An Easy Synthesis of Polyaniline Through Bacterial Nanocellulose Membranes Obtained from Kombucha Tea Fermentation

被引：0

作者：

Gwiazdecki, Karoline ^{[1
]}

Junkes, Ermelinda ^{[1
]}

Meier, Marcia M. ^{[1
]}

Shneider, Andrea L. S. ^{[2
]}

Dalmolin, Carla ^{[1
]}

机构：

[1] Universidade do Estado de Santa Catarina–UDESC, R. Paulo Malschitzki 200, Zona Industrial Norte, SC, Joinville

[2] Universidade da Região de Joinville–Univille, R. Paulo Malschitzki 10, Zona Industrial Norte, SC, Joinville

来源：

Macromolecular Symposia | 2024年 / 413卷 / 06期

关键词：

bacterial cellulose; conducting membranes; conducting polymers; polyaniline;

D O I：

10.1002/masy.202400069

中图分类号：

学科分类号：

摘要：

Composites with polyaniline (Pani) in cellulosic matrices have been studied as Pani electrodes in many applications, but the presence of an insulating network causes a reduction in conductivity, and the electrochemical properties of the composites are difficult evaluate. This work, propose an easy synthesis of Pani into a membrane of bacterial nanocellulose produced from Kombucha tea fermentation by using the well-known aniline interfacial polymerization. To promote the polymer formation through all the large surface area of the three-dimensional (3D) membrane, the monomer and an oxidant are forced to penetrate the cellulosic matrix by vacuum filtration using different methodologies. Optical and scanning electron microscopies (SEMs) show that Pani is deposited even on the inner surface of the bacterial nanocellulose membrane, and cyclic voltammetry (CV) shows that the redox properties of Pani are maintained. Finally, higher current peaks are used to propose an easy methodology to produce Pani/bacterial nanocellulose electrodes with better electrochemical activity. © 2024 Wiley-VCH GmbH.

引用

共 19 条

[1] Chen P., Cho S.Y., Jin H.J., Macromol. Res., 18, (2010)
[2] Dufresene A., Mater. Today, 16, (2013)
[3] Wei H., Rodriguez K., Renneckar S., Leng W., Vikesland P.J., Analyst, 140, (2014)
[4] Wang W., Yu Z., Alsammarraie F.K., Kong F., Lin M., Mustapha A., Food Hydrocol., 100, (2020)
[5] Kang Y.J., Chun S.-J., Lee S.-S., Kim B.-Y., Kim J.H., Chung H., Lee S.-Y., Kim W., ACS Nano, 6, (2012)
[6] Xing J., Tao P., Wu Z., Xing C., Liao X., Nie S., Carb. Pol., 207, (2019)
[7] Bertsch P., Etter D., Fischer P., Food Funct., 12, (2021)
[8] Leonarski E., Cesca K., Borges O.M.A., de Oliveira D., Poletto P., J. Food Process. Preserv., 45, (2021)
[9] Shi Y., Peng L., Ding Y., Zhao Y., Yu G., Chem. Soc. Rev., 44, (2015)
[10] Lee H.-J., Chung T.-J., Kwon H.-J., Kim H.-J., Tze W.T.Y., Cellulose., 19, (2012)

← 1 2 →