Data/hora: 23/06/2024 04:06:20

Biblioteca(s): | Embrapa Instrumentação.
Data corrente: | 29/12/2022
Data da última atualização: | 22/01/2024
Autoria: | REIS, C. A.; GUIMARÃES JÚNIOR, M.; MOREIRA, F. K. V.; MARCONCINI, J. M.; VAZ, L. E. V. S. B.
Afiliação: | JOSE MANOEL MARCONCINI, CNPDIA.
Título: | Synthesis and characterization of chitosan/montmorillonite nanocomposites for application as edible coating.
Ano de publicação: | 2022
Fonte/Imprenta: | Food Science and Technology International, v. 29, n. 1, 2022.
Páginas: | 25 - 39
ISSN: | 1082-0132
DOI: | 10.1177/10820132211057718
Idioma: | Inglês
Conteúdo: | Edible coating can improve fruits shelf life and, consequently, reduce their waste. Chitosan, which presents a potential for chemical modifications and capacity to form films, can be an alternative for coating due to its biocompatibility, biodegradability, and antimicrobial properties. Chitosan film can be obtained through casting method presenting suitable mechanical properties, such as resistance to traction and elongation, ability to adhere to surfaces and selective permeability to gases, such as O2 and CO2. However, it is highly permeable to water vapor, which can limit its potential coating use. The properties of chitosan films can be improved through the formation of composites by inserting nanoclays as montmorillonite in the polymeric matrix. The objective of this study was to develop and characterize chitosan/montmorillonite nanocomposites for fruit coating aiming for future applications in the field of smart packaging. Nanocomposites were characterized by its microstructure, thermal, mechanical, and physicochemical properties. X-ray diffraction analysis indicated changes in crystallinity with the insertion of montmorillonite. Nanocomposites became more transparent and significantly reduced its water permeability rate with 0.5% w/w montmorillonite addition. Elastic rigidity and tensile strength of the films were improved.Chitosan/montmorillonite nanocomposites demonstrated the potential to improve the storage time ofWilliams pears.
Palavras-Chave: | Biopolymer; Nanoclay.
Categoria do assunto: | --
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1150487/1/P-Synthesis-and-characterization-of-chitosan.pdf
Registro original: | Embrapa Instrumentação (CNPDIA)
Exemplares: | CNPDIA - (18175-1) - UPC - AP - DD - PROCI.22/193 -  - 2022/201 - DIS