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Journal of Materials Science

, Volume 50, Issue 10, pp 3772–3780 | Cite as

Characterization of cetylpyridinium bromide-modified montmorillonite incorporated cellulose acetate nanocomposite films

  • F. J. Rodríguez
  • L. A. Cortés
  • A. Guarda
  • M. J. Galotto
  • J. E. Bruna
Original Paper

Abstract

An organoclay (MMT–CPB) based on montmorillonite (MMT) and cetylpyridinium bromide (CPB) was synthesized by a cationic interchange process. The presence of CPB into the clay structure was evidenced by X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and thermogravimetric analysis (TGA). This organoclay was then used to prepare cellulose acetate (CA) nanocomposite films with different content of this nanofiller (2.5–7.5 wt%) through a casting technique. All nanocomposites were characterized by XRD, FTIR, differential scanning calorimetry, TGA, optical and mechanical analyses. So, nanocomposites were characterized by the intercalation of CA into the clay structure. Organoclay content did not affect the glass transition (T g) and melting temperature (T m) of CA; however, thermal stability of CA was slightly improved with the presence of the organoclay. Therefore, optical and mechanical properties were significantly affected with the increase of the organoclay content into the CA. On the other hand, electrical conductivity (EC) measurement was performed to evaluate the release of cetylpyridinium from the CA nanocomposites to an aqueous medium. An important increase of the EC over time was observed. Therefore, the EC values were dependent on the content of MMT–CPB in the CA nanocomposites. However, a likely degradation of cellulose acetate in the aqueous medium affected the surfactant quantification.

Keywords

Surfactant Cellulose Acetate Cellulose Acetate Butyrate Clay Structure Butylene Succinate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Notes

Acknowledgements

The authors are grateful to the National Commission for Scientific and Technological Research, CONICYT, for its financial support from the Bicentenary Program of Science and Technology [Grant Number PDA-22]; the Basal Financing Program for Scientific and Technological Centers of Excellence [Grant Number FB0807]; and the National Fund for Scientific and Technological Development, FONDECYT [Grant Number 11100389].

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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • F. J. Rodríguez
    • 1
  • L. A. Cortés
    • 1
  • A. Guarda
    • 1
  • M. J. Galotto
    • 1
  • J. E. Bruna
    • 1
  1. 1.Food Packaging Laboratory (LABEN), Department of Food Science and Technology, Faculty of Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA)University of Santiago de ChileSantiagoChile

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