Gelatinized and nongelatinized corn starch/ poly(epsilon-caprolactone) blends: characterization by rheological, mechanical and morphological properties

Rosa, Derval S.; Guedes, C.G.F.; Pedroso, A. G.

doi:10.1590/s0104-14282004000300014

Cited by 18 publications

(7 citation statements)

References 12 publications

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“… Usually blended with starch or chitosan to improve its barrier properties. 16 20–25 700–800 250–300 58–60 Jost (2018) ; Rosa et al (2004) PGA Mainly used as copolymer-PGLA because PGA alone is insoluble in most organic solvents and brittle in nature has limited its alone application. 13 10 1 40 220–230 Samantaray et al (2020) ; Murcia et al (2020) PBS It has great compatibility with fibers so for food application films are made using a blend with different fibers like jute, cellulose etc 40 2200–2300 1.72–2.00 150 90–120 Messin et al (2020) PHB Stiff and brittle, known for its UV resistivity property.…”

Section: Propertiesmentioning

confidence: 99%

An overview of biodegradable packaging in food industry

Shaikh

Yaqoob

Aggarwal

2021

Current Research in Food Science

257

105

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For many years, conventional plastics are manufactured and used for packaging applications in different sectors. As the food industries are increasing, the demand for packaging material is also increasing. Plastics have transformed the food industry to higher levels; however, conventional petroleum-based plastics are non-degradable which has created severe ecological problems to the environment like a threat to aquatic life and degrading air quality. Biodegradable polymers or biopolymers emerged as an alternative approach for many industrial applications to control the risk caused by non-biodegradable plastic. According to the type of starting material, they have been categorized as polymers extracted from biomass, synthesized from monomers, and produced from microorganisms. The quality of biopolymers depends on the physical, mechanical, thermal, and barrier properties. The present review highlights the characteristics of various biopolymers and their blends, comparison of properties between non-biodegradable and biopolymers, the market potential for food packaging applications. The review also emphasizes different commercial forms like films, trays, bags, coatings, and foamed products for application as modified atmosphere packaging, active packaging, and edible packaging. Different issues affecting market growth like harmful products formed during production and consumer perception have also been discussed. Information on biopolymers is widely scattered over many sources, this article aims to provide an overview of biodegradable polymer packages for food applications.

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Section: Propertiesmentioning

confidence: 99%

An overview of biodegradable packaging in food industry

Shaikh

Yaqoob

Aggarwal

2021

Current Research in Food Science

257

105

View full text Add to dashboard Cite

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“…The suspension was heated in a silicon oil bath and stirred with a magnetic stirrer (500 rpm) for 20 min at 70, 80, 90, and 100°C to obtain hydrogels. Temperature range and cooking time were chosen in accordance with the previous reports on the pasting properties of starch . The obtained hydrogels were poured into Petri dishes and acetone was added.…”

Section: Methodsmentioning

confidence: 99%

Effect of starch xero‐ and aerogels preparation on the supercritical CO₂ impregnation of thymol

et al. 2014

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In this study, for the first time, the supercritical solvent impregnation (SSI) technique has been used to test the incorporation of thymol into starch gels. Corn and tapioca starch hydrogels prepared at different temperatures (70–100°C) were converted to the acetogels and subsequently dried with supercritical CO2 or air to obtain aero‐ or xerogels, respectively. Starch xero‐ and aerogels were impregnated with thymol in a high pressure view cell using supercritical CO2 at 15.5 MPa and 35°C during 24 h. The influence of the botanical origin of starch, temperature for hydrogels preparation (Tgel‐h) and drying method on the gel morphology and thymol impregnation yields was discussed. Determined thymol SSI yields were in the range of 1.15–4.02% for the corn and 0.58–3.63% for the tapioca starch gels. Xerogels had higher thymol loading capacities (1.76–4.02%) than aerogels (0.58–3.31%) at given SSI conditions. Gel morphology and thymol SSI yields were positively affected by the Tgel‐h increase. The xerogel obtained from the corn starch hydrogel prepared at 100°C had the largest specific surface area (5.52 m2/g) and thymol loading capacity (4.02%) at given SSI conditions. These results, along with a simple and low‐cost production, indicated the great potential of the corn starch xerogel for commercial use as a carrier in pharmaceuticals and nutraceuticals.

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“…Starch gelatinization led to granule swelling, loss of crystallinity, 17 and leaching of amylose and amylopectin. 18 The disrupted granules of gelatinized starch ex- posed the amylose and amylopectin and increased the mobility of these molecules that could have increased the interaction with the PCL chains. Figures 2 and 3 show the storage modulus (EЈ), loss modulus (EЉ), and tan ␦ curves provided by DMTA analysis of PCL/nongelatinized starch blends and PCL/gelatinized starch blends, respectively.…”

Section: Morphologymentioning

confidence: 99%

Biodegradation and the dynamic mechanical properties of starch gelatinization in poly(ε‐caprolactone)/corn starch blends

Rosa¹,

EduardoVolponi²,

Guedes³

2006

J of Applied Polymer Sci

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Biodegradable polymers have attracted considerable attention because of their use as substitutes for nonbiodegradable polymers in disposable commodity applications. Poly(-caprolactone) (PCL) was blended with thermoplastic starch prepared from regular corn starch in PCL/ starch ratios of 75/25, 50/50, and 25/75 wt %. The effect of corn starch gelatinization on the properties of these blends was assessed by dynamic mechanical thermal analysis, enzymatic degradation, and biodegradation in simulated soil. Increasing the starch content in the blends, storage modulus (EЉ) increased and enhanced the rigidity of the blends compared to pure PCL. The presence of starch decreased the polymer chain mobility and the intensity of the tan ␦ peak. These results probably indicate that PCL/starch blends were thermodynamically immiscible. PCL showed no significant reduction in mass after incubation with ␣-amylase, whereas blends containing corn starch were more susceptible to this enzyme. The biodegradation seen in simulated soil agreed with the findings for degradation by ␣-amylase and indicated that the latter was a sensitive method for assessing the degradation of PCL/starch blends and the effect of starch gelatinization over a short period of time.

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Gelatinized and nongelatinized corn starch/ poly(epsilon-caprolactone) blends: characterization by rheological, mechanical and morphological properties

Cited by 18 publications

References 12 publications

An overview of biodegradable packaging in food industry

An overview of biodegradable packaging in food industry

Effect of starch xero‐ and aerogels preparation on the supercritical CO₂ impregnation of thymol

Biodegradation and the dynamic mechanical properties of starch gelatinization in poly(ε‐caprolactone)/corn starch blends

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Gelatinized and nongelatinized corn starch/ poly(epsilon-caprolactone) blends: characterization by rheological, mechanical and morphological properties

Cited by 18 publications

References 12 publications

An overview of biodegradable packaging in food industry

An overview of biodegradable packaging in food industry

Effect of starch xero‐ and aerogels preparation on the supercritical CO2 impregnation of thymol

Biodegradation and the dynamic mechanical properties of starch gelatinization in poly(ε‐caprolactone)/corn starch blends

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Effect of starch xero‐ and aerogels preparation on the supercritical CO₂ impregnation of thymol