Preparation and characterization of reinforced starch-based composites with compatibilizer by simple extrusion

Liu, Wenyong; Liu, Shenggong; Wang, Zhijie; Dai, Bingfeng; Chen, Yi; Zeng, Guangsheng; He, Yi; Liu, Yuejun; Liu, Ruigang

doi:10.1016/j.carbpol.2019.115122

Cited by 28 publications

(16 citation statements)

References 46 publications

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“…3a), as well as by the higher thermal degradation stability associated to the crosslinked starch, since in NC sample citric acid effectively esterified starch, possibly producing crosslinked starch. On the other hand, for PBAT, maximum temperature showed an increase of 9 °C (NC1) when compared to control, possibly related to the interaction observed between PBAT and WSC as observed in the FTIR spectra (Liu et al 2019). However, there was a decrease of 22 °C for NC2 sample when compared to control, which may be due to the plasticizing effect of WSC (Table 3).…”

Section: Thermogravimetric Analysismentioning

confidence: 90%

Use of Water-Soluble Curcumin in TPS/PBAT Packaging Material: Interference on Reactive Extrusion and Oxidative Stability of Chia Oil

Mücke

Silva

Oliveira

et al. 2021

Food Bioprocess Technol

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The reactive extrusion technique is efficient in the incorporation of bioactive compounds for active packaging development. The application of curcumin, a strong antioxidant in its pure, isolated form to obtain active packaging has already been investigated; however, the use of water-soluble curcumin (WSC) in thermoplastic starch/poly(butylene adipate-co-terephthalate) (TPS/PBAT) films has not yet been investigated. It is important to determine how WSC would affect starch esterification reaction during reactive extrusion (REx). The use of WSC at 0.5%wt led to an increase in tensile strength, elongation at break, and Young's modulus. A reduction in starch esterification was observed; however, an improvement in TPS/PBAT compatibility was detected by infrared spectroscopy, X-ray diffraction, and scanning electron microscopy images. It is worth noting that WSC addition resulted in an increase in the film's solubility and water vapor permeability, due to the hydrophilic character of the WSC. The films were used to package chia oil, and the oxidative stability data were evaluated by UV-Vis spectroscopy coupled with principal component analysis. The addition of WSC (0.5%wt) in the films led to the improvement of the oil oxidative stability, suggesting that using water-soluble curcumin may be a promising alternative to active packaging in the case of reactive extruded films.

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Section: Thermogravimetric Analysismentioning

confidence: 90%

Use of Water-Soluble Curcumin in TPS/PBAT Packaging Material: Interference on Reactive Extrusion and Oxidative Stability of Chia Oil

Mücke

Silva

Oliveira

et al. 2021

Food Bioprocess Technol

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“…Morphological modification is also a common strategy that is utilized to change starches' functional properties to give porous starch or starch nanoparticles (NPs) (Li, Zhao et al, 2018;Oliyaei, Moosavi-Nasab, Tamaddon, & Fazaeli, 2020;Xiang et al, 2016;Yang et al, 2017). Enzymatic modification by pullulanase, an enzyme that cleaves (1,6)-α-D glycosidic linkages, can also effectively change the amylopectin to amylose ratio (Abidin et al, 2018; Although most of these modification strategies involve fairly simple synthetic reaction steps, much attention has recently been focused on developing and optimizing processes for reactive extrusion of starch, opening the door for further commercialization of starch-based products (Fitch-Vargas et al, 2019;Fonseca-Florido et al, 2019;Jebalia et al, 2019;Kaisangsri, Kowalski, Kerdchoechuen, Laohakunjit, & Ganjyal, 2019;Liu et al, 2019;Milotskyi, Bliard, Tusseau, & Benoit, 2018;Nessi et al, 2019;Siyamak, Laycock, & Luckman, 2020;Tian, Zhang, Sun, Jin, & Wu, 2015;Ye et al, 2019). Although chemical modification of starch typically diminishes the mechanical properties of the resultant films by causing less efficient polymer packing and subsequent decreases in film crystallinity, modified films can exhibit some improvements in some mechanical properties (Table 2, entries 40 and 41) as well as oftentimes leading to better barrier properties or increased compatibilization with additives that can offset the decrease in properties (Table 2, entries 10 and 38) or can endow the film with additional function while decreasing the potential for retrogradation (Colussi et al, 2017;Fu et al, 2019).…”

Section: Modification Strategiesmentioning

confidence: 99%

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

Lauer

Smith

2020

Comp Rev Food Sci Food Safe

113

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Interest in starch-based films has increased precipitously in response to a growing demand for more sustainable and environmentally sourced food packaging materials. Starch is an optimal candidate for these applications given its ability to form thermoplastic materials and films with affordable and often sustainably sourced plasticizers like those produced as waste byproducts by biodiesel and agricultural industries. Starch is also globally ubiquitous, affordable, and environmentally benign. Although the process of producing starch films is relatively straightforward, numerous factors, including starch source, extraction method, film formulation, processing methods, and curing procedures, drastically impact the ultimate material properties. The significant strides made from 2015 to early 2020 toward elucidating how these variables can be leveraged to improve mechanical and barrier properties as well as the implementation of various additives or procedural modifications are cataloged in this review. Advances toward the development of functional films containing antioxidant, antibacterial, or spoilage indicating components to prevent or signal the degradation of food products are also discussed.

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“…Starch‐based polymer systems, such as thermoplastic starches (TPS), polymer blends prepared from TPS and biodegradable polymers, or composites of polymer TPS‐containing blends and small amounts of inorganic nanomaterials, belong in the group of advanced biodegradable polymer materials which have been broadly investigated for a longer time 1–6 . Native starch, which consists largely of linear amylose and highly‐branched amylopectin densely packed into the form of semi‐crystalline granules, has to be plasticized usually in a separate step before preparation of the starch‐based polymer systems with mechanical, thermal, barrier and other properties required for their practical applications.…”

Section: Introductionmentioning

confidence: 99%

Aging‐induced structural relaxation in cornstarch plasticized with urea and glycerol

Smidova

Šoltýs

Hronský

et al. 2020

J of Applied Polymer Sci

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In present work structural properties and aging of thermoplastic starches prepared by plasticization of cornstarch with urea, glycerol and their mixtures are studied using solid‐state 1H NMR and 13C NMR spectroscopy and WAXS measurements. Broad line 1H NMR spectra reveal phase separation of plasticizers during aging of the samples with the same or higher relative amount of glycerol than the amount of urea. Glycerol in the TPS samples induces motion of starch chain segments, the mobility of which depends on the relative amount of glycerol. At the scale of nm, formation of B‐type crystallites in the samples containing glycerol and also of single‐helical crystallinity in all samples is observed during one‐year aging through cross‐polarization magic angle spinning 13C NMR spectra. Urea, when used as the sole plasticizer, prevents the ordering of starch chains in B‐type crystallites. WAXS diffractograms show that regular crystals do not form in any of the samples.

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Preparation and characterization of reinforced starch-based composites with compatibilizer by simple extrusion

Cited by 28 publications

References 46 publications

Use of Water-Soluble Curcumin in TPS/PBAT Packaging Material: Interference on Reactive Extrusion and Oxidative Stability of Chia Oil

Use of Water-Soluble Curcumin in TPS/PBAT Packaging Material: Interference on Reactive Extrusion and Oxidative Stability of Chia Oil

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

Aging‐induced structural relaxation in cornstarch plasticized with urea and glycerol

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