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Cellulose

, Volume 21, Issue 6, pp 4323–4335 | Cite as

Microfibrillated cellulose (MFC): pullulan bionanocomposite films

  • Carlo A. Cozzolino
  • Guido Cerri
  • Antonio Brundu
  • Stefano FarrisEmail author
Original Paper

Abstract

The aim of this work was to develop and characterize microfibrillated cellulose (MFC)/pullulan bionanocomposites. Fourier transform infrared spectroscopy suggested that the affinity between the two polymers resulted in new hydrogen bonding of the nanocomposite materials compared to pristine pullulan. At the same time, an increase in crystallinity was observed proportional to the amount of MFC used, as shown by the X-ray analyses. Accordingly, final films showed improved mechanical properties proportionally to the filler loading, with impressive elastic modulus and tensile strength of ~4.50 GPa and ~60 MPa, respectively, for the sample containing 10 % MFC. However, as demonstrated by the moisture sorption isotherms, the addition of MFC did not help reduce the amount of water adsorbed by the samples. In addition, the oxygen and water vapor permeability data clearly showed that final films still suffered high relative humidity values, whereas their barrier performance toward oxygen was excellent under dry conditions, with O2 permeability coefficients (P′O 2) comparable with those of common high barrier films/coatings. Finally, while the nanocomposites in the form of films had high haze values (from 23 to 40 %), the same nanocomposites in the form of coatings were decidedly more transparent, which suggests that their use as thin layers could be more suitable when the “see-through” capability must be preserved, for example in food packaging applications.

Keywords

Films Food packaging Microfibrillated cellulose (MFC) Nanocomposites Physical properties Pullulan 

Supplementary material

10570_2014_433_MOESM1_ESM.doc (244 kb)
Supplementary material 1 (DOC 244 kb)

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Copyright information

© Springer Science+Business Media Dordrecht 2014

Authors and Affiliations

  • Carlo A. Cozzolino
    • 1
  • Guido Cerri
    • 2
  • Antonio Brundu
    • 2
  • Stefano Farris
    • 1
    Email author
  1. 1.DeFENS, Department of Food, Environmental and Nutritional Sciences—Packaging DivisionUniversity of MilanMilanItaly
  2. 2.Department of Natural and Territorial ScienceUniversity of SassariSassariItaly

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