UV-Shielding films of bacterial cellulose with glycerol and chitosan.Part 1: equilibrium moisture content and mechanical properties
- Manuel Vázquez Vázquez 1
- Gonzalo Velazquez 2
- Patricia Cazón Díaz 1
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1
Universidade de Santiago de Compostela
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2
Instituto Politécnico Nacional
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ISSN: 1947-6337
Datum der Publikation: 2021
Ausgabe: 19
Nummer: 1
Seiten: 105-114
Art: Artikel
Andere Publikationen in: CyTA: Journal of food
Indikatoren
Zitate erhalten
JCR (Journal Impact Factor)
- Jahr 2021
- Impact Factor der Zeitschrift: 2.478
- Impact Factor ohne Selbstzitierung: 2.398
- Article influence score: 0.325
- Höchstes Quartil: Q3
- Bereich: FOOD SCIENCE & TECHNOLOGY Quartil: Q3 Position im Bereich: 101/144 (Ausgabe: SCIE)
SCImago Journal Rank
- Jahr 2021
- Impact SJR der Zeitschrift: 0.491
- Höchstes Quartil: Q2
- Bereich: Food Science Quartil: Q2 Position im Bereich: 129/363
- Bereich: Chemical Engineering (miscellaneous) Quartil: Q2 Position im Bereich: 114/338
- Bereich: Chemistry (miscellaneous) Quartil: Q2 Position im Bereich: 170/478
- Bereich: Industrial and Manufacturing Engineering Quartil: Q2 Position im Bereich: 120/380
Scopus CiteScore
- Jahr 2021
- CiteScore der Zeitschrift: 4.5
- Bereich: Food Science Perzentil: 71
- Bereich: Industrial and Manufacturing Engineering Perzentil: 71
- Bereich: Chemical Engineering (all) Perzentil: 67
- Bereich: Chemistry (all) Perzentil: 66
Journal Citation Indicator (JCI)
- Jahr 2021
- JCI der Zeitschrift: 0.58
- Höchstes Quartil: Q3
- Bereich: FOOD SCIENCE & TECHNOLOGY Quartil: Q3 Position im Bereich: 89/165
Zusammenfassung
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.