Pre-treatment effect on the structure of bacterial cellulose from Nata de Coco (Acetobacter xylinum)
Document Type
Article
Publication Date
3-1-2022
Abstract
This paper presents a structural analysis of various methods to produce bacterial cellulose ly prepared using oven drying, chemical and mechanical treatment. The X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and field emission scanning electron microscopy (FESEM) were used to analyze the structure of prepared BC. The structure of bacterial cellulose was compared with the structure of commercial microcrystalline cellulose (MCC) and cotton fabric. The XRD results showed that the BC sheet sample had the highest degree of crystallinity (81.76%) compared to cotton cellulose (75.73%). The crystallite size of cotton was larger than the BC sheet, with the value of 6.83 rim and 4.55 rim, respectively. The peaks in the FTIR spectra of all BC were comparable to the commercial MCC and cotton fabrics. FESEM images showed that the prepared BC sheet, BC mech, and BC chem had an almost similar structure like commercial MCC and cotton fabric. It was concluded that simple preparation of BC could be implemented and used for further BC preparation as reinforcement in polymer composites, especially in food packaging.
Keywords
Bacterial cellulose, Structure, X-ray diffraction, Fourier transform infrared spectroscopy, X-ray field emission scanning electron microscopy, Nata de Coco, Acetobacter xylinum
Divisions
PHYSICS
Funders
Ministry of Higher Education under the Niche Research Grant Scheme (NRGS) (Grant No : NRGS/2013/UPNM/PK/P1)
Publication Title
Polimery
Volume
67
Issue
3
Publisher
Industrial chemistry research inst
Publisher Location
8 RYDYGIERA STR, 01-793 WARSAW, POLAND