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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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Author(s):
Lorevice, Marcos Vinicius [1, 2] ; Otoni, Cabo Gomide [1, 3] ; de Moura, Marcia Regina [4] ; Capparelli Mattoso, Luiz Henrique [1, 2, 3]
Total Authors: 4
Affiliation:
[1] Embrapa Instrumentacao, LNNA, BR-13560970 Sao Carlos, SP - Brazil
[2] Univ Fed Sao Carlos, Dept Chem, PPGQ, BR-13566905 Sao Carlos, SP - Brazil
[3] Univ Fed Sao Carlos, Dept Mat Engn, PPG CEM, BR-13566905 Sao Carlos, SP - Brazil
[4] Sao Paulo State Univ, FEIS, Dept Chem & Phys, BR-15385000 Ilha Solteira, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: FOOD HYDROCOLLOIDS; v. 52, p. 732-740, JAN 2016.
Web of Science Citations: 24
Abstract

Non-biodegradable food packaging materials have caused serious environmental problems due to their inappropriate discard. Biodegradable and renewable polymers (e.g., polysaccharides), when reinforced with nanostructures, have been used to produce novel, eco-friendly food packaging as alternatives to replace conventional packaging. This study aimed at adding chitosan nanoparticles (CSNPs) to high-(HDM) and low-methyl (LDM) pectin matrices to produce HDM pectin/CSNP and LDM pectin/CSNP nanocomposite films, as well as at evaluating the effect of CSNPs on films' mechanical, thermal, and barrier properties. Also, CSNPs were characterized as to zeta potential, average diameter, and FT-IR, whereas nanocomposites' thickness, appearance, structure, morphology, mechanical, thermal, and barrier properties were analyzed. CSNPs presented average diameter and zeta potential near to 110 nm and 50 mV, respectively. The addition of CSNPs improved the mechanical properties, being tensile strength the most affected mechanical attribute (increased from 30.81 to 46.95 MPa and from 26.07 to 58.51 MPa for HDM pectin/CSNP and LDM pectin/CSNP, respectively). These results show that the produced pectin/CSNPs nanocomposites had improved mechanical properties when compared with control pectin films, making these novel materials promising for food packaging production. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 12/24362-6 - Development of nanocomposite films containing vegetables puree for use as edible packaging.
Grantee:Marcos Vinicius Lorevice
Support Opportunities: Scholarships in Brazil - Master
FAPESP's process: 14/23098-9 - Study and optimization of natural fiber-reinforced edible polymer biocomposites formulated with fruit and vegetable processing wastes
Grantee:Caio Gomide Otoni
Support Opportunities: Scholarships in Brazil - Doctorate (Direct)