Repository of University of Nova Gorica

Show document
A+ | A- | SLO | ENG

Title:Bacterial cellulose films: Evaluation of the water interaction
Authors:Cazón, Patricia (Author)
Velazquez, Gonzalo (Author)
Vazquez, Manuel (Author)
Files:This document has no files. This document may have a phisical copy in the library of the organization, check the status via COBISS. Link is opened in a new window
Work type:Not categorized (r6)
Tipology:1.01 - Original Scientific Article
Organization:UNG - University of Nova Gorica
Abstract:Bacterial cellulose is a biopolymer that is gaining attention due to its 3D structure, higher purity, porosity and surface area. However, this material can interact with water molecules from the surrounding environment, resulting in alterations of its properties. Hence, the purpose of this study was to analyze the modifications on the mechanical, water vapor permeability and optical properties of bacterial cellulose films as a function of the water activity. Results indicated that water acted as a plasticizer, mainly affecting mechanical and water vapor permeability properties. The moisture adsorption isotherms allowed predicting the moisture content of the bacterial cellulose films at several relative humidity conditions. Values for tensile strength and burst strength ranged from 15.50 to 22.28 MPa and from 145.03–338.10 g, respectively. The elongation and the distance to burst ranged from 1.36 to 3.71 % and from 0.39 to 1.86 mm, respectively. These values increased due to the plasticizing effect of the water molecules. Water vapor permeability values ranged from 1.35·10−12 to 3.13·10-11 g/ m s Pa, showing a significant increase up to 0.48 of water activity. Bacterial cellulose films showed excellent UV-barrier properties in the different water activities evaluated.
Keywords:GAB model, Moisture adsorption isotherms, Bacterial cellulose, Mechanical properties, UV-barrier properties
Year of publishing:2020
Number of pages:100526
Numbering:25, 1
COBISS_ID:41878019 Link is opened in a new window
DOI: Link is opened in a new window
License:CC BY-NC-ND 4.0
This work is available under this license: Creative Commons Attribution Non-Commercial No Derivatives 4.0 International
Categories:Document is not linked to any category.
Average score:(0 votes)
Your score:Voting is allowed only for logged in users.

Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

Record is a part of a journal

Title:Food Packaging and Shelf Life
Year of publishing:2020