Abstract
The aim of this study was to compare composites of pectin and carbon nanotubes (CNTs) prepared by chemical interaction (CI) or physical mixing (PM). CI-pectin-CNTs composite was produced by dispersing pectin and CNTs powder in ethanol, followed by refluxing at 60 °C. Biodegradable films of the pectin-CNTs composites were then produced and their mechanical, physicochemical and thermal properties were compared using rheological, tensile, oxygen permeation, integration, swelling and color tests. The CI-pectin-CNT films were more resistant to force, had greater stiffness and elongation at break and their water barrier properties were significantly greater than those of PM-pectin-CNTs. CI-pectin-CNTs films were lighter in color and showed greater integrity and swelling ratios. These confirmed substantial improvement of properties of pectin-CNTs films by chemical bonding as compared to physical mixing. Moreover, by chemical bonding the required level and hence the potential health risks of CNTs in biopolymer films and mixtures may be reduced.
| Original language | English |
|---|---|
| Pages (from-to) | 8-14 |
| Number of pages | 7 |
| Journal | Food Packaging and Shelf Life |
| Volume | 16 |
| Early online date | Feb 2018 |
| DOIs | |
| Publication status | Published - Jun 2018 |
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Physicochemical and mechanical properties of pectin-carbon nanotubes films produced by chemical bonding. / Farahnaky, Asgar; Sharifi, Soran; Imani, Behnoosh; Dorodmand, Mohammad Mehdi; Majzoobi, Mahsa.
In: Food Packaging and Shelf Life, Vol. 16, 06.2018, p. 8-14.Research output: Contribution to journal › Article
TY - JOUR
T1 - Physicochemical and mechanical properties of pectin-carbon nanotubes films produced by chemical bonding
AU - Farahnaky, Asgar
AU - Sharifi, Soran
AU - Imani, Behnoosh
AU - Dorodmand, Mohammad Mehdi
AU - Majzoobi, Mahsa
PY - 2018/6
Y1 - 2018/6
N2 - The aim of this study was to compare composites of pectin and carbon nanotubes (CNTs) prepared by chemical interaction (CI) or physical mixing (PM). CI-pectin-CNTs composite was produced by dispersing pectin and CNTs powder in ethanol, followed by refluxing at 60 °C. Biodegradable films of the pectin-CNTs composites were then produced and their mechanical, physicochemical and thermal properties were compared using rheological, tensile, oxygen permeation, integration, swelling and color tests. The CI-pectin-CNT films were more resistant to force, had greater stiffness and elongation at break and their water barrier properties were significantly greater than those of PM-pectin-CNTs. CI-pectin-CNTs films were lighter in color and showed greater integrity and swelling ratios. These confirmed substantial improvement of properties of pectin-CNTs films by chemical bonding as compared to physical mixing. Moreover, by chemical bonding the required level and hence the potential health risks of CNTs in biopolymer films and mixtures may be reduced.
AB - The aim of this study was to compare composites of pectin and carbon nanotubes (CNTs) prepared by chemical interaction (CI) or physical mixing (PM). CI-pectin-CNTs composite was produced by dispersing pectin and CNTs powder in ethanol, followed by refluxing at 60 °C. Biodegradable films of the pectin-CNTs composites were then produced and their mechanical, physicochemical and thermal properties were compared using rheological, tensile, oxygen permeation, integration, swelling and color tests. The CI-pectin-CNT films were more resistant to force, had greater stiffness and elongation at break and their water barrier properties were significantly greater than those of PM-pectin-CNTs. CI-pectin-CNTs films were lighter in color and showed greater integrity and swelling ratios. These confirmed substantial improvement of properties of pectin-CNTs films by chemical bonding as compared to physical mixing. Moreover, by chemical bonding the required level and hence the potential health risks of CNTs in biopolymer films and mixtures may be reduced.
KW - Biodegradable film
KW - Carbon nanotubes
KW - Chemical bonding
KW - Mechanical properties
KW - Pectin
UR - http://www.scopus.com/inward/record.url?scp=85041612259&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85041612259&partnerID=8YFLogxK
U2 - 10.1016/j.fpsl.2018.01.004
DO - 10.1016/j.fpsl.2018.01.004
M3 - Article
AN - SCOPUS:85041612259
VL - 16
SP - 8
EP - 14
JO - Food Packaging and Shelf Life
JF - Food Packaging and Shelf Life
SN - 2214-2894
ER -