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Impact of the Heat Treatment Duration on Color and Selected Mechanical and Chemical Properties of Scots Pine Wood
The aim of this study was to assess the effect of the duration of heat treatment on changes in the color, as well as the chemical and mechanical properties of Scots pine sapwood. An important element of the research was to obtain the assumed temperature in the entire volume of samples. Quantitative changes in color and its components were recorded, while mechanical properties were determined in tests of compressive strength parallel and perpendicular to the grain, longitudinal tensile strength and modulus of elasticity and impact strength. The novelty of the research was to determine the above-mentioned parameters for twin samples with identical moisture contents. Chemical analyses were conducted on heat-treated wood that was subjected to heat treatment at 220 °C for a period from 1 to 8 h. Extension of the heat treatment duration resulted in the increasing darkening of the wood, as well as a further reduction in the impact strength and tensile strength parallel to the grain by approx. 40 and 50%, respectively, compared to the control wood, but also compared to heat-treated wood for a shorter treatment duration. The heat treatment of wood caused changes in the contents of the wood components, as well as the elemental composition in the heat-treated wood, compared to the control pine. The changes in the structure of the heat-treated wood were confirmed by the attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). Observed quantitative changes in the main wood components, its structural changes, as well as wood decomposition and increased crystallinity of cellulose explain significant changes in both the mechanical properties and the color of heat-treated wood.
Chitosan with Natural Additives as a Potential Food Packaging
Recently, the development of materials based on natural polymers have been observed. This is the result of increasing environmental degradation, as well as increased awareness and consumer expectations. Many industries, especially the packaging industry, face challenges resulting from legal regulations. Chitin is the most common biopolymer right after cellulose and is used to produce chitosan. Due to the properties of chitosan, such as non-toxicity, biocompatibility, as well as antimicrobial properties, chitosan-based materials are used in many industries. Many studies have been conducted to determine the suitability of chitosan materials as food packaging, and their advantages and limitations have been identified. Thanks to the possibility of modifying the chitosan matrix by using natural additives, it is possible to strengthen the antioxidant and antimicrobial activity of chitosan films, which means that, in the near future, chitosan-based materials will be a more environmentally friendly alternative to the plastic packaging used so far. The article presents literature data on the most commonly used natural additives, such as essential oils, plant extracts, or polysaccharides, and their effects on antimicrobial, antioxidant, mechanical, barrier, and optical properties. The application of chitosan as a natural biopolymer in food packaging extends the shelf-life of various food products while simultaneously reducing the use of synthetic plastics, which in turn will have a positive impact on the natural environment. However, further research on chitosan and its combinations with various materials is still needed to extent the application of chitosan in food packaging and bring its application to industrial levels.
Color as an Indicator of Properties in Thermally Modified Scots Pine Sapwood
The aim of this study was to determine the dependencies between mechanical properties of modified wood and its color. Within its scope, quantitative changes in color and chemical composition (mass loss, total carbon content, content of extractives and main components of wood), as well as mechanical properties (compressive strength along the grain, strength and modulus of elasticity in longitudinal tension tests, compression across the grain and impact resistance) of the modified Scots pine sapwood, were determined. Modifications were conducted in the atmosphere of superheated steam (time—4 h, temperature of 130, 160, 190, 220 °C). Thermal modification of wood results in an increase in the modulus of elasticity, a reduction of elasticity, longitudinal tensile strength and compressive strength perpendicular to grain. It was found that color parameters ∆E, ∆L and ∆a are linear functions of the modification temperature. The existence of functional dependencies between mass loss, longitudinal tensile strength, radial modulus of elasticity and parameters of ∆E and ∆L makes it possible to determine these properties of modified wood based on color. In turn, chemical analysis indicated that an increase in the temperature of wood modification caused a decrease of holocellulose and hemicelluloses contents, especially in wood samples modified at 220 °C.
Biopolymer Paperboard Impregnation Based on Chitosan and Nanocellulose with Addition of Caffeine and Gallic Acid
In this study, the preparation and detailed characterization of a chitosan (CHT) impregnation system modified with cellulose nanofibrils (CNFs) and enriched with bioactive compounds—caffeine (CAF) and gallic acid (GA)—applied to the surface of unbleached paperboard were described. Their mechanical properties (tensile strength, elongation at break, and bursting strength), structural features, and surface barrier parameters (water absorption) were evaluated. The antibacterial activity of the formulations comprising 1% chitosan (1% CHT), 1% chitosan with 1% caffeine (1% CHT/1% CAF), and 1% chitosan with 1% gallic acid (1% CHT/1% GA)—applied to enhance the functionality of the coated paperboard—was additionally assessed. The incorporation of cellulose nanofibrils into the coating matrix markedly improved the mechanical performance of the paperboard, particularly in terms of puncture resistance and elongation at break, while all modified coatings retained high burst strength. Impregnations containing gallic acid or caffeine showed similar mechanical characteristics but improved flexibility without compromising structural integrity. Chitosan solutions containing gallic acid and solutions containing caffeine exhibited activity against the tested Gram-positive (S. aureus, L. monocytogenes) and Gram-negative (E. coli, P. aeruginosa) bacterial strains. Antibacterial analysis showed moderate activity against Gram-positive strains and strong inhibition of Gram-negative bacteria, with the 1% CHT/1% GA impregnation giving the largest zone of growth inhibition around the sample—19 mm in the agar diffusion test—indicating the strongest suppression of E. coli. It was found that incorporation of nanocellulose into the chitosan matrix significantly reduces water uptake by treated paperboard surface, which is critical in the context of food packaging. The best result—Cobb60 value of 32.85 g/m2—was achieved for the 1% CHT/1% CNF formulation, corresponding to an 87% reduction in water absorption compared to the uncoated control. The results obtained in this study indicate a promising potential for the use of these impregnation systems in sustainable packaging applications.
Fruit Vinegars as Natural and Bioactive Chitosan Solvents in the Production of Chitosan-Based Films
Natural fruit vinegars, derived from various fruits, enhance culinary experience and offer potential health benefits due to their bioactive compounds. In this study, fruit vinegars (apple, blackcurrant, and cherry) were used as natural solvents for producing chitosan films, introducing an environmentally friendly approach. Fruit vinegars and chitosan-based solutions were examined for their antioxidant and antimicrobial properties. In turn, the obtained chitosan films were characterized by their antimicrobial, mechanical, and structural properties. Both fruit vinegars and film-forming chitosan solutions showed antioxidant activity, and chitosan–cherry vinegar solutions exhibited the highest antiradical and ferrous ion-chelating effect. All solvents and chitosan-based solutions were characterized by antimicrobial properties, especially against Pseudomonas aeruginosa (inhibition zone > 28 mm). Antimicrobial activity was also preserved in the case of chitosan-based film, especially when produced with cherry vinegar, which showed activity against the broadest spectrum of bacteria. The largest zone of inhibition for all samples was observed for P. aeruginosa in the range of 19 mm from the inhibition zone to >28 mm, depending on the type of vinegar used as a solvent. The conducted tests showed that the type of vinegar used also affects the mechanical parameters of the films obtained, such as elongation at break, for which values were recorded from 3.97 to 4.93 MPa, or tensile strength, for which the values were recorded from 48.48 to 70.58 MPa. The results obtained demonstrate that natural fruit vinegars, serving as chitosan solvents, can be an alternative to traditionally used acidic solvents, yielding films with favorable properties.