Construction of a multifunctional dual-network chitosan composite aerogel with enhanced tunability

Typically, the tailorable versatility of biomass aerogels is attributed to the tunable internal molecular structure, providing broad application prospects. Herein, a simple and novel preparation strategy for developing multifunctional dual-network chitosan/itaconic acid (CSI) aerogel with tunability by using freeze-drying and vacuum heat treatment techniques. By regulating the temperature and duration of amidation reaction, electrostatic interactions between chitosan (CS) and itaconic acid (IA) was abstemiously converted into amide bond in frozen aerogel, with IA acting as an efficient in-situ cross-linking agent, which yielded CSI aerogels with different electrostatic/covalent cross-linking ratios. Heat treatment and tuning of the covalent cross-linking degree of CSI aerogel changed their microstructure and density, which led to enhanced performance. For example, the specific modulus of CSI1.5-160 °C-5 h (71.69 ± 2.55 MPa·cm3·g-1) increased by 119 % compared to that of CSI1.5 (32.73 ± 0.718 MPa·cm3·g-1), converting the material from superhydrophilic to hydrophobic (124° ± 3.6°), exhibiting favorable stability and heat transfer performance. In addition, part of -NH3+ of CS was retained in the electrostatic cross-linked network, endowing the aerogel with antibacterial properties. The findings of this study provide insights and a reliable strategy for fabricating biomass aerogel with good comprehensive performance via ingenious structural design and simple regulation methods.

The reduce of water vapor permeability of polysaccharide-based films in food packaging: A comprehensive review

Polysaccharide-based films are favored in the food packaging industry because of their advantages of green and safe characters, as well as natural degradability, but due to the structural defects of polysaccharides, they also have the disadvantages of high water vapor permeability (WVP), which greatly limits their application in the food packaging industry. To break the limitation, numerous methods, e.g., physical and/or chemical methods, have been employed. This review mainly elaborates the up-to-date research status of the application of polysaccharide-based films (PBFs) in food packaging area, including various films from cellulose and its derivatives, starch, chitosan, pectin, alginate, pullulan and so on, while the methods of reducing the WVP of PBFs, mainly divided into physical and chemical methods, are summarized, as well as the discussions about the existing problems and development trends of PBFs. In the end, suggestions about the future development of WVP of PBFs are presented.

Production of Low Molecular Weight Chitosan and Chitooligosaccharides (COS): A Review

Chitosan is a biopolymer with high added value, and its properties are related to its molecular weight. Thus, high molecular weight values provide low solubility of chitosan, presenting limitations in its use. Based on this, several studies have developed different hydrolysis methods to reduce the molecular weight of chitosan. Acid hydrolysis is still the most used method to obtain low molecular weight chitosan and chitooligosaccharides. However, the use of acids can generate environmental impacts. When different methods are combined, gamma radiation and microwave power intensity are the variables that most influence acid hydrolysis. Otherwise, in oxidative hydrolysis with hydrogen peroxide, a long time is the limiting factor. Thus, it was observed that the most efficient method is the association between the different hydrolysis methods mentioned. However, this alternative can increase the cost of the process. Enzymatic hydrolysis is the most studied method due to its environmental advantages and high specificity. However, hydrolysis time and process cost are factors that still limit industrial application. In addition, the enzymatic method has a limited association with other hydrolysis methods due to the sensitivity of the enzymes. Therefore, this article seeks to extensively review the variables that influence the main methods of hydrolysis: acid concentration, radiation intensity, potency, time, temperature, pH, and enzyme/substrate ratio, observing their influence on molecular weight, yield, and characteristic of the product.