In-depth study from gluten/PCL-based food packaging films obtained under reactive extrusion conditions using chrome octanoate as a potential food grade catalyst

Gutiérrez, Tomy J.; Mendieta, Julieta Renée; Ortega‐Toro, Rodrigo

doi:10.1016/j.foodhyd.2020.106255

Cited by 54 publications

(29 citation statements)

References 68 publications

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“…Extrusion results in a greater gluten compatibility with plasticizer compared to compression, and tensile strength is enhanced at pH 9 [ 179 ]. Reactive extrusion with chrome octanoate as catalyst was used in the production of gluten/poly(ε-caprolactone) food packaging films [ 180 ], and the films were recommended as potential shape memory food packaging materials. The effect of sucrose and trehalose in gluten-based bioplastics was evaluated by Alonso-González et al [ 178 ].…”

Section: Conventional Materials Used In the Production Of Dishes And Cutlerymentioning

confidence: 99%

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

et al. 2021

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Food is an integral part of everyone’s life. Disposable food serving utensils and tableware are a very convenient solution, especially when the possibility of the use of traditional dishes and cutlery is limited (e.g., takeaway meals). As a result, a whole range of products is available on the market: plates, trays, spoons, forks, knives, cups, straws, and more. Both the form of the product (adapted to the distribution and sales system) as well as its ecological aspect (biodegradability and life cycle) should be of interest to producers and consumers, especially considering the clearly growing trend of “eco-awareness”. This is particularly important in the case of single-use products. The aim of the study was to present the current trends regarding disposable utensils intended for contact with food in the context of their biodegradability. This paper has summarized not only conventional polymers but also their modern alternatives gaining the attention of manufacturers and consumers of single-use products (SUPs).

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Section: Conventional Materials Used In the Production Of Dishes And Cutlerymentioning

confidence: 99%

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

et al. 2021

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“…7 PCL is a hydrophobic aliphatic polyester that can be generated from petroleum or renewable resources (e.g., polysaccharides) via chemical synthesis. 8 It is often considered as a green polymer owing to its biocompatibility and biodegradability by microorganisms. 9 In addition, PCL is easily processable in the conventional melt processing equipment.…”

Section: Introductionmentioning

confidence: 99%

Biodegradable cationic waterborne polyurethanes from poly(caprolactone)diol and trimethylol propane monooleate

Liu

Shen

Zhang

et al. 2021

J of Applied Polymer Sci

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Biodegradable cationic waterborne polyurethanes (WPUs) were successfully prepared using poly(caprolactone) diol as the soft segment. To improve the mechanical performance, adhesive strength and water resistance of the WPU films, different amounts of trimethylol propane monooleate (TMPM) containing biodegradable long-branched aliphatic chains were incorporated in the PU structure. The T-peel strength of WPU-3 reached 42.8 N/25 mm, which was about 324% higher than that of WPU (10.1 N/25 mm) without TMPM. On the other hand, the elongation at break of WPU-5 was 811%. On enhancing the TMPM content from 0 to 7.8 wt %, the surface tension decreased from 53.6 to 41.5 mN/m and the water contact angle of the WPU films increased from 52.4 to 81.0 , whereas the water absorption was observed to decrease from 15.6% to 9.6%. The fracture mechanism of the WPU films transformed from the brittle failure to the ductile fracture. The experiment results showed the cationic WPU modified by TMPM displayed excellent film-forming property flexibility and adhesion, the surface tension of WPU dispersion and crystallinity of the resulting film were significantly reduced. For the first time, a biodegradable cationic WPU has been prepared by modification with TMPM, which can be employed for constructing the eco-friendly biodegradable cationic WPUs.

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“…[ 6–11 ] The basis of polymer processing by REx is interesting as chemical interactions, mainly cross‐linking reactions, may occur during processing which can improve the compatibility and adhesivity between the natural and synthetic polymers. [ 12–16 ] Another advantage of studying starch blends processed under REx conditions is that this procedure is commonly used by polymer producers as it is highly energy efficient, mechanized (thus requiring little labor), modifications are made in a single step and the whole process is easily massified at a low cost. [ 17 ] Processing by REx is thus clearly different to the casting methodology, which has been widely used on a small scale, i.e., for laboratory studies, but which is difficult to scale up to an industrial level.…”

Section: Introductionmentioning

confidence: 99%

Reactive Extrusion‐Processed Shape‐Memory Food Packaging Films Made from Native and Carboxymethylated Plantain Flour/Polystyrene Blends

Herniou--Julien

Gutiérrez

2021

Starch Stärke

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Several alternatives have been proposed to improve the properties of starch‐based films. However, single step processing and modification procedures such as reactive extrusion (REx) have been little studied in conjunction with carbohydrate polymers. Films were prepared from native and carboxymethylated plantain (Musa ssp., group AAB, sub‐group clone Harton) flour/polystyrene (PS) blends, with glycerol as a plasticizer, by REx using a twin‐screw extruder with chromium octanoate (Cr(Oct)3) as a catalyst (Cat), followed by thermo‐molding. The structural, physicochemical, thermal, surface, mechanical (shape memory) and antimicrobial properties relevant to the potential use of the films in food packaging applications, were then exhaustively characterized. The developed films could be used as shape materials due to their mechanical properties, which featured elastic, creep, and plastic zones, as long as the following mechanical thresholds are not reached: 1.00% strain and 1.14 MPa stress (for the film with the best characteristics). The results of the TGA, mechanical properties tests and antimicrobial activity assay suggest that Maillard reactions can occur simultaneously with the cross‐linking reactions generated by the Cat between the natural and synthetic polymers. The films made with the carboxymethylated flour were less hydrophilic than those prepared using the native flour due to the establishment of a higher dipole moment.

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In-depth study from gluten/PCL-based food packaging films obtained under reactive extrusion conditions using chrome octanoate as a potential food grade catalyst

Cited by 54 publications

References 68 publications

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

Biodegradable cationic waterborne polyurethanes from poly(caprolactone)diol and trimethylol propane monooleate

Reactive Extrusion‐Processed Shape‐Memory Food Packaging Films Made from Native and Carboxymethylated Plantain Flour/Polystyrene Blends

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