Superior hydrophobicity of pomelo peel film: Impact of silane integration

IF 8.5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2024-10-14 DOI:10.1016/j.fpsl.2024.101369
{"title":"Superior hydrophobicity of pomelo peel film: Impact of silane integration","authors":"","doi":"10.1016/j.fpsl.2024.101369","DOIUrl":null,"url":null,"abstract":"<div><div>This study aimed to develop a film from pomelo peel (PP) to enhance its hydrophobic properties for potential use as a hydrophobic laminated layer in single-use packaging applications. The optimal ratio of 2 % PP and 4 % glycerol of PP weight film yielded the most favorable mechanical properties for the film, as demonstrated by the maximum tensile strength recorded at 11.36 ± 1.54 MPa and a Young's modulus of 143.75 MPa. Additionally, the film was further enhanced by incorporating various additives, including maleic anhydride, lignin, N-(2-aminoethyl)-3-aminopropyltrimethoxysilane (AEAPTMS), and aminopropyltrimethoxysilane (APTMS), at concentrations of 1 % and 3 % (w/w) to the PP powder. The additives were incorporated into the bulk solution to form a dispersion during the film grafting process. Notably, the addition of 1 % AEAPTMS achieved the highest water contact angle (123°) and the slowest rate of water absorption. Fourier transform infrared spectroscopy (FTIR) analysis revealed that the increased hydrophobicity was due to the reduced presence of O–H functional groups available for water interaction. TGA and DTG confirmed the interaction between the additives and the PP film. SEM/EDS images revealed a surface and cross-section with a smooth, glossy, concrete-like appearance when lignin and both silane supplements were present. Adding 1 % AEAPTMS to the base pomelo peel film proved to be the most effective and straightforward method for enhancing hydrophobicity without sacrificing the film’s mechanical strength.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5000,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289424001340","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

This study aimed to develop a film from pomelo peel (PP) to enhance its hydrophobic properties for potential use as a hydrophobic laminated layer in single-use packaging applications. The optimal ratio of 2 % PP and 4 % glycerol of PP weight film yielded the most favorable mechanical properties for the film, as demonstrated by the maximum tensile strength recorded at 11.36 ± 1.54 MPa and a Young's modulus of 143.75 MPa. Additionally, the film was further enhanced by incorporating various additives, including maleic anhydride, lignin, N-(2-aminoethyl)-3-aminopropyltrimethoxysilane (AEAPTMS), and aminopropyltrimethoxysilane (APTMS), at concentrations of 1 % and 3 % (w/w) to the PP powder. The additives were incorporated into the bulk solution to form a dispersion during the film grafting process. Notably, the addition of 1 % AEAPTMS achieved the highest water contact angle (123°) and the slowest rate of water absorption. Fourier transform infrared spectroscopy (FTIR) analysis revealed that the increased hydrophobicity was due to the reduced presence of O–H functional groups available for water interaction. TGA and DTG confirmed the interaction between the additives and the PP film. SEM/EDS images revealed a surface and cross-section with a smooth, glossy, concrete-like appearance when lignin and both silane supplements were present. Adding 1 % AEAPTMS to the base pomelo peel film proved to be the most effective and straightforward method for enhancing hydrophobicity without sacrificing the film’s mechanical strength.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
柚子皮薄膜的优异疏水性:硅烷整合的影响
本研究旨在开发一种柚子皮(PP)薄膜,以增强其疏水性能,从而有望在一次性包装应用中用作疏水层压材料。聚丙烯重量占薄膜重量的 2% 和甘油重量占薄膜重量的 4% 的最佳比例使薄膜获得了最有利的机械性能,其最大拉伸强度为 11.36 ± 1.54 兆帕,杨氏模量为 143.75 兆帕。此外,在聚丙烯粉末中加入各种添加剂,包括马来酸酐、木质素、N-(2-氨基乙基)-3-氨基丙基三甲氧基硅烷(AEAPTMS)和氨基丙基三甲氧基硅烷(APTMS),浓度分别为 1 % 和 3 %(重量比),可进一步提高薄膜的性能。在薄膜接枝过程中,这些添加剂被加入散装溶液中形成分散体。值得注意的是,添加 1 % 的 AEAPTMS 可获得最高的水接触角(123°)和最慢的吸水速率。傅立叶变换红外光谱(FTIR)分析表明,疏水性的增加是由于可用于水相互作用的 O-H 官能团减少了。TGA 和 DTG 证实了添加剂与 PP 薄膜之间的相互作用。SEM/EDS 图像显示,当木质素和两种硅烷添加剂都存在时,PP 薄膜的表面和横截面光滑、有光泽,外观类似混凝土。事实证明,在柚子皮薄膜基材中添加 1 % AEAPTMS 是增强疏水性而又不影响薄膜机械强度的最有效、最直接的方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Food Packaging and Shelf Life
Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science
CiteScore
14.00
自引率
8.80%
发文量
214
审稿时长
70 days
期刊介绍: Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.
期刊最新文献
Smart chitosan films as intelligent food packaging: An approach to monitoring food freshness and biomarkers Bandgap-level engineered photodynamic antibacterial film with boosting ROS production for long-term fruit preservation Superior hydrophobicity of pomelo peel film: Impact of silane integration Towards sustainable food packaging: Optimization of suitable sorbitan surfactant for the development of PLA-based antifog film Carboxymethyl cellulose based edible nanocomposite coating with tunable functionalities and the application on the preservation of postharvest Satsuma mandarin fruit
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1