Carbohydrate nanoparticles are primarily derived from the polysaccharide biopolymers such as alginate and chitosan and protein nanoparticles are made from the diverse peptide biopolymers such as albumin, keratin, sericin, fibroin, gelatin and collagen. Additionally, they have the significant property of more size distribution. As compared to synthetic nanomaterials, carbohydrate and protein based biopolymeric nanomaterials offer unique advantages that include antibacterial, biocompatible, immunogenicity, and biodegradable properties. Wide sustainability and reusability of biomacromolecules such as carbohydrates and proteins-based biopolymers pave the way for providing maximal importance in the field of generating biopolymeric nanoparticles. These results indicated ACNCs have a great potential to be used as reinforcing filler in polymer matrices for extending their industrial applications. Moreover, the nanocomposite films could retain good optical transparency. The results showed that the tensile strength, Young’s modulus and elongation at break of nanocomposite film were increased by 78%, 58% and 68%, respectively, with the introduction of 5% ACNCs. The mechanical performance of nanocomposites was significantly enhanced due to the uniform dispersion of ACNCs and favorable CA − ACNC interface. All − cellulose nanocomposite films were subsequently produced by introducing ACNCs into cellulose acetate (CA) matrix through solution casting technique. The as − prepared ACNCs exhibited typical rod − like morphology with diameter and length of 12 − 18 and 191 − 234 nm, respectively. It could be demonstrated that the esterification of surface hydroxyl groups took place simultaneously with hydrolysis of amorphous regions of cellulose, which was confirmed by transmission electron microscopy (TEM), Fourier transform infrared spectra (FT − IR) and X − ray diffraction (XRD) measurement. This study provided a new sight for the control of the flavor release from starch-based films which favored its application in biodegradable food packaging and flavor encapsulation.Ī facile one− step method to fabricate acetylated cellulose nanocrystals (ACNCs) was developed by using mixed sulfuric acid and acetic acid hydrolysis. More hydrogen bonding formation, higher HPS relative crystallinity and larger size of micro-ordered aggregated region in CS0.5 and CR2 could explain the lower d-limonene permeability than CS2 and CR0.5, respectively. New hydrogen bonding formation and increased hydroxypropyl starch (HPS) relative crystallinity could be the reason for the lower d-limonene permeability compared with tortuous path model approximation. CNC aspect ratio and content were proved to be independent variables to control d-limonene permeability via film structures regulation. The effect of sphere-like cellulose nanocrystal (CS) and rod-like cellulose nanocrystal (CR) on starch molecular interaction, short-range molecular conformation, crystalline structure and micro-ordered aggregated region structure were systematically discussed. In order to control d-limonene permeability, the cellulose nanocrystals (CNC) were used to regulate starch-based film multi-scale structures.
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