Literature DB >> 34294312

Effect of low concentrations of SiO2 nanoparticles on the physical and chemical properties of sodium alginate-based films.

Luís Marangoni Júnior1, Renan Garcia da Silva2, Carlos Alberto Rodrigues Anjos3, Roniérik Pioli Vieira4, Rosa Maria Vercelino Alves5.   

Abstract

This work investigated the effect of adding low concentrations of nano-SiO2 (0.5, 1.0 and 1.5%) in the properties of films based on sodium alginate, to identify lower thresholds in the proportion of the reinforcing agent. It was found that, even in the smallest proportion, thermal stability of the nanocomposites improved significantly (with degradation onset increased by almost 15% compared with the control film). The surface morphology showed pronounced roughness at nano-SiO2 concentrations greater than 1.0%, indicating agglomeration of part of the nanomaterial. Mechanical properties were reduced for the samples with concentrations equal to 1.0 and 1.5%, however, without significant differences between them. Conversely, water vapor and light barrier properties have not undergone significant changes in any formulation. Therefore, the use of 0.5% nano-SiO2 in alginate films would be an easy and economically interesting way to improve thermal stability, without significantly reducing mechanical properties of the pure material.
Copyright © 2021 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Bio-based film; Food packaging; Nanocomposite; Thermal stability

Year:  2021        PMID: 34294312     DOI: 10.1016/j.carbpol.2021.118286

Source DB:  PubMed          Journal:  Carbohydr Polym        ISSN: 0144-8617            Impact factor:   9.381


  2 in total

1.  Biopolymer-Based Films from Sodium Alginate and Citrus Pectin Reinforced with SiO2.

Authors:  Luís Marangoni Júnior; Camila Rodrigues Fozzatti; Ewelina Jamróz; Roniérik Pioli Vieira; Rosa Maria Vercelino Alves
Journal:  Materials (Basel)       Date:  2022-05-29       Impact factor: 3.748

2.  Improving the mechanical properties and thermal stability of sodium alginate/hydrolyzed collagen films through the incorporation of SiO2.

Authors:  Luís Marangoni Júnior; Plínio Ribeiro Rodrigues; Renan Garcia da Silva; Roniérik Pioli Vieira; Rosa Maria Vercelino Alves
Journal:  Curr Res Food Sci       Date:  2021-12-29
  2 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.