Aplicação de nanopartículas em filmes utilizados em embalagens para alimentos
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFSCAR |
Texto Completo: | https://repositorio.ufscar.br/handle/ufscar/6114 |
Resumo: | Dispersions composed of chitosan (CS) were obtained by the template polymerization (CS-PMAA) and ionotropic gelatinization (CS-TPP). The nanoparticles were analyzed by FT-IR analysis, particle size, zeta potential, electron microscopy (transmission and scanning), and TGA analysis. The nanoparticles obtained presented a very homogeneous morphology showing a quite uniform particles size distribution and a rather spherical shape. The particle size and zeta potential were dependent on the chitosan concentration used during the preparation method and pH. Different particles were incorporated in the hydroxypropyl methylcellulose (HPMC) films in order to improve their properties. For this, a 3% HPMC (in w:v %) solution was prepared and added in this nanoparticles solutions of both syntheses. The films were characterized by mechanical (tensile, elongation and elastic modulus), barrier [water vapor (WVP) and oxygen], thickness, morphological, and thermal properties. The WVP of the control HPMC film was 0.79 g mm/kPa h m2. The WVP decreased significantly when CS-PMAA nanoparticles were incorporated to HPMC films. For example, WVP decreased to 0.64; 0.59 and 0.47 g mm/kPa h m2 for films containing 59, 82 and 110 nm, respectively. For CS-TPP nanoparticles the WVP decreased to 0.58; 0.45 and 0.33 g mm/kPa h m2 for films containing nanoparticles with 220, 110 and 85 nm, respectively. The same way, the mechanical properties of the HPMC films were strongly improved when CS nanoparticles were incorporated. In this way, HPMC films containing nanoparticles could be considered as promising materials for application in packaging for preservation of foods. |
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Aouada, Márcia Regina de MouraMattoso, Luiz Henrique Capparellihttp://lattes.cnpq.br/5839043594908917http://lattes.cnpq.br/2870655742911951e476d8b3-71b4-4d8a-a1a8-cb0d8b66ff012016-06-02T20:34:11Z2009-09-112016-06-02T20:34:11Z2009-04-30AOUADA, Márcia Regina de Moura. APPLICATION OF NANOPARTICLES IN FILMS USED FOR FOOD PACKAGING. 2009. 138 f. Tese (Doutorado em Ciências Exatas e da Terra) - Universidade Federal de São Carlos, São Carlos, 2009.https://repositorio.ufscar.br/handle/ufscar/6114Dispersions composed of chitosan (CS) were obtained by the template polymerization (CS-PMAA) and ionotropic gelatinization (CS-TPP). The nanoparticles were analyzed by FT-IR analysis, particle size, zeta potential, electron microscopy (transmission and scanning), and TGA analysis. The nanoparticles obtained presented a very homogeneous morphology showing a quite uniform particles size distribution and a rather spherical shape. The particle size and zeta potential were dependent on the chitosan concentration used during the preparation method and pH. Different particles were incorporated in the hydroxypropyl methylcellulose (HPMC) films in order to improve their properties. For this, a 3% HPMC (in w:v %) solution was prepared and added in this nanoparticles solutions of both syntheses. The films were characterized by mechanical (tensile, elongation and elastic modulus), barrier [water vapor (WVP) and oxygen], thickness, morphological, and thermal properties. The WVP of the control HPMC film was 0.79 g mm/kPa h m2. The WVP decreased significantly when CS-PMAA nanoparticles were incorporated to HPMC films. For example, WVP decreased to 0.64; 0.59 and 0.47 g mm/kPa h m2 for films containing 59, 82 and 110 nm, respectively. For CS-TPP nanoparticles the WVP decreased to 0.58; 0.45 and 0.33 g mm/kPa h m2 for films containing nanoparticles with 220, 110 and 85 nm, respectively. The same way, the mechanical properties of the HPMC films were strongly improved when CS nanoparticles were incorporated. In this way, HPMC films containing nanoparticles could be considered as promising materials for application in packaging for preservation of foods.Nanopartículas formadas a partir de quitosana (QS) foram obtidas pelo método de polimerização em molde (QSPMAA) e gelatinização ionotrópica (QS-TPP). As nanopartículas foram analisadas através de análises de FT-IR, tamanho de partícula, potencial zeta, microscopias eletrônicas (transmissão e varredura) e medidas de TGA. As nanopartículas sintetizadas apresentaram morfologia homogênea, ou seja, tamanho uniforme e forma esférica. O tamanho das partículas e o potencial zeta foram dependentes da concentração de quitosana utilizada no método de preparação e do pH. As diferentes partículas foram incorporadas em filmes de hidroxipropil metilcelulose (HPMC) a fim de melhorar suas propriedades. Para isso, uma solução de HPMC com 3% m/v foi preparada e sobre esta foi adicionada solução de nanopartículas de ambas as sínteses. Nos filmes foram realizadas análises de propriedades mecânicas (tensão, elongação e módulo de elasticidade), propriedades de barreira [vapor de água (WVP) e oxigênio], análise de espessura, microscopia eletrônica de varredura e análises térmicas. O filme controle de HPMC sem nanopartícula apresenta um valor de WVP de 0,79 g mm/ kPa h m2. Com a incorporação das nanopartículas de QS-PMAA os valores de WVP do filme decrescem para 0,64; 0,59 e 0,47 g mm/ kPa h m2 com a incorporação de nanopartículas de 59; 82 e 110 nm, respectivamente. Com a incorporação de nanopartículas de QS-TPP os valores de WVP decrescem para 0,58; 0,45 e 0,33 g mm/ kPa h m2 com a incorporação de nanopartículas com 220; 110 e 85 nm, respectivamente. Da mesma forma, as propriedades mecânicas dos filmes de HPMC foram significativamente melhoradas com a inserção de nanopartículas de quitosana. Este trabalho demonstrou que os filmes contendo nanopartículas podem ser considerados como extremamente promissores para serem aplicados em embalagens na conservação de alimentos.Universidade Federal de Sao Carlosapplication/pdfporUniversidade Federal de São CarlosPrograma de Pós-Graduação em Química - PPGQUFSCarBRFísico-químicaQuitosanaFilmes comestíveisHidroxipropil metilcelulosePropriedades de barreiraCIENCIAS EXATAS E DA TERRA::QUIMICAAplicação de nanopartículas em filmes utilizados em embalagens para alimentosAPPLICATION OF NANOPARTICLES IN FILMS USED FOR FOOD PACKAGINGinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesis-1-1cd4a0e5b-b40b-46f6-8c76-2c2bcc3239a9info:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFSCARinstname:Universidade Federal de São Carlos (UFSCAR)instacron:UFSCARORIGINAL2416.pdfapplication/pdf2506784https://repositorio.ufscar.br/bitstream/ufscar/6114/1/2416.pdffe06f98592c0963a94ebb27ad8bd6de0MD51THUMBNAIL2416.pdf.jpg2416.pdf.jpgIM Thumbnailimage/jpeg9006https://repositorio.ufscar.br/bitstream/ufscar/6114/2/2416.pdf.jpgfe190e6f4c4c1a8abeb94b59ccef24efMD52ufscar/61142023-09-18 18:31:10.922oai:repositorio.ufscar.br:ufscar/6114Repositório InstitucionalPUBhttps://repositorio.ufscar.br/oai/requestopendoar:43222023-09-18T18:31:10Repositório Institucional da UFSCAR - Universidade Federal de São Carlos (UFSCAR)false |
dc.title.por.fl_str_mv |
Aplicação de nanopartículas em filmes utilizados em embalagens para alimentos |
dc.title.alternative.eng.fl_str_mv |
APPLICATION OF NANOPARTICLES IN FILMS USED FOR FOOD PACKAGING |
title |
Aplicação de nanopartículas em filmes utilizados em embalagens para alimentos |
spellingShingle |
Aplicação de nanopartículas em filmes utilizados em embalagens para alimentos Aouada, Márcia Regina de Moura Físico-química Quitosana Filmes comestíveis Hidroxipropil metilcelulose Propriedades de barreira CIENCIAS EXATAS E DA TERRA::QUIMICA |
title_short |
Aplicação de nanopartículas em filmes utilizados em embalagens para alimentos |
title_full |
Aplicação de nanopartículas em filmes utilizados em embalagens para alimentos |
title_fullStr |
Aplicação de nanopartículas em filmes utilizados em embalagens para alimentos |
title_full_unstemmed |
Aplicação de nanopartículas em filmes utilizados em embalagens para alimentos |
title_sort |
Aplicação de nanopartículas em filmes utilizados em embalagens para alimentos |
author |
Aouada, Márcia Regina de Moura |
author_facet |
Aouada, Márcia Regina de Moura |
author_role |
author |
dc.contributor.authorlattes.por.fl_str_mv |
http://lattes.cnpq.br/2870655742911951 |
dc.contributor.author.fl_str_mv |
Aouada, Márcia Regina de Moura |
dc.contributor.advisor1.fl_str_mv |
Mattoso, Luiz Henrique Capparelli |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/5839043594908917 |
dc.contributor.authorID.fl_str_mv |
e476d8b3-71b4-4d8a-a1a8-cb0d8b66ff01 |
contributor_str_mv |
Mattoso, Luiz Henrique Capparelli |
dc.subject.por.fl_str_mv |
Físico-química Quitosana Filmes comestíveis Hidroxipropil metilcelulose Propriedades de barreira |
topic |
Físico-química Quitosana Filmes comestíveis Hidroxipropil metilcelulose Propriedades de barreira CIENCIAS EXATAS E DA TERRA::QUIMICA |
dc.subject.cnpq.fl_str_mv |
CIENCIAS EXATAS E DA TERRA::QUIMICA |
description |
Dispersions composed of chitosan (CS) were obtained by the template polymerization (CS-PMAA) and ionotropic gelatinization (CS-TPP). The nanoparticles were analyzed by FT-IR analysis, particle size, zeta potential, electron microscopy (transmission and scanning), and TGA analysis. The nanoparticles obtained presented a very homogeneous morphology showing a quite uniform particles size distribution and a rather spherical shape. The particle size and zeta potential were dependent on the chitosan concentration used during the preparation method and pH. Different particles were incorporated in the hydroxypropyl methylcellulose (HPMC) films in order to improve their properties. For this, a 3% HPMC (in w:v %) solution was prepared and added in this nanoparticles solutions of both syntheses. The films were characterized by mechanical (tensile, elongation and elastic modulus), barrier [water vapor (WVP) and oxygen], thickness, morphological, and thermal properties. The WVP of the control HPMC film was 0.79 g mm/kPa h m2. The WVP decreased significantly when CS-PMAA nanoparticles were incorporated to HPMC films. For example, WVP decreased to 0.64; 0.59 and 0.47 g mm/kPa h m2 for films containing 59, 82 and 110 nm, respectively. For CS-TPP nanoparticles the WVP decreased to 0.58; 0.45 and 0.33 g mm/kPa h m2 for films containing nanoparticles with 220, 110 and 85 nm, respectively. The same way, the mechanical properties of the HPMC films were strongly improved when CS nanoparticles were incorporated. In this way, HPMC films containing nanoparticles could be considered as promising materials for application in packaging for preservation of foods. |
publishDate |
2009 |
dc.date.available.fl_str_mv |
2009-09-11 2016-06-02T20:34:11Z |
dc.date.issued.fl_str_mv |
2009-04-30 |
dc.date.accessioned.fl_str_mv |
2016-06-02T20:34:11Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
AOUADA, Márcia Regina de Moura. APPLICATION OF NANOPARTICLES IN FILMS USED FOR FOOD PACKAGING. 2009. 138 f. Tese (Doutorado em Ciências Exatas e da Terra) - Universidade Federal de São Carlos, São Carlos, 2009. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufscar.br/handle/ufscar/6114 |
identifier_str_mv |
AOUADA, Márcia Regina de Moura. APPLICATION OF NANOPARTICLES IN FILMS USED FOR FOOD PACKAGING. 2009. 138 f. Tese (Doutorado em Ciências Exatas e da Terra) - Universidade Federal de São Carlos, São Carlos, 2009. |
url |
https://repositorio.ufscar.br/handle/ufscar/6114 |
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por |
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por |
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openAccess |
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Universidade Federal de São Carlos |
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Programa de Pós-Graduação em Química - PPGQ |
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UFSCar |
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BR |
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Universidade Federal de São Carlos |
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