Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers

Abstract

Cellulose nanoreinforcements have been used to improve mechanical and barrier properties of biopolymers, whose performance is usually poor when compared to those of synthetic polymers. Nanocomposite edible films have been developed by adding cellulose nanofibers (CNF) in different concentrations (up to 36 g/100 g) as nanoreinforcement to mango puree based edible films. The effect of CNF was studied in terms of tensile properties, water vapor permeability, and glass transition temperature (T(g)) of the nanocomposite films. CNF were effective in increasing tensile strength, and its effect on Young's modulus was even more noticeable, especially at higher concentrations, suggesting the formation of a fibrillar network within the matrix. The addition of CNF was also effective to improve water vapor barrier of the films. Its influence on T(g) was small but significant. The study demonstrated that the properties of mango puree edible films can be significantly improved through CNF reinforcement.

Filmes de polpa de banana produzidos por batelada: Propriedades mecânicas e coloração

“…Com esses resultados é possível uma comparação direta com os dados apresentados na literatura para filmes processados de forma similar com polpas de outras frutas (Tabela 4). Cabe ressaltar que os dados apresentados são das composições de referencia e que melhoras nas propriedades mecânicas podem ser conseguidas pela formação de compósitos pela adição de nanopartículas [11,22] ou nanofibras de celulose [12,23] .…”

Nanocomposites in Food Packaging – A Review

“…Thus, a microfibril can be considered as a string of whiskers linked by amorphous domains, which are taken as structural defects. Our group has studied the influence of cellulose nanofibers on the physical properties of mango puree edible films (Azeredo et al, 2009) and chitosan films (Azeredo et al, 2010). In our first study (Azeredo et al, 2009), different concentrations of cellulose nanofibers (Novacel® PH-101, provided by FMC BioPolymer, Philadelphia, PA, USA) were added to mango puree edible films.…”

“…Our group has studied the influence of cellulose nanofibers on the physical properties of mango puree edible films (Azeredo et al, 2009) and chitosan films (Azeredo et al, 2010). In our first study (Azeredo et al, 2009), different concentrations of cellulose nanofibers (Novacel® PH-101, provided by FMC BioPolymer, Philadelphia, PA, USA) were added to mango puree edible films. The nanofiller was homogenized with the mango puree at 6500 rpm for 30 minutes, by using a Polytron PT 3000 (Brinkmann, Westbury, NY, USA).…”

Physicochemical and Mechanical Properties of Polypropylene-cellulose Nanocrystal Nanocomposites: Effects of Manufacturing Process and Chemical Grafting

“…Particularly, in case of using nanoparticles, uniform distribution of the nanoparticles in polymer matrix should be a prerequisite to effectively lead the interfacial interaction between them. In order to take full advantage of nano-sized celluloses as reinforcements, it is essential to achieve a good dispersibility of the hydrophilic nanoparticles in an apolar matrix (Azeredo et al 2009;Habibi et al 2010;Gwon et al 2016b). The difference in surface nature between nonpolar PP and polar CNCs makes it difficult to achieve both good interfacial adhesion and dispersibility of CNCs in a PP matrix.…”