Work

Tuning mechanical, barrier and water resistance properties of pectin films through almond shell-derived nanocellulose reinforcement and Ca 2+ crosslinking

Year: 2026

Type: article

Abstract: Pectin films were produced from citrus pectin and almond shell nanocellulose (NC) to assess the effects of NC (0–6 wt%) and Ca 2+ crosslinking.

Source: Sustainable Food Technology

DOI: 10.1039/d6fb00037a

Authors: Andrea Están, Chloé Chevigny, Susana Simal, Mónica Umaña

Institutions: Universitat de les Illes Balears, AgroParisTech, Université Paris-Saclay, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Paris-Saclay Food and Bioproduct Engineering Research Unit

Language: English

Topic: Nanocomposite Films for Food Packaging

Subfield: Biomaterials

Field: Materials Science

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: diamond

Funders: Ministerio de Ciencia, Innovación y Universidades, European Regional Development Fund, Agencia Estatal de Investigación, European Social Fund

Awards: G2400374294, G3470578710, G674510192, G705193351, G8065122781, G8353589783

OpenAlex ID: W7201879465

FWCI:

Cites: 77

Cited by:

Related to: 10