TY - JOUR
T1 - UV-Shielding films of bacterial cellulose with glycerol and chitosan. Part 2
T2 - Structure, water vapor permeability, spectral and thermal properties
AU - Vázquez, Manuel
AU - Velazquez, Gonzalo
AU - Cazón, Patricia
N1 - Publisher Copyright:
© 2021 The Author(s). Published with license by Taylor & Francis Group, LLC.
PY - 2021
Y1 - 2021
N2 - Bacterial cellulose films synthesized by Komagataeibacter xylinus were combined with glycerol and chitosan to obtain composite films with improved UV-barrier. In part 2, the interaction among the compounds was analyzed by scanning electron microscopy, UV-Vis and FT-IR spectra, thermogravimetry, and differential scanning calorimetry. The water permeability, water solubility and water retention capacity were analyzed by response surface methodology. The optical properties indicated that glycerol and chitosan improved the UV-barrier properties, obtaining average transmittance values in the UV regions below 5.15%. This fact opens multiple possibilities for applications in foods and products sensitive to sunlight radiation. Hence, these properties would facilitate the application of BC–glycerol–chitosan films on fresh food, with high moisture content and susceptible to oxidation by the sunlight radiation. In addition, the thermal properties of the films showed that they could be applied in heat-treated foods at temperatures until 135°C.
AB - Bacterial cellulose films synthesized by Komagataeibacter xylinus were combined with glycerol and chitosan to obtain composite films with improved UV-barrier. In part 2, the interaction among the compounds was analyzed by scanning electron microscopy, UV-Vis and FT-IR spectra, thermogravimetry, and differential scanning calorimetry. The water permeability, water solubility and water retention capacity were analyzed by response surface methodology. The optical properties indicated that glycerol and chitosan improved the UV-barrier properties, obtaining average transmittance values in the UV regions below 5.15%. This fact opens multiple possibilities for applications in foods and products sensitive to sunlight radiation. Hence, these properties would facilitate the application of BC–glycerol–chitosan films on fresh food, with high moisture content and susceptible to oxidation by the sunlight radiation. In addition, the thermal properties of the films showed that they could be applied in heat-treated foods at temperatures until 135°C.
KW - UV-barrier properties
KW - WVP
KW - bacterial cellulose
KW - chitosan
KW - glycerol
UR - http://www.scopus.com/inward/record.url?scp=85101471235&partnerID=8YFLogxK
U2 - 10.1080/19476337.2020.1870565
DO - 10.1080/19476337.2020.1870565
M3 - Artículo
AN - SCOPUS:85101471235
SN - 1947-6337
VL - 19
SP - 115
EP - 126
JO - CYTA - Journal of Food
JF - CYTA - Journal of Food
IS - 1
ER -