Guar gum/carboxymethyl cellulose based antioxidant film incorporated with halloysite nanotubes and litchi shell waste extract for active packaging

Author(s):  
Ram Kumar Deshmukh ◽  
Konala Akhila ◽  
Dakuri Ramakanth ◽  
Kirtiraj K. Gaikwad
Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1387
Author(s):  
Donghyeon Lee ◽  
Gyeongeon Min ◽  
Wooseok Roh ◽  
Byoungseung Yoo

Particle agglomeration of fine gum powders to improve their physical and morphological characteristics is of crucial importance. Changes in the physical properties of guar gum, locust bean gum, and carboxymethyl cellulose powders subjected to fluidized-bed agglomeration with various sugar types as the binder were examined. The agglomerates with sugar binders had much larger particles (D50) and higher porosity (ε) than the corresponding fine gum powders, as confirmed by particle-size-distribution analysis and scanning electron microscopy. In particular, the carboxymethyl cellulose agglomerate exhibited much higher D50 and ε values than the original fine gum powder, with sorbitol as the binder resulting in the highest D50 and ε values. Except for guar gum with sorbitol as the binder, the guar gum and locust bean gum agglomerates with the other sugar binders showed lower Carr index and Hausner ratio values (thus exhibiting better flowability and lower cohesiveness) than the original powders, whereas those of the carboxymethyl cellulose agglomerates were higher. These findings indicate that the physical and structural properties of gum powders can be greatly improved according to the type of gum and sugar solution used in the agglomeration process.


2021 ◽  
Author(s):  
Haiyun Huang ◽  
Siyu Shao ◽  
Guoyang Wang ◽  
Cunlin Zhang

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Yanjun Tang ◽  
Dingding Zhou ◽  
Junhua Zhang

Novel polyvinyl alcohol (PVA)/styrene butadiene rubber (SBR) latex/carboxymethyl cellulose (CMC)/halloysite nanotubes (HNTs) nanocomposites were successfully prepared through physical blending. The as-obtained PVA/SBR/CMC/HNTs nanocomposites were coated on the surface of old corrugated container (OCC)-based paper in an effort to improve the mechanical properties of paper. To improve the dispersion of HNTs and enhance the compatibility between HNTs and polymer matrix, HNTs were modified with titanate coupling agent (TCA). FT-IR, together with TGA, confirmed that TCA was grafted onto the surface of HNTs successfully. XRD demonstrated that the crystal structures of HNTs remained almost unchanged. TEM showed that modified HNTs exhibited good dispersion and possessed nanotubular structures with an outer diameter of around 50 nm and an inner diameter of about 20 nm. SEM gave an indication that modified HNTs were dispersed more uniformly than unmodified HNTs within PVA/SBR/CMC matrix. Rheological measurement exhibited that surface modification process enhanced the compatibility between HNTs and polymer matrix, thus resulting in the decreased viscosity of nanocomposites. In comparison with unmodified HNTs, modified HNTs were found to contribute more to the enhancement in mechanical properties, which might be attributed to the better dispersion and compatibility of modified HNTs evidenced by TEM, SEM, and rheological measurement.


Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1572
Author(s):  
Ana Cristina Mellinas ◽  
Alfonso Jiménez ◽  
María Carmen Garrigós

In this work, pectin-based active films with a cocoa bean shell extract, obtained after waste valorisation of residues coming from the chocolate production process, and zinc oxide/zinc nanoparticles (ZnO/Zn-NPs) at different concentrations, were obtained by casting. The effect of the active additive incorporation on the thermal, barrier, structural, morphological and optical properties was investigated. Moreover, the photocatalytic properties of the obtained films based on the decomposition of methylene blue (MB) in aqueous solution at room temperature were also studied. A significant increase in thermal and oxidative stability was obtained with the incorporation of 3 wt% of ZnO/Zn-NPs compared to the control film. The addition of 5 wt% cocoa bean shell extract to pectin significantly affected the oxygen barrier properties due to a plasticizing effect. In contrast, the addition of ZnO/Zn-NPs at 1 wt% to pectin caused a decrease in oxygen transmission rate per film thickness (OTR.e) values of approximately 50% compared to the control film, resulting in an enhanced protection against oxidation for food preservation. The optical properties were highly influenced by the incorporation of the natural extract but this effect was mitigated when nanoparticles were also incorporated into pectin-based films. The addition of the extract and nanoparticles resulted in a clear improvement (by 98%) in UV barrier properties, which could be important for packaged food sensitive to UV radiation. Finally, the photocatalytic activity of the developed films containing nanoparticles was demonstrated, showing photodegradation efficiency values of nearly 90% after 60 min at 3 wt% of ZnO/Zn-NPs loading. In conclusion, the obtained pectin-based bionanocomposites with cocoa bean shell waste extract and zinc oxide/zinc nanoparticles showed great potential to be used as active packaging for food preservation.


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