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

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dc.contributor.authorLorevice, Marcos Vinicius
dc.contributor.authorOtoni, Caio Gomide
dc.contributor.authorMoura, Marcia Regina de [UNESP]
dc.contributor.authorCapparelli Mattoso, Luiz Henrique
dc.contributor.institutionUniversidade Federal de São Carlos (UFSCar)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.date.accessioned2018-11-26T16:17:18Z
dc.date.available2018-11-26T16:17:18Z
dc.date.issued2016-01-01
dc.description.abstractNon-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.en
dc.description.affiliationUniv Fed Sao Carlos, Dept Chem, PPGQ, BR-13566905 Sao Carlos, SP, Brazil
dc.description.affiliationUniv Fed Sao Carlos, Dept Mat Engn, PPG CEM, BR-13566905 Sao Carlos, SP, Brazil
dc.description.affiliationSao Paulo State Univ, FEIS, Dept Chem & Phys, BR-15385000 Ilha Solteira, SP, Brazil
dc.description.affiliationEmbrapa Instrumentacao, LNNA, BR-13560970 Sao Carlos, SP, Brazil
dc.description.affiliationUnespSao Paulo State Univ, FEIS, Dept Chem & Phys, BR-15385000 Ilha Solteira, SP, Brazil
dc.description.sponsorshipFINEP/MCT
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdCNPq: 402287/2013-4
dc.description.sponsorshipIdCNPq: 303.796/2014-6
dc.description.sponsorshipIdFAPESP: 2012/24362-6
dc.description.sponsorshipIdFAPESP: 2014/23098-9
dc.format.extent732-740
dc.identifierhttp://dx.doi.org/10.1016/j.foodhyd.2015.08.003
dc.identifier.citationFood Hydrocolloids. Oxford: Elsevier Sci Ltd, v. 52, p. 732-740, 2016.
dc.identifier.doi10.1016/j.foodhyd.2015.08.003
dc.identifier.fileWOS000363832300074.pdf
dc.identifier.issn0268-005X
dc.identifier.urihttp://hdl.handle.net/11449/160931
dc.identifier.wosWOS:000363832300074
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Hydrocolloids
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectBiopolymer film
dc.subjectPectin
dc.subjectChitosan
dc.subjectNanotechnology
dc.subjectPhysical properties
dc.titleChitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high- and low-methyl pectin filmsen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.orcid0000-0001-5635-8608[1]

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Artigos - Física e Química - FEIS