UV-Shielding films of bacterial cellulose with glycerol and chitosan.Part 1: equilibrium moisture content and mechanical 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: 105-114

Tipo: Artigo

DOI: 10.1080/19476337.2020.1870566 DIALNET GOOGLE SCHOLAR

Outras publicacións en: CyTA: Journal of food

Indicadores

Citas recibidas

  • Citas en Scopus: 10 (24-01-2024)
  • Citas en Web of Science: 5 (05-10-2023)
  • Citas en Dimensions: 9 (14-12-2023)

JCR (Journal Impact Factor)

  • Ano 2021
  • Factor de impacto da revista: 2.478
  • Factor de impacto sen autocitas: 2.398
  • Article influence score: 0.325
  • Cuartil maior: Q3
  • Área: FOOD SCIENCE & TECHNOLOGY Cuartil: Q3 Posición na área: 101/144 (Edición: SCIE)

SCImago Journal Rank

  • Ano 2021
  • Impacto SJR da revista: 0.491
  • Cuartil maior: Q2
  • Área: Food Science Cuartil: Q2 Posición na área: 129/363
  • Área: Chemical Engineering (miscellaneous) Cuartil: Q2 Posición na área: 114/338
  • Área: Chemistry (miscellaneous) Cuartil: Q2 Posición na área: 170/478
  • Área: Industrial and Manufacturing Engineering Cuartil: Q2 Posición na área: 120/380

Scopus CiteScore

  • Ano 2021
  • CiteScore da revista: 4.5
  • Área: Food Science Percentil: 71
  • Área: Industrial and Manufacturing Engineering Percentil: 71
  • Área: Chemical Engineering (all) Percentil: 67
  • Área: Chemistry (all) Percentil: 66

Journal Citation Indicator (JCI)

  • Ano 2021
  • JCI da revista: 0.58
  • Cuartil maior: Q3
  • Área: FOOD SCIENCE & TECHNOLOGY Cuartil: Q3 Posición na área: 89/165

Dimensions

(Datos actualizados na data de 14-12-2023)
  • Total de citas: 9
  • Citas recentes (2 anos): 7
  • Field Citation Ratio (FCR): 1.63

Resumo

Bacterial cellulose films were combined with glycerol and chitosan to improve the UV-barrier and mechanical properties. In part 1, the moisture content and mechanical properties (tensile and puncture properties) were analysed by response surface methodology. The calculated values of the mechanical properties were in the range of 1.23–39.28 MPa for tensile strength, 2.28–25.34% for percentage of elongation, 11.72–1579.59 MPa for Young’s modulus, 0.22–1.92 MJ/m3 for toughness, 43.74–1067.35 g for burst strength and 0.39–3.12 mm for distance to burst. In general, a plasticizing and a reinforcing effect on the bacterial cellulose films was observed by glycerol and chitosan addition. Glycerol provided adhesive properties, which can be an advantage for application on foods, such as fruit or vegetables, as a wrapping material.

Información de financiamento