Pectin-cellulose nanocrystal biocomposites: Tuning of physical properties and biodegradability
The fabrication of pectin-cellulose nanocrystal (CNC) biocomposites has been systematically investigated by blending both polysaccharides at different relative concentrations. Circular free-standing films with a diameter of 9 cm were prepared by simple solution of these carbohydrates in water follow...
| Autores: | , , , , , , , , , , |
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| Tipo de documento: | artigo |
| Estado: | Versión aceptada para publicación |
| Data de publicação: | 2021 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositório: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/374426 |
| Acesso em linha: | http://hdl.handle.net/10261/374426 https://api.elsevier.com/content/abstract/scopus_id/85103125937 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Biocomposites Biodegradability Cellulose nanocrystal Film formation Pectin |
| Resumo: | The fabrication of pectin-cellulose nanocrystal (CNC) biocomposites has been systematically investigated by blending both polysaccharides at different relative concentrations. Circular free-standing films with a diameter of 9 cm were prepared by simple solution of these carbohydrates in water followed by drop-casting and solvent evaporation. The addition of pectin allows to finely tune the properties of the biocomposites. Textural characterization by AFM showed fibrous morphology and an increase in fiber diameter with pectin content. XRD analysis demonstrated that pectin incorporation also reduced the degree of crystallinity though no specific interaction between both polysaccharides was detected, by ATR-FTIR spectroscopy. The optical properties of these biocomposites were characterized for the first time and it was found that pectin in the blend reduced the reflectance of visible light and increased UV absorbance. Thermal stability, analyzed by TGA, was improved with the incorporation of pectin. Finally, pec |
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