PAPERmaking! FROM THE PUBLISHERS OF PAPER TECHNOLOGY Volume 4, Number 1, 2018
PACKAGING TECHNOLOGY A comparative study of gelatin and starch-based nano-composite films modified by nano-cellulose and chitosan for food packaging applications, S.M. Noorbakhsh- Soltani et al , Carbohydrate Polymers , Vol.189. Environmental concerns have led to extensive research for replacing polymer-based food packaging with bio-nano-composites. In this study, incorporation of nano-cellulose into gelatin and starch matrices is investigated for this purpose. Chitosan is used to improve mechanical, anti-fungal and waterproof properties. The results show that increasing nano-cellulose composition to 10% leads to increase the tensile strength at break to 8121 MN/m2 and decrease the elongation at break. Also, increasing chitosan composition from 5% to 30% can enhance food preservation up to 15 days. Mechanically improved polyvinyl alcohol-composite films using modified cellulose nanowhiskers as nano-reinforcement, Cristiane Spagnol et al , Carbohydrate Polymers , Vol.191. Cellulose nanowhiskers (CWs) extracted from cotton fibers were successfully modified with distinct anhydrides structures and used as additives in poly(vinyl alcohol) (PVA) nanocomposite films. A significant increase in mechanical properties such as tensile strength, elastic modulus, and elongation at break showed a close relationship to the amount and chemical surface characteristics of CWs added, suggesting that these modified-CWs could be explored as reinforcement additives in PVA films. Antimicrobial wrapping paper coated with a ternary blend of carbohydrates (alginate, carboxymethyl cellulose, carrageenan) and grapefruit seed extract, Shiv Shankar and Jong-Whan Rhim, Carbohydrate Polymers , Vol.196. A functional biopolymer-coated paper was prepared by coating a ternary blend of the alginate, carboxymethyl cellulose, and carrageenan with grapefruit seed extract (GSE) for the substitute use of synthetic polymer-coated paper. The biopolymer-coated paper showed a high potential for disposable food packaging applications to increase the shelf-life of packaged food. Nanofibrillated bacterial cellulose and pectin edible films added with fruit purees, Rayra Melo Viana et al , Carbohydrate Polymers , Vol.196. Bacterial cellulose (BC) is a water resistant and strong material for edible films. Previous studies have been conducted on edible films containing fruit purees, but not using BC. The partial or total replacement of pectin in these films with NFBC resulted in improved physical properties, making the films stronger, stiffer, more resistant to water, and with enhanced barrier to water vapour. Fruit containing films based on pectin are suggested for sachets, whereas applications for food wrapping or coating may benefit from the use of NFBC. PAPERMAKING Effect of retention rate of fluorescent cellulose nanofibrils on paper properties and structure, Qijun Ding et al , Carbohydrate Polymers , Vol.186. In this work, we report a new characterization method using fluorescent cellulose nanofibrils to analyze retention and loss rates in the papermaking process. A thorough investigation of the relation between the retention rate and paper sheet performance was conducted. Sonication-assisted surface modification method to expedite the water removal from cellulose nanofibers for use in nanopapers and paper making, Jatin Sethi et al , Carbohydrate Polymers , Vol.197. This paper addresses the issue of high water retention
Technical Abstracts
Page 7 of 13
Made with FlippingBook Ebook Creator