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Characterizations of bacterial cellulose nanofibers reinforced edible films based on konjac glucomannan.
Shaanxi Normal University, China.
Shaanxi Normal University, China.
RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
Shaanxi Normal University, China.
2019 (English)In: International Journal of Biological Macromolecules, ISSN 0141-8130, E-ISSN 1879-0003, article id S0141-8130(19)35537-0Article in journal (Refereed) Epub ahead of print
Abstract [en]

This study was aimed at developing edible films of konjac glucomannan (KGM) with different contents of bacterial cellulose nanofibers (BCNs). The effects of different contents of BCNs (0-4% (w/w)) on the properties of KGM-based edible films were investigated in the present work. The rheological properties showed that the film-forming solutions displayed an entanglement system with G'<G″ at low frequency and gel-like behavior with G'>G″ at high frequencies. SEM indicated that BCNs were well dispersed in the BCNs/KGM films. With the increase of BCNs contents, the surface morphology of the films assessed by AFM displayed an increased trend in the surface roughness. Moreover, the films were formed mainly through hydrogen bonds as indicated by FTIR analysis. XRD, DSC and TGA showed that the crystallinity and the thermal stability of films increased with the increase of BCNs. Meanwhile, barrier properties of films were improved by the addition of BCNs. Additionally, with the increase of BCNs, the tensile strength (TS) of the films increased, while the elongation at break (EAB) was increased and then decreased. Therefore, reinforcement of KGM-based films with BCNs leads to enhance barrier and mechanical properties with promising potential as packaging films for food products.

Place, publisher, year, edition, pages
2019. article id S0141-8130(19)35537-0
Keywords [en]
Bacterial cellulose nanofibers, Edible films, Konjac glucomannan
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-42527DOI: 10.1016/j.ijbiomac.2019.12.109PubMedID: 31857167Scopus ID: 2-s2.0-85077398843OAI: oai:DiVA.org:ri-42527DiVA, id: diva2:1384680
Available from: 2020-01-10 Created: 2020-01-10 Last updated: 2020-02-03Bibliographically approved

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