Plasticizing effects from citric acid/palm oil combinations for sorbitol-crosslinked starch foams

Sukkaneewat, Benjatham; Panrot, Thidatip; Rojruthai, Porntip; Wongpreedee, Thapanee; Prapruddivongs, Chana

doi:10.1016/j.matchemphys.2022.125732

Cited by 11 publications

(4 citation statements)

References 31 publications

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“…17,18 To apply starch-based foam for cold-chain packaging, there are some requirements including low thermal conductivity, high flexural strength, lightweight, and low cost. 19,20 Thus, many researchers have studied the modification of starch molecules and the addition of various plasticizers, 21,22 additives, 23,24 and natural fillers 25−27 to overcome such weaknesses. For example, Kaewtatip et al compared native starch to modified starches and found that the modified starches provided better foaming capability with a more expanded structure and thinner cell walls.…”

Section: ■ Introductionmentioning

confidence: 99%

“…These eco-friendly materials include polysaccharides − (i.e., starch, cellulose, and chitin), polylactic acid (PLA), polybutylene adipate terephthalate (PBAT), and polyhydroxyalkanoates (PHAs) . Notably, starch-based foams have been actively studied as substitutes for single-use expanded polystyrene (EPS) because of their low cost, sustainability, biodegradability, abundance, nontoxicity, and low thermal conductivity. , However, starch-based materials have some challenges as substitutes for EPS such as their inherent brittleness and water sensitivity induced by many hydroxyl groups in starch molecules. , To apply starch-based foam for cold-chain packaging, there are some requirements including low thermal conductivity, high flexural strength, lightweight, and low cost. , Thus, many researchers have studied the modification of starch molecules and the addition of various plasticizers, , additives, , and natural fillers − to overcome such weaknesses. For example, Kaewtatip et al compared native starch to modified starches and found that the modified starches provided better foaming capability with a more expanded structure and thinner cell walls .…”

Section: Introductionmentioning

confidence: 99%

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Impact of the Amylose/Amylopectin Ratio of Starch-Based Foams on Foaming Behavior, Mechanical Properties, and Thermal Insulation Performance

Han

Lee

Kim

et al. 2023

ACS Sustainable Chem. Eng.

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Starch-based foams have attracted great attention as alternatives to expanded polystyrene because of their sustainability, biodegradability, and low thermal conductivity. Herein, we report high-thermal insulation starch blend foams with systematically controlled compositions of amylose and amylopectin. Starch blend foams are fabricated using two different types of starch (i.e., waxy corn starch and high-amylose corn starch) in various blending ratios (0:10, 2:8, 4:6, 6:4, 8:2, and 10:0). The samples with different compositions of amylose and amylopectin show differences in crystallinity and rheological properties that are responsible for the foaming behavior. The samples with higher amylose content show a lower degree of the breakup of crystalline regions during gelatinization and higher viscosity, and well-expanded foaming behavior is inhibited in these samples. The samples with high amylose ratios provide irregular cell structures, high foam density, high flexural strength, low water absorption, and poor thermal insulation performance. Conversely, the samples with high amylopectin ratios provide relatively regular cell structures, low foam density, poor flexural strength, high water absorption, and excellent thermal insulation performance. Notably, the optimized sample, M26P74, which has 26% amylose and 74% amylopectin, shows equivalent levels of thermal insulation performance and flexural strength as conventional thermal insulating materials. This result suggests potential applications of starch-based foams as thermal insulating materials used in cold chains through an ecofriendly and sustainable approach.

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Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Impact of the Amylose/Amylopectin Ratio of Starch-Based Foams on Foaming Behavior, Mechanical Properties, and Thermal Insulation Performance

Han

Lee

Kim

et al. 2023

ACS Sustainable Chem. Eng.

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“…Regarding hydrophilicity, crosslinking the film through chemical modification can be used to minimize the hydrophilic character. 40–45 Plasticizers are among the most commonly used additives in the plastics industry, being cheaper than other commonly used additives. 46 Chemical modification is one of the most common ways used by researchers to improve the performance of starch in a variety of applications.…”

Section: Introductionmentioning

confidence: 99%

Polymer blends of poly(lactic acid) and starch for the production of films applied in food packaging: A brief review

Silva

Rios

Santana

2023

Polymers from Renewable Resources

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The limited degradation of synthetic polymers used in food packaging when discarded in the environment is a major concern for society. Therefore, industry and academia have sought to develop biodegradable and eco-friendly materials for single-use in packaging. An interesting alternative for the food industry is biodegradable polymeric films, which is why different biopolymers have been used in the production of sustainable packaging. It is worth mentioning that the use of biodegradable polymers is one of the most successful innovations in the industry to address issues related to the environment. Among the available raw materials, starch extracted from different renewable sources is very promising for this purpose, due to its abundance, low-cost compared to other polymers and ability to produce non-toxic films. However, when used alone, pure starch has many limitations, which can be overcome by developing a mixture with other polymers (polymer blends), preferably from renewable and biodegradable sources, such as poly(lactic acid) (PLA). In this context, the absence of literature reviews evidencing the results of the application of films in foods led us to write this article, given the importance of polymer blends produced with different types of starch (cassava, corn, pea, potato, rice and wheat) and the PLA matrix. According to the results, it is clear that polymer blends based on PLA/Starch for food packaging are very promising, already being part of the industries solutions, aiming to minimize the large volume of plastic waste of petrochemical origin discarded in nature. Obviously, as with any technology, more research is needed to further improve the performance of the films, and while much research has made great strides, there are still limitations that prevent the commercialization of these materials.

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“…This had been proven by Peidayesh et al [ 20 ], where epichlorohydrin was used as a crosslinker in starch and increased the tensile strength. Other types of crosslinkers in starch also used were hexametaphosphate, epichlorohydrin, glutaraldehyde, boric acid, and citric acid [ 20 , 21 , 22 , 23 , 24 , 25 ]. However, glutaraldehyde and epichlorohydrin are not safe for human consumption due to their inflammatory properties [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Production of Thermoplastic Starch-Aloe vera Gel Film with High Tensile Strength and Improved Water Solubility

et al. 2022

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Biodegradable film packaging made from thermoplastic starch (TPS) has low mechanical performance and high water solubility, which is incomparable with synthetic films. In this work, Aloe vera (AV) gel and plasticized soluble potato starch were utilised to improve the mechanical stability and water solubility of TPS. Dried starch was mixed with glycerol and different AV gel concentrations (0% to 50%). The TPS + 50% AV gel (30 g TPS + 15 g AV gel) showed the best improvement compared to TPS alone. When compared to similar TPS films with AV gel added, this film is stronger and dissolves better in water. Mechanical qualities improved the tensile strength and Young’s modulus of the TPS film, with 1.03 MPa to 9.14 MPa and 51.92 MPa to 769.00 MPa, respectively. This was supported by the improvement of TPS water solubility from 57.44% to 46.6% and also by the increase in decomposition temperature of the TPS. This promises better heat resistance. The crystallinity percentage increase to 24.26% suggested that the formation of hydrogen bonding between TPS and AV gel enhanced crosslinking in the polymeric structure. By adding AV gel, the TPS polymeric structure is improved and can be used as a biodegradable food-packaging film.

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Plasticizing effects from citric acid/palm oil combinations for sorbitol-crosslinked starch foams

Cited by 11 publications

References 31 publications

Impact of the Amylose/Amylopectin Ratio of Starch-Based Foams on Foaming Behavior, Mechanical Properties, and Thermal Insulation Performance

Impact of the Amylose/Amylopectin Ratio of Starch-Based Foams on Foaming Behavior, Mechanical Properties, and Thermal Insulation Performance

Polymer blends of poly(lactic acid) and starch for the production of films applied in food packaging: A brief review

Production of Thermoplastic Starch-Aloe vera Gel Film with High Tensile Strength and Improved Water Solubility

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