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Characterization of a Graphene Oxide-Reinforced Whey Hydrogel as an Eco-Friendly Absorbent for Food Packaging

This study presents a structural analysis of a whey and gelatin-based hydrogel reinforced with graphene oxide (GO) by ultraviolet and visible (UV-VIS) spectroscopy, Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD). The results revealed barrier properties in the UV range f...

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Autores principales: Purcea Lopes, Pompilia Mioara, Moldovan, Dumitrita, Fechete, Radu, Mare, Liviu, Barbu-Tudoran, Lucian, Sechel, Niculina, Popescu, Violeta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138084/
https://www.ncbi.nlm.nih.gov/pubmed/37102911
http://dx.doi.org/10.3390/gels9040298
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author Purcea Lopes, Pompilia Mioara
Moldovan, Dumitrita
Fechete, Radu
Mare, Liviu
Barbu-Tudoran, Lucian
Sechel, Niculina
Popescu, Violeta
author_facet Purcea Lopes, Pompilia Mioara
Moldovan, Dumitrita
Fechete, Radu
Mare, Liviu
Barbu-Tudoran, Lucian
Sechel, Niculina
Popescu, Violeta
author_sort Purcea Lopes, Pompilia Mioara
collection PubMed
description This study presents a structural analysis of a whey and gelatin-based hydrogel reinforced with graphene oxide (GO) by ultraviolet and visible (UV-VIS) spectroscopy, Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD). The results revealed barrier properties in the UV range for the reference sample (containing no graphene oxide) and the samples with minimal GO content of [Formula: see text] % and [Formula: see text] %, respectively, in the UV-VIS and near-IR range; for the samples with higher GO content, this was [Formula: see text] % and [Formula: see text] % as an effect of the introduction of GO into the hydrogel composite. The changes in the position of diffraction angles 2θ from the X-ray diffraction patterns of GO-reinforced hydrogels indicated a decrease in the distances between the turns of the protein helix structure due to the GO cross-linking effect. Transmission electron spectroscopy (TEM) was used for GO, whilst scanning electron microscopy (SEM) was used for the composite characterization. A novel technique for investigating the swelling rate was presented by performing electrical conductivity measurements, the results of which led to the identification of a potential hydrogel with sensor properties.
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spelling pubmed-101380842023-04-28 Characterization of a Graphene Oxide-Reinforced Whey Hydrogel as an Eco-Friendly Absorbent for Food Packaging Purcea Lopes, Pompilia Mioara Moldovan, Dumitrita Fechete, Radu Mare, Liviu Barbu-Tudoran, Lucian Sechel, Niculina Popescu, Violeta Gels Article This study presents a structural analysis of a whey and gelatin-based hydrogel reinforced with graphene oxide (GO) by ultraviolet and visible (UV-VIS) spectroscopy, Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD). The results revealed barrier properties in the UV range for the reference sample (containing no graphene oxide) and the samples with minimal GO content of [Formula: see text] % and [Formula: see text] %, respectively, in the UV-VIS and near-IR range; for the samples with higher GO content, this was [Formula: see text] % and [Formula: see text] % as an effect of the introduction of GO into the hydrogel composite. The changes in the position of diffraction angles 2θ from the X-ray diffraction patterns of GO-reinforced hydrogels indicated a decrease in the distances between the turns of the protein helix structure due to the GO cross-linking effect. Transmission electron spectroscopy (TEM) was used for GO, whilst scanning electron microscopy (SEM) was used for the composite characterization. A novel technique for investigating the swelling rate was presented by performing electrical conductivity measurements, the results of which led to the identification of a potential hydrogel with sensor properties. MDPI 2023-04-03 /pmc/articles/PMC10138084/ /pubmed/37102911 http://dx.doi.org/10.3390/gels9040298 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Purcea Lopes, Pompilia Mioara
Moldovan, Dumitrita
Fechete, Radu
Mare, Liviu
Barbu-Tudoran, Lucian
Sechel, Niculina
Popescu, Violeta
Characterization of a Graphene Oxide-Reinforced Whey Hydrogel as an Eco-Friendly Absorbent for Food Packaging
title Characterization of a Graphene Oxide-Reinforced Whey Hydrogel as an Eco-Friendly Absorbent for Food Packaging
title_full Characterization of a Graphene Oxide-Reinforced Whey Hydrogel as an Eco-Friendly Absorbent for Food Packaging
title_fullStr Characterization of a Graphene Oxide-Reinforced Whey Hydrogel as an Eco-Friendly Absorbent for Food Packaging
title_full_unstemmed Characterization of a Graphene Oxide-Reinforced Whey Hydrogel as an Eco-Friendly Absorbent for Food Packaging
title_short Characterization of a Graphene Oxide-Reinforced Whey Hydrogel as an Eco-Friendly Absorbent for Food Packaging
title_sort characterization of a graphene oxide-reinforced whey hydrogel as an eco-friendly absorbent for food packaging
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138084/
https://www.ncbi.nlm.nih.gov/pubmed/37102911
http://dx.doi.org/10.3390/gels9040298
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