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      Biomacromolecule assembly based on gum kondagogu-sodium alginate composites and their expediency in flexible packaging films

      , , ,
      International Journal of Biological Macromolecules
      Elsevier BV

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          Most cited references48

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          Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review

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            Amphiphilic superabsorbent cellulose nanofibril aerogels

            Ultra-light (1.7 to 8.1 mg cm −3 ) and ultra-porous (99.5 to 99.9%) aerogels have been assembled from cellulose nanofibrils (CNFs) that were defibrillated from rice straw cellulose at 96.8% yield. Ultra-light (1.7 to 8.1 mg cm −3 ) and ultra-porous (99.5 to 99.9%) aerogels have been assembled from cellulose nanofibrils (CNFs) that were defibrillated from rice straw cellulose at 96.8% yield. The as-prepared aerogels, amphiphilic super-absorbents, absorbing 210 and 375 times water and chloroform, respectively, are far superior to any previously reported cellulose aerogel. Vapor deposition with triethoxyl(octyl) silane turned the amphiphilic aerogel more hydrophobic and oleophilic, capable of absorbing 139–356 times non-polar hydrocarbons, polar aprotic solvents and oils, surpassing all previously reported polymeric, cellulosic and carbonaceous aerogels by 2 to nearly 20 times. These aerogels are excellent amphiphilic super-absorbents for selective oil removal and recovery.
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              Development of edible films and coatings from alginates and carrageenans.

              The use of renewable resources, which can reduce waste disposal problems, is being explored to produce biopolymer films and coatings. Renewability, degradability, and edibility make such films particularly suitable for food and nonfood packaging applications. Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. They can diminish main alteration by avoiding moisture losses and decreasing adverse chemical reaction rates. Also, they can prevent spoilage and microbial contamination of foods. Additionally, nanomaterials and food additives, such as flavors, antimicrobials, antioxidants, and colors, can be incorporated into edible films and coatings in order to extend their applications. Water-soluble hydrocolloids like polysaccharides usually impart better mechanical properties to edible films and coatings than do hydrophobic substances. They also are excellent barriers to oxygen and carbon dioxide. Recently, there has been much attention on carrageenan and alginate as sources of film-forming materials. Thus, this review highlights production and characteristics of these films.
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                Author and article information

                Journal
                International Journal of Biological Macromolecules
                International Journal of Biological Macromolecules
                Elsevier BV
                01418130
                April 2021
                April 2021
                : 177
                : 526-534
                Article
                10.1016/j.ijbiomac.2021.02.156
                207bc781-dc38-4953-81f2-cd286894a82e
                © 2021

                https://www.elsevier.com/tdm/userlicense/1.0/

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