Simple fabrication of nanocellulose-reinforced sugarcane (S. officinarum) bagasse films enhanced with lysozyme and Japanese yuzu (citrus juno’s) essential oil for potential active food packaging applications / Hajah Wafiqah binti Haji Daim
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TextPublication details: Bandar Seri Begawan : Universiti Teknologi Brunei , 2024. Description: xii, 105 pages : color illustrations; 30 cmSubject(s): -- Thesis Universiti Teknologi Brunei | -- Final Year Report Universiti Teknologi Brunei | Dissertation, Academic | Thesis writing | Dissertation Universiti Teknologi Brunei | Methodology -- Raw materials -- Cellulose nanofiber -- Sugarcane bagasseOther classification: UTB 120 REPORT, THESIS & DISSERTATION | RTDS 398 Dissertation note: Dissertation (Master of Science by Research) - Universiti Teknologi Brunei (2024)
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Reports, Thesis & Dissertation Students
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Universiti Teknologi Brunei Library - at level 2 | UTB 120 REPORT, THESIS & DISSERTATION, RTDS 398 (Browse shelf(Opens below)) | c. 1 | Not for loan | Reg. No. 002442_UTB [RTDS 398] | 850570 |
Submitted in fulfilment of the requirements for the degree of Master of Science (By Research)
Abstract
Nanocellulose is one of many promising materials that have garnered the attention of researchers and industries. In this study, cellulose nanofiber derived from sugarcane (Saccharum officinarum) bagasse (SB-CNF) was employed as a reinforcing agent in the fabrication of nanocomposite-based films. The reinforcing effects of SB-CNF concentrations (varying from 10 to 40 wt. %) on the characteristics and functionalities of nanocomposite films were examined for the development of nanocomposite films. The results demonstrated that the film incorporating 30% SB-CNF into the SB matrix exhibited optimal characteristics and was chosen for further evaluation of its water barrier properties. To enhance the water barrier properties of resulting films, different
concentrations of lysozyme (0, 3.5, 7, 10.5, and 14 wt. %) were incorporated into the film matrix.
The addition of 3.5% LZ showed the best concentration for incorporation into SB/30%SB-CNF, as it exhibited superior hydrophobicity (97.60 + 0.79°) and mechanical properties (67.28 - 0.58 MPa), on account of its homogenous surface and strong intermolecular interactions between the lysozyme and SB/30%SB-CNF. For active packaging development, incorporation of Japanese yuzu (citrus junos) essential oil (YEO) into the SB/SB-CNF/3.5%LZ nanocomposite films decreased the film's hydrophobicity (<68.23 - 0.82°) and mechanical strength (<44.56 = 0.44
MPa) while increasing the elongation at break (>5.79 = 0.07%) and transparency (-89.00 + 0.58%)
of the films. An increase in water solubility (>22.70 = 0.75%), water vapour permeability >1.09
= 0.06 g mm/m' d kPa), and swelling ratio were also observed. These results affected the overall water barrier properties of the films containing YEO. On the contrary, there was a significant improvement in DPPH radical-scavenging activity, as the film reached an antioxidant level of 56.23 + 1.19% with the incorporation of 14% YEO. The application of the active nanocomposite films containing LZ and YEO on fresh chicken breast meat samples during frozen storage conditions revealed that the presence of 14% YEO within these films significantly contributed to safeguarding the chicken from spoilage. The resultant SB/SB-CNF-LZ/YEO films offered considerable promise for utilization in a number of active food packaging applications.
Dissertation (Master of Science by Research) - Universiti Teknologi Brunei (2024)
Includes references pages 74-96
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