2017
DOI: 10.1039/c6ra26541c
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Preparation and performance of composite films based on 2-(2-aminoethoxy) ethyl chitosan and cellulose

Abstract: Bioactive films exhibiting antioxidant activity were synthesized from a novel chitosan derivative (AECs) and cellulose under an environmentally friendly process.

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Cited by 5 publications
(8 citation statements)
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“…Similar results were observed for microcrystalline cellulose/ agar, microcrystalline/chitosan, bagasse pulp with hemicellulose, bagasse pulp/lignin, and lignin/cellulose/woodbased composites. 3,6,9,10,16,25 Color and UV Spectra. The thickness of the prepared CP composite films was in the range of 0.02−0.04 mm.…”
Section: ■ Results and Discussionmentioning
confidence: 99%
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“…Similar results were observed for microcrystalline cellulose/ agar, microcrystalline/chitosan, bagasse pulp with hemicellulose, bagasse pulp/lignin, and lignin/cellulose/woodbased composites. 3,6,9,10,16,25 Color and UV Spectra. The thickness of the prepared CP composite films was in the range of 0.02−0.04 mm.…”
Section: ■ Results and Discussionmentioning
confidence: 99%
“…NMMO is a technically feasible solvent, recyclable, and widely used in many different applications. 25 The preparation of polymer blends is an important strategy for converting cellulose into functional materials. 26,27 Hydroxyethylcellulose (HEC) is a common nonionic cellulose derivative; it is biodegradable and biocompatible and has a wide spectrum of applications.…”
Section: ■ Introductionmentioning
confidence: 99%
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“…7 Because of the requirements of consumers regarding the quality, safety and preservative-free nature of food, active compounds, like antioxidants and/or antimicrobial agents, have been added to edible and biodegradable lms. [8][9][10][11] Some studies have demonstrated that some essential oils and their components, which are extracted from various aromatic plants, have strong antioxidant and antimicrobial properties. [12][13][14] Therefore, they have been incorporated into edible lms to act against foodborne pathogens and increase the shelf-life of food.…”
Section: Introductionmentioning
confidence: 99%