et al. 2019

Journal of Renewable Materials

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“…The CNs were isolated from bleached Kraft pulp (KP) of Eucalyptus urograndis (Eucalyptus urophila hybrid and Eucalyptus grandis). The experimental conditions of the CN process were reported by Da Silva and collaborators 23 . The CNs were prepared by hydrolysis at 45 °C for 50 min.…”

Section: Preparation Of Cellulose Nanocrystalsmentioning

confidence: 99%

“…Cellulose nanocrystals have been applied in several areas including drugs 22 , packaging 23 , medicine 24 and the textile industry 25 , aimed primarily at reinforcement. Because it has desirable properties, such as transparency and rigidity, and being an abundant, biodegradable material, it has aroused great commercial interest with competitive advantages over fossil and industrialized materials 26 .…”

Section: Introductionmentioning

confidence: 99%

Nanocomposite Films Based on Flaxseed Gum and Cellulose Nanocrystals

Prado

Silva

et al. 2018

Mat. Res.

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Flaxseed gum (FG)-based films were developed with the addition of glycerol as a plasticizer and glutaraldehyde as a crosslinking agent. HCl was added to improve crosslinking and decrease the hydrophilicity of the matrix. Different cellulose nanocrystal (CN) amounts were used as reinforcements in the optimum FG formulation. The crosslinking process at pH 3.5 led to a lower solubility of FG in water (from 100% to 53%) and an increase in thermal stability (from 160 ºC to 209 ºC). FTIR analysis confirmed a reduction in the-OH band due to crosslinking between the hydroxyl groups of FG. A diffuse diffraction pattern was observed for all FG films. The addition of 4% w/w of CN contributed to reduction of water solubility (from 53% to 20.8%) and absorption (from 21.9% to 6.8%). Finally, an improvement was observed in the tensile mechanical properties in the nanocomposites, showing satisfactory results for the proposed formulations, mainly with 8% w/w of CN added to the matrix. Overall, this study demonstrated that FG/CN nanocomposites are promising materials to be use as a sustainable biopolymer for application as bioplastics.

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“…A utilização da pectina de maçã foi justificada devido aos bons resultados obtidos com o estudo prévio realizado com esta matriz (SILVA et al, 2017) na produção de filmes nanocompósitos com nanocristais de celulose como elemento de reforço, no revestimento de morangos.…”

Section: Matrizes Poliméricasunclassified

Correlações entre as propriedades de transportes, térmica e a morfologia de filmes de blendas de pectina de maçã/hidrocoloide da semente da chia

Silva¹

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In this work, different formulations of polymeric blends were studied with variations of apple pectin and hydrocolloid percentages obtained from chia seeds (Salvia hispanica L.), together with additives (glycerol and glutaraldehyde). For the compositions of these formulations, a multivariate design was used, which allows the contents of both matrices and additives to vary concurrently. The samples of polymeric blends were obtained from the casting methodology, and submitted to the tensile test for identification based on the mechanical properties of the most suitable formulations studied, in relation to pure matrices. Then, based on the choice of the best formulations, a second plan was prepared, in which there was a progressive decrease in the glutaraldehyde contents. The procedure was similar to that carried out for the first planning. From the point of view of compatibility, all formulations were compatible, since there was an improvement in the results of the investigated property. The additives significantly altered the mechanical properties, resulting in a decrease in stiffness, and an increase in terms of deformation, but also especially in relation to glutaraldehyde there were changes in the extension about the crosslinking process, more evident in formulations with higher content of this additive, because, in these formulations there was an increase in the swelling content, a decrease in the gel content (insoluble content) after aqueous extraction, a decrease in the polar component of the surface energy, an increase in relation to the glass transition temperature values. From the morphological point of view, the volumetric fraction of apple pectin contributed to changes in the transport properties of water vapor, minimizing them, which becomes interesting with a view to applicability as food packaging. The formulations did not show cytotoxicity, even with high levels of glutaraldehyde. In addition, blends formulations have an antioxidant potential, estimated at approximately 60%, mainly attributed to the contribution of the chia hydrocolloid matrix. The sorption isotherms provided answers about the high sensitivity of the samples, regardless of the formulation analyzed, in relation to the water activity (aw) of the medium. Within the conditions of analysis, the formation of clusters of water molecules was maximized above aw 0.7. The data of permeation to water vapors allowed making correlations on the miscibility of the system, in lower values of volumetric fraction of apple pectin, and immiscibility for higher values, with good fit for the Maxwell model, considering the spherical geometry of this matrix. The XRD diffractograms revealed that all samples have a characteristic profile of semicrystalline materials. The formation of clusters altered the thermal properties of the samples, narrowing the endotherm profile and displacement of the thermal event to very high temperatures, whose changes were attributed to the removal of free water molecules (clusters), already when in a favorable environment the fo...

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Mechanical, thermal and barrier properties of pectin/cellulose nanocrystal nanocomposite films and their effect on the storability of strawberries (Fragaria ananassa)

Cited by 27 publications

References 44 publications

Edible Coatings Based on Apple Pectin, Cellulose Nanocrystals, and Essential Oil of Lemongrass: Improving the Quality and Shelf Life of Strawberries (Fragaria Ananassa)

Edible Coatings Based on Apple Pectin, Cellulose Nanocrystals, and Essential Oil of Lemongrass: Improving the Quality and Shelf Life of Strawberries (Fragaria Ananassa)

Nanocomposite Films Based on Flaxseed Gum and Cellulose Nanocrystals

Correlações entre as propriedades de transportes, térmica e a morfologia de filmes de blendas de pectina de maçã/hidrocoloide da semente da chia

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