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Title:Characterization of mechanical and barrier properties of bacterial cellulose, glycerol and polyvinyl alcohol (PVOH) composite films with eco-friendly UV-protective properties
Authors:Cazon, 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
Language:English
Work type:Not categorized (r6)
Tipology:1.01 - Original Scientific Article
Organization:UNG - University of Nova Gorica
Abstract:Highly flexible composite films based on bacterial cellulose, glycerol and polyvinyl alcohol (PVOH) with UV barrier properties were developed. The open nanoscale network of bacterial cellulose allowed to combine it with glycerol and polyvinyl alcohol by immersion. This procedure kept intact the bacterial cellulose structure. The interactions among bacterial cellulose, glycerol and PVOH were analyzed using scanning electron microscopy, infrared spectroscopy, thermogravimetry and differential scanning calorimetry. In general, the addition of PVOH reinforced the bacterial cellulose matrix, meanwhile glycerol showed a significant plasticizing effect. Formulations with PVOH and glycerol reached a maximum value of 49.89% of elongation and a good resistance to rupture of 13.78 MPa. The water vapour permeability ranged from 1.87·10−11 to 2.04·10−10 g/m s Pa. The UV-VIS spectral analysis showed that glycerol decreased the transmittance in the UV area and polyvinyl alcohol enhanced the transparency values of the samples in the VIS region. The transmittance in the UV-A, UV-B and UV- C areas for films based on bacterial cellulose with glycerol reached up to 5.59, 2.4 and 0.57%, respectively.
Keywords:Acetobacter xylinum, Tensile strength, Percentage of elongation at break, Young's modulus, Eco-friendly film
Year of publishing:2020
Number of pages:105323
Numbering:99, 1
COBISS_ID:42574595 Link is opened in a new window
URN:URN:SI:UNG:REP:YXRZHSK6
DOI:10.1016/J.FOODHYD.2019.105323 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
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Title:Food Hydrocolloids
Year of publishing:2020

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