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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Preparation and characterization of bio-nanocomposite films based on cassava starch or chitosan, reinforced with montmorillonite or bamboo nanofibers

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Autor(es):
Llanos, Jaiber H. R. [1, 2] ; Tadini, Carmen C. [2, 3]
Número total de Autores: 2
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Fernando Costa Campus, BR-13635900 Pirassununga, SP - Brazil
[2] Univ Sao Paulo, FoRC NAPAN, Food Res Ctr, Sao Paulo, SP - Brazil
[3] Univ Sao Paulo, Escola Politecn, Dept Chem Engn, Main Campus, BR-05508010 Sao Paulo, SP - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: International Journal of Biological Macromolecules; v. 107, n. A, p. 371-382, FEB 2018.
Citações Web of Science: 18
Resumo

In this study, films based on two different polysaccharides (chitosan and cassava starch) were produced by casting technique and nanostructured by montmorillonite (MMTNPs) or bamboo nanofibers (BNFs) at two different concentrations: 0.5 g/100 g and 1.0 g/100 g of polymer, using glycerol as plasticizer at concentration of 30 g/100 g of polymer. The particle size and surface charge of the MMTNPs and BNFs nanoparticles were 315 +/- 14nm and 60 +/- 3 nm and -31.78 mV and -20.77 mV, respectively. In relation to the mechanical properties, the nanofibers increased the tensile strength in 50% of starch films, while the elongation at break shows a similar increase (66%) for both types of nanoparticles at concentration of 1.0 g/100 g. Cassava starch films showed a better response to nanostructure process, noticed through by the mechanical properties. XRD analyses showed good interaction between the polymer matrix and bamboo nanofibers. (C) 2017 Elsevier B.V. All rights reserved. (AU)

Processo FAPESP: 14/01100-1 - Avaliação de blendas biopoliméricas nano-estruturadas na produção de filmes pelo método de extrusão
Beneficiário:Jaiber Humberto Rodriguez Llanos
Linha de fomento: Bolsas no Brasil - Doutorado
Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs