Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2019 Nov 28;9(12):1707.
doi: 10.3390/nano9121707.

Cellulose Nanocrystals to Improve Stability and Functional Properties of Emulsified Film Based on Chitosan Nanoparticles and Beeswax

Endarto Yudo Wardhono  1 , Mekro Permana Pinem  1   2 , Indar Kustiningsih  1 , Sri Agustina  1 , François Oudet  3 , Caroline Lefebvre  3 , Danièle Clausse  2 , Khashayar Saleh  2 , Erwann Guénin  2
Affiliations

Cellulose Nanocrystals to Improve Stability and Functional Properties of Emulsified Film Based on Chitosan Nanoparticles and Beeswax

Endarto Yudo Wardhono et al. Nanomaterials (Basel). .

Abstract

The framework of this work was to develop an emulsion-based edible film based on a chitosan nanoparticle matrix with cellulose nanocrystals (CNCs) as a stabilizer and reinforcement filler. The chitosan nanoparticles were synthesized based on ionic cross-linking with sodium tripolyphosphate and glycerol as a plasticizer. The emulsified film was prepared through a combination system of Pickering emulsification and water evaporation. The oil-in-water emulsion was prepared by dispersing beeswax into an aqueous colloidal suspension of chitosan nanoparticles using high-speed homogenizer at room temperature. Various properties were characterized, including surface morphology, stability, water vapor barrier, mechanical properties, compatibility, and thermal behaviour. Experimental results established that CNCs and glycerol improve the homogeneity and stability of the beeswax dispersed droplets in the emulsion system which promotes the water-resistant properties but deteriorates the film strength at the same time. When incorporating 2.5% w/w CNCs, the tensile strength of the composite film reached the maximum value, 74.9 MPa, which was 32.5% higher than that of the pure chitosan film, while the optimum one was at 62.5 MPa, and was obtained by the addition of 25% w/w beeswax. All film characterizations demonstrated that the interaction between CNCs and chitosan molecules improved their physical and thermal properties.

Keywords: Pickering emulsion; chitosan nanoparticles; mechanical strength; stability; water vapor resistant.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest. Moreover, the funding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Figures

Figure 1
Figure 1
Flow diagram of the film preparation and characterization.
Figure 2
Figure 2
Morphological image of colloidal chitosan nanoparticle (CNP)–TPP was observed by: TEM (a-1); particle size distribution calculated by TEM (a-2); SEM (b).
Figure 3
Figure 3
Bottle test observation of the emulsions (a). Optical micrographs of the emulsions stabilized with 2.5% w/w of cellulose nanocrystals (CNCs) before and after the aging test with: Ø = 25% (b); Ø = 50% (c). Optical micrograph of the emulsion stabilized with 5% w/w of Tween 80 before and after the aging test with Ø = 25% (d).
Figure 4
Figure 4
The effect of stabilizer content on the contact angle (CA) of the dried emulsified-films which stabilized: CNC (a); Tween 80 (b).
Figure 5
Figure 5
Mechanical properties of the chitosan-based film composites.
Figure 6
Figure 6
Fourier transform infrared (FT-IR) spectra of the chitosan-based film composites.
Figure 7
Figure 7
Characterization of chitosan-based materials by XRD.
Figure 8
Figure 8
Characterization of chitosan-based materials by DSC.
See this image and copyright information in PMC

References

    1. Marsh K., Bugusu B. Food packaging-roles, materials, and environmental issues. J. Food Sci. 2007;72:39–55. doi: 10.1111/j.1750-3841.2007.00301.x. - DOI - PubMed
    1. Cerqueira M.A.P.R., Pereira R.N.C., Da Silva Ramos O.L., Teixeira J.A.C., Vicente A.A. Edible Food Packaging: Materials and Processing Technologies. CRC Press; Boca Ratton, FL, USA: 2016.
    1. Lamberti M., Escher F. Aluminium foil as a food packaging material in comparison with other materials. Food Rev. Int. 2007;23:407–433. doi: 10.1080/87559120701593830. - DOI
    1. Shahabi-Ghahfarrokhi I., Khodaiyan F., Mousavi M., Yousefi H. Effect of γ-irradiation on the physical and mechanical properties of kefiran biopolymer film. Int. J. Biol. Macromol. 2015;74:343–350. doi: 10.1016/j.ijbiomac.2014.11.038. - DOI - PubMed
    1. Meeker J.D., Sathyanarayana S., Swan S.H. Phthalates and other additives in plastics: Human exposure and associated health outcomes. Philos. Trans. R. Soc. B. 2009;364:2097–2113. doi: 10.1098/rstb.2008.0268. - DOI - PMC - PubMed

LinkOut - more resources