Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers

Autores
Pereda, Mariana; Amica, Guillermina; Racz, Ilona; Marcovich, Norma Esther
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 (<60 °C), though the effect of temperature on the films performance is even more dramatic, as expected in protein-based materials.
Fil: Pereda, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Amica, Guillermina. Comisión Nacional de Energía Atómica. Gerencia de Área de Aplicaciones de la Tecnología Nuclear. Gerencia de Investigación Aplicada; Argentina
Fil: Racz, Ilona. Institute for Materials Science and Technology; Hungría
Fil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Materia
Biopolymers
Nanocellulose Fibers
Nanocomposites
Proteins
Sodium Caseinate
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/80356
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibersPereda, MarianaAmica, GuillerminaRacz, IlonaMarcovich, Norma EstherBiopolymersNanocellulose FibersNanocompositesProteinsSodium Caseinatehttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Films 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 (<60 °C), though the effect of temperature on the films performance is even more dramatic, as expected in protein-based materials.Fil: Pereda, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Amica, Guillermina. Comisión Nacional de Energía Atómica. Gerencia de Área de Aplicaciones de la Tecnología Nuclear. Gerencia de Investigación Aplicada; ArgentinaFil: Racz, Ilona. Institute for Materials Science and Technology; HungríaFil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaElsevier2011-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/80356Pereda, Mariana; Amica, Guillermina; Racz, Ilona; Marcovich, Norma Esther; Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers; Elsevier; Journal of Food Engineering; 103; 1; 3-2011; 76-830260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877410004875info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2010.10.001info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:58:55Zoai:ri.conicet.gov.ar:11336/80356instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:58:55.973CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers
title Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers
spellingShingle Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers
Pereda, Mariana
Biopolymers
Nanocellulose Fibers
Nanocomposites
Proteins
Sodium Caseinate
title_short Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers
title_full Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers
title_fullStr Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers
title_full_unstemmed Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers
title_sort Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers
dc.creator.none.fl_str_mv Pereda, Mariana
Amica, Guillermina
Racz, Ilona
Marcovich, Norma Esther
author Pereda, Mariana
author_facet Pereda, Mariana
Amica, Guillermina
Racz, Ilona
Marcovich, Norma Esther
author_role author
author2 Amica, Guillermina
Racz, Ilona
Marcovich, Norma Esther
author2_role author
author
author
dc.subject.none.fl_str_mv Biopolymers
Nanocellulose Fibers
Nanocomposites
Proteins
Sodium Caseinate
topic Biopolymers
Nanocellulose Fibers
Nanocomposites
Proteins
Sodium Caseinate
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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 (<60 °C), though the effect of temperature on the films performance is even more dramatic, as expected in protein-based materials.
Fil: Pereda, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Amica, Guillermina. Comisión Nacional de Energía Atómica. Gerencia de Área de Aplicaciones de la Tecnología Nuclear. Gerencia de Investigación Aplicada; Argentina
Fil: Racz, Ilona. Institute for Materials Science and Technology; Hungría
Fil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
description 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 (<60 °C), though the effect of temperature on the films performance is even more dramatic, as expected in protein-based materials.
publishDate 2011
dc.date.none.fl_str_mv 2011-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/80356
Pereda, Mariana; Amica, Guillermina; Racz, Ilona; Marcovich, Norma Esther; Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers; Elsevier; Journal of Food Engineering; 103; 1; 3-2011; 76-83
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/80356
identifier_str_mv Pereda, Mariana; Amica, Guillermina; Racz, Ilona; Marcovich, Norma Esther; Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers; Elsevier; Journal of Food Engineering; 103; 1; 3-2011; 76-83
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877410004875
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2010.10.001
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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