Study of enzymatic degradation and water absorption of nanocomposites polyvinyl alcohol/starch/carboxymethyl cellulose blends containing sodium montmorillonite clay nanoparticle by cellulase and α-amylase

Evaluation of Different Methods for Cultivating Gluconacetobacter hansenii for Bacterial Cellulose and Montmorillonite Biocomposite Production: Wound-Dressing Applications

“…Any coefficient that reduces the empty spaces between the layers or pores will directly affect this mechanism. Similar results were obtained by other authors who observed a diminution in the water absorbed by nanocomposites made with MMT [48,[75][76][77][78]. Taghizadeh et al [78] investigated the WAC of sodium montmorillonite clay (MMT-Na) content within cellulose blends.…”

“…In addition, the water sensitivity is reduced. The clay produces a tortuous pathway, and the length of the path for water uptake is reduced [78]. The presence of MMT particles in the matrix of the BC sheets reduces the empty spaces in the BC-MMT composites, thus reducing water absorption and the WHC of the composites [21].…”

PVA, PVA Blends, and Their Nanocomposites for Biodegradable Packaging Application

“…These results were achieved when 50/50 (by weight) of PVA/starch nanocomposites were prepared with the inclusion of 2 wt% Nanocor propanone and butyraldehyde. In general, the thermal stability of polymer/nanoclay composites is higher than that of pure polymers, as validated by Taghizadeh and Sabouri [183] to investigate the effect of MMTs on the thermal degradation of PVA/starch/carboxymethyl cellulose composites. Sadhu et al [177] studied thermal properties of PVA/starch with and without the presence of Cloisite 30B nanoclays.…”

Intensification of degradation of guar gum: Comparison of approaches based on ozone, ultraviolet and ultrasonic irradiations

“…The peak near the 3342 cm À1 was attributed to the OÀ ÀH stretching vibration of polymer and water involved in hydrogen bonding [31]. The streching can also be confirmed from the decrease in the intensity of the peak between 1500 cm À1 to 1700 cm À1 , which corresponds to C¼O and COO À stretching vibration of treated guar gum and which is characteristic of the asymmetric and symmetric stretching of the ionized groups (COO À ) of polysaccharides [32]. At near the 1735 cm À1 , no new band assigned to the carboxylic group was seen and hence, the results confirmed that GG degradation is mainly based on the cleavage of b-glycosidic linkages and no carboxylic group was formed [9,20].…”