{
  "abstract": "Pectin films were produced from citrus pectin and almond-shell nanocellulose (NC) to assess the effects of NC (0–6 wt%) and Ca2+ crosslinking. Films were cast without Ca2+, with Ca2+ in the film-forming solution, or both with Ca2+ in the film-forming solution and an additional post-casting Ca2+ bath. NC and Ca2+ during casting caused limited stiffening; however, the bath greatly increased tensile strength and Young's modulus, with the strongest effect at 4% NC (up to 156 and 110% higher than the control without NC or crosslinking, respectively). Increasing NC improved oxygen barrier properties, reducing oxygen permeability by 48% (reaching 6.71 ± 0.10 × 10−21 m3 m m−2 s−1 Pa−1 at 6 wt% NC), while Ca2+ had no significant effect on oxygen permeability but reduced water vapour permeability by 41%. Non-bathed films were fully soluble in water, whereas bath-treated films improved, although still partial, water resistance, further enhanced by increasing NC content, reaching solubilities up to 26% lower than the double-crosslinked film without NC (88% solubility). NC also increased thermal stability, raising the main degradation onset by up to 24% relative to the control (158 °C). Overall, this work demonstrates the combined effect of residue-derived NC and sequential Ca2+ crosslinking as a novel strategy to tailor the mechanical, barrier, water-resistance and thermal properties of pectin-based films, showing potential for sustainable food packaging applications, particularly for dry or low-moisture products and multilayer structures.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 4,
  "authors": [
    {
      "name": "Andrea Están"
    },
    {
      "name": "Chloé Chevigny"
    },
    {
      "name": "Susana Simal"
    },
    {
      "name": "Mónica Umaña"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/f72wfzz1e110n.bib",
  "cited_by": 0,
  "doi": "10.1039/d6fb00037a",
  "fulltext_url": null,
  "id": "f72wfzz1e110n",
  "issns": [
    "2753-8095"
  ],
  "landing_url": "https://hal.science/hal-05735910v1",
  "language": "en",
  "licence": "CC-BY-NC-4.0",
  "licence_label": "CC BY-NC 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "hal",
      "0.chim"
    ],
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      "hal",
      "0.phys"
    ],
    [
      "hal",
      "1.chim.geni"
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      "hal",
      "1.phys.phys"
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      "hal",
      "2.phys.phys.phys-chem-ph"
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    [
      "openalex",
      "2502|Nanocomposite Films for Food Packaging"
    ]
  ],
  "openalex": "W7201879465",
  "pdf_url": "https://hal.science/hal-05735910/document",
  "pmcid": null,
  "pmid": null,
  "published": "2026-08-07",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/f72wfzz1e110n.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:27Z",
      "native_id": "hal-05735910",
      "source": "hal",
      "url": "https://hal.science/hal-05735910v1"
    }
  ],
  "subjects": [
    {
      "field": "chemistry",
      "origin": "hal:1.chim.poly",
      "subfield": "materials-polymers"
    },
    {
      "field": "chemistry",
      "origin": "hal:2.phys.phys.phys-chem-ph",
      "subfield": "physical"
    },
    {
      "field": "chemistry",
      "origin": "hal:1.chim.theo",
      "subfield": "theoretical"
    },
    {
      "field": "physics",
      "origin": "hal:0.phys",
      "subfield": "general"
    }
  ],
  "title": "Tuning mechanical, barrier and water resistance properties of pectin films through almond shell-derived nanocellulose reinforcement and Ca 2+ crosslinking",
  "title_text": "Tuning mechanical, barrier and water resistance properties of pectin films through almond shell-derived nanocellulose reinforcement and Ca 2+ crosslinking",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:27Z",
  "url": "https://research.draconitic.com/paper/f72wfzz1e110n",
  "venue": "Sustainable Food Technology",
  "versions": []
}