Criado, Paula; Fraschini, Carole; Salmieri, Stéphane; Bécher, Dörte; Safrany, Agnes et Lacroix, Monique (2016). Free radical grafting of gallic acid (GA) on cellulose nanocrystals (CNCS) and evaluation of antioxidant reinforced gellan gum films Radiation Physics and Chemistry , vol. 118 . pp. 61-69. DOI: 10.1016/j.radphyschem.2015.05.030.
Ce document n'est pas hébergé sur EspaceINRS.Résumé
La transcription des symboles et des caractères spéciaux utilisés dans la version originale de ce résumé n’a pas été possible en raison de limitations techniques. La version correcte de ce résumé peut être lue en PDF. Antiradical properties were introduced on cellulose nanocrystals (CNCs) by redox pair (RP) initiator and γ-radiation treatments. Different procedures were tested on CNC, first a 2 h reaction of hydrogen peroxide (H2O2)/ascorbic acid (AA) was performed on CNC solution. γ-radiation treatment at 20 kGy dose was then applied and immediately after GA was reacted during 24 h with the pretreated CNCs, giving CNC-H2O2-AA-γ-GA. The formation of new carboxylic acids and carbonyl groups were characterized by FT-IR at 1650 and 1730 cm−1respectively. Carboxylic acid functionalities were also analyzed by conductometric titration where an increase from 49 to 134 mmol COOH∙kg−1 was found from native to irradiated CNCs. A similar increase in the carboxylic acid content (132 mmol kg−1) was observed for CNC-H2O2-AA-γ-GA, showing the highest radical scavenging properties (8 mM Trolox eq/mg CNC). Thermogravimetric analysis confirmed the structural changes onto CNC. Film packaging containing 20% of CNC-H2O2-AA-γ-GA was then added to a gellan-based film packaging. A significant improvement (p est plus petit que 0.05) of the tensile strength (TS), the tensile modulus (TM) and the elongation at break (EB) and water vapor permeability reduction was observed when CNC-H2O2-AA-γ-GA was added to the film packaging formulation.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Cellulose nanocrystals; Irradiation; Redox pair; Carboxylic acids; Antiradical; Food packaging |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 20 févr. 2019 16:20 |
| Dernière modification: | 08 juin 2023 19:01 |
| URI: | https://espace.inrs.ca/id/eprint/4595 |
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