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Nanocomposite edible films from mango puree reinforced with cellulose nanofibers.
J Food Sci. 2009 Jun; 74(5):N31-5.JF

Abstract

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 (T(g)) 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 T(g) was small but significant. The study demonstrated that the properties of mango puree edible films can be significantly improved through CNF reinforcement.

Authors+Show Affiliations

EMBRAPA Tropical Agroindustry, Fortaleza/CE, Brazil. ette@cnpat.embrapa.brNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

19646052

Citation

Azeredo, Henriette M C., et al. "Nanocomposite Edible Films From Mango Puree Reinforced With Cellulose Nanofibers." Journal of Food Science, vol. 74, no. 5, 2009, pp. N31-5.
Azeredo HM, Mattoso LH, Wood D, et al. Nanocomposite edible films from mango puree reinforced with cellulose nanofibers. J Food Sci. 2009;74(5):N31-5.
Azeredo, H. M., Mattoso, L. H., Wood, D., Williams, T. G., Avena-Bustillos, R. J., & McHugh, T. H. (2009). Nanocomposite edible films from mango puree reinforced with cellulose nanofibers. Journal of Food Science, 74(5), N31-5. https://doi.org/10.1111/j.1750-3841.2009.01186.x
Azeredo HM, et al. Nanocomposite Edible Films From Mango Puree Reinforced With Cellulose Nanofibers. J Food Sci. 2009;74(5):N31-5. PubMed PMID: 19646052.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Nanocomposite edible films from mango puree reinforced with cellulose nanofibers. AU - Azeredo,Henriette M C, AU - Mattoso,Luiz Henrique C, AU - Wood,Delilah, AU - Williams,Tina G, AU - Avena-Bustillos,Roberto J, AU - McHugh,Tara H, PY - 2009/8/4/entrez PY - 2009/8/4/pubmed PY - 2009/12/16/medline SP - N31 EP - 5 JF - Journal of food science JO - J Food Sci VL - 74 IS - 5 N2 - 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 (T(g)) 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 T(g) was small but significant. The study demonstrated that the properties of mango puree edible films can be significantly improved through CNF reinforcement. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/19646052/Nanocomposite_edible_films_from_mango_puree_reinforced_with_cellulose_nanofibers_ L2 - https://doi.org/10.1111/j.1750-3841.2009.01186.x DB - PRIME DP - Unbound Medicine ER -