Mango kernel starch films as affected by starch nanocrystals and cellulose nanocrystals

Ana Priscila M Silva; Ana Vitória Oliveira; Sheyliane M A Pontes; André L S Pereira; Men de Sá M Souza Filho; Morsyleide F Rosa; Henriette M C Azeredo

doi:10.1016/j.carbpol.2019.02.013

Mango kernel starch films as affected by starch nanocrystals and cellulose nanocrystals

Carbohydr Polym. 2019 May 1:211:209-216. doi: 10.1016/j.carbpol.2019.02.013. Epub 2019 Feb 5.

Authors

Ana Priscila M Silva¹, Ana Vitória Oliveira¹, Sheyliane M A Pontes², André L S Pereira², Men de Sá M Souza Filho³, Morsyleide F Rosa³, Henriette M C Azeredo⁴

Affiliations

¹ Federal University of Ceara, Department of Chemical Engineering, Campus Pici, Bl. 709, 60455-760, Fortaleza, CE, Brazil.
² Federal University of Ceara, Department of Organic and Inorganic Chemistry, Campus Pici, Bl. 940, 60451-970, Fortaleza, CE, Brazil.
³ Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, Fortaleza, CE, 60511-110, Brazil.
⁴ Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, Fortaleza, CE, 60511-110, Brazil; Embrapa Instrumentação, R. 15 de Novembro, 1452, Caixa Postal 741, São Carlos, SP, CEP 13560-970, Brazil. Electronic address: henriette.azeredo@embrapa.br.

PMID: 30824081
DOI: 10.1016/j.carbpol.2019.02.013

Abstract

Mango seeds have been used to obtain components for nanocomposite films, namely, starch and starch nanocrystals (SNC) from seed kernels, and cellulose nanocrystals (CNC) from seed shells. Lignin was also recovered from shells. Starch-based films were prepared with different contents and combinations of SNC and CNC. SNC exhibited round-like rather than platelet-like morphology, and their effect on water vapor barrier was not as high as that of the needle-like CNC. Also, CNC were more effective than SNC to increase elastic modulus. On the other hand, CNC impaired more the elongation. The optimized conditions (1.5 wt% CNC and 8.5 wt% SNC on a starch basis) resulted in a film with enhanced strength, modulus, and barrier to water vapor when compared to the unfilled film, although the elongation has been impaired.

Keywords: Biopolymers; Food packaging; Nanoparticles; Polysaccharides; Reinforcement.