Open Access
Open access
Food Bioengineering

Mechanical Properties of Polylactic Acid Nanofiber Films Reinforced by Modified Cellulose Nanocrystals

Chaoqiao Zhu 1, 2
Ming Tian 1, 2
Dequan Zhang 2
Qingfeng Yang 2
Debao Wang 2
Simin Fan 2, 3
Xin Li 2
Wei Yang 4
Chengli Hou 1, 2
Show full list: 9 authors
2
 
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs Beijing China
3
 
Laboratory of Biomass and Green Technologies, Gembloux Agro‐Bio Tech University of Liège Gembloux Belgium
4
 
Sunrise Material Co. Ltd Jiangyin China
Publication typeJournal Article
Publication date2025-02-14
scimago Q3
SJR0.259
CiteScore0.9
Impact factor
ISSN27702081
Abstract
ABSTRACT

In this study, the surface of cellulose nanocrystals was first modified with citric acid, and the resultant modified cellulose nanocrystals (MCNC) were subsequently utilized as a reinforcement phase for polylactic acid (PLA). Findings indicated that MCNC interacted with PLA through hydrogen bonding, resulting in improved thermal stability, mechanical properties, and surface hydrophobicity of PLA nanofiber films. Specifically, the thermal degradation temperature, tensile strength, elongation at break, and contact angle of the nanofiber films increased by 19°C, 30.04%, 49.11%, and 11.22°, respectively, with a 3% addition of MCNC. Subsequently, utilizing PLA/MCNC as the base material and kaempferol as the active ingredient, a preliminary exploration into its potential as an active packaging material was carried out. When the addition amount of kaempferol was 10%, the DPPH and ABTS free radical scavenging ability of the nanofiber film reached more than 90%, demonstrating its application potential as an active packaging material. These results offer a promising strategy for the effective dispersion of CNC within PLA matrices, thereby expanding the potential applications of PLA in the field of active packaging.

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