Green nanocomposite made with chitin and bamboo nanofibers and its mechanical, thermal and biodegradable properties for food packaging

• Published in: International journal of biological macromolecules 2020-02, Vol.144, p.491-499
• Main Authors: Hai, LeVan, Choi, Eun Sik, Zhai, Lindong, Panicker, Pooja S., Kim, Jaehwan
• Format: Article
• Language: English
• Subjects: Bamboo cellulose; Biodegradability; Chitin; Green nanocomposite; Nanofiber
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2019.12.124

This paper reports a green nanocomposite made by simply blending chitin nanofibers and bamboo cellulose nanofibers without chemically dissolving chitin and cellulose raw materials. Good biodegradability and biocompatibility of chitin in conjunction with good mechanical properties of cellulose are beneficial for developing green nanocomposite applicable for food packaging. The bamboo cellulose nanofiber (BACNF) is isolated by using a TEMPO-oxidation followed by an aqueous counter collision (ACC) method. Chitin nanofiber (CTNF) is isolated by using the ACC method. A simple blending is used to prepare the nanocomposite with different CTNF and BACNF concentration. Morphologies, mechanical properties, chemical interactions, thermal properties, water contact angles and biodegradability of the nanocomposite are investigated. The tensile strength and Young's modulus of the prepared nanocomposite increased up to 3 and 1.3 times, respectively as the BACNF concentration increase. The nanocomposite exhibites better thermal stability than the pure BACNF. Furthermore, the nanocomposite is fully biodegradable within a week. Good mechanical, thermal properties as well as biodegradability of the nanocomposite are promising for possible food packaging application. •A green nanocomposite is made by simply blending chitin nanofibers and bamboo nanofibers without solvent use.•Chitin nanofibers are isolated by using an aqueous counter collision method.•Bamboo nanofibers are isolated by using TEMPO oxidation and the aqueous counter collision.•Mechanical, thermal properties and biodegradability of nanocomposites are improved.•Owing its good biodegradability and mechanical properties, the prepared nanocomposite is beneficial for food packaging.