mechanical and barrier properties
Patricia Cazón (Author), Gonzalo Velazquez (Author), Manuel Vázquez (Author)

Abstract

Cellulose is considered as an alternative for the demand of biocompatible and environmentally friendly food packaging. The aim of this study was to evaluate a composite film from regenerated cellulose combined with polyvinyl alcohol. Glycerol was used as a plasticizer. Mathematical models were used to describe the effect of the film structure on the mechanical (tensile strength, percentage of elongation at break) and barrier properties (water vapour permeability, light-barrier properties and transparency). The morphology, structural and thermal properties were evaluated by spectral analysis (FT-IR and UV-VIS-NIR), scanning electron microscopy and dif- ferential scanning calorimetry. Models predict cellulose-glycerol-polyvinyl alcohol films with tensile strength values from 25.9 to 369 MPa, similar to that of synthetic polymer films. The elongation at break of the developed films (0.89–18.7%) was lower than that of synthetic polymer films. The water vapour permeability obtained (2.32·10−11 - 3.01·10−11 g/s·m·Pa) was higher than that of petrochemical-based plastics. Cellulose films re- inforced with polyvinyl alcohol showed a smooth surface. Results showed that it is viable to accomplish com- posite films from cellulose-polyvinyl alcohol-glycerol with enhanced mechanical properties. The obtained films showed top values of transparency. The addition of glycerol resulted in films with a UV protective effect which could be important in food packaging to prevent lipid oxidative deterioration.

Keywords

regenerated cellulose;tensile strength;water vapor permeability;anti-plasticizer;DSC;UV protection;

Data

Language: English
Year of publishing:
Typology: 1.01 - Original Scientific Article
Organization: UNG - University of Nova Gorica
UDC: 54
COBISS: 42613507 Link will open in a new window
ISSN: 0268-005X
Views: 1622
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Other data

URN: URN:SI:UNG
Type (COBISS): Not categorized
Pages: str. 481-491
Issue: ǂVol. ǂ89
Chronology: Apr. 2019
DOI: 10.1016/j.foodhyd.2018.11.012
ID: 12256786
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