The DOI matches its Crossref record; 47 of the 47 references it cites were found in a registry or an index.
Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers
Open accessAbstract
ABSTRACT: Cellulose nanoreinforcements have been used to improve mechanical and barrier properties of biopolymers, whose performance is usually poor when compared to those of synthetic polymers. Nanocomposite edible films have been developed by adding cellulose nanofibers (CNF) in different concentrations (up to 36 g/100 g) as nanoreinforcement to mango puree based edible films. The effect of CNF was studied in terms of tensile properties, water vapor permeability, and glass transition temperature ( T g ) of the nanocomposite films. CNF were effective in increasing tensile strength, and its effect on Young's modulus was even more noticeable, especially at higher concentrations, suggesting the formation of a fibrillar network within the matrix. The addition of CNF was also effective to improve water vapor barrier of the films. Its influence on T g was small but significant. The study demonstrated that the properties of mango puree edible films can be significantly improved through CNF reinforcement.
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“…(1) cellulose–water interactions involve a redistribution of water molecules within the matrix, decreasing the plasticization effect of water (Anglès and Dufresne 2000; Roohani and others 2008; Song and Zheng 2009); (2) interactions between the matrix components and CNF result in a…”
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Metadata
- Authors
- Azeredo, H. M. C., Mattoso, L. H. C., Wood, D., Williams, T. G., Avena‐Bustillos, R. J., & McHugh, T. H.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2009-05-18
- Volume
- 74
- Issue
- 5
- Pages
- N31-5
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2035445696
- Cited by
- 405
- References
- 47
- FWCI
- 7.38
- Type
- journal article
- Language
- en
- Open access
- green
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- Azeredo, H. M. C., Mattoso, L. H. C., Wood, D., Williams, T. G., Avena‐Bustillos, R. J., & McHugh, T. H. (2009). Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers. Journal of Food Science. https://doi.org/10.1111/j.1750-3841.2009.01186.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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