Water resistance and thermal properties of polyvinyl alcohol-starch fiber blend film

Salleh, Mohd Shahrul Nizam; Nor, N. N. Mohamed; Mohd, Nik Ahmad Ridhwan Nik; Draman, Sarifah Fauziah Syed

doi:10.1063/1.4975460

Cited by 20 publications

(18 citation statements)

References 14 publications

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“…These values are lower for the PVA/CAR hydrogels, compared to the PVA and K hydrogels. Remarkable stability has been registered for the K/PVA 1:6 hydrogel, similar to other blends of poly (vinyl alcohol) (e.g., PVA/β-cyclodextrin gels [58], PVAdextran gels [59] or PVA-starch films [60]).…”

Section: Shifting Of The~20supporting

confidence: 63%

Physically Crosslinked Poly (Vinyl Alcohol)/Kappa-Carrageenan Hydrogels: Structure and Applications

et al. 2020

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This paper discusses the structure morphology and the thermal and swelling behavior of physically crosslinked hydrogels, obtained from applying four successive freezing–thawing cycles to poly (vinyl alcohol) blended with various amounts of κ-carrageenan. The addition of carrageenan in a weight ratio of 0.5 determines a twofold increase in the swelling degree and the early diffusion coefficients of the hydrogels when immersed in distilled water, due to a decrease in the crystallinity of the polymer matrix. The diffusion of water into the polymer matrix could be considered as a relaxation-controlled transport (anomalous diffusion). The presence of the sulfate groups determines an increased affinity of the hydrogels towards crystal violet cationic dye. A maximum physisorption capacity of up to 121.4 mg/g for this dye was attained at equilibrium.

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Section: Shifting Of The~20supporting

confidence: 63%

Physically Crosslinked Poly (Vinyl Alcohol)/Kappa-Carrageenan Hydrogels: Structure and Applications

et al. 2020

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“…On the other hand, as illustrated in Figure 1, one could see that PVA/ST blends had the highest W a , which was ascribed to partial constituent miscibility with many free sites being occupied by water molecules. As expected, high hydrophilicity of starch with good water absorption inevitably yielded the increase in W a for PVA/ST blends (Ali, 2016), which was believed to be associated with typical hygroscopic nature of starch (Azahari et al, 2011;Ismail and Zaaba, 2011;Salleh et al, 2017). It was implied that the equilibrium with the environment could be reached by water gain and loss.…”

Section: Water Absorption Capacitymentioning

confidence: 70%

Biodegradable and Water Resistant Poly(vinyl) Alcohol (PVA)/Starch (ST)/Glycerol (GL)/Halloysite Nanotube (HNT) Nanocomposite Films for Sustainable Food Packaging

2019

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As a novel biodegradable material, poly (vinyl) alcohol (PVA)/starch (ST)/ glycerol (GL)/ halloysite nanotube (HNT) nanocomposite films were prepared by solution casting at the HNT contents of 0.25, 0.5, 1, 3, and 5 wt%. Water absorption capacity and water solubility of nanocomposite films were decreased remarkably by 44.24 and 48.05%, respectively, with increasing the HNT content from 0 to 5 wt% when compared with those of biopolymer matrices. Moreover, the water contact angle of nanocomposite films increased by 21.36 • with the incorporation of HNTs. The presence of HNTs appeared to reduce the overall migration rates for PVA/ST/GL/HNT nanocomposite films when interacting with either hydrophilic or lipophilic food simulants. However, the migration rates of HNTs alone were enhanced with increasing the HNT content in hydrophilic, lipophilic, and acidic food simulants. On the other hand, the biodegradation rate and light transmittance of nanocomposite films were reduced linearly by 18.56 and 26.90% with increasing the HNT content from 0 to 5 wt%. Overall, novel PVA/ST/GL/HNT nanocomposite films in this study offer highly competitive materials with excellent water resistance, good biodegradability, and acceptable transparency to be potentially used for sustainable food packaging particularly targeting lipophilic and acidic foodstuffs.

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“…The widening endothermal peak corresponds to the crystallinity of the film. The widened peak indicates the crystallinity of the sample decreases [34]. The uncrosslinked films (P1C1) have a peak at a temperature of 244-267 °C which is possible because of the interaction between the components of arrowroot starch and PVA in the film matrix.…”

Section: Thermal Analysis Dsc Thermogrammentioning

confidence: 99%

“…The melting temperature (Tm) is the midpoint of the endothermic peak [34]. Table 2 shows that the greater the amount of citric acid used the value of ΔHm is increasing.…”

Section: Thermal Analysis Dsc Thermogrammentioning

confidence: 99%

Improving Properties of Arrowroot Starch (Maranta arundinacea)/PVA Blend Films by Using Citric Acid as Cross-linking Agent

Sholichah

Purwono

Nugroho

2017

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract. This research studied the effect of PVA as organic polymer and citric acid as crosslinker agent in the arrowroot starch/PVA blend films. The properties of films were investigated by water uptake, water vapor permeability, mechanical properties, thermal stability, spectra of FTIR and XRD patterns. PVA used in this research influenced the film properties at the highest concentration. The cross-linkingsinter or intra molecules of arrowroot and PVA were developed as ester bonds which are formed from the reaction of hydroxyl groups consisting of starch and PVA with citric acid. The ester bond was confirmed by FTIR spectra. The increase of the amount of citric acid affected significantly on physical, chemical and mechanical properties, water uptake, WVP and crystallinity. Water barrier level was reduced by decreasing of water uptake and WVP succeeded significantly with increased crosslinking. Cross-linking impact the thermal stability of the films. The elasticity of the films also increases the production of citric acid as a plasticizer in the making of the films as a food packaging material.

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Water resistance and thermal properties of polyvinyl alcohol-starch fiber blend film

Cited by 20 publications

References 14 publications

Physically Crosslinked Poly (Vinyl Alcohol)/Kappa-Carrageenan Hydrogels: Structure and Applications

Physically Crosslinked Poly (Vinyl Alcohol)/Kappa-Carrageenan Hydrogels: Structure and Applications

Biodegradable and Water Resistant Poly(vinyl) Alcohol (PVA)/Starch (ST)/Glycerol (GL)/Halloysite Nanotube (HNT) Nanocomposite Films for Sustainable Food Packaging

Improving Properties of Arrowroot Starch (Maranta arundinacea)/PVA Blend Films by Using Citric Acid as Cross-linking Agent

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