Influence of citric acid on thermoplastic wheat flour/poly(lactic acid) blends. II. Barrier properties and water vapor sorption isotherms

Abdillahi, Houssein; Chabrat, Elodie; Rouilly, Antoine; Rigal, Luc

doi:10.1016/j.indcrop.2013.06.028

Cited by 63 publications

(41 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Thus, the main component of these thin and flexible materials capable of forming a continuous matrix is a biopolymer [2]. Among the natural polymers, starch is considered one of the most promising materials due to its combination of low-cost, performance [3,4], such as flexibility, transparency and thermoplasticity [5], and high natural abundance [6]. According to the European Starch Industry Association, the global starch market was valued at over USD 56 million in 2014 with an estimated production output of 76 million tonnes in the same year [7].…”

Section: Introductionmentioning

confidence: 99%

Water Vapor Permeability of Edible Films Based on Improved Cassava (Manihot esculenta Crantz) Native Starches

Yd¹,

Nindjin²,

Fa³

et al. 2017

J Food Process Technol

View full text Add to dashboard Cite

Starch is used in the production of edible biodegradable packaging as an attractive alternative to synthetic polymers because it is a natural biopolymer of low cost and high availability. Many studies have been carried out on films based on cassava starch and the results show that these have good flexibility and low water vapor permeability. This present research was conducted to analyse the effect of glycerol, peanut oil and soybean lecithin on the water vapor permeability (WVP) of edible films based on improved cassava (Manihot esculenta Crantz) native starches from Côte d'Ivoire. The films were prepared using 4 g cassava starch, 25% and 30% glycerol (w/w), 5% and 10% peanut oil (w/w) and 0% to 5% soybean lecithin (w/w oil) in Petri dishes. The WVP of the films was determined at 25°C and 75% relative humidity. The moisture content of the films was determined in an oven at 105°C and the film thickness was determined manually using a micrometer. The resulting films were homogeneous, transparent and crack-free. WVP, moisture content and thickness of the films increased with increasing glycerol concentration. Increasing the concentrations of the peanut oil and soybean lecithin decreased the thickness and increased the moisture content of the films. The combination of glycerol and peanut oil increased the WVP of the films, whereas addition of soybean lecithin had no effect. The lowest WVP values were obtained using 25% glycerol, 5% peanut oil and 5% soybean lecithin. Starch obtained from improved cassava varieties cultivated in Côte d'Ivoire can be a potential ingredient in the production of food packaging.

show abstract

Section: Introductionmentioning

confidence: 99%

Water Vapor Permeability of Edible Films Based on Improved Cassava (Manihot esculenta Crantz) Native Starches

Yd¹,

Nindjin²,

Fa³

et al. 2017

J Food Process Technol

View full text Add to dashboard Cite

show abstract

“…Unfortunately, TPS-based materials are hygroscopic and have limited performance. To overcome this deficiency, the TPS must be blended with another biodegradable polymer to produce materials for packaging and industrial applications [5,6] . In this context, the blend of TPS with poly (lactic acid) (PLA) is promising because, in addition to being compostable, PLA is produced from a renewable resource.…”

Section: Introductionmentioning

confidence: 99%

Poly(lactic acid)/thermoplastic starch sheets: effect of adipate esters on the morphological, mechanical and barrier properties

et al. 2016

View full text Add to dashboard Cite

SbstractBlends of poly(lactic acid) (PLA) and thermoplastic starch (TPS) plasticized with adipate esters (diisodecyl adipate and diethyl adipate) having different molecular weight were used to produce sheets. The calendering-extrusion process at a pilot scale was used, and the mechanical, barrier, and morphological characterization of the obtained materials were performed. The increase in the TPS content affected the mechanical properties of the sheets by increasing the elongation and decreasing the rigidity. TPS conferred a more hydrophilic character to the sheets, as observed from the water vapor permeability results. The sheets plasticized with diisodecyl adipate (DIA), having a higher molecular weight, had better mechanical and barrier properties than diethyl adipate (DEA) plasticized sheets, indicating that DIA was more effective as plasticizer. Micrographs obtained by confocal laser microscopy and scanning electron microscopy showed different morphologies when different proportions of PLA and TPS were used (dispersed or co-continuous structures), which were strongly associated with the mechanical and barrier properties.

show abstract

“…É possível que a concentração do mesmo tenha sido excessiva e que tenha atuado como plastificante como relatado em outros estudos (ABDILLAHI et al, 2013;CHABRAT et al, 2012;SHIRAI et al, 2016). De acordo com Wang et al (2010), o excesso de ácido também pode causar hidrólise das cadeias de amido e PLA comprometendo significativamente as propriedades mecânicas da blenda.…”

Section: Resultsunclassified

“…Diferentes estratégias de compatibilização encontram-se descritas na literatura, sendo a utilização de ácidos carboxílicos, como o ácido cítrico, uma delas (ABDILLAHI et al, 2013;WANG et al, 2010;CHABRAT et al, 2012). Em alguns estudos, a incorporação de ácido cítrico melhorou a interação entre as fases poliméricas do ATP e PLA por reação intercruzada (esterificação e ligação de hidrogênio), produzindo materiais com melhores propriedades mecânicas e de barreira ao vapor de água TEIXEIRA et al, 2012;WANG et al, 2010).…”

Section: Introductionunclassified

Production of starch/poly(lactic acid) sheets containing citric acid and tributyl citrate

et al. 2016

View full text Add to dashboard Cite

Este trabalho teve como objetivo produzir laminados a partir de blendas de amido termoplástico e poli(ácido lático) (PLA) adicionados de citrato de tributila (TBC) e ácido cítrico por extrusão plana (calandragem). A adição de TBC e ácido cítrico reduziu a rigidez dos materiais e elevou a permeabilidade ao vapor de água (PVA) e a densidade. Isso ocorreu porque, provavelmente, estes compostos atuaram como plastificante para o PLA e amido. Com isso, concluiu-se que foi possível a produção de laminados de amido e PLA pelo processo de extrusão, mas estudos ainda são necessários para encontrar a concentração adequada de TBC e ácido cítrico que não comprometam de forma significativa as propriedades de barreira ao vapor de água.

show abstract

Influence of citric acid on thermoplastic wheat flour/poly(lactic acid) blends. II. Barrier properties and water vapor sorption isotherms

Cited by 63 publications

References 43 publications

Water Vapor Permeability of Edible Films Based on Improved Cassava (Manihot esculenta Crantz) Native Starches

Water Vapor Permeability of Edible Films Based on Improved Cassava (Manihot esculenta Crantz) Native Starches

Poly(lactic acid)/thermoplastic starch sheets: effect of adipate esters on the morphological, mechanical and barrier properties

Production of starch/poly(lactic acid) sheets containing citric acid and tributyl citrate

Contact Info

Product

Resources

About