Research on Development and Characterization of Composite Membranes Based on Hybrid Bacterial Cellulose Combined with Glycerol and Vegetable Residues for the Preservation of Fresh Fruit and Food
This study aims to develop a biocompatible and bioactive food-packaging composite film material. The material is based on bacterial cellulose (BC) microfibers from coconut jelly biomass combined with olive oil as a carrier of antibacterial properties. A composite membrane was fabricated with 20%, 30...
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| Format: | Article |
| Language: | English |
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Wiley
2024-01-01
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| Series: | Journal of Engineering |
| Online Access: | http://dx.doi.org/10.1155/2024/4159277 |
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| _version_ | 1832553223979794432 |
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| author | Nguyen Tuan Anh Xuan Huy Nguyen Thuy Van Ngo |
| author_facet | Nguyen Tuan Anh Xuan Huy Nguyen Thuy Van Ngo |
| author_sort | Nguyen Tuan Anh |
| collection | DOAJ |
| description | This study aims to develop a biocompatible and bioactive food-packaging composite film material. The material is based on bacterial cellulose (BC) microfibers from coconut jelly biomass combined with olive oil as a carrier of antibacterial properties. A composite membrane was fabricated with 20%, 30%, and 40 wt % glycerol and separately impregnated with 1%, 2%, and 3 wt % olive oil in the presence of BC. The results of SEM image structure and morphology show that the membrane was successfully fabricated with uniform distribution of BC, without losing its natural structure. The film was initially applied to preserve apples, and the research results showed that the mass index did not change significantly (ranging from 1.13 to 5.1 g); the hardness through the bearing test results showed a decrease. The preservation time of the composite membranes, which are based on bacterial cellulose combined with glycerol and vegetable residues, extends up to 20 days. The membrane with the highest concentration of vitamin C is soaked in BC/glycerol 30%/olive oil 2% membrane and the lowest is soaked in BC membrane. |
| format | Article |
| id | doaj-art-c689d334516540718887d6032b11c510 |
| institution | Kabale University |
| issn | 2314-4912 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Engineering |
| spelling | doaj-art-c689d334516540718887d6032b11c5102025-02-03T05:54:35ZengWileyJournal of Engineering2314-49122024-01-01202410.1155/2024/4159277Research on Development and Characterization of Composite Membranes Based on Hybrid Bacterial Cellulose Combined with Glycerol and Vegetable Residues for the Preservation of Fresh Fruit and FoodNguyen Tuan Anh0Xuan Huy Nguyen1Thuy Van Ngo2Faculty of Chemical TechnologyFaculty of Chemical TechnologyFaculty of Chemical TechnologyThis study aims to develop a biocompatible and bioactive food-packaging composite film material. The material is based on bacterial cellulose (BC) microfibers from coconut jelly biomass combined with olive oil as a carrier of antibacterial properties. A composite membrane was fabricated with 20%, 30%, and 40 wt % glycerol and separately impregnated with 1%, 2%, and 3 wt % olive oil in the presence of BC. The results of SEM image structure and morphology show that the membrane was successfully fabricated with uniform distribution of BC, without losing its natural structure. The film was initially applied to preserve apples, and the research results showed that the mass index did not change significantly (ranging from 1.13 to 5.1 g); the hardness through the bearing test results showed a decrease. The preservation time of the composite membranes, which are based on bacterial cellulose combined with glycerol and vegetable residues, extends up to 20 days. The membrane with the highest concentration of vitamin C is soaked in BC/glycerol 30%/olive oil 2% membrane and the lowest is soaked in BC membrane.http://dx.doi.org/10.1155/2024/4159277 |
| spellingShingle | Nguyen Tuan Anh Xuan Huy Nguyen Thuy Van Ngo Research on Development and Characterization of Composite Membranes Based on Hybrid Bacterial Cellulose Combined with Glycerol and Vegetable Residues for the Preservation of Fresh Fruit and Food Journal of Engineering |
| title | Research on Development and Characterization of Composite Membranes Based on Hybrid Bacterial Cellulose Combined with Glycerol and Vegetable Residues for the Preservation of Fresh Fruit and Food |
| title_full | Research on Development and Characterization of Composite Membranes Based on Hybrid Bacterial Cellulose Combined with Glycerol and Vegetable Residues for the Preservation of Fresh Fruit and Food |
| title_fullStr | Research on Development and Characterization of Composite Membranes Based on Hybrid Bacterial Cellulose Combined with Glycerol and Vegetable Residues for the Preservation of Fresh Fruit and Food |
| title_full_unstemmed | Research on Development and Characterization of Composite Membranes Based on Hybrid Bacterial Cellulose Combined with Glycerol and Vegetable Residues for the Preservation of Fresh Fruit and Food |
| title_short | Research on Development and Characterization of Composite Membranes Based on Hybrid Bacterial Cellulose Combined with Glycerol and Vegetable Residues for the Preservation of Fresh Fruit and Food |
| title_sort | research on development and characterization of composite membranes based on hybrid bacterial cellulose combined with glycerol and vegetable residues for the preservation of fresh fruit and food |
| url | http://dx.doi.org/10.1155/2024/4159277 |
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