Study on the phase separation of plasticised starch/poly(vinyl alcohol) blends

Chaleat, Celine; Halley, P. J.; Truss, R. W.

doi:10.1016/j.polymdegradstab.2012.03.001

Cited by 39 publications

(27 citation statements)

References 46 publications

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“…These observations coincide with those found by Chen et al (2008) who explained that aggregations of starch and micro-phase separation between pea starch and PVA occurred during film formation, due to the lack of total miscibility. Chaléat et al (2012) also confirmed the phase separation of both polymers when working with extruded plasticized starch/polyvinyl alcohol blends, but also suggested a small degree of inter-mixing.…”

Section: Microstructure Of Filmssupporting

confidence: 61%

“…PS and PVA films exhibited a higher moisture content than blend films. This decrease is coherent with the loss of water solubility and has been attributed to the formation of hydrogen bonds between the two polymers, which reduced their water sorption capacity (Chaléat et al, 2012 andChen et al, 2008).…”

Section: Microstructure Of Filmsmentioning

confidence: 59%

“…This fact suggested that a decrease in the hydrophilic nature of the matrix occurred in the blend, probably due to the establishment of polymer interactions, leading to decreased water affinity. In this sense, hydrogen bonds between hydroxyl groups of PVA and starch have been reported by Valencia et al (2013) and Chaléat et al (2012). The formation of hydrogen bonds between PVA hydroxyls and those of amylose or amylopectin would imply the re-orientation of the hydrophobic side of the PVA chain, generating hydrophobic regions in the matrix, which would reduce the water affinity of the blend films.…”

Section: Microstructure Of Filmsmentioning

confidence: 78%

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Physical and microstructural properties of biodegradable films based on pea starch and PVA

Cano

Cháfer

Chiralt

et al. 2015

Journal of Food Engineering

157

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The effect of storage time on the physical properties of pea starch (PS) and polyvinyl alcohol 17 (PVA) films and their blend was studied to develop biodegradable packaging materials for 18 food applications. To this end, an analysis was performed of the microstructural and physical 19 properties (solubility, moisture content, barrier, mechanical and optical properties) of PS, 20 PVA and PS:PVA films stored for five weeks (25ºC-53%RH). Whereas SEM micrographs 21 showed a homogenous appearance for PS films, PVA presented irregularities typical of 22 semi-crystalline structures. Blend films showed a structure which was more similar to PVA 23 films. After 5 weeks, the physical properties of PVA films did not change; in the case of PS, 24 however, the elastic modulus and tensile strength increased markedly but the stretchability 25 and gloss significantly decreased, which was associated with water loss in the starch matrix. 26All the physical properties of blend films remained unchanged throughout time, except the 27 elastic modulus and the tensile strength, which slightly increased. Therefore, the 28 incorporation of PVA into pea starch films improved their physical properties and inhibited the 29 changes that occurred in the starch matrix caused by ageing. 30

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Section: Microstructure Of Filmssupporting

confidence: 61%

Section: Microstructure Of Filmsmentioning

confidence: 59%

Section: Microstructure Of Filmsmentioning

confidence: 78%

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Physical and microstructural properties of biodegradable films based on pea starch and PVA

Cano

Cháfer

Chiralt

et al. 2015

Journal of Food Engineering

157

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“…This is promoted by means of the establishment of further interactions between both polymers, i.e. , the formation of oxi (-O-) groups and hydrogen bonds to some extent between the hydroxyl groups of the starch and PVA chains [33,52,53,54]. …”

Section: Resultsmentioning

confidence: 99%

Physical and Antimicrobial Properties of Starch-PVA Blend Films as Affected by the Incorporation of Natural Antimicrobial Agents

Cano

Cháfer

Chiralt

et al. 2015

Foods

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In this work, active films based on starch and PVA (S:PVA ratio of 2:1) were developed by incorporating neem (NO) and oregano essential oils (OEO). First, a screening of the antifungal effectiveness of different natural extracts (echinacea, horsetail extract, liquid smoke and neem seed oil) against two fungus (P. expansum and A. niger) was carried out. The effect of NO and OEO incorporation on the films’ physical and antimicrobial properties was analyzed. Only composite films containing OEO exhibited antibacterial and antifungal activity. Antibacterial activity occurred at low OEO concentration (6.7%), while antifungal effect required higher doses of OEO in the films. Incorporation of oils did not notably affect the water sorption capacity and water vapor barrier properties of S-PVA films, but reduced their transparency and gloss, especially at the highest concentrations. The mechanical response of the S-PVA films was also negatively affected by oil incorporation but this was only relevant at the highest oil ratio (22%). S-PVA films with 6.7% of OEO exhibited the best physical properties, without significant differences with respect to the S-PVA matrix, while exhibiting antibacterial activity. Thus, the use of OEO as a natural antimicrobial incorporated into starch-PVA films represents a good and novel alternative in food packaging applications.

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“…This decrease is coherent with the loss of water solubility and has been attributed to the formation of hydrogen bonds between the two polymers, which reduced their water sorption capacity (Chaléat et al, 2012;Chen et al, 2008).…”

Section: Discussionmentioning

confidence: 80%

Different strategies to improve the functionality of biodegradable films based on starch and other polymers

Embuena¹,

Isabel²

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CONSIDERAN: que la memoria titulada "DIFFERENT STRATEGIES TO IMPROVE THE FUNCTIONALITY OF BIODEGRADABLE FILMS BASED ON STARCH ANDOTHER POLYMERS" que presenta Dª. Amalia Isabel Cano Embuena para aspirar al grado de Doctor por la Universitat Politècnica de València, reúne las condiciones adecuadas para constituir su tesis doctoral, por lo que AUTORIZAN a la interesada para su presentación. AgradecimientosA Amparo Chiralt por concederme la oportunidad de formar parte del grupo de "films". Ha sido un placer poder trabajar junto a un referente internacional en el ámbito de la investigación como tú. Gracias por tus aportes científicos y técnicos, por tu paciencia y dedicación, y por permitirme aprender y trabajar a tu lado.A Chelo González, tu apoyo durante estos cuatro años, la fuerza que me has transmitido para ir hacia delante, tus conocimientos científicos y las oportunidades que me has brindado para iniciarme en la investigación a nivel nacional e internacional son tan sólo algunas de las cosas que tengo que agradecerte. Gracias también por toda la confianza depositada en mí durante estos años y por el apoyo personal.A Maite Cháfer por haberme introducido en el área de la investigación dándome la oportunidad de conocer al grupo de "films". Tu apoyo profesional y personal y tu positividad frente a los problemas han sido de gran ayuda. A mis dos familias, sin vuestro apoyo esta Tesis no habría sido posible. En especial a Arturo, Mónica, José, Susana, Genaro, Merche y Arturo, nunca habéis puesto objeción a mis decisiones, apoyándome en todas y cada una de ellas. Gracias por la comprensión que habéis tenido conmigo cuando los nervios me han pasado alguna mala jugada.A mis pequeños, Diego, Josep, Rubén y Amalia, vuestra inocencia y alegría han sido dos cosas muy importantes para poder coger fuerzas para realizar un buen trabajo, os quiero.A mi madre, por empujarme siempre hacia los sueños, por hacerme creer que puedo y sobre todo por escucharme. Tus esfuerzos para aceptar todas las decisiones, respetar y compartir las idas y venidas que algún disgusto te han costado y acompañarme durante toda esta andadura han sido un pilar fundamental para mí.A Jorge, su confianza, su apoyo incondicional, sus ánimos, sus reflexiones y su participación activa en este gran proyecto desde que lo inicié, hoy dan su fruto. Sabes que muchas veces te he dicho que esta Tesis ha sido cosa de dos porque sin tu paciencia, sin el equilibrio y la estabilidad que me transmites y la felicidad que me aportas no hubiera llegado hasta el final. Gracias y mil gracias! AbstractIn the present Doctoral Thesis, different strategies to improve functional properties of starch films for food packaging applications were analysed: study of the effect of amylose:amylopectin ratio, blend with other polymers poly(vinyl alcohol) (PVA), and incorporation of different fillers (rice bran and cellulose nanocrystals-CNCs) and antimicrobial agents (neem oil-N, oregano essential oil-O and silver nanoparticlesAgNPs). Likewise, a biodegradation study of the films as affect...

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Study on the phase separation of plasticised starch/poly(vinyl alcohol) blends

Cited by 39 publications

References 46 publications

Physical and microstructural properties of biodegradable films based on pea starch and PVA

Physical and microstructural properties of biodegradable films based on pea starch and PVA

Physical and Antimicrobial Properties of Starch-PVA Blend Films as Affected by the Incorporation of Natural Antimicrobial Agents

Different strategies to improve the functionality of biodegradable films based on starch and other polymers

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