Preparation and characterization of a novel bionanocomposite edible film based on pectin and crystalline nanocellulose

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• 作者：Maryam Chaichi^a ; Maryam Hashemi^b ; ^{hashemim@abrii.ac.ir} ; Fojan Badii^c ; ^{fjbadii@gmail.com} ; Abdorreza Mohammadi^a ; ^{ab.mohammadi@sbmu.ac.ir}
• 关键词：Pectin ; Crystalline nanocellulose ; Bionanocomposite film ; Food packaging ; Mechanical properties ; Barrier properties
• 刊名：Carbohydrate Polymers
• 出版年：2017
• 出版时间：10 February 2017
• 年：2017
• 卷：157
• 期：Complete
• 页码：167-175
• 全文大小：2323 K
• 卷排序：157

文摘

Pectin edible film reinforced with crystalline nanocellulose for the first time. Addition of CNC to matrix improved TS and EB of composite film simultaneously. The optimum concentration of CNC for the reinforcing of composite film was proved. Fortification of pectin with CNC improved the composite water barrier properties. A positive relation between the degree of crystallinity and CNC level was detected.