Thermoplastic starch plasticized by an ionic liquid

Sankri, Abdulkader; Arhaliass, Abdellah; Dez, Isabelle; Gaumont, A.-C.; Grohens, Yves; Lourdin, Denis; Pillin, Isabelle; Rolland‐Sabaté, Agnès; Leroy, Éric

doi:10.1016/j.carbpol.2010.04.032

Cited by 133 publications

(128 citation statements)

References 41 publications

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“…2) of TPS prepared with cationic and in natura starches (samples A and B) revealed peaks at 3400-3450 cm -1 , indicating hydroxyl groups; 2880-2900 cm -1 indicating C-H stretching; and 1150-1085 cm -1 , indicating ether 31,32 presence. Despite some degree of etherification that occurred due to the presence of CA, as observed by Shi et al 33 , no significant variations (p<0.05) were found in the spectrum of TPS reactive extruded with CA.…”

Section: Resultsmentioning

confidence: 99%

Water Susceptibility and Mechanical Properties of Thermoplastic Starch–Pectin Blends Reactively Extruded with Edible Citric Acid

et al. 2016

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IntroductionEco-friendly materials has emerged as one of the most reliable and promising solutions for the food and drug packaging next generation [1][2][3] . In this context, thermoplastic starch (TPS) 4-11 and pectin [12][13][14][15] are promising bases for polymers manufacture due to their wide availability, low cost, renewable character and ability of being produced using traditional processing techniques used in the plastics industry, such as extrusion.TPS and pectin polymer blends have been successfully developed resulting in good mechanical properties and oxygen barrier properties polymers [16][17][18][19][20][21] , especially regarding high methoxyl pectin. Furthermore, the association between cationic TPS and pectin has also been examined in various studies 22,23 . Cationic starch and high methoxyl pectin may interact favourably with one another due to the cationic nature of TPS and the anionic nature of the high methoxyl pectin. According to Prado and Matulewicks 24 , the combination of cationic polysaccharides with anionic polymers can lead to interpolyeletrolyte complexes (IPECs) with hydrogel like structures, with the possibility of producing a hydrogel physically cross-linked with in natura sources molecules. Such possibility has a great impact in developing food contact polymers, once conventional crosslinking processes usually uses toxic compounds, such as epichlorohydrin [24][25] .Reactive extrusion has been successfully applied to TPS polymers 1 and has resulted in more flexible and less brittle TPS materials 5,26-29 when compared to similar TPS materials obtained by conventional extrusion. However, few studies have investigated reative extrusion under edible acids and fewer have examined the use of reactive extrusion on cationic starch bio-based polymers 15 and even less have studied high methoxyl pectin polymers or pectin-starch composites and neither are information about such polymers mechanical or barrier performance. Cationic and in natura starches were added to pectin in order to evaluate both starches polymers water susceptibility and mechanical properties, when blended by reactive extrusion with pectin in presence of citric acid. Besides of the edible and nontoxic characteristics of citric acid, its utilization is justified also due to pectin ability in forming gel at low pH (normally using citric acid), in presence of high temperature [14][15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30] . Materials and Methods MaterialsIn natura (not modified) (NM) and cationic (C) corn starch materials were obtained from Unilever Brasil Alimentos Ltda and Corn Products Brazil, respectively. The cationic starch (FH5804) was substitution degree of 0,036% and an Pectin and starch are edible, non-toxic, biodegradable and obtained from renewable sources. Also have the benefit to be easily cross-linked producing hydrogels. Reactive extrusion with edible citric acid and cross linking interactions was evaluated on extruded thermoplastic in natura and cationic starch-pectin blends. Materials w...

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Section: Resultsmentioning

confidence: 99%

Water Susceptibility and Mechanical Properties of Thermoplastic Starch–Pectin Blends Reactively Extruded with Edible Citric Acid

et al. 2016

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“…[Bmim][OAc] not only plays as the charge carrier for the electrolyte system, but also act as plasticizer that provides mobility to the polymer chain through the secondary polymer-plasticizer bonds that were formed from the breakdown of the primary bonds that hold the polymer chain together [9].The application of ionic liquid as plasticizer in polymer matrix has been investigated previously and has proven to lower to glass transition temperature (T g ) of polymers, good thermodynamic compatibility and also better leaching and migration resistance than the traditional plasticizers [9,10]. Studies conducted by Sankri and co-workers showed that the resulting electrically conductive thermoplastic starch plasticized by ionic liquid sample were less hygroscopic than glycerol plasticized thermoplastic starch [11].…”

Section: Introductionmentioning

confidence: 99%

Green polymer electrolytes based on chitosan and 1-butyl-3-methylimidazolium acetate

Shamsudin¹,

Ahmad²,

Hassan³

2014

AIP Conference Proceedings

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“…Many reports presented in the literature advocate on the plasticizing power of imidazoliumchloride based ionic liquids (Wang, Zhang, Liu & He., 2009;Wang, Zhang & Wang, 2009;Sankri et al, 2010). However, from other subsequent studies, the presence of the chloride ion is deleterious due to formation of HCl (from protonation of chloride ion), a leading cause of starch degradation and toxicity in starch materials (Kӓrkӓinen, Lappalainen, Joensuu & Lajunen, 2011;Stevenson, Biswas, Jane & Inglett, 2007).…”

Section: Discussionmentioning

confidence: 99%

“…From past studies, pure ionic liquid has been widely used to dissolve (Lehmann & Volkert, 2009;Liu, Janssen, van Rantwijk & Sheldon, 2005;Stevenson, Biswas, Jane & Inglett, 2007;Liu & Budtova, 2013;Jordon, Scmidt, Liebert & Heinze, 2014) and plasticize (Sankri et al, 2010;Wang, Zhang & Wang, 2009;Wang, Zhang, Liu & Han, 2010) starch and the solubility of starch is affected by the structure of the ionic liquid as well as the heating temperature (Biswas et al, 2006;Xu, Kennedy & Liu, 2008;Xu, Wang & Liu, 2008;Fukaya, Sugimoto & Ohno, 2006 …”

Section: Discussionmentioning

confidence: 99%

“…Sadly these traditional plasticizers have low water resistance that adds to the water sensitivity of starch polymers generating thermoplastic starch with poor mechanical properties (Yang, Yu & Ma, 2006a). With all the above issues in mind and the need to develop novel 'green' thermoplastic starch for high added value applications as in drug delivery, tissue engineering, food packaging, electro-active polymers and solid polymer electrolytes (Sankri et al, 2010), using novel plasticizers may be a promising way forward.…”

Section: Issues Related To Processing Starch Polymersmentioning

confidence: 99%

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Understanding the role of water-ionic liquid mixtures on the gelatinization and dissolution of maize starches

Mateyawa¹

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The catastrophic impact of petroleum based plastics on our environment has resulted in the development of a new class of biodegradable polymers. Starch is an attractive raw material for biodegradable plastic applications due to its low cost, sustainability and its availability in large quantities. Besides, it can be transformed into thermoplastic material using conventional plastic processing techniques. Despite its attractive potential as a source of biopolymer materials, the use of starch-based plastic products has been restricted to niche markets that do not require high performance applications due to poor mechanical properties and moisture sensitivity of the materials. Starch cannot be thermally processed without water but thermoplastic starch materials developed from water are brittle due to retrogradation. Much research has been devoted to the use of plasticizers other than water. Non-volatile plasticizers such as glycerol, glycol, sorbitol, urea and ammonium derived amines have mainly been used in the plasticization of starch, but due to their high water sensitivity, recent researches have diverted to novel plasticizers, particularly the ionic liquids. Possible explanation for this behaviour is suggested.iv

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Thermoplastic starch plasticized by an ionic liquid

Cited by 133 publications

References 41 publications

Water Susceptibility and Mechanical Properties of Thermoplastic Starch–Pectin Blends Reactively Extruded with Edible Citric Acid

Water Susceptibility and Mechanical Properties of Thermoplastic Starch–Pectin Blends Reactively Extruded with Edible Citric Acid

Green polymer electrolytes based on chitosan and 1-butyl-3-methylimidazolium acetate

Understanding the role of water-ionic liquid mixtures on the gelatinization and dissolution of maize starches

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