Long-Feng Wang (목포대학교) | 한빛사논문 > 한빛사

구.농수식품

조회1,143

Long-Feng WangLong-Feng Wang

목포대학교

Food Hydrocolloids, Available online 31 August 2016 | http://dx.doi.org/10.1016/j.foodhyd.2016.08.041 Properties of alginate-based films reinforced with cellulose fibers and cellulose nanowhiskers isolated from mulberry pulp

Abstract

Long-Feng Wang, Shiv Shankar, Jong-Whan Rhim^*
Department of Food Engineering and Bionanocomposite Research Institute, Mokpo National University, 61 Dorimri, Chungkyemyon, Muangun, 534-729, Jeonnam, Republic of Korea

^*Corresponding author

Abstract
Cellulose fibers (CF) and cellulose nanowhiskers (CNW) were isolated from the mulberry pulp and blended with alginate to prepare alginate-based composite films. Different concentrations (2, 4, and 6 wt% based on alginate) of CF and CNW were used to test the effect of filler concentrations on the mechanical, water vapor barrier, and thermal properties of the alginate-based composite films. The CNW was in needle shape with the length of 200?400 nm and the diameter of 15?30 nm. The mechanical properties of alginate films were improved by blending with the CNW. The elastic modulus and tensile strength of alginate films were increased by 35% and 25%, respectively, however, water vapor permeability remained at the same level as the neat alginate films by blending 4 wt% of CNW. The CNW obtained from the mulberry pulp can be used as a reinforcing filler for the preparation of bio-nanocomposites for the development of completely biodegradable food packaging materials.

논문정보

형식Research article
게재일2016년 08월 (BRIC 등록일 2016-09-13)
연구진국내 연구진
분야 생명과학 > 식품학
구분구・농수식품

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