Effect of Glycerol Content on the Properties of Potato Flour Films

Fu, Zong‐qiang; Guo, Shao‐xiang; Sun, Yao; Wu, Hongjian; Huang, Zhigang; Wu, Min

doi:10.1002/star.202000203

Cited by 14 publications

(3 citation statements)

References 42 publications

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“…It is observed that the T g decreased from 88.2°C for pure PVA to 37.8°C for PVA film with 40 wt% glycerol. A lowering of the glass transition temperature with higher glycerol content is also found in the previous studies with other matrices 44–46 …”

Section: Resultssupporting

confidence: 84%

“…A lowering of the glass transition temperature with higher glycerol content is also found in the previous studies with other matrices. [44][45][46] To conclude on this DSC study, one can say that the addition of glycerol in the elaboration of PVA significantly influences both the glass transition temperature (confirming a softening effect of the PVA matrix) and the crystallinity of the polymer, as summarized in Table 1 first present the dielectric behavior of PVA alone (without glycerol) as the standard for this study. In Figure 3, the influence of water inclusion in the air-dried PVA matrix at room temperature is clearly visible compared to the vacuum-dried film at 80 C. The effect of moisture is not a parameter of interest in this paper and will be the subject of a specific study later in an approach to integrate this polymer as a sensitive material for a humidity sensor.…”

Section: Dsc Analysismentioning

confidence: 82%

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Structural, thermal and dielectric properties of glycerolized hydrogen‐bonded polyvinyl alcohol films

Gassab

Bréfuel

Sylvestre

et al. 2022

Polymers for Advanced Techs

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In order to evaluate the influence of plasticizers on the behavior of the dielectric properties of polymers intended for the elaboration of flexible sensors, we have studied the influence of the addition of glycerol (10 wt%–40 wt%) in polyvinyl alcohol (PVA). Once processed, the PVA films were not subjected to any particular annealing and they were dried at room temperature for 24 h before being characterized. This choice allows both to take advantage of the presence of water in the bulk of the material, which will help to make the PVA more flexible (increase of plasticization effect produced by extra‐H‐bonding) and avoid a transient behavior of water absorption into the material, as we could verify. DSC and FTIR investigations confirm good intermolecular interaction between vinyl polymer chains, glycerol, and water molecules. Dielectric spectroscopy analysis, carried out in [25°C–110°C] temperature and [0.1 Hz–1 MHz] frequency ranges, reveals a significant increase in the dielectric constant when the glycerol content is higher (at 0.1 Hz: 322 for pure PVA, 1.3 × 106 with 40 wt% of glycerol). Polar hydrogen bonds introduced by the glycerol are the main reason for this increase. Ionic conductivity induced by these dipoles dominates the loss tangent response of the material. The activation energy obtained from the DC conductivity plateau obeys to a conventional Arrhenius law with a decreasing value at highest glycerol contents (1.35 eV for pure PVA against 0.46 eV with 40 wt% of glycerol).

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Section: Resultssupporting

confidence: 84%

Section: Dsc Analysismentioning

confidence: 82%

Structural, thermal and dielectric properties of glycerolized hydrogen‐bonded polyvinyl alcohol films

Gassab

Bréfuel

Sylvestre

et al. 2022

Polymers for Advanced Techs

View full text Add to dashboard Cite

show abstract

“…A material efficient approach represents the use of the whole side stream without extracting single constituents. Several studies demonstrated that mechanical and barrier properties of potato flour- or potato peel-based films are not inferior to the properties of films composed of potato starch or potato protein suggesting that extensive industrial purification may not be necessary for film production [ 15 , 17 , 18 , 22 , 23 , 24 ].…”

Section: Introductionmentioning

confidence: 99%

Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review

Miller

Reichert

Schmid

et al. 2022

Foods

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Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging.

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Structural, Thermal, Mechanical, and Physicochemical Properties of Corn Starch and Tremella fuciformis Polysaccharide Based Composite Films

Guo

Wang

et al. 2022

Starch Stärke

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Composite films are prepared using corn starch and Tremella fuciformis polysaccharide (TFP) at different ratios (4:0, 3:1, 2:2, 1:3, 0:4, corn starch:TFP). The morphology, thermal properties, water resistance properties, opacity, and mechanical properties are investigated to evaluate the performance of composite films. The film surface becomes smooth with the increase in TFP proportion. The retrogradation enthalpy of corn starch is decreased from 2.60 to 1.10 J g −1 starch by the presence of TFP. The moisture content of films does not change with TFP ratio. The water vapor transmission and solubility increase significantly with the increasing TFP ratio. Moreover, the solubility of the pure TFP film is 100%. The transparency and surface hydrophobicity of films are improved with the increase in TFP ratio. The increase in TFP ratio decreases the tensile strength and glass transition temperature of films, while the elongation at break increases from 33.12% to 141.96%. In conclusion, composite films obtained from corn starch and TFP have the potential to be used as food packaging films. However, the ratio of corn starch and TFP should be more than 2:2 to ensure thermal stability of the composite film.

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Effect of Glycerol Content on the Properties of Potato Flour Films

Cited by 14 publications

References 42 publications

Structural, thermal and dielectric properties of glycerolized hydrogen‐bonded polyvinyl alcohol films

Structural, thermal and dielectric properties of glycerolized hydrogen‐bonded polyvinyl alcohol films

Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review

Structural, Thermal, Mechanical, and Physicochemical Properties of Corn Starch and Tremella fuciformis Polysaccharide Based Composite Films

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