Characterization of polyhydroxybutyrate-hydroxyvalerate (PHB-HV)/maize starch blend films

Reis, Kelen Cristina dos; Pereira, Joelma; Smith, Andrew C.; Carvalho, Carlos Wanderlei Piler de; Wellner, Nikolaus; Yakimets, Iryna

doi:10.1016/j.jfoodeng.2008.04.022

Cited by 139 publications

(76 citation statements)

References 21 publications

(40 reference statements)

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“…Values vary between studies depending on the preparation and storage conditions of the samples 34 . The Tm values of the neat PHB and composites are in agreement with those of Reis et al 35 . The Tm of the composite depends on many factors such as morphology and size of the particles, kinetics of crystallization and compounding process 36 .…”

supporting

confidence: 91%

Particles of Coffee Wastes as Reinforcement in Polyhydroxybutyrate (PHB) Based Composites

et al. 2015

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The objective of the present study was to evaluate lignocellulosic particles from sub-products of the coffee industry (coffee parchment -CP and husk -CH) into polyhydroxybutyrate (PHB) as a promising reinforcing filler in the biocomposites. The effects of type (CP or CH) and content (neat, 10% and 20%) of coffee wastes on the thermal, mechanical, microstructural and physical properties of the ensuing composites were evaluated. Thermal stability of the composites was improved by the coffee residues at different contents, while degree of crystallinity was decreased with the inclusion of CP. The addition of 10% of CP has not influenced significantly the tensile strength (TS) and Izod strength (IS), in relation to the neat PHB. Tensile strength (TS), MOE and Izod strength (IS) of the composites have increased significantly with the inclusion of 20% of CP. The increase in the content of coffee waste particles increased the water absorption of the composites.

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supporting

confidence: 91%

Particles of Coffee Wastes as Reinforcement in Polyhydroxybutyrate (PHB) Based Composites

et al. 2015

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“…The use of 35% glycerol in the preparation of TPS had a softening effect on the blend, thus decreasing the Young's modulus. Similar works reported by Godbole et al (2003) and Reis et al (2008) reported that blends with an addition of thermoplastic starch (TPS) in a thermoplastic system have a decreased Young's modulus and tensile strength. Huneault and Li (2007) also reported that the Young's modulus of PLA/TPS blends decreased markedly with the addition of TPS.…”

Section: Tensile Propertiessupporting

confidence: 74%

Physical and Degradation Properties of Polylactic Acid and Thermoplastic Starch Blends – Effect of Citric Acid Treatment on Starch Structures

Ibrahim¹,

Wahab²,

Uylan³

et al. 2017

BioResources

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The physical and degradation properties of polylactic (PLA)/thermoplastic starch (TPS) blends after TPS modification with citric acid (CA) were investigated. The interfacial adhesion between the PLA and TPS was expected to improve, thus enhancing the physical properties of the PLA/TPS blends. The tensile strength and Young's modulus for PLA/TPS blends at (60/40) and (40/60) blends ratio were found to increase after modification with CA. On the other hand, the elongation at break of the (60/40) blend decreased, while elongation at break of the (40/60) blend increased. Meanwhile, an additional peak at 1721 cm -1 was detected by the FTIR spectroscopic analysis, which indicated that the TPS had chemically interacted with the CA. The biodegradability properties of PLA/TPS blends were also improved after treatment with CA. The deterioration of PLA/TPS blends was attributed to the incorporation of CA; O2 from the soil was attracted to the PLA/TPS blends, thus speeding up the degradation process of the blends.

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“…Thus, starch has attracted a great deal of interest as a potential alternative to conventional plastics for packaging applications. Several studies have investigated the development and characterization of starch based films from corn [4,[6][7][8], potato [9][10][11][12][13], cassava [14][15][16][17][18][19][20], banana [21], yam [22,23], pea [1], sago [24][25][26], rice [27][28][29][30], maize [31][32][33][34], Kudzu [35] and agar [36][37][38][39]. According to Sahari et al [40] sugar palm starch is also a potential biopolymer material for making biodegradable films.…”

Section: Introductionmentioning

confidence: 99%

Effect of Plasticizer Type and Concentration on Tensile, Thermal and Barrier Properties of Biodegradable Films Based on Sugar Palm (Arenga pinnata) Starch

et al. 2015

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The use of starch based films as a potential alternative choice to petroleum derived plastics is imperative for environmental waste management. This study presents a new biopolymer (sugar palm starch) for the preparation of biodegradable packaging films using a solution casting technique. The effect of different plasticizer types (glycerol (G), sorbitol (S) and glycerol-sorbitol (GS) combination) with varying concentrations (0, 15, 30 and 45, w/w%) on the tensile, thermal and barrier properties of sugar palm starch (SPS) films was evaluated. Regardless of plasticizer types, the tensile strength of plasticized SPS films decreased, whereas their elongation at break (E%) increased as the plasticizer concentrations were raised. However, the E% for G and GS-plasticized films significantly decreased at a higher plasticizer concentration (45% w/w) due to the anti-plasticization effect , irrespective of plasticizer types. Overall, the current study manifested that plasticized sugar palm starch can be regarded as a promising biopolymer for biodegradable films.

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Characterization of polyhydroxybutyrate-hydroxyvalerate (PHB-HV)/maize starch blend films

Cited by 139 publications

References 21 publications

Particles of Coffee Wastes as Reinforcement in Polyhydroxybutyrate (PHB) Based Composites

Particles of Coffee Wastes as Reinforcement in Polyhydroxybutyrate (PHB) Based Composites

Physical and Degradation Properties of Polylactic Acid and Thermoplastic Starch Blends – Effect of Citric Acid Treatment on Starch Structures

Effect of Plasticizer Type and Concentration on Tensile, Thermal and Barrier Properties of Biodegradable Films Based on Sugar Palm (Arenga pinnata) Starch

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