| Texto completo | |
| Autor(es): |
Velasquez-Castillo, Lia Ethel
;
de Freitas, Gisele Imoto
;
Moraes, Izabel Cristina Freitas
;
Tosi, Milena Martelli
;
Lopez Angulo, Daniel Enrique
;
do Amaral Sobral, Paulo Jose
Número total de Autores: 6
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FOODS; v. 14, n. 13, p. 25-pg., 2025-06-26. |
| Resumo | |
Gelatin hydrogels for food packaging applications have aroused interest in recent years. However, these hydrogels exhibit several limitations, such as poor mechanical strength and low swelling and water uptake. To overcome these challenges, nanocellulose can be used as a nanofiller. Thus, cellulose nanofibrils (CNFs) were obtained from soybean straw and used as a nanofiller for hydrogels produced with type A and B gelatin. The effects of the biopolymer type and the influence of CNF concentrations (0-3.0%, w/w) on the properties of hydrogels were studied. The CNFs exhibited a fiber morphology with micrometer length and nanometer diameter (16.8 +/- 1.2 nm). The addition of CNFs (0-3%, w/w) caused a decrease in the stress (similar to 50%) and elongation (similar to 14%) at the fracture of the hydrogels for both type of gelatin. However, the elastic modulus increased (similar to 20%). The addition of CNFs increased the hardness of the hydrogels up to 25%. The swelling capacity decreased by similar to 30% when the CNF concentration increased from 0 to 3%, while the thermal properties and chemical structure were not altered. These findings provide valuable insights for ongoing research into the incorporation of nanocellulose in biopolymer-based hydrogels produced by physical and sustainable methods for food packaging applications. (AU) | |
| Processo FAPESP: | 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos |
| Beneficiário: | Bernadette Dora Gombossy de Melo Franco |
| Modalidade de apoio: | Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs |