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Effect of glycerol, sunflower oil, and glucose on the physico-chemical and mechanical properties of chitosan/polyvinyl alcohol-based films
Polymer Bulletin ( IF 3.2 ) Pub Date : 2021-07-07 , DOI: 10.1007/s00289-021-03803-w
Yomaris Del Carmen Hernández Berrío 1 , Gezira De Ávila Montiel 1 , Álvaro Realpe Jiménez 2
Affiliation  

This research aimed to develop films based on chitosan/polyvinyl alcohol. These films were plasticized with glycerol, sunflower oil, and glucose. Mixtures of chitosan and polyvinyl alcohol were prepared at a ratio of 1:1 (w:w). Plasticizers were added at final concentrations of 20, 40, and 60% (chitosan weight/w). Physicochemical and mechanical properties of films were analyzed. The results indicated that moisture content, degree of swelling and solubility in the films increased due to glucose and glycerol hydrophilic components. However, this effect was not observed when the sunflower oil was used as plasticizer, due to the hydrophobic nature of this compound. The thickness increased as glycerol content raised, but it decreased when the sunflower oil was added. The films tensile stress and elasticity increased with the addition of glycerol but showed opposite results when the sunflower oil and glucose were added. Water vapor permeability increased proportionally with the glycerol concentration. Finally, the films biodegradability decreased when the plasticizers’ concentration increased. Functional groups, morphology and thermal degradation were assessed by FTIR, SEM and TGA, respectively. Morphological characterization of the laminated films with glycerol and glucose showed homogeneous surface and small aggregates. Films-plasticizer with Sunflower oil presented low-uniform surface. The results obtained from this research subjects that biodegradable films are suitable candidates to be used for food coating.



中文翻译:

甘油、葵花籽油和葡萄糖对壳聚糖/聚乙烯醇基薄膜理化和机械性能的影响

本研究旨在开发基于壳聚糖/聚乙烯醇的薄膜。这些薄膜用甘油、葵花籽油和葡萄糖塑化。以 1:1 (w:w) 的比例制备壳聚糖和聚乙烯醇的混合物。添加终浓度为 20%、40% 和 60%(壳聚糖重量/w)的增塑剂。分析了薄膜的物理化学和机械性能。结果表明,由于葡萄糖和甘油的亲水性组分,薄膜中的水分含量、溶胀度和溶解度增加。然而,当向日葵油用作增塑剂时,由于该化合物的疏水性,没有观察到这种效果。随着甘油含量的增加,厚度增加,但当添加葵花籽油时,厚度减少。薄膜的拉伸应力和弹性随着甘油的加入而增加,但当葵花油和葡萄糖加入时显示出相反的结果。水蒸气渗透率与甘油浓度成比例地增加。最后,当增塑剂浓度增加时,薄膜的生物降解性下降。分别通过 FTIR、SEM 和 TGA 评估官能团、形态和热降解。甘油和葡萄糖层压薄膜的形态特征显示出均匀的表面和小的聚集体。含有葵花籽油的薄膜增塑剂呈现出低均匀性的表面。从该研究对象中获得的结果表明,可生物降解薄膜是用于食品涂层的合适候选者。水蒸气渗透率与甘油浓度成比例地增加。最后,当增塑剂浓度增加时,薄膜的生物降解性下降。分别通过 FTIR、SEM 和 TGA 评估官能团、形态和热降解。甘油和葡萄糖层压薄膜的形态特征显示出均匀的表面和小的聚集体。含有葵花籽油的薄膜增塑剂呈现出低均匀性的表面。从该研究对象中获得的结果表明,可生物降解薄膜是用于食品涂层的合适候选者。水蒸气渗透率与甘油浓度成比例地增加。最后,当增塑剂浓度增加时,薄膜的生物降解性下降。分别通过 FTIR、SEM 和 TGA 评估官能团、形态和热降解。甘油和葡萄糖层压薄膜的形态特征显示出均匀的表面和小的聚集体。含有葵花籽油的薄膜增塑剂呈现出低均匀性的表面。从该研究对象中获得的结果表明,可生物降解薄膜是用于食品涂层的合适候选者。甘油和葡萄糖层压薄膜的形态特征显示出均匀的表面和小的聚集体。含有葵花籽油的薄膜增塑剂表面不均匀。从该研究对象中获得的结果表明,可生物降解薄膜是用于食品涂层的合适候选者。甘油和葡萄糖层压薄膜的形态特征显示出均匀的表面和小的聚集体。含有葵花籽油的薄膜增塑剂呈现出低均匀性的表面。从该研究对象中获得的结果表明,可生物降解薄膜是用于食品涂层的合适候选者。

更新日期:2021-07-07
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