Mechanically robust and high-water absorption nanocomposite hydrogels reinforced with high-content micro-and nanofibrillated cellulose
摘要
In this study, micro-nanofibrillated cellulose (MNFC) was prepared using an environmentally friendly approach. Specifically, bamboo pulp was pretreated through high-consistency mechano-enzymatic fibrillation, followed by high-speed blending and dispersion, resulting in MNFC with a diameter of 9.77 ± 3.83 nm and a water retention capacity of up to 1207%. The prepared MNFC was utilized as a reinforcing material for poly(acrylic acid-acryloylamino-2-methyl-1-propanesulfonic acid) P(AA-AMPS) hydrogels, aiming to enhance their mechanical properties and water absorption capacity. The effects of incorporating high-content MNFC on the mechanical and water absorption properties of the hydrogels were investigated. The results demonstrated that, compared to hydrogels without MNFC, the addition of MNFC led to a more uniform material structure, with the hydrogel fully recovering its original shape after 80% compressive deformation. The incorporation of 5% MNFC increased the compressive stress strength of the P(AA-AMPS) hydrogel by tenfold, while the addition of 15% MNFC improved the water absorption rate by 68% and the initial water retention capacity by 3.4 times. More importantly, compared to traditional low consistency nanocellulose production methods, the MNFC preparation method in this study is more environmentally friendly and efficient, offering a cost-effective alternative. The introduction of high-content MNFC not only increases the proportion of biomass materials in the hydrogel, reducing reliance on petroleum-based materials, but also constructs a robust network structure, significantly enhancing the mechanical strength and water absorption performance of the hydrogel. These P(AA-AMPS) hydrogels, reinforced with high-content MNFC and exhibiting excellent mechanical properties and ultra-high water absorption capacity, show great potential for applications in agriculture, hygiene, and the food industry.
Graphical abstract