ArticleFoods (Basel, Switzerland)2021
Lignocellulose Nanofibre Obtained from Agricultural Wastes of Tomato, Pepper and Eggplants Improves the Performance of Films of Polyvinyl Alcohol (PVA) for Food Packaging.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- In Vitro Antioxidant, Antimicrobial and Antiproliferative Activities of Olive Leaves (Olea europaea L. var. europaea) Collected from Derik, Türkiye.Current microbiology · 2025Article
- Review
- (Ligno)Cellulose Nanofibrils and Tannic Acid as Green Fillers for the Production of Poly(vinyl alcohol) Biocomposite Films.Polymers · 2024Article
- Review
- Nanocellulose from Spanish Harvesting Residues to Improve the Sustainability and Functionality of Linerboard Recycling Processes.Nanomaterials (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
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Abstract
Films formulated with polyvinyl alcohol (PVA) (synthetic biopolymer) were reinforced with lignocellulose nanofibres (LCNF) from residues of vegetable production (natural biopolymer). The LCNF were obtained by mechanical and chemical pre-treatment by 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO) and added to the polyvinyl alcohol (polymer matrix) with the aim of improving the properties of the film for use in food packaging. The mechanical properties, crystallinity, thermal resistance, chemical structure, antioxidant activity, water barrier properties and optical properties (transparency and UV barrier), were evaluated. In general, with the addition of LCNF, an improvement in the studied properties of the films was observed. In terms of mechanical properties, the films reinforced with 7% LCNF TEMPO showed the best results for tensile strength, Young's modulus and elongation at break. At the same LCNF proportion, the thermal stability (T
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