Thermo-mechanical processing of sugar beet pulp. III. Study of extruded films improvement with various plasticizers and cross-linkers

Rouilly, Antoine; Geneau-Sbartaï, Céline; Rigal, Luc

doi:10.1016/j.biortech.2008.12.047

Cited by 32 publications

(26 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In all formulations, 15% PEG 400 (total solid weight of pomace and binder) was added as a plasticizer to improve the flexibility and obtain moderate strength in the case of the red WGP boards. For white WGP boards, the plasticizer was not used because of the high sugar content of the white WGP, which could act as a plasticizer 27. Instead, high concentrations of binder (P/B ratios = 9 : 1 and 4 : 1) were necessary to improve the stiffness of the white WGP boards (Table II).…”

Section: Methodsmentioning

confidence: 99%

“…Hence, mixtures of SF and PVA (1 : 1) and SPI and PVA (1 : 1) were used as binders to augment the matrix in this study. Our preliminary studies also found that poly(ethylene glycol) (PEG), because of its less hydrophilic nature and higher molecular weight,25–27 makes more rigid pomace boards than glycerol, and this was further evaluated in this study. Moreover, the incorporation of stearic acid (SA) as a hydrophobic compound19, 20 and epichlorohydrin (ECO) as a crosslinking agent16–18, 27 caused improvements in the strength, thermal properties, and water sorption of the biocomposites.…”

Section: Introductionmentioning

confidence: 95%

See 1 more Smart Citation

Compression‐molded biocomposite boards from red and white wine grape pomaces

Jiang

Simonsen

Zhao

2010

J of Applied Polymer Sci

View full text Add to dashboard Cite

Biocomposite boards from red wine grape pomace (WGP; Pinot Noir) or white WGP (Morio Muscat) were investigated on the basis of crosslinking and thermal compression mechanisms. We used an orthogonal experimental design to optimize the formulations by examining the effects of binder type, pomace-to-binder (P/B) ratio, and hydrophobic and crosslinking agents on the mechanical properties, water sensitivity, and biodegradability of the board. The optimized formulations were as follows: (1) for red WGP boards, soy flour (SF) or soy protein isolate (SPI) and poly(vinyl alcohol) (PVA; 1 : 1) as binders at a P/B ratio of 19 : 1 with 1% stearic acid (SA) and 1% epichlorohydrin and (2) for white WGP boards, SF or SPI-PVA (1 : 1) as binders, with a P/B ratio of 4 : 1, and 1% SA. The red WGP boards showed a high break strength and modulus of elasticity with a moderate percentage strain value, whereas the white WGP boards had a high flexibility and biodegradability. After burial in soil for 30 days, the red and white WGP boards degraded by about 50 and 80%, respectively. Microstructure studies indicated that the use of binders and other functional agents resulted in a compact fracture surface of the WGP biocomposite boards.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 95%

Compression‐molded biocomposite boards from red and white wine grape pomaces

Jiang

Simonsen

Zhao

2010

J of Applied Polymer Sci

View full text Add to dashboard Cite

show abstract

“…Pectins take part in creating the matrix of edible packaging materials which then can be described as partially dehydrated pectic gels . Sugar beet pulp, a by‐product of the sugar extraction process, appeared to be an excellent component of biopolymer matrix, thanks to a high content of cell‐wall polysaccharides such as arabinians and arabinoxylans hemicelluloses as well as highly methylated and acetylated pectins in the production of extruded packaging materials . In unripe bananas, starch is the main component (more than 70% of dry matter), however, during ripening it is converted into soluble sugars which then enhance plastifying effect of the fruit component in matrix‐forming solution.…”

Section: Fruit and Vegetables As A Source Of Bindersmentioning

confidence: 99%

“…45 They include low-molecular weight sugars (eg, fructose-glucose syrups and honey), other polyols (eg, glyceryl derivatives and propylene glycols), lipids and derivatives (eg, phospholipids, fatty acids, lecithin, oils, and waxes), and water. Development of contemporary edible packaging materials, like composite or microemulsion, with high moisture-barrier properties and surface 53 Du et al, 76 and Du et al 80 Puree Film, coating…”

Section: Fruit and Vegetables As A Source Of Bindersmentioning

confidence: 99%

“…[50][51][52] Sugar beet pulp, a by-product of the sugar extraction process, appeared to be an excellent component of biopolymer matrix, thanks to a high content of cell-wall polysaccharides such as arabinians and arabinoxylans hemicelluloses as well as highly methylated and acetylated pectins in the production of extruded packaging materials. 53 In unripe bananas, starch is the main component (more than 70% of dry matter), however, during ripening it is converted into soluble sugars which then enhance plastifying effect of the fruit component in matrix-forming solution. The ratio of amylose and amylopectin in the total mass of starch is also important because amylose is mainly responsible for the matrix-forming capacity of starches.…”

Section: Fruit and Vegetables As A Source Of Bindersmentioning

confidence: 99%

See 1 more Smart Citation

An overview of fruit and vegetable edible packaging materials

et al. 2019

View full text Add to dashboard Cite

Various edible fruit and vegetable materials, including purees, residues, extracts, and juices, have been investigated in terms of their matrix‐forming properties to produce edible packaging materials to be applied to food products influencing their overall quality and improving the efficiency of synthetic packaging, thus leading to the reduction in amount of synthetic polymers used for each application. The potential of fruit and vegetables to be used as components of edible packaging materials is discussed. Such application of fruits and vegetables is possible thanks to the presence of matrix‐forming polysaccharides and proteins in their composition while the presence of bioactive compounds such as vitamins and polyphenols may confer, eg, antioxidant and antimicrobial properties of active packaging materials. The development of edible fruit and vegetable packaging materials is a promising way of combining the barrier and mechanical properties of biopolymers with the nutritional and sensory properties. The application of fruit and vegetables as a component of edible packaging materials enables the utilization of raw materials with low commercial value. Edible packaging materials are a new method of their utilizing. There is also the possibility of just decreasing the amount of synthetic packaging waste by application of fruit and vegetable packaging materials simply as a passive or active layer partially replacing the non‐renewable materials.

show abstract

Processing and characterization of thermoplastic corn starch‐based film/paper composites containing microcrystalline cellulose

Chen¹,

Long

Dou

et al. 2021

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND: Different thermoplastic starch (TPS) films were prepared with or without the addition of microcrystalline cellulose (MCC) obtained via the melt-extrusion method, and then the hot-press method was used to produce environmentally friendly TPS-based film/paper composites to replace petroleum-based materials. RESULTS:The paper-plastic composites exhibited good interfacial adhesion from the scannign elctron microscopy images. It was seen that 5 wt.% MCC was added to reinforce the mechanical properties of TPS films, such that it also improved the barrier properties of MCC@TPS/paper composites and extended the path of water vapor through TPS films, which decreased the water vapor transmission rate of MCC@TPS/paper composites. TPS/paper composites and MCC@TPS/paper composites have better physical properties (i.e. smoothness, flexibility and folding resistance) than only paper. In particular, it was found that the water contact angle of MCC@TPS/paper composites and TPS/paper composites were higher than single-layer paper. Furthermore, MCC reinforced paper-plastic composites demonstrated good barrier properties which can meet the requirement of the need for lower water sensitive materials in the food packaging industry. CONCLUSION: Thermoplastic corn starch-based film/paper composites have good application properties as a potential source of bioplastic materials.

show abstract

Thermo-mechanical processing of sugar beet pulp. III. Study of extruded films improvement with various plasticizers and cross-linkers

Cited by 32 publications

References 40 publications

Compression‐molded biocomposite boards from red and white wine grape pomaces

Compression‐molded biocomposite boards from red and white wine grape pomaces

An overview of fruit and vegetable edible packaging materials

Processing and characterization of thermoplastic corn starch‐based film/paper composites containing microcrystalline cellulose

Contact Info

Product

Resources

About