Tailoring the optical and mechanical properties of cellulose nanocrystal film by sugar alcohols and its pH/humidity-responsive behavior.

Anthocyanins Cellulose / chemistry Sugar Alcohols Humidity Nanoparticles / chemistry Mannitol Hydrogen-Ion Concentration
Intelligent packaging Iridescent color Mechanical properties

Journal

International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578

Informations de publication

Date de publication:
31 Dec 2023
Historique:
received: 11 07 2023
revised: 28 08 2023
accepted: 06 10 2023
medline: 27 11 2023
pubmed: 12 10 2023
entrez: 11 10 2023
Statut: ppublish

Résumé

Cellulose nanocrystals (CNC) have gained widespread attention in intelligent food packaging because of their iridescent optical properties. Here, we report a CNC composite film employing CNC, sugar alcohols (e.g., maltol, erythritol, mannitol, sorbitol, and xylitol) and natural pigment anthocyanins, which has a special iridescent color that can be used as a pH and humidity sensor. The effects of five sugar alcohols with different addition ratios on the structural, optical, and mechanical properties of the CNC films were investigated. The results demonstrated that the addition of sugar alcohol made composite films exhibiting a red-shift of λ

Identifiants

DOI: 10.1016/j.ijbiomac.2023.127316 PMID: 37820913
pubmed: 37820913
pii: S0141-8130(23)04213-7
doi: 10.1016/j.ijbiomac.2023.127316
pii:
doi:

Substances chimiques

Anthocyanins 0
Cellulose 9004-34-6
Sugar Alcohols 0
Mannitol 3OWL53L36A

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

127316

Informations de copyright

Copyright © 2023 Elsevier B.V. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest Authors declare that they have no conflict of interest.

Auteurs

Shuyu Lu (S)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.

Yuxing Zhou (Y)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.

Xinna Hu (X)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.

Tianhui Wang (T)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.

Bo Xu (B)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.

Ranran Cui (R)

Guangxi Qingqing Biotech Co., Ltd, Guangxi, Fangchenggang 538000, China.

Tao Ma (T)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Electronic address: mataogz@163.com.

Yi Song (Y)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Electronic address: sy587@hotmail.com.

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Classifications MeSH

questionsmedicales.fr › Facteurs biologiques › Pigments biologiques › Anthocyanes › Tailoring the optical and mechanical...
questionsmedicales.fr › Technologie, industrie et agriculture › Produits manufacturés › Matériaux biomédicaux et dentaires › Polymères › Biopolymères › Cellulose › Tailoring the optical and mechanical...
questionsmedicales.fr › Glucides › Polyols › Tailoring the optical and mechanical...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Humidité › Tailoring the optical and mechanical...
questionsmedicales.fr › Technologie, industrie et agriculture › Produits manufacturés › Nanostructures › Nanoparticules › Tailoring the optical and mechanical...
questionsmedicales.fr › Glucides › Polyols › Mannitol › Tailoring the optical and mechanical...
questionsmedicales.fr › Phénomènes chimiques › Concentration en ions d'hydrogène › Tailoring the optical and mechanical...