| Texto completo | |
| Autor(es): |
Lorevice, Marcos Vinicius
;
Baccarin, Graziela Solferini
;
Souza, Juliana Reghine
;
Claro, Pedro Ivo Cunha
;
de Moura, Marcia Regina
;
Otoni, Caio Gomide
;
Mattoso, Luiz Henrique Capparelli
Número total de Autores: 7
|
| Tipo de documento: | Artigo Científico |
| Fonte: | MATERIALS ADVANCES; v. 5, n. 15, p. 9-pg., 2024-06-24. |
| Resumo | |
In light of the environmental damage caused by conventional polymers and the challenge of making polysaccharides competitive in food packaging, there is a growing investment in the development of nanoparticles to enhance their physicochemical properties. Further advancing this concept, we have produced poly(epsilon-caprolactone) nanoparticles (PCLNPs) via solvent displacement and incorporated them into low- and high-methoxyl pectin films by solvent casting. The PCLNPs display a quasi-spherical morphology with a uniform size (ca. 300 nm), exhibiting excellent colloidal stability due to their hydrophobic PCL core and a hydrophilic Tween 80 surface. PCLNPs moderately improved the thermal stability (reaching ca. 250 degrees C) and preserved the water vapor barrier (<2 g mm k(-1) Pa-1 h(-1) m(-2)) of pectin-based films, while providing significant flexibility and achieving a 3.5-fold increase in tensile strength (75 MPa) compared to neat pectin films due to favorable matrix/filler compatibility. Therefore, our findings contribute to the avenue paved for nanocomposites based on polysaccharides to serve as alternatives to nonbiodegradable and/or nonrenewable packaging, reducing environmental impact. (AU) | |
| Processo FAPESP: | 21/12071-6 - Arquitetando coloides via interações supramoleculares: de fundamentos a aplicações |
| Beneficiário: | Watson Loh |
| Modalidade de apoio: | Auxílio à Pesquisa - Temático |
| Processo FAPESP: | 12/24362-6 - Desenvolvimento de Filmes nanocompósitos contendo purê de vegetais para aplicação como embalagem comestível. |
| Beneficiário: | Marcos Vinicius Lorevice |
| Modalidade de apoio: | Bolsas no Brasil - Mestrado |