2018
DOI: 10.1007/s10570-018-2007-9
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Wettability, surface free energy and cellulose crystallinity for pine wood (Pinus sp.) modified with chili pepper extracts as natural preservatives

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Cited by 11 publications
(8 citation statements)
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“…Modifications of the underlying wood can significantly change the SFE values [29,30,50]. The SFE of oak wood increased significantly after all surface modifications (Oak-REF = 40.12 mN.m −2 to values from 63.68 mN.m −2 to 74.38 mN.m −2 for M1–M4).…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…Modifications of the underlying wood can significantly change the SFE values [29,30,50]. The SFE of oak wood increased significantly after all surface modifications (Oak-REF = 40.12 mN.m −2 to values from 63.68 mN.m −2 to 74.38 mN.m −2 for M1–M4).…”
Section: Resultsmentioning
confidence: 99%
“…More work has been devoted to the determination of wood surface characteristics, the contact angle of wetting, and surface free energy, all of which affect adsorption and thus the adhesion of coatings to wood [25,26,27,28]. These surface characteristics are changed by the surface modification of the underlying wood species, but also by its aging during exposition [4,29,30,31]. In both cases, the effect of changes in the chemical composition of the substrate is visible [32,33,34,35]; with regard to modifications with nanoparticles, this consists of a change in wetting due to nanosized structural changes in surface morphology [36].…”
Section: Introductionmentioning
confidence: 99%
“…The surface CA and water absorption of the modified samples are shown in Figure 11. The CA is a convenient indicator to evaluate the hydrophilic-hydrophobic nature of the surface, and the hydrophobicity of the wood surface is of great significance for practical applications [39][40][41]. The CA results showed significant differences between the four treatments ( Figure 11b).…”
Section: Determination Of Surface Wettability and Water Absorptionmentioning
confidence: 99%
“…Capsicum incluye una gran variedad de pimientos picantes, cuyos principales atributos sensoriales son color, textura y picor. Los compuestos responsables del picor de los pimientos son los capsaicinoides y diferentes compuestos han sido identificados en este grupo; sin embargo, el con-tenido de la capsaicina es la responsable por el picor de los pimientos (Ziglio et al 2018). Resultados obtenidos a escala de laboratorio indicaron que la oleorresina de un pimiento picante (Capsicum frutescens Mill, "Bhut jolokia") se mostró más efectiva en la protección de Pinus sp.…”
Section: Extractos De Pimientos Y De Partes De áRboles El Génerounclassified
“…y Hymenaea sp. contra al ataque del hongo de pudrición blanda, Paecilomyces variotii Bainier (Ziglio et al 2018). No obstante, son necesarios más estudios en lo que concierne a los efectos de la impregnación de la madera con extractos de pimientos, y las relaciones biodegradacióntiempo y costo-beneficio.…”
Section: Extractos De Pimientos Y De Partes De áRboles El Génerounclassified