Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers
By Mariana Pereda, G. Amica, I. Rácz, N. Marcovich. 2011
201 citations recorded by the source corpus.
Abstract Films made from sodium caseinate and nanocellulose were prepared by dispersing the fibrils into film forming solutions, casting and drying. Composite films were less transparent and had a more hydrophilic surface than neat sodium caseinate ones. However, the global moisture uptake was almost not affected by filler concentration. Addition of nanocellulose to the neat sodium caseinate films produced an initial increase in the barrier properties to water vapor, and then, it decreases as filler content increased. This was explained in terms of additional detrimental changes (cracks and bubble formation) induced in the morphological structure of the film by the reinforcement. The tensile modulus and strength of composite films increased significantly with increasing cellulose concentrations, while the values of elongation decreased. In the same way it was found that the storage modulus increases considerably with filler addition in the low temperature range (
Subfields: Biomaterials, Plant Science
View Paper: https://www.semanticscholar.org/paper/4f29c10afdaba8e37cca3e8734b040553709aef7
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Citations in the corpus
- Comparing physico-mechanical and thermal properties of alginate nanocomposite films reinforced with organic and/or inorganic nanofillers (2013, methodology): “Decreasing film transparency with incorporation of MMT and CNP was also reported by others in sodium caseinate/CNP (Pereda et al., 2011), chitosan/CNP (Li et al.”
- Advances in barrier coatings and film technologies for achieving sustainable packaging of food products – A review (2021, background): “…such as polysaccharides (Hubbe et al., 2019), poly (lactic acid) (Arrieta et al., 2014a; De Geyter et al., 2010), caseinates (Colak et al., 2015; Pereda et al., 2011), whey protein isolate (Aulin et al., 2010), isolated soy protein (Matikainen, 2017; Wu et al., 2009; S.; Zhang, Yu, et al.,…”