Aerogel composite based on cellulose nanofibril and poly vinyl alcohol as insulation for meat packaging

Abstract

In this study cellulose nanofibrils (CNFs) were produced by a chemo-mechanical technique from peanut shells and CNF/poly (vinyl alcohol) (PVA) aerogels were developed using a freeze-drying process. The morphological characteristics of the CNFs and aerogels were studied by scanning electron microscopy. Optimum aerogels were selected based on average pore size, physical properties, thermal conductivity, and mechanical features. The chemical properties of cellulose, CNF, PVA, and CNF/PVA aerogel were characterized using Fourier Transform Infrared spectroscopy. X-ray diffraction pattern of the aerogel displayed a minor decrease in the crystallinity index after cross-linking of CNF with PVA. Cross-linking CNF with PVA increased the thermal stability of aerogel. Aerogels were used as insulator for meat packaging to control temperature fluctuation during the cold chain. The produced package using aerogels could keep meat temperature during temperature fluctuation two times better than conventional one. The use of aerogels for the meat packaging resulted in a better preservation of physicochemical (pH, color properties, hardness and total volatile basic nitrogen) and microbial properties. The results indicated that CNF/PVA aerogel with ultra-low density (16.39 kg/m3), highly porous (98.43%), low thermal conductivity (0.033 W/m.K), and high compressive recoverability (84.66% at 50% strain and 65.71 % at 80% strain) can increase shelf life of meat during temperature fluctuations in cold storage and transportation.