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
Year of publication: 2021
Volume: 19
Issue: 1
Pages: 105-114
Type: Article
More publications in: CyTA: Journal of food
Metrics
Cited by
JCR (Journal Impact Factor)
- Year 2021
- Journal Impact Factor: 2.478
- Journal Impact Factor without self cites: 2.398
- Article influence score: 0.325
- Best Quartile: Q3
- Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q3 Rank in area: 101/144 (Ranking edition: SCIE)
SCImago Journal Rank
- Year 2021
- SJR Journal Impact: 0.491
- Best Quartile: Q2
- Area: Food Science Quartile: Q2 Rank in area: 129/363
- Area: Chemical Engineering (miscellaneous) Quartile: Q2 Rank in area: 114/338
- Area: Chemistry (miscellaneous) Quartile: Q2 Rank in area: 170/478
- Area: Industrial and Manufacturing Engineering Quartile: Q2 Rank in area: 120/380
Scopus CiteScore
- Year 2021
- CiteScore of the Journal : 4.5
- Area: Food Science Percentile: 71
- Area: Industrial and Manufacturing Engineering Percentile: 71
- Area: Chemical Engineering (all) Percentile: 67
- Area: Chemistry (all) Percentile: 66
Journal Citation Indicator (JCI)
- Year 2021
- Journal Citation Indicator (JCI): 0.58
- Best Quartile: Q3
- Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q3 Rank in area: 89/165
Abstract
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.