Preparation, reinforcement and properties of thermoplastic starch film by film blowing

Liu, Wenyong; Wang, Zhijie; Liu, Jiahao; Dai, Bingfeng; Shi-sheng, HU; Hong, Runfa; Xie, Hang; Li, Zhihan; Chen, Yi; Zeng, Guangsheng

doi:10.1016/j.foodhyd.2020.106006

Cited by 61 publications

(27 citation statements)

References 54 publications

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“…It seemed that the hydrogen bonding formed between calcium ions and polysaccharide chains favoured chain mobility and reduced the T g value. This glasstransition behaviour has been referred to as plasticization effect in the literature [32,34].…”

Section: The Effect Of Cacl 2 On the Thermal Behaviour Of Tpsmentioning

confidence: 99%

Composite Films of Thermoplastic Starch and CaCl2 Extracted from Eggshells for Extending Food Shelf-Life

Araújo¹,

Cortese²,

Mojićević³

et al. 2021

Polysaccharides

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Calcium chloride (CaCl2) has been widely used to maintain the quality of fresh-cut fruits and vegetables because it stabilizes and strengthens the membrane system against fungal attacks. It is mainly applied via spray coating and dip coating techniques. This study explored a method of incorporating calcium chloride extracted from eggshells in a packaging material, thermoplastic starch (TPS), via a hot-melt extrusion process. The composites were characterized by FTIR, DSC, SEM-EDX and tensile testing. FTIR confirmed the chemical reactions between CaCl2 and TPS. DSC results showed a significant decrease in the heat of fusion by adding 20 wt% of CaCl2 content in TPS, indicating a drop in the degree of crystallinity. The Young’s modulus of TPS was not significantly affected by the incorporation of 10 wt% CaCl2 (P = 0.968), but reduced notably with the addition of 20 wt% CaCl2 (P = 0.05), indicating the plasticizer effect of the CaCl2. Physiochemical analysis of fresh-cut apple slices was assessed. Samples placed on the surface of the TPS/CaCl2 composites displayed less pH reduction, reduced antioxidant activity, more weight loss and increased reducing sugar compared to the samples placed on the surface of virgin TPS films. CaCl2 released from the TPS/CaCl2 films was measured and their antimicrobial activity was confirmed by bacterial inhibitory growth assessment. Fungal growth was observed on apple slices placed on virgin TPS film by day 21 while apple slices placed on TPS/CaCl2 20 wt% composites did not support any fungal growth for 28 days. In summary, TPS and eggshell-extracted CaCl2 showed the ability to maintain the quality of fresh-cut apples, and TPS/CaCl2 10 wt% composite could be a good option as a packaging material for fresh-cut fruits due to active antimicrobial activity and maintained Young’s modulus.

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Section: The Effect Of Cacl 2 On the Thermal Behaviour Of Tpsmentioning

confidence: 99%

Composite Films of Thermoplastic Starch and CaCl2 Extracted from Eggshells for Extending Food Shelf-Life

Araújo¹,

Cortese²,

Mojićević³

et al. 2021

Polysaccharides

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“…The amylose content may vary from 20 to 25% in cereal starches, 15 to 30% in roots and tuber starches, and up to 40% in fruit starches, while the amylopectin content varies from 75 to 80% by weight. Even though starch has proven thermoplastic properties, its efficiency as a raw material for bioplastics depends upon its specific structure and composition [36]. Thermoplastic starch is obtained by the starch granule disruption in the presence of plasticizers.…”

Section: Biopolymers From Biomassmentioning

confidence: 99%

“…Starch-based materials offer a very attractive low-cost base for new biodegradable polymers due to their abundance, annual renewability, and ability to be processed with conventional plastic processing equipment [22,35,36]. The improvement of mechanical properties of starchbased materials is an ongoing challenge due to their poor mechanical performance, particularly tensile strength [240].…”

Section: Biocomposite Filmsmentioning

confidence: 99%

Biobased composites from agro-industrial wastes and by-products

et al. 2021

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The greater awareness of non-renewable natural resources preservation needs has led to the development of more ecological high-performance polymeric materials with new functionalities. In this regard, biobased composites are considered interesting options, especially those obtained from agro-industrial wastes and by-products. These are low-cost raw materials derived from renewable sources, which are mostly biodegradable and would otherwise typically be discarded. In this review, recent and innovative academic studies on composites obtained from biopolymers, natural fillers and active agents, as well as green-synthesized nanoparticles are presented. An in-depth discussion of biobased composites structures, properties, manufacture, and life-cycle assessment (LCA) is provided along with a wide up-to-date overview of the most recent works in the field with appropriate references. Potential uses of biobased composites from agri-food residues such as active and intelligent food packaging, agricultural inputs, tissue engineering, among others are described, considering that the specific characteristics of these materials should match the proposed application.

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“…Until today, casting, a laboratory-scale research technique, has been the most frequently used methodology for obtaining starchbased nanocomposites. However, extrusion is a scalable technique and easily transferable to the industrial sector since it is the conventional plastics processing methodology, [41] and recent studies have shown that starch nanoparticles and nanocrystals can be effective reinforcements for starch-based nanocomposites obtained by this technique. [19,33,42] Particularly, González et al (2020) demonstrated that the great interfacial hydrogen bonding interaction between nanocrystals obtained by acid hydrolysis and a starch-based matrix developed by extrusion and compression process led to increases in stress at break, strain at break and Young's modulus values of the nanocomposites.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Incorporation of Rich‐Amylopectin Starch Nano/Micro Particles on the Physicochemical Properties of Starch‐Based Nanocomposites Developed by Flat‐Die Extrusion

2021

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Nanotechnology has been crucial in the development of environmentally friendly and naturally based materials for food packaging. In this work, an inexpensive and scalable way to develop amylopectin-enriched nanocomposites with nano/micro particles of starch is investigated. Cassava starch nanocomposites with rich-amylopectin starch nano/micro particles (S AP ) are prepared by flat-die extrusion. S AP , obtained by applying shear stresses to an aqueous solution of native cassava starch using grinding, consists of (10.8 ± 0.9)% of nanofiller (< 200 nm) and (88 ± 1)% of micro-size particles (2-10 µm). After processing, great compatibility between S AP and the matrix is achieved. Nanocomposites with 15 wt.% of S AP show increases in Young's modulus (73%), tensile stress (30%), and tensile toughness (63%), and a decrease in water vapor permeability (34%) compared to the films without S AP (TPS). The use of 30 wt.% of S AP leads to a slight increase in crystallinity without significant changes in the overall properties, as a consequence of the combination of the effects produced by the presence of nanofiller and the enrichment of the matrix in amylopectin. This investigation provides a methodology for developing amylopectin-enriched starch nanocomposites with high compatibility between the nanofiller and the matrix as an attractive alternative for conventional starch-based packaging.

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Preparation, reinforcement and properties of thermoplastic starch film by film blowing

Cited by 61 publications

References 54 publications

Composite Films of Thermoplastic Starch and CaCl2 Extracted from Eggshells for Extending Food Shelf-Life

Composite Films of Thermoplastic Starch and CaCl2 Extracted from Eggshells for Extending Food Shelf-Life

Biobased composites from agro-industrial wastes and by-products

Effect of the Incorporation of Rich‐Amylopectin Starch Nano/Micro Particles on the Physicochemical Properties of Starch‐Based Nanocomposites Developed by Flat‐Die Extrusion

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