Hydrophilicity improvement of mercerized bacterial cellulose films by polyethylene glycol graft

Silva, Renata da; Sierakowski, Maria Rita; Bassani, Helen P.; Zawadzki, Sônia Faria; Pirich, Cleverton Luiz; Ono, Lucy; Freitas, Rilton Alves de

doi:10.1016/j.ijbiomac.2016.01.115

Cited by 33 publications

(13 citation statements)

References 31 publications

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“…As the phase AFM images offer a measurement of the surface composition -in the case of non-uniform samples (Scott & Bhushan, 2003) -its profile reflects a contrast of the viscous energy dissipation across the surface. Therefore, once chitosan is adsorbed onto DSPC, the increased phase angle shift is related to an augmented local viscoelasticity and/or difference composition (Silva et al, 2016) -in agreement with QCM frequency shift of −105 ± 15 Hz caused by chitosan.…”

Section: Phospholipid-chitosan Interactionsupporting

confidence: 74%

Chitosan-coated microvesicles: Effect of polysaccharide-phospholipid affinity on decafluorobutane dissolution

Picheth

Pirich

Santos

et al. 2016

Carbohydrate Polymers

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Section: Phospholipid-chitosan Interactionsupporting

confidence: 74%

Chitosan-coated microvesicles: Effect of polysaccharide-phospholipid affinity on decafluorobutane dissolution

Picheth

Pirich

Santos

et al. 2016

Carbohydrate Polymers

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“…Since water is a universal solvent we tried our migration tests with water as reported successfully by earlier reports [20,34]. Moreover, it is also proved that the water can migrate the oils from the films.…”

Section: Migration Rate Of Eosmentioning

confidence: 77%

Essential Oil Based PVP-CMC-BC-GG Functional Hydrogel Sachet for ‘Cheese’: Its Shelf Life Confirmed with Anthocyanin (Isolated from Red Cabbage) Bio Stickers

Bandyopadhyay

Saha

Zandraa

et al. 2020

Foods

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‘Gouda cheese’ is one of the most popular varieties of cheese eaten worldwide. The preservation problem of gouda arises due to microbial contamination and infestation. Therefore, essential oil (EO) based PVP-CMC-BC-GG hydrogel film was prepared to solve the problem and to extend the shelf-life of ‘Gouda cheese’. Anthocyanin (isolated from red cabbage) based pH stickers are integrated into the packaging system to recognize the spoilage of ‘cheese’. EOs (clove and/or cinnamon) are added to PVP-CMC-BC-GG hydrogel film to improve its antimicrobial, physical, mechanical, and thermal properties as well as shelf-life of cheese. The films are assessed based on their physical, structural, and functional properties, real-time assessment on cheese, and biodegradability. The results revealed that although the addition of oils to the PVP-CMC-BC-GG hydrogel films enhanced its mechanical, hydrophobic, and antimicrobial properties, the biodegradability of PVP-CMC-BC-GG films declined with the addition of EOs. The thermal properties remained the same irrespective of the addition of EOs. The shelf life of cheese was extended for more than 10–12 days, inside the PVP-CMC-BC-GG hydrogel sachet compared to the conventional PE packaging system. Hence the use of the PVP-CMC-BC-GG sachet (containing EO or without EO) is recommended for cheese packaging along with the use of PVP-CMC-BC-GG anthocyanin bio stickers for monitoring the quality of cheese.

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“…However, BC pellicles are usually characterized by higher hydrophilicity, due to the presence of intramolecular hydrogen bonds [76]. BC's intrinsic properties could have been affected by the NaOH alkaline treatment, used to wash BC pellicles after fermentation [54], which leads to fiber swelling and surface area increase, crystallinity index decrease, and an intermolecular rearrangement of individual chains, usually followed by a decrease in hydrophilicity [77]. Another factor contributing to the higher WCA reported herein, for BC and BC_PG layers, may be the loss of hydrogen bonds while the carboxylate groups are formed, as reported in Section 3.2, during BC TEMPO-oxidation [78].…”

Section: Water Contact Angle Analysismentioning

confidence: 99%

Antimicrobial Food Packaging Based on Prodigiosin-Incorporated Double-Layered Bacterial Cellulose and Chitosan Composites

et al. 2022

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Nowadays, food packaging systems have shifted from a passive to an active role in which the incorporation of antimicrobial compounds into biopolymers can promote a sustainable way to reduce food spoilage and its environmental impact. Accordingly, composite materials based on oxidized-bacterial cellulose (BC) and poly(vinyl alcohol)-chitosan (PVA-CH) nanofibers were produced by needleless electrospinning and functionalized with the bacterial pigment prodigiosin (PG). Two strategies were explored, in the first approach PG was incorporated in the electrospun PVA-CH layer, and TEMPO-oxidized BC was the substrate for nanofibers deposition (BC/PVA-CH_PG composite). In the second approach, TEMPO-oxidized BC was functionalized with PG, and afterward, the PVA-CH layer was electrospun (BC_PG/PVA-CH composite). The double-layer composites obtained were characterized and the nanofibrous layers displayed smooth fibers with average diameters of 139.63 ± 65.52 nm and 140.17 ± 57.04 nm, with and without pigment incorporation, respectively. FTIR-ATR analysis confirmed BC oxidation and revealed increased intensity at specific wavelengths, after pigment incorporation. Moreover, the moderate hydrophilic behavior, as well as the high porosity exhibited by each layer, remained mostly unaffected after PG incorporation. The composites’ mechanical performance and the water vapor transmission rate (WVTR) evaluation indicated the suitability of the materials for certain food packaging solutions, especially for fresh products. Additionally, the red color provided by the bacterial pigment PG on the external surface of a food packaging material is also a desirable effect, to attract the consumers’ attention, creating a multifunctional material. Furthermore, the antimicrobial activity was evaluated and, PVA-CH_PG, and BC_PG layers exhibited the highest antimicrobial activity against Staphylococcus aureus and Pseudomonas aeruginosa. Thus, the fabricated composites can be considered for application in active food packaging, owing to PG antimicrobial potential, to prevent foodborne pathogens (with PG incorporated into the inner layer of the food packaging material, BC/PVA-CH_PG composite), but also to prevent external contamination, by tackling the exterior of food packaging materials (with PG added to the outer layer, BC_PG/PVA-CH composite).

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Hydrophilicity improvement of mercerized bacterial cellulose films by polyethylene glycol graft

Cited by 33 publications

References 31 publications

Chitosan-coated microvesicles: Effect of polysaccharide-phospholipid affinity on decafluorobutane dissolution

Chitosan-coated microvesicles: Effect of polysaccharide-phospholipid affinity on decafluorobutane dissolution

Essential Oil Based PVP-CMC-BC-GG Functional Hydrogel Sachet for ‘Cheese’: Its Shelf Life Confirmed with Anthocyanin (Isolated from Red Cabbage) Bio Stickers

Antimicrobial Food Packaging Based on Prodigiosin-Incorporated Double-Layered Bacterial Cellulose and Chitosan Composites

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