Preparation and Characterization of Durum Wheat (Triticum durum) Straw Cellulose Nanofibers by Electrospinning

Montaño-Leyva, Beatriz; Rodríguez-Félix, Francisco; Torres-Chávez, Patricia Isabel; Ramírez‐Wong, Benjamín; López-Cervantes, Jaime; Sánchez‐Machado, Dalia I.

doi:10.1021/jf103364a

Cited by 45 publications

(21 citation statements)

References 26 publications

(48 reference statements)

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“…There is a good adhesion between starch and cellulose which favours the properties and end use applications. Addition of microcrystalline cellulose into starch matrix .…”

Section: Introductionmentioning

confidence: 99%

UV resistant transparent bionanocomposite films based on potato starch/cellulose for sustainable packaging

et al. 2017

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Biobased polymers are considered as a promising alternative to conventional synthetic plastics from fossil fuels to recompense the draining resources for petroleum-based products, which addresses several environmental issues. Here, briefly, cellulose nanofibers were isolated from pineapple leaves and the quality of the prepared nanofibers was characterized using advanced instrumental technologies. Poor mechanical properties, barrier properties, and the hygroscopic nature are notable issues that reduce the shelf life of starch-based films, which can be rectified by the addition of nanoscale fillers. The impact of filler reinforcement on the films was investigated in different aspects. Morphology, UV shielding, wettability, and thermal degradation were carefully analyzed using polarized optical microscopy, UV-vis spectroscopy, static water contact angle measurements, and thermal gravimetric analysis, respectively. The water contact angle increases from neat TPS to nanocomposites with 3 wt% of CNF (41.25 0 to 51.77 0 ) and the water vapor permeability decreases from 7.32 to 5.68 Â 10 À2 g min À1 m À2 for 3 wt% CNF loading. Also, several enhanced properties were observed for the final product quality with respect to the reference sample, including that the potato starch/cellulose nanocomposite films were found to be UV resistant, and that higher transparency indicates the nanoscale dispersion. Further studies are anticipated to develop the materials on an industrial scale.

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“…There is a good adhesion between starch and cellulose which favours the properties and end use applications. Addition of microcrystalline cellulose into starch matrix .…”

Section: Introductionmentioning

confidence: 99%

UV resistant transparent bionanocomposite films based on potato starch/cellulose for sustainable packaging

et al. 2017

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“…Montaño‐Leyva et al . reported the presence of the cellulose trifluoroacetate peak (1790 cm −1 ) in the FTIR spectra of cellulose nanofibers prepared by electrospinning of TFA cellulose solutions.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, nanofibers (<100 nm) and ultrathin fibers were produced with diameters of 65–160, 90–165, and 90–200 nm using flow rates of 25.5, 45.5, and 65.5 µ L −1 , respectively. Previous studies, which also used TFA as solvent, reported nanofibers from cotton and wood pulp in the range of 30–50 nm as well as ultrathin fibers from Durum Wheat Straw cellulose with diameters of approximately 270 nm …”

Section: Resultsmentioning

confidence: 99%

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Ultrathin and nanofibers via room temperature electrospinning from trifluoroacetic acid solutions of untreated lignocellulosic sisal fiber or sisal pulp

Rodrigues

Ramires

Santos

et al. 2015

J of Applied Polymer Sci

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Lignocellulosic sisal fiber (LSF) and sisal pulp (SP) were electrospun at room temperature from solutions in trifluoroacetic acid (TFA) prepared at concentrations of 2 3 10 22 g mL 21 and 3 3 10 22 g mL 21 , respectively. Scanning electron microscopy images of the electrospun LSF showed fibers with diameters ranging from 120 to 510 nm. The presence of defects decreased along with increasing the flow rate of the SP solution, which generated nanofibers and ultrathin fibers with diameters in the range of 40-60 (at 5.5 mL min 21 ) up to 90-200 nm (at 65.5 mL min 21 ). Despite the known ability of TFA to esterify the hydroxyl groups present in the starting materials, the Fourier transform infrared spectra indicated the absence of trifluoroacetyl groups in the electrospun samples. The thermal stability of the final materials proved suitable for many applications even though some differences were observed relative to the starting materials. This study demonstrated a feasible novel approach for producing nano/ultrathin fibers from lignocellulosic biomass or its main component, which allows for a wide range of applications for these materials.

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“…However, edible proteic systems, such as the above mentioned, or gelatin and collagen, cannot be electrospun from aqueous solutions due to extensive hydrogen bonding resulting in gel formation, and therefore toxic or aggressive solvents are required to produce these nano-fibers. Casein or wheat proteins have poor electrospinnability and need to be mixed with other polymers such as PEO, PVA, or other synthetic biopolymers like polylactic acid or ɛ-caprolactone with the use of toxic solvents (Xie and Hsieh 2003;Castro-Enriquez et al 2012;Montano-Leyva et al 2011;Selling et al 2012;Aceituno-Medina et al 2013). This limits the edibility of the resulting systems.…”

Section: Nano-fibers For Encapsulation and Release Of Natural Bioactimentioning

confidence: 99%

Food Nanoscience and Nanotechnology

Hernández‐Sánchez¹,

Fidel²,

Gutiérrez-Ĺopez³

2015

Food Engineering Series

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Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment. This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper PrefaceFood nanoscience and nanotechnology are emergent disciplines that have grown enormously in the last years due to the attractive properties that a number of foodrelated materials have at the nanoscale. Understanding basic principles of such properties constitutes the basis for building a robust knowledge base for developing products with improved and novel characteristics.Understanding fundamentals of food nanotechnology represents a huge challenge for universities, industries and the public sector. The complex mechanisms involved in the research, development, production and legislation of food nanoproducts are studied under multi-and inter-disciplinary scopes. Bearing this in mind, this book was conceived.This book aims to contribute to basic and applied knowledge on these fields by presenting recent advances in selected topics of food nanoscience and nanotechnology, and is divided into a total of 17 chapters. The first chapter presents an overview to the field; the following chapter discusses general techniques for studying foodrelated nanomaterials, followed by six chapters on specific techniques for preparing food nanomaterials while the next contribution on dispersed systems illustrates this important and vast field. The book continues with three chapters on food nanocomposites, including those for packing purposes, and two chapters on advanced aspects of food nan...

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Preparation and Characterization of Durum Wheat (Triticum durum) Straw Cellulose Nanofibers by Electrospinning

Cited by 45 publications

References 26 publications

UV resistant transparent bionanocomposite films based on potato starch/cellulose for sustainable packaging

UV resistant transparent bionanocomposite films based on potato starch/cellulose for sustainable packaging

Ultrathin and nanofibers via room temperature electrospinning from trifluoroacetic acid solutions of untreated lignocellulosic sisal fiber or sisal pulp

Food Nanoscience and Nanotechnology

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