RT Journal Article
T1 Characterization of mechanical and barrier properties of bacterial cellulose, glycerol and polyvinyl alcohol (PVOH) composite films with eco-friendly UV-protective properties
A1 Cazón Díaz, Patricia
A1 Velázquez, Gonzalo
A1 Vázquez Vázquez, Manuel
K1 Acetobacter xylinum
K1 Tensile strength
K1 Percentage of elongation at break
K1 Young's modulus
K1 Eco-friendly films
AB Highly flexible composite films based on bacterial cellulose, glycerol and polyvinyl alcohol (PVOH) with UV barrier properties were developed. The open nanoscale network of bacterial cellulose allowed to combine it with glycerol and polyvinyl alcohol by immersion. This procedure kept intact the bacterial cellulose structure. The interactions among bacterial cellulose, glycerol and PVOH were analyzed using scanning electron microscopy, infrared spectroscopy, thermogravimetry and differential scanning calorimetry. In general, the addition of PVOH reinforced the bacterial cellulose matrix, meanwhile glycerol showed a significant plasticizing effect. Formulations with PVOH and glycerol reached a maximum value of 49.89% of elongation and a good resistance to rupture of 13.78 MPa. The water vapour permeability ranged from 1.87·10−11 to 2.04·10−10 g/m s Pa. The UV-VIS spectral analysis showed that glycerol decreased the transmittance in the UV area and polyvinyl alcohol enhanced the transparency values of the samples in the VIS region. The transmittance in the UV-A, UV-B and UV-C areas for films based on bacterial cellulose with glycerol reached up to 5.59, 2.4 and 0.57%, respectively.
PB Elsevier
SN 0268-005X
YR 2020
FD 2020
LK https://hdl.handle.net/10347/38365
UL https://hdl.handle.net/10347/38365
LA eng
NO Cazón Díaz, P., Velazquez, G. & Vázquez Vázquez, M. (2020). Characterization of mechanical and barrier properties of bacterial cellulose, glycerol and polyvinyl alcohol (PVOH) composite films with eco-friendly UV-protective properties. Food hydrocolloids, 99, 1-12. https://doi.org/10.1016/j.foodhyd.2019.105323
NO This is the author’s version of the work. The definitive version was published in Food Hydrocolloids, vol. 99 (2020),  available online at: https://doi.org/10.1016/j.foodhyd.2019.105323
NO Patricia Cazón is grateful for a grant from CONACYT (Mexico) (#435948). The financial support of Consellería de Cultura, Educación e Ordenación Universitaria, Xunta de Galicia (ES) (Project # ED431B 2016/009) is acknowledged.
DS Minerva
RD 4 may 2026