Chitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high- and low-methyl pectin films

Abstract

Please cite this article as: Lorevice, M.V., Otoni, C.G., Moura, M.R.d., Mattoso, L.H.C., Chitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high-and low-methyl pectin films, Food Hydrocolloids (2015), ABSTRACT 26Non-biodegradable food packaging materials has caused serious environmental 27 problems due to their inappropriate discard. Biodegradable and renewable polymers 28 (e.g., polysaccharides), when reinforced with nanostructures, have been used to produce 29 novel, eco-friendly food packaging as alternatives to replace conventional packaging. 30This study aimed at adding chitosan nanoparticles (CSNPs) to pectin (high or low 31 methoxyl degree) matrices to produce HDM pectin/CSNP and LDM pectin/CSNP 32 nanocomposites films, as well as at evaluating the effect of CSNPs on films' 33 mechanical, thermal, and barrier properties. Also, CSNPs were characterized as to zeta 34 potential, average diameter, and FT-IR, whereas nanocomposites' thickness, 35 appearance, structure, morphology, mechanical, thermal, and barrier properties were 36 analyzed. CSNPs presented average diameter and zeta potential near to 110 nm and 50 37 mV, respectively. The addition of CSNPs improved the mechanical properties, being 38 tensile strength the most affected mechanical attribute (increased from 30.81 to 46.95 39 MPa and from 26.07 to 58.51 MPa for HDM pectin/CSNP and LDM pectin/CSNP, 40 respectively). These results show that the produced pectin/CSNPs nanocomposites had 41 improved mechanical properties when compared with control pectin films, allowing 42 these novel materials an alternative to food packaging production.43 44

Combining Cupuassu (Theobroma grandiflorum) Puree, Pectin, and Chitosan Nanoparticles into Novel Edible Films for Food Packaging Applications

“…CSNPs average size has been demonstrated to depend upon chitosan and TPP concentrations (Calvo et al., ). The values obtained here are similar to previous reports (Lorevice et al., ). Concerning surface charge, the CSNPs synthesized here presented an average zeta potential value of +30 mV.…”

“…This parameter is an indication of the stability of a colloidal system. The zeta potential obtained here is favorable for the kinetic stability of the particle aqueous suspension, since values greater than 20 mV in magnitude have been reported to lead to suitably stable systems (Lorevice et al., ). The positive net charge is related to the cationic groups of the acidic chitosan, as described previously (Rampino, Borgogna, Blasi, Bellich, & Cesàro, ).…”

“…Lorevice et al. () reported CSNPs not to cause a significant change in the WVP of HM pectin films. As previously mentioned for water, pectin with a high degree of methyl esterification has fewer free hydroxyl groups to interact with the nanostructures, and thus it does not cause a large change in WVP when added to the matrices.…”

“…Antoniou, Liu, Majeed, and Zhong () reported an increase in the tensile strength in the breakdown of tara gum films after the addition of nanostructures. Lorevice, Otoni, Moura, and Mattoso () studied the influence of chitosan nanoparticles on high and low‐degree methoxyl pectin films and verified that the addition of nanostructures improved the properties of the films.…”

Development of bionanocomposites of pectin and nanoemulsions of carnauba wax and neem oil pectin/carnauba wax/neem oil composites

“…Otoni et al noted an improvement in the physical, mechanical, barrier, and antimicrobial properties in pectin/papaya purée‐based films incorporated with essential oil nanoemulsions. Pectin films with chitosan nanoparticles also showed an improvement in their mechanical and thermal properties . Abral et al studied the changes in the properties of starch films after ultrasonic processing and showed that decreasing the size of gelatinized granules results in films with lower moisture vapor permeability, higher thermal resistance, increased the tensile strength of the film, and decreased moisture absorption.…”