Search

Coffee is one of the most consumed commodities globally, and its harvests generate large quantities of wood waste with low industrial value. This study aimed to explore the potential of residual Coffea arabica wood to produce lignocellulose microfibrils and lignocellulose nanofibrils (LCMF/LCNF) and biodegradable films with possible application in packaging. The fibers were treated with 5% NaOH and fibrillated in an ultrarefiner until they formed a gel. The resulting suspensions were used to create films whose physical, morphological, optical, and mechanical properties were analyzed. The NaOH treatment removed extractives and exposed hemicelluloses, allowing the gel point to be reached with just seven passes through the ultrarefiner, saving energy (~4700 kWh/t). More than 65% of the fibers had diameters of less than 100 nm and little sedimentation after 8 h. The films were flexible, thin (24.5 µm), with a high density (~1100 kg/m3) and good resistance to grease, as well as a water vapor permeability of ~1230 g/m2/day, suitable for packaging bread, fruit, and vegetables. However, the higher wettability of the surface may limit its use in humid environments. The films showed moderate tensile strength (~25 MPa) but low puncture resistance (~7 N mm), making them suitable for biodegradable packaging. [ABSTRACT FROM AUTHOR]

The diversity of species in Amazonia is exceptionally vast and unique, and it is of great interest for industry sectors to explore the potential of derivatives with functional properties for packaging applications. This study proposes the functionalization of cellulose micro/nanofibril (MFC/NFC) suspensions from Heteropsis flexuosa with andiroba oil to produce films with packaging potential. MFC/NFC was produced by using mechanical fibrillation from suspensions of H. flexuosa fibers. Proportions of 1, 3, and 5% of andiroba oil were added to make films with concentrations of 1% (m/m). Suspensions with andiroba oil provided greater viscosity, with changes in the physical properties of the films. Functionalization with andiroba oil provided films with lower degradation in water, greater contact angle, and lower wettability despite high permeability to water vapor. The films with 1% andiroba oil showed a hydrophobic characteristic (contact angle > 90°) and greater puncture resistance (6.70 N mm−1). Films with 3% oil showed a more transparent appearance and high biodegradation, while 1% oil generated more opaque films with a higher thermal degradation temperature and high antioxidant activity. It was concluded that films produced from H. flexuosa fibers functionalized with andiroba oil showed packaging potential for light, low-moisture products due to their adequate thermal and barrier characteristics. [ABSTRACT FROM AUTHOR]

The main objective of this research is to evaluate the influence of coating based on cellulose micro/nanofibrils (CMF) and carboxylated styrene butadiene rubber (XSBR) on sack kraft paper, for possible use in packaging. Filmogenic solutions were applied manually as a coating on sack kraft paper. These solutions were prepared by suspensions of CMF 1.5 % w/v with the addition of different content of XSBR (0, 2, 10, and 20 % about the total mass of CMF). Uncoated sack kraft paper was used as control. Films were obtained by casting and characterized physically, morphologically, and mechanically. The results demonstrated that XSBR and CMF composite suspension showed good performance as a coating on sack kraft paper. The formation of homogeneous structures well distributed on paper can be observed on scanning electron microscope images. Coatings containing XSBR presented a smoother surface, less porosity and hydrophilicity, and a greater coalescence, with good properties of air resistance and water vapor permeability. However, regarding mechanical properties, there were no improvements in coated papers. Therefore, the present study contributed information on the development of more flexible and hydrophobic cellulosic papers for possible applications in the industrial packaging sector. [ABSTRACT FROM AUTHOR]

Summary: Pitanga fruit stands out for its exotic flavour and antioxidant properties. The objective of this work was to evaluate changes in the physical, chemical and biochemical variables of red pitanga variety, in four stages of development (green, yellow, orange and red) and associate them to the cell wall break down. Analysis of pH, titratable acidity, soluble solids, firmness, soluble pectin, pectinamethylesterase (PME), polygalacturonase (PG), cell wall swelling and microstructure were performed. pH and levels of soluble solids and soluble pectin increased, in addition to the cell wall swelling and reduction of firmness, throughout the development of pitanga. From the SEM, it was possible to observe the degradation of the fruit cell wall during ripening, suggesting mainly the degradation of pectic polysaccharides, verified by the solubilisation of these substances. PG and PME enzymes were not active, which suggests that other enzymes may be associated with the cell wall break down. [ABSTRACT FROM AUTHOR]