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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #241057

Title: Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers

item AZEREDO, HENRIETTE M.C. - Embrapa National Research Center
item MATTOSO, LUIZ H.C. - Embrapa National Research Center
item Wood, Delilah - De
item Williams, Tina
item AVENA-BUSTILLOS, ROBERTO - University Of California
item McHugh, Tara

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/1/2009
Publication Date: 5/25/2009
Citation: Azeredo, H.C., Mattoso, L.H., Wood, D.F., Williams, T.G., Avena-Bustillos, R.D., Mc Hugh, T.H. 2009. Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers. Journal of Food Science. 74(5):N31-N35.

Interpretive Summary: By adding cellulose nanofibers to mango films, the films were strengthened. Their barrier properties were also improved. Different amounts of cellulose nanofibers, very thin fibers of cellulose, were added to mango films. As more fibers were added to the films, the films got stronger and became better water barriers. These films could be used for packaging food in the future.

Technical Abstract: Cellulose nanoreinforcements have been used to improve mechanical and barrier properties of biopolymers, whose performance is usually poor when compared to those of synthetic polymers. Nanocomposite edible films have been developed by adding cellulose nanofibers (CNF) in different concentrations (up to 36 g/100 g) as nanoreinforcement to mango puree-based edible films. The effect of CNF was studied in terms of tensile properties, water vapor permeability, and glass transition temperature (Tg) of the nanocomposite films. CNF were effective in increasing tensile strength, and its effect on Young’s modulus was even more noticeable, especially at higher concentrations, suggesting the formation of a fibrillar network within them matrix. The addition of CNF was also effective to improve water vapor barrier of the films. Its influence on Tg was small but significant. The study demonstrated that the properties of mango puree edible films can be significantly improved through CNF reinforcement.