Repozitorij Univerze v Novi Gorici

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Naslov:Characterization of mechanical and barrier properties of bacterial cellulose, glycerol and polyvinyl alcohol (PVOH) composite films with eco-friendly UV-protective properties
Avtorji:Cazón, Patricia (Avtor)
Velazquez, Gonzalo (Avtor)
Vazquez, Manuel (Avtor)
Datoteke:Gradivo nima datotek. Gradivo je morda fizično dosegljivo v knjižnici fakultete, zalogo lahko preverite v COBISS-u. Povezava se odpre v novem oknu
Jezik:Angleški jezik
Vrsta gradiva:Delo ni kategorizirano (r6)
Tipologija:1.01 - Izvirni znanstveni članek
Organizacija:UNG - Univerza v Novi Gorici
Opis: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.
Ključne besede:Acetobacter xylinum, Tensile strength, Percentage of elongation at break, Young's modulus, Eco-friendly film
Leto izida:2020
Št. strani:105323
Številčenje:99, 1
COBISS_ID:42574595 Povezava se odpre v novem oknu
URN:URN:SI:UNG:REP:YXRZHSK6
DOI:10.1016/J.FOODHYD.2019.105323 Povezava se odpre v novem oknu
Licenca:CC BY-NC-ND 4.0
To delo je dosegljivo pod licenco Creative Commons Priznanje avtorstva-Nekomercialno-Brez predelav 4.0 Mednarodna
Število ogledov:1454
Število prenosov:0
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
Področja:Gradivo ni uvrščeno v področja.
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Skupna ocena:(0 glasov)
Vaša ocena:Ocenjevanje je dovoljeno samo prijavljenim uporabnikom.

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Gradivo je del revije

Naslov:Food Hydrocolloids
Leto izida:2020

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