Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers

Cellulose nanoreinforcements have been used to improve mechanical and barrier properties of biopolymers, whose performance is usually poor when compared to those of synthetic polymers. Nanocomposite edible films have been developed by adding cellulose nanofibers (CNF) in different concentrations (up...

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Bibliographic Details
Published in:Journal of food science 2009-06, Vol.74 (5), p.N31-N35
Main Authors: Azeredo, Henriette M.C, Mattoso, Luiz Henrique C, Wood, Delilah, Williams, Tina G, Avena-Bustillos, Roberto J, McHugh, Tara H
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biopolymers
Calorimetry, Differential Scanning
cellulose
Cellulose - chemistry
coatings
edible film
edible films
Effects
Elastic Modulus - physiology
Food industries
food packaging
Food Packaging - methods
Food science
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
glass transition temperature
Handling, storage, packaging, transport
Mangifera
Mangifera indica
mangoes
Materials Testing - methods
Matrix
Mechanical Phenomena
mechanical properties
Microscopy, Electron, Scanning
Microscopy, Electron, Transmission
modulus of elasticity
Nanocomposites
Nanocomposites - chemistry
nanofibers
nanotechnology
Nanotechnology - methods
packaging materials
Permeability
pureed foods
Surface Properties
tensile strength
Tensile Strength - physiology
Transition Temperature
water vapor
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Summary:Cellulose nanoreinforcements have been used to improve mechanical and barrier properties of biopolymers, whose performance is usually poor when compared to those of synthetic polymers. Nanocomposite edible films have been developed by adding cellulose nanofibers (CNF) in different concentrations (up to 36 g/100 g) as nanoreinforcement to mango puree based edible films. The effect of CNF was studied in terms of tensile properties, water vapor permeability, and glass transition temperature (Tg) of the nanocomposite films. CNF were effective in increasing tensile strength, and its effect on Young's modulus was even more noticeable, especially at higher concentrations, suggesting the formation of a fibrillar network within the matrix. The addition of CNF was also effective to improve water vapor barrier of the films. Its influence on Tg was small but significant. The study demonstrated that the properties of mango puree edible films can be significantly improved through CNF reinforcement.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2009.01186.x