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A New Ozonated Cassava Film with the Addition of Cellulose Nanofibres: Production and Characterization of Mechanical, Barrier and Functional Properties

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Abstract

In this study cassava starch modified by ozone technology and cellulose nanofibres were used to produce films. These nanocomposites were produced by casting technique using non-modified and ozonated cassava starches, glycerol and, water reinforced with cellulose nanofibres (NCF) at 1%, 2%, and 5%. Films were characterized in terms of mechanical, barrier and functional properties, morphology, opacity and the sealing ability. In general, ozonated cassava films result in increased mechanical properties, water vapour permeability, and hydrophilicity. The addition of cellulose nanofibres, in certain conditions, improved these properties due to the NCF dispersion in the polymeric matrix. However, the formation of agglomerates in higher concentrations (2% and 5%) was visible by SEM images. In specific, the addition of 1% of NCF to the 60 min ozonated film increased the Tensile Strength and the Young Modulus in ~ 117% and ~ 137%, respectively, and decreased the water vapour permeability in ~ 47%, in comparison to the non-modified film without NCF. In conclusion, the addition of NCF to ozonated cassava films improved their properties aiming specific application showing to be an interesting alternative for packaging industries in different areas.

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Abbreviations

A :

Area (m2)

E :

Young’s Modulus (MPa)

m :

Mass (g)

NCF:

Cellulose nanofibres

p :

Pressure (kPa)

t :

Time (h)

TS :

Tensile strength (MPa)

WVP :

Water vapour permeability (g mm/m2 day kPa)

x :

Thickness (µm or mm)

Y:

Opacity (%)

b :

Black standard

w:

White standard

Δ:

Delta

ε:

Strain (%)

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Funding

The authors are grateful to the National Council for Scientific and Technological Development (CNPq, Brazil) the productivity grants of Tadini (306414/2017-1) and Augusto (306557/2017-7), and for funding the project of La Fuente (429043/2018-0). Moreover, the São Paulo Research Foundation (FAPESP, Brazil) for the B.Sc. scholarship of Souza (2018/24291-8); and for the post-doctoral fellowship of La Fuente (2017/05307-8).

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Authors and Affiliations

  1. Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Avenida Pádua Dias, 11, Piracicaba, SP, 13418-900, Brazil

    Carla I. A. La Fuente & Pedro Esteves Duarte Augusto

  2. Department of Chemical Engineering, University of São Paulo, Escola Politécnica, Main Campus, São Paulo, SP, 05508-010, Brazil

    Andressa Tamyris de Souza & Carmen C. Tadini

  3. University of São Paulo, Food Research Center (FoRC/NAPAN), São Paulo, SP, Brazil

    Carmen C. Tadini

  4. Food and Nutrition Research Center (NAPAN), University of São Paulo (USP), São Paulo, SP, Brazil

    Carmen C. Tadini & Pedro Esteves Duarte Augusto

Authors
  1. Carla I. A. La Fuente
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  2. Andressa Tamyris de Souza
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  3. Carmen C. Tadini
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  4. Pedro Esteves Duarte Augusto
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Contributions

Conceptualization: CIALF, PEDA; Methodology: CIALF, ATS; Validation: CIALF; ATS; Formal analysis and investigation: CIALF, ATS; Resources: CCT, PEDA; Data Curation and writing—original draft preparation: CIALF; Writing—review and editing: PEDA, CCT; Visualization: CIALF; ATS; Supervision: CCT, PEDA; Project administration: CIALF, PEDA; Funding acquisition: CIALF, CCT, PEDA.

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Correspondence to Carla I. A. La Fuente.

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A patent related with this work was filed (BR1020190112166).

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La Fuente, C.I.A., de Souza, A.T., Tadini, C.C. et al. A New Ozonated Cassava Film with the Addition of Cellulose Nanofibres: Production and Characterization of Mechanical, Barrier and Functional Properties. J Polym Environ 29, 1908–1920 (2021). https://doi.org/10.1007/s10924-020-02013-1

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