UV-Shielding films of bacterial cellulose with glycerol and chitosan.Part 2: Structure, water vapor permeability, spectral and thermal properties

  1. Manuel Vázquez 1
  2. Gonzalo Velazquez 2
  3. Patricia Cazón 1
  1. 1 Universidade de Santiago de Compostela
    info

    Universidade de Santiago de Compostela

    Santiago de Compostela, España

    ROR https://ror.org/030eybx10

  2. 2 Instituto Politécnico Nacional
    info

    Instituto Politécnico Nacional

    Ciudad de México, México

    ROR https://ror.org/059sp8j34

Revista:
CyTA: Journal of food

ISSN: 1947-6337 1947-6345

Ano de publicación: 2021

Volume: 19

Número: 1

Páxinas: 115-126

Tipo: Artigo

DOI: 10.1080/19476337.2020.1870565 DIALNET GOOGLE SCHOLAR

Outras publicacións en: CyTA: Journal of food

Obxectivos de Desenvolvemento Sustentable

Resumo

Bacterial cellulose films synthesized by Komagataeibacter xylinus were combined with glycerol and chitosan to obtain composite films with improved UV-barrier. In part 2, the interaction among the compounds was analyzed by scanning electron microscopy, UV-Vis and FT-IR spectra, thermogravimetry, and differential scanning calorimetry. The water permeability, water solubility and water retention capacity were analyzed by response surface methodology. The optical properties indicated that glycerol and chitosan improved the UV-barrier properties, obtaining average transmittance values in the UV regions below 5.15%. This fact opens multiple possibilities for applications in foods and products sensitive to sunlight radiation. Hence, these properties would facilitate the application of BC–glycerol–chitosan films on fresh food, with high moisture content and susceptible to oxidation by the sunlight radiation. In addition, the thermal properties of the films showed that they could be applied in heat-treated foods at temperatures until 135°C.

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