Propiedades Mecánicas de un Material de Pectina para Revestimiento de Fibras Naturales Utilizadas en Aplicaciones Agrícolas

Abstract

ResumenEl objetivo de este estudio fue evaluar las propiedades mecánicas porcentaje de elongación (%) y resistencia a la tracción (MPa) de películas de pectina (4% y 6% p/v), aceite mineral (2% y 6% p/v) y glicerol (3% y 6% p/v), elaboradas por el método de moldeado (casting). Se utilizó un diseño factorial 2 3 con optimización de múltiples respuestas. Las concentraciones óptimas fueron pectina (5,0% p/v), glicerol (4,5% p/v) y aceite (4,0 % p/v) Se obtuvo elongación del 33,12 ± 4,39 %, tracción de 18,09 ± 2,98 MPa, esfuerzo de ruptura de 7,13 ± 0,60 N y módulo de Young de 105,04 ± 13,94 MPa. El glicerol proporcionó elongación, mientras que la pectina y el aceite mejoran la resistencia a la tracción. El material se ha desarrollado pensando en su posible aplicación como revestimiento de fibras naturales ya que este material puede mejorar la estabilidad de la fibra y sus propiedades mecánicas. Palabras clave: material biodegradable; pectina; elongación; resistencia a la tracción; fibras naturales AbstractThe objective of this study was to evaluate the mechanical properties: percentage of elongation (%) and tensile strength (MPa) of pectin films (4% and 6% w/v), mineral oil (2% and 6% p/v) and glycerol (3% and 6% w/v), prepared by the casting method. A factorial design 2 3 with optimization of multiple responses was used. The optimal concentrations were: pectin (5.0% w/ v), glycerol (4.5% w/v) and oil (4.0% w/v), was obtained elongation 33.12 ± 4.39% , tensile strength 18.09 ± 2.98 MPa, rupture effort of 7.13 ± 0.60 N and Young's modulus of 105.04 ± 13.94 MPa. The glycerol provided elongation, while the pectin and oil improve the tensile strength. The material has been developed thinking about its possible application as a coating of natural fibers, since this new material can improve the stability of the fiber and its mechanical properties.

Review and Perspectives of the Use of Alginate as a Polymer Matrix for Microorganisms Applied in Agro-Industry

“…These properties are mainly influenced by the viscosity of the coating suspension. This is due to changes at a structural level in the composition of the alginates [30,42].…”

Incorporação de pólen de abelha Tubi (Scaptotrigona sp) em filmes biodegradáveis de alginato, pectina e amido

“…No entanto, os resultados obtidos nesta pesquisa, foram inferiores aos obtidos em outros estudos utilizando alginato 33,7 a 49,4MPa (Santana & Kieckbusch, 2013), pectina (Lopez et al, 2019;Ngo et al, 2020) (18,09 e 7,10MPa, respectivamente), amido (Babapour et al, 2021) (2,82 a 7,16MPa), mistura de alginato, pectina e goma xantana (Yang et al, 2021) (13,8 a 119,5MPa) e mistura de alginato e poliuretano (29,65 a 39,81MPa) (Wang et al, 2019). Tabela 3.…”

“…(2021) que avaliou filme de amido de batata (18,45 a 27,64%) Yang et al (2021). eWang et al (2019) também apresentaram valores acima do encontrado neste estudo, respectivamente, 13,11 a 19,02% e 9,65 a 256,4%, para filmes de mistura de alginato, pectina e goma xantana e mistura de alginato e poliuretano.Resultados com valores dentro da faixa encontrada neste estudo, foram obtidos porLopez et al (2019) estudando a avaliação mecânica de formulação otimizada de pectina e óleo mineral que indicou módulo de Young de 105,04MPa. Da mesma forma,Babapour et al (2021) também apresentou resultados dentro da faixa, com variação entre 61,05 a 139,11MPa, sendo que o menor valor obtido foi do filme controle com composição de 100% de amido.…”

Preparation and Chemical and Physical Characteristics of an Edible Film Based on Native Potato Starch and Nopal Mucilage

“…The TGA analysis shows that the native potato starch presented better thermal stability with a melting temperature (T m ) close to 260 • C, while the mucilage showed T m around 240 • C (Figure 3a), this difference is attributed to the fact that the starch has a higher number of free amino groups compared to mucilage (Figure 1). However, mucilage presents better stability to water loss, which manifests up to 80 • C, while starch barely up to 40 • C. This fact is due to the content of heteropolysaccharides (pectins) in the mucilage, so that this content makes it unstable at the fusion temperature [44,48,49].…”