Cellulose nanocrystals reinforced κ-carrageenan based UV resistant transparent bionanocomposite films for sustainable packaging applications

Yadav, Mithilesh; Chiu, Fu-Chien

doi:10.1016/j.carbpol.2019.01.114

Cited by 182 publications

(109 citation statements)

References 68 publications

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“…The peaks at 900 cm −1 and 848 cm −1 are assigned to 3,6-anhydro-D-galactose and galactose-4-sulfate, respectively [3]. In κ-carrageenan films, the characteristic peaks are at 3361 cm −1 Foods 2020, 9, 357 6 of 15 (OH stretching vibration), 29,746 cm −1 (CH stretching vibration) and 1206 cm −1 (ester sulfate O=S=O symmetric vibration) [21].…”

Section: Fourier Transform Infrared Spectramentioning

confidence: 99%

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Jančíková

Đorđević

Jamróz

et al. 2020

Foods

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The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (ι-and κ-carrageenan). The κand ι-carrageenan, glycerol and the different addition of LE (5%, 10%, 20%) were used as ingredients for forming films. The pH and viscosity were measured for film forming solutions (before drying). The following analyses were performed on films: the total polyphenol content (TPC), Ferric Reducing Antioxidant Power (FRAP) and 2-Diphenyl-1-Picrylhydrazyl (DPPH). Optical parameters were analyzed by the determination of UV-Vis spectra. The structure of films was characterized by scanning electron microscopy. The gained results indicated that the use of different gelling agents (ι-and κ-carrageenan) resulted in statistically significant (p < 0.05) differences in textural properties (strength and breaking strain) of produced edible films. The highest antioxidant properties and TPC had a κ film with 20% LE (DPPH: 87.63 ± 0.03%; TPC: 233.75 ± 0.104 mg gallic acid/g). According to these results, it can be concluded that edible films with the highest concentrations of added lapacho extract can serve as a good source of antioxidant compounds. Certainly, these properties can be usefully incorporated into the wrapped food commodity.Foods 2020, 9, 357 2 of 15 but there is a high demand from consumers for less processed food and natural substances that can make produced food commodities even more functional [4].Carrageenans are polysaccharides produced by red seaweeds Rhodophyceae [5]. Kappa carrageenan has about 25% to 30% of sulfate content and iota carrageenan about 28 to 30% [6]. Commercial κand ι-carrageenans are gel-forming compounds and they are water soluble [5,7,8]. The physicochemical properties of carrageenans are highly affected by their chemical structures (helical structure formation). It was observed that edible films produced with the use of kappa carrageena were clear, with advantageous mechanical and structural properties [9].The lapacho tea is the inner bark and heartwood of the tree of different botanical names such as Tabebuia avellanedae and Tecoma impetiginosa. These trees are specific to the area of South America, where lapacho is traditionally used, and this tea is well known for its antitumor properties, mainly due to the presence of polyphenolic compounds [10].Polyphenolic compounds are common in fruit and vegetables, they are secondary metabolites, and they also have high antioxidant potential and can also work as anti-inflammatory, antimicrobial, antithrombotic and cardio protective compounds [11]. In natural extracts, there can also be a lot of aromatic compounds, which can work as a UV barrier [12]. On the other side, polysaccharides can interact with the polyphenolic compounds, and they can impact the properties of matrices consisting of these compounds. Food commodities represent mainly complex matrixes, in which interactions between the...

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Section: Fourier Transform Infrared Spectramentioning

confidence: 99%

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Jančíková

Đorđević

Jamróz

et al. 2020

Foods

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“…However, the inferior mechanical and poor barrier properties of natural polymers often hinder their application in food packaging. Reinforcing nanofillers are incorporated into biopolymer formulations to effectively enhance their thermal and physio-chemical properties and fabricate high-performance polymer nanocomposite films [6][7][8]. Nanocomposite films can also serve as water and UV light barriers to improve the shelf-life and quality of preserved food products [9].…”

Section: Introductionmentioning

confidence: 99%

Cellulose Nanocrystal Reinforced Chitosan Based UV Barrier Composite Films for Sustainable Packaging

et al. 2020

Self Cite

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In this study, green composite films based on cellulose nanocrystal/chitosan (CNC/CS) were fabricated by solution casting. FTIR, XRD, SEM, and TEM characterizations were conducted to determine the structure and morphology of the prepared films. The addition of only 4 wt.% CNC in the CS film improved the tensile strength and Young’s modulus by up to 39% and 78%, respectively. Depending on CNC content, the moisture absorption decreased by 34.1–24.2% and the water solubility decreased by 35.7–26.5% for the composite films compared with neat CS film. The water vapor permeation decreased from 3.83 × 10−11 to 2.41 × 10−11 gm−1 s−1Pa−1 in the CS-based films loaded with (0–8 wt.%) CNC. The water and UV barrier properties of the composite films showed better performance than those of neat CS film. Results suggested that CNC/CS nanocomposite films can be used as a sustainable packaging material in the food industry.

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“…1 The energy barrier between the LUMO of the molecule in this row and the HOMO of cellobiose. 2 The number of atoms can refer to the Scheme 1.…”

Section: Theoretical Calculationsmentioning

confidence: 99%

“…Cellulose is one of the most abundant renewable natural fibers on the earth [1] and has been widely used for apparels. The cellulose-based derivatives have also played an important role in various fields, including food packaging [2,3] and adsorbent materials [4,5]. Usually, cotton fabrics are chemically modified before practical use to obtain specific functions, such as flame-retardant [6], anti-bacterial [7,8], hydrophobic [9] and anti-wrinkle properties [10,11], and so on.…”

Section: Introductionmentioning

confidence: 99%

Investigation on Reaction Sequence and Group Site of Citric Acid with Cellulose Characterized by FTIR in Combination with Two-Dimensional Correlation Spectroscopy

Cai

Yan

2019

Polymers

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Cotton fabrics are prone to wrinkles and can be treated with citric acid (CA) to obtain good anti-wrinkle properties. However, the yellowing of the CA-treated fabrics is one big obstacle to the practical application of citric acid. The changing sequence order of CA anhydride and unsaturated acid (the reason for yellowing), such as aconitic acid (AA), has not been investigated. Herein, Fourier transform infrared (FTIR) spectroscopy, two-dimensional correlation spectroscopy (2Dcos), and Gaussian calculation were employed to characterize the reaction mechanism between CA with cellulose. FTIR spectra of the CA-treated fabrics heated under different temperatures were collected and further analyzed with 2Dcos. The results indicated the changing sequence order: 1656 cm −1 →1784 cm −1 →1701 cm −1 , ("→" means earlier than), i.e., unsaturated acid→anhydride→ester. Moreover, a change of Gibbs free energy (∆G) showed that trans-AA (∆G = −22.10 kJ/mol) is more thermodynamically favorable to be formed than CA anhydride 1 (∆G = −0.90 kJ/mol), which was proved by Gaussian computational modeling. By taking cellobiose as a model of cellulose, the ∆G results proved that O(6)-H(6) on the glucose ring is the most likely hydroxyl to react with anhydride originated from CA or AA, especially with the terminal carbonyl group.2 of 13 the most promising ones. Among PCAs, 1,2,3,4-butanetetracarboxylic acid (BTCA) [11,15,16], citric acid (CA) [17][18][19] and 3,3 ,4,4 -benzophenonetetracarboxylic acid (BPTCA) [20,21] show outstanding performance. Furthermore, CA is a cheap and renewable compound, but it will result in yellowing of the treated fabrics [17,18].Yang confirmed the formation of various unsaturated acids from CA in the anti-wrinkle finishing process [18] and adopted polyols to improve the whiteness index of the CA-treated fabrics [17]. Consequently, the whiteness index of the CA-treated fabrics was improved by polyols, especially xylitol, due to the dicitrate that is formed between CA and polyols being more thermally stable than CA. However, this method means more chemicals being required for the anti-wrinkle finishing of cotton fabrics and brings a greater burden on the environment.Hydrogen peroxide (H 2 O 2 ) is a strong and green oxidant that can break the C=C bonds, which is the basic principle for the bleaching of raw cotton fabrics. Similarly, H 2 O 2 was employed to bleach the CA-treated fabrics under alkaline conditions (alkaline post-bleaching) [22] or ultraviolet B conditions (UVB post-bleaching) [23], which are aimed at improving the whiteness index. Interestingly, the whiteness index of the CA-treated fabrics was improved, but the anti-wrinkle properties decreased a little. Luo [24] reported that the active agent N-[4-(triethylammoniomethyl)benzoyl] caprolactam chloride (TBCC) could be used in H 2 O 2 bleaching of the CA-treated fabrics at a lower temperature and near-neutral conditions (TBCC post-bleaching). Although TBCC post-bleaching improved the whiteness index, the strength retention of the bleached fabrics decr...

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Cellulose nanocrystals reinforced κ-carrageenan based UV resistant transparent bionanocomposite films for sustainable packaging applications

Cited by 182 publications

References 68 publications

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Cellulose Nanocrystal Reinforced Chitosan Based UV Barrier Composite Films for Sustainable Packaging

Investigation on Reaction Sequence and Group Site of Citric Acid with Cellulose Characterized by FTIR in Combination with Two-Dimensional Correlation Spectroscopy

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