Skip navigation
Universidade Federal da Bahia |
Repositório Institucional da UFBA
Use este identificador para citar ou linkar para este item: https://repositorio.ufba.br/handle/ri/16249
Tipo: Artigo de Periódico
Título: Cassava sarch-based films plasticized with sucrose and inverted sugar and reinforced with cellulose nanocrystals
Título(s) alternativo(s): Journal of Food Science
Autor(es): Silva, Jania B. A. da
Pereira, Fabiano V.
Druzian, Janice Izabel
Autor(es): Silva, Jania B. A. da
Pereira, Fabiano V.
Druzian, Janice Izabel
Abstract: Bionanocomposites films of cassava starch plasticized with sucrose and inverted sugar and reinforced by cellulose nanocrystals (CNCs) were prepared by solution casting method incorporating 0.1 to 5 wt% of eucalyptus CNCs. The nanocrystals were characterized using transmission electron microscopy, whereas the bionanocomposites properties were studied using Fourier transform infrared spectroscopy, tensile measurements, water solubility, swelling behavior, and water activity (aw). The water resistance properties (solubility and swelling behavior) of the nanocomposites were enhanced with the addition of cellulose nanofillers. These results were explained in terms of the high crystallinity of the nanocrystals and the formation of a rigid network with the nanofillers, which provide physical barriers to the permeation of water within the hydrophilic cassava matrix. The addition of CNCs in the bionanocomposites decreases aw linearly, reaching values below 0.5 (for CNCs concentration higher than 4 wt%), a reference value for no microbial proliferation for food product design. The presence of small concentrations of CNCs (0.1–0.3 wt%) also effectively increased the maximum tensile strength (more than 90%) and elastic modulus (more than 400%), indicating the formation of a suitable percolation network in this concentration range. Because the cellulose nanofillers enhanced the mechanical and water stability properties of the nanocomposites, the obtained results in this work may be applied to the development of biodegradable packaging or coatings to enhance shelf life of food products.
Palavras-chave: Cellulose nanowhiskers;
Coatings
Nanocomposites
Starch
Sucrose
Tipo de Acesso: Acesso Aberto
URI: http://repositorio.ufba.br/ri/handle/ri/16249
Data do documento: 2012
Aparece nas coleções:Artigo Publicado em Periódico (PPEQ)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
Jania B. A. da Silva.pdf700,51 kBAdobe PDFVisualizar/Abrir
Mostrar registro completo do item Visualizar estatísticas


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.