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Vol. 26 No. 17 (2014): Vol 26 Issue 17

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Preparation and Properties of Chitosan/Nanocrystalline Cellulose Composite Films for Food Packaging

https://doi.org/10.14233/ajchem.2014.18312
Feng Dong
Key Laboratory of Bio-based Material Science and Technology of Ministry of Education, Northeast Forestry University, Harbin, P.R. China ; Light Industry and Textile College, Qiqihar University, Qiqihar, P.R. China
Shujun Li
Key Laboratory of Bio-based Material Science and Technology of Ministry of Education, Northeast Forestry University, Harbin, P.R. China
Meiling Yan
Key Laboratory of Bio-based Material Science and Technology of Ministry of Education, Northeast Forestry University, Harbin, P.R. China
Chunjie Li
Key Laboratory of Bio-based Material Science and Technology of Ministry of Education, Northeast Forestry University, Harbin, P.R. China

Corresponding Author(s) : Shujun Li

84881619@qq.com

Asian Journal of Chemistry, Vol. 26 No. 17 (2014): Vol 26 Issue 17

Abstract

Nanocrystalline cellulose was prepared from microcrystalline cellulose using the ultrasonication. Nanocrystalline cellulose reinforced chitosan films were prepared by solution casting. The incorporation of nanocrystalline cellulose significantly enhanced the mechanical properties.The dry and wet tensile strength of nanocomposite films were improved by 22.4 and 542 %, respectively, for the nanocomposite containing 30 wt % of nanocrystalline cellulose. The swelling behaviour was studied by analyzing the water uptake of the nanocomposite films. SEM of the nanocomposite films was found that 30 wt % of nanocrystalline cellulose was dispersed homogenously into chitosan matrix. Nanocrystalline cellulose played an important role in improving the mechanical and barrier properties of chitosan film.

Keywords

Chitosan Nanocrystalline cellulose Nanocomposite films Mechanical property Swelling property
Dong, F., Li, S., Yan, M., & Li, C. (2014). Preparation and Properties of Chitosan/Nanocrystalline Cellulose Composite Films for Food Packaging. Asian Journal of Chemistry, 26(17), 5895–5898. https://doi.org/10.14233/ajchem.2014.18312
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