Chitosan-based nanocomposites: preparation and characterization for food packing industry

Abstract

In the present work, Cerium (IV)-Zirconium (IV) oxide nanoparticles (CeO _4 ZrNPs) was successfully dispersed into Chitosan/15Gelatin nanocomposites with different quantities. The obtained chitosan-based nanocomposites represented remarkable improvements in structural, morphological, mechanical, and thermal properties. Roughness increased from 74 nm to 6.4 nm, Young’s Modulus enhanced from 1.36 GPa to 2.99 GPa. The influence of dispersed CeO _4 ZrNPs contents on the phase transition temperature ( T _g ) and the non-isothermal degradation processes of chitosan-based nanocomposites were examined using Differential Scanning Galorimetry (DSC) with different heating rates. Kinetic parameters of the thermal degradation for chitosan-based nanocomposites were evaluated using Kissinger-Akahira-Sunose ( KAS ) and Kissenger (KIS) procedures. Chitosan-based nanocomposites showed an increase in the thermal degradation temperature with higher activation energies, indicating improved thermal stability. Thermal analysis demonstrated that chitosan-based nanocomposites became more ordered by increasing CeO _4 ZrNPs as inferred from the negative entropy increase. Moreover, the degradation of chitosan-based nanocomposites has been described as a non-spontaneous process. The resulting information is particularly important in applications in which there is a need to obtain chitosan nanocomposites with improved mechanical and thermal properties such as food packing industry.

Keywords

• chitosan nanocomposites
• SEM
• TEM
• FTIR
• differential scanning galorimetry
• kinetic parameters of the thermal degradation