Starch nanocomposite films incorporating grape pomace extract and cellulose nanocrystal

Xu, Yixiang; Scales, Anita; Jordan, Krystle; Kim, Chyer; Sismour, Edward

doi:10.1002/app.44438

Cited by 34 publications

(29 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…added different concentrations of starch nanocrystals to cassava starch films and observed a linear increase of the tensile strength and a significant decrease of the water vapor permeability (WVP). The same behavior was verified by Xu et al …”

Section: Introductionsupporting

confidence: 86%

Morphological, barrier, and mechanical properties of cassava starch films reinforced with cellulose and starch nanoparticles

Santana

Costa

Rodrigues

et al. 2018

J of Applied Polymer Sci

View full text Add to dashboard Cite

A comparative performance study of cellulose and starch nanoparticles on plasticized starch reinforcement has been presented. Starch nanoparticles were obtained by ultrasound and acid hydrolysis, and cellulose nanoparticles were extracted by acid hydrolysis from microcrystalline cellulose and sisal fibers. The nanoparticles were characterized according to the zeta potential, the particle‐size distribution, transmission electron microscopy, X‐ray diffraction, and thermogravimetric analysis. The influence of the addition of these nanoparticles to starch films on the morphology, water vapor permeability (WVP), and mechanical properties of the nanocomposites films were investigated. The cellulose nanoparticles exhibited higher electrical stability than those originating from starch. Acid hydrolysis produced starch nanoparticles with higher crystallinity than ultrasound. All the nanoparticles significantly reduced the WVP. The cellulose nanoparticles significantly increased the tensile strength of the starch films; however, they reduced the flexibility of the nanocomposites. The results of this work support the application of starch and cellulose nanostructures for the development of reinforced biodegradable materials. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47001.

show abstract

Section: Introductionsupporting

confidence: 86%

Morphological, barrier, and mechanical properties of cassava starch films reinforced with cellulose and starch nanoparticles

Santana

Costa

Rodrigues

et al. 2018

J of Applied Polymer Sci

View full text Add to dashboard Cite

show abstract

“…However, a starch film has some limitations, due to its hydrophilic character and poor mechanical properties. In this way, a feasible method to improve the functional properties of starch is to develop nanocomposites by incorporating cellulose nanofibers …”

Section: Introductionmentioning

confidence: 99%

Production and characterization of starch‐based films reinforced by ramie nanofibers (Boehmeria nivea)

Marques

Carvalho

Marinho

et al. 2019

J of Applied Polymer Sci

View full text Add to dashboard Cite

In this study, the use of cellulose nanofibers from ramie, a plant species with important characteristics of reinforcement, was investigated in the production of bio-based polymer films. A central composite rotatable design was applied to produce the films, analyze the effects of cassava starch, glycerol, and nanofibers content on their properties, obtain mathematical models, response surface plots, and determine an optimum composition. The films produced were characterized by mechanical properties, water vapor permeability (WVP), solubility, and opacity. Microstructure and thermal behavior were also evaluated. The ramie nanofibers content had a positive effect on mechanical and barrier properties, as it increased tensile strength by 207.9%, and decreased WVP and solubility by 52.9 and 72.9%, respectively. Furthermore, the obtained films exhibited homogeneous and cohesive structures, which encourages the use of ramie nanofibers as a reinforcement material in the production of green plastics.

show abstract

“…Not only sugars, but also proteins and lipids present in the chemical composition of some fruits and vegetables, eg, the banana, may act as plasticizers influencing the final packaging film, sheet, and paper performance . Moreover, Xu and others noted a significant increase in edible packaging materials' flexibility while higher levels of grape pomace extract were added to starch. Phenolic compounds from grape pomace extract were suspected to serve also as plasticizers.…”

Section: Fruit and Vegetables As A Source Of Plasticizers And Fillersmentioning

confidence: 99%

“…On contrary to this, higher concentration of grape pomace extract appeared to negatively influence the thermal stability of edible starch packaging materials. Grape pomace extract acted as a plasticizer, weakening the intermolecular interactions, which resulted in lowering the values of thermal decomposition temperature for control starch packaging materials …”

Section: Thermal Properties Of Edible Fruit and Vegetable Packaging Mmentioning

confidence: 99%

“…Grape pomace extract acted as a plasticizer, weakening the intermolecular interactions, which resulted in lowering the values of thermal decomposition temperature for control starch packaging materials. 66 The addition of guava puree to hydroxypropyl methylcellulose packaging materials caused an increase in the glass transition temperature value improving their thermal stability. 93 On the other hand, the glass transition temperature for papaya-starch packaging materials even decreased when gelatine and defatted soy protein were added.…”

Section: Thermal Properties Of Edible Fruit and Vegetable Packagingmentioning

confidence: 99%

See 1 more Smart Citation

An overview of fruit and vegetable edible packaging materials

et al. 2019

View full text Add to dashboard Cite

Various edible fruit and vegetable materials, including purees, residues, extracts, and juices, have been investigated in terms of their matrix‐forming properties to produce edible packaging materials to be applied to food products influencing their overall quality and improving the efficiency of synthetic packaging, thus leading to the reduction in amount of synthetic polymers used for each application. The potential of fruit and vegetables to be used as components of edible packaging materials is discussed. Such application of fruits and vegetables is possible thanks to the presence of matrix‐forming polysaccharides and proteins in their composition while the presence of bioactive compounds such as vitamins and polyphenols may confer, eg, antioxidant and antimicrobial properties of active packaging materials. The development of edible fruit and vegetable packaging materials is a promising way of combining the barrier and mechanical properties of biopolymers with the nutritional and sensory properties. The application of fruit and vegetables as a component of edible packaging materials enables the utilization of raw materials with low commercial value. Edible packaging materials are a new method of their utilizing. There is also the possibility of just decreasing the amount of synthetic packaging waste by application of fruit and vegetable packaging materials simply as a passive or active layer partially replacing the non‐renewable materials.

show abstract

Starch nanocomposite films incorporating grape pomace extract and cellulose nanocrystal

Cited by 34 publications

References 44 publications

Morphological, barrier, and mechanical properties of cassava starch films reinforced with cellulose and starch nanoparticles

Morphological, barrier, and mechanical properties of cassava starch films reinforced with cellulose and starch nanoparticles

Production and characterization of starch‐based films reinforced by ramie nanofibers (Boehmeria nivea)

An overview of fruit and vegetable edible packaging materials

Contact Info

Product

Resources

About