Lamination of starch/polyesters by thermocompression for food packaging purposes

Arias, Carla Ivonne La Fuente; González‐Martínez, Chelo; Chiralt, Amparo

doi:10.1039/d2fb00038e

Cited by 5 publications

(4 citation statements)

References 37 publications

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“…Concerning the water vapor permeability ( WVP ) of the films, PHBV film exhibited values in the range reported by other authors [ 28 , 29 , 30 ], being similar to those of polyethylene terephthalate (PET) [ 25 ]. WVP values significantly increased in the films with vanillin (PHBV_V), which can be attributed to its plasticizing effect that increases the molecular mobility, promoting the diffusion of water molecules into the matrix and thus the permeation rate.…”

Section: Resultssupporting

confidence: 74%

“…Meanwhile, vanillin reduced the fracture resistance and elastic modulus, without notable changes in the film extensibility, compared to pure PHBV films, which can be mainly attributed to a plasticizing effect of the phenolic compound, as previously reported for PHBV films with vanillin [12]. Concerning the water vapor permeability (WVP) of the films, PHBV film exhibited values in the range reported by other authors [28][29][30], being similar to those of polyethylene terephthalate (PET) [25]. WVP values significantly increased in the films with vanillin (PHBV_V), which can be attributed to its plasticizing effect that increases the molecular mobility, promoting the diffusion of water molecules into the matrix and thus the permeation rate.…”

Section: Tensile and Barrier Properties Of The Filmssupporting

confidence: 79%

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Active Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) Films Containing Phenolic Compounds with Different Molecular Structures

La Fuente Arias,

González-Martínez,

Chiralt

2024

Polymers

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To obtain more sustainable and active food packaging materials, PHBV films containing 5% wt. of phenolic compounds with different molecular structures (ferulic acid, vanillin, and catechin) and proved antioxidant and antimicrobial properties were obtained by melt blending and compression molding. These were characterized by their structural, mechanical, barrier, and optical properties, as well as the polymer crystallization, thermal stability, and component migration in different food simulants. Phenolic compounds were homogenously integrated within the polymer matrix, affecting the film properties differently. Ferulic acid, and mainly catechin, had an anti-plasticizing effect (increasing the polymer glass transition temperature), decreasing the film extensibility and the resistance to breaking, with slight changes in the elastic modulus. In contrast, vanillin provoked a plasticizing effect, decreasing the elastic modulus without notable changes in the film extensibility while increasing the water vapor permeability. All phenolic compounds, mainly catechin, improved the oxygen barrier capacity of PHBV films and interfered with the polymer crystallization, reducing the melting point and crystallinity degree. The thermal stability of the material was little affected by the incorporation of phenols. The migration of passive components of the different PHBV films was lower than the overall migration limit in every simulant. Phenolic compounds were released to a different extent depending on their thermo-sensitivity, which affected their final content in the film, their bonding forces in the polymer matrix, and the simulant polarity. Their effective release in real foods will determine their active action for food preservation. Catechin was the best preserved, while ferulic acid was the most released.

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Section: Resultssupporting

confidence: 74%

Section: Tensile and Barrier Properties Of The Filmssupporting

confidence: 79%

Active Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) Films Containing Phenolic Compounds with Different Molecular Structures

La Fuente Arias,

González-Martínez,

Chiralt

2024

Polymers

Self Cite

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“…Hence, to address these limitations, the recent trend is to blend with another suitable polymer that facilitates to overcome the drawback and attain the desired properties. 15 Soy protein, the major constituent of soybean is plentiful, biodegradable, biocompatible, and most importantly inexpensive, which are desirable properties that render it as a biopolymer and as scaffolds suitable for various tissue engineering applications. 16 Moreover, it exhibits antibacterial efficacy and promotes cell growth without any toxic response in the body tissues.…”

Section: Introductionmentioning

confidence: 99%

“…However, the poor mechanical properties in addition to water absorption abilities limit the applications of sago starch-based composites for biomedical purposes. Hence, to address these limitations, the recent trend is to blend with another suitable polymer that facilitates to overcome the drawback and attain the desired properties …”

Section: Introductionmentioning

confidence: 99%

Effect of Sago Starch on CuO Nanorods Impregnated in the Soy Protein Matrix: A Green Approach Using the Cytosine Molecule as an Electrochemical Sensor for Pharmaceutics

Mandal

Poongan²,

Dhineshkumar³

et al. 2023

ACS Appl. Eng. Mater.

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The current study describes a simple method to fabricate soy protein-based nano-biocomposites (NBCs) impregnated with sago starch-capped copper oxide nanorods (CuO NRs), for electrochemical detection of cytosine, which is useful for de novo drug formulations in pharmaceutics. The physicochemical properties of the NBCs were studied in detail and might be useful for biomedical applications. CuO NRs of sizes of 18.1–22.7 nm were synthesized by varying the concentrations of sago starch (0.5–5 μM) and characterized using various analytical techniques. Sago starch acts as both a reducing agent and stabilizer. The NRs show better optical properties (increased band gap E g = 3.01 eV), which could find potential applications in the photovoltaic cells. The sago-capped CuO NRs were impregnated in soy protein (1:1 ratio), and the physicochemical properties of the fabricated nanobiocomposites (NBCs) were studied. Differential scanning calorimetry (DSC)/thermogravimetric analysis (TGA) was employed to determine the thermodynamic parameters, and the results indicate enhanced thermal stability of the NBCs. Moreover, increased water uptake of the NBCs demonstrates the biodegradability of the prepared NBCs that can find use in tissue engineering applications. This CuO-SG-SY/GCE can be used for the detection and quantification of cytosine in real-sample analysis. Thus, soy protein NBCs incorporated with sago starch-capped CuO NRs provide a simple and facile route, which is ecofriendly and cost-effective and has both industrial and pharmaceutical applications.

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Bioderived Chitosan Blend Films with Banana and Potato Extract

Xu,

Ba,

Dalke

et al. 2024

Mater Circ Econ

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Lamination of starch/polyesters by thermocompression for food packaging purposes

Abstract: Multilayer films were obtained by thermocompression to produce laminates that better-fit food packaging requirements. Films of glycerol-plasticised corn starch, both non-modified and modified by dry heating (DH) and PHBV films...

Cited by 5 publications

References 37 publications

Active Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) Films Containing Phenolic Compounds with Different Molecular Structures

Active Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) Films Containing Phenolic Compounds with Different Molecular Structures

Effect of Sago Starch on CuO Nanorods Impregnated in the Soy Protein Matrix: A Green Approach Using the Cytosine Molecule as an Electrochemical Sensor for Pharmaceutics

Bioderived Chitosan Blend Films with Banana and Potato Extract

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