Production of biodegradable cellulose crystalline nanocomposite based on PHB obtained from Cupriavidus necator for developing the shelf life of food products
سال انتشار: 1403
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 29
فایل این مقاله در 11 صفحه با فرمت PDF قابل دریافت می باشد
- صدور گواهی نمایه سازی
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
OCONF03_076
تاریخ نمایه سازی: 11 آبان 1404
چکیده مقاله:
The potential of polyhydroxbutyrate (PHB) production by Cupriavidus necator IBRC-M۱۰۸۷۸ using chicken skin oil as a new carbon source to reduce the cost of production and synthesis of a product with high added value as an alternative to derivative polymers of oil was investigated. The PHB biopolymer was characterized by FTIR, ۱۳C NMR, DSC and TGA. PHB concentration, cell dry weight, volume productivity, yields of PHB production compared to substrate consumption and biomass production under optimized conditions in the solid state fermentation process reached to ۳.۵۲۱ g/L, ۴.۸۲۲ g/L, ۰.۰۴۹ g/L h, ۰.۴۱۴ g/g and ۰.۷۳ g/g, respectively. The physical and thermal characteristics of this biopolymer such as melting temperature, glass transition temperature, degree of crystallinity and maximum degradation temperature were ۱۶۹.۸۸ °C, ۴.۸۰ °C, ۵۷.۸۰% and ۲۹۸.۸۲ °C, respectively. Production of an environmentally friendly nanobiocomposite from PHB synthesized as a polymer matrix and cellulose nanocrystal (CNC) as a reinforcing agent (۲, ۵, ۶%) was carried out by solvent casting method using chloroform. The results of loading ۵% CNC in PHB showed that due to the reduction of light transmission up to ۶۵.۶۹%, water vapor transmission rate by ۲۲.۳% and oxygen transmission rate by ۱۸.۹۵% and the increase of tensile strength by ۲۳.۳%, Young's modulus by ۳۸.۲ and according to these characteristics, improving the shelf life of food products compared to pure PHB, this nanobiocomposite can be a suitable option for use in packaging industries.
کلیدواژه ها:
نویسندگان
Hamid Gooran Orimi
Department of Biotechnology, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, Babol, Iran
Hossein Amani
Department of Biotechnology, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, Babol, Iran
Shila Safaeian
Department of Food Science, North Tehran Branch, Islamic Azad University, Tehran, Iran