Thermoplastic Processing of Blue Maize and White Sorghum Flours to Produce Bioplastics

Santiago, Grissel Trujillo‐de; Gante, Cecilia Rojas de; García‐Lara, Silverio; Verdolotti, Letizia; Maio, Ernesto Di; Iannace, Salvatore

doi:10.1007/s10924-014-0708-1

Cited by 16 publications

(11 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The total ash content of whole blue corn sample flour was determined as 1.34% (Table ). In a study, it was reported that the ash content range of blue corn was 1.0% to 1.3% (Trujillo‐de Santiago and others ). In another study, the ash content of 9 different corn varieties ranged from 0.19% to 1.66% (Sandhu and others ).…”

Section: Resultsmentioning

confidence: 99%

“…The total crude fiber content of the whole blue corn sample flour was found as 2.68% (Table ). It was informed that the crude fiber content of a blue maize sample was 0.5% (Trujillo‐de Santiago and others ). However, in another study, the total crude fiber content of some hybrid maize varieties grown in Mexico was reported as 2.5% and 2.7% (Urias‐Lugo and others ).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)

Mutlu

Arslan‐Tontul

Candal

et al. 2017

Journal of Food Science

View full text Add to dashboard Cite

The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivated in Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were measured as 7.66, 2.02 mm, 84.40 kg/100 L, and 44.27 g, respectively. The gelatinization onset, peak, and end temperatures were measured as 61.12°C, 64.35°C, and 75.65°C, respectively. The water activity, moisture content, total protein, lipid, and crude fiber contents of the blue corn sample were detected as 0.44, 9.39%, 13.13%, 4.30%, and 2.68%, respectively. Total starch and resistant starch contents of blue corn were determined as 63.94% and 8.89%, respectively. Also, total monomeric anthocyanin content and antioxidant capacity of blue corn were detected as 915.43 mg CGE/kg and 7.99 μmol TE/g, respectively. Additionally, the major fatty acids detected in blue corn samples were palmitic, stearic, oleic, and linoleic acids.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)

Mutlu

Arslan‐Tontul

Candal

et al. 2017

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…We selected conditions ( Fig 1 ; Table 1 ) that yielded plastic materials with adequate mechanical characteristics, as clarified below. The extrusion experiments using whole maize and chemically modified maize flour were conducted at a speed of screw rotation value of 60 rpm based on previous knowledge and we explored a range of temperatures between 100 and 140°C [ 42 , 52 ]. In experiments reported elsewhere, better mechanical properties were found for plastics made from blue maize flours thermo-extruded using sorbitol-glycerol at 60 rpm than at lower or higher rpm values [ 42 , 52 ].…”

Section: Resultsmentioning

confidence: 99%

“…The extrusion experiments using whole maize and chemically modified maize flour were conducted at a speed of screw rotation value of 60 rpm based on previous knowledge and we explored a range of temperatures between 100 and 140°C [ 42 , 52 ]. In experiments reported elsewhere, better mechanical properties were found for plastics made from blue maize flours thermo-extruded using sorbitol-glycerol at 60 rpm than at lower or higher rpm values [ 42 , 52 ]. The toughness (area under the curve in a strain vs. stress curve obtained from a mechanical test) was greater for plastics obtained at 120°C than for materials processed at higher or lower temperatures; however, the maximum elongation of these plastics (strain at break) was observed at a processing temperature of 130°C.…”

Section: Resultsmentioning

confidence: 99%

Supercritical CO2 Foaming of Thermoplastic Materials Derived from Maize: Proof-of-Concept Use in Mammalian Cell Culture Applications

et al. 2015

Self Cite

View full text Add to dashboard Cite

BackgroundFoams are high porosity and low density materials. In nature, they are a common architecture. Some of their relevant technological applications include heat and sound insulation, lightweight materials, and tissue engineering scaffolds. Foams derived from natural polymers are particularly attractive for tissue culture due to their biodegradability and bio-compatibility. Here, the foaming potential of an extensive list of materials was assayed, including slabs elaborated from whole flour, the starch component only, or the protein fraction only of maize seeds.Methodology/Principal FindingsWe used supercritical CO2 to produce foams from thermoplasticized maize derived materials. Polyethylene-glycol, sorbitol/glycerol, or urea/formamide were used as plasticizers. We report expansion ratios, porosities, average pore sizes, pore morphologies, and pore size distributions for these materials. High porosity foams were obtained from zein thermoplasticized with polyethylene glycol, and from starch thermoplasticized with urea/formamide. Zein foams had a higher porosity than starch foams (88% and 85%, respectively) and a narrower and more evenly distributed pore size. Starch foams exhibited a wider span of pore sizes and a larger average pore size than zein (208.84 vs. 55.43 μm2, respectively). Proof-of-concept cell culture experiments confirmed that mouse fibroblasts (NIH 3T3) and two different prostate cancer cell lines (22RV1, DU145) attached to and proliferated on zein foams.Conclusions/SignificanceWe conducted screening and proof-of-concept experiments on the fabrication of foams from cereal-based bioplastics. We propose that a key indicator of foamability is the strain at break of the materials to be foamed (as calculated from stress vs. strain rate curves). Zein foams exhibit attractive properties (average pore size, pore size distribution, and porosity) for cell culture applications; we were able to establish and sustain mammalian cell cultures on zein foams for extended time periods.

show abstract

“…Despite the large number of possible protein feedstocks from plant and animals, only a few of these have been used to make thermoplastics. To date, thermoplastic proteins have only been successfully produced from blood, gelatin, keratin, soy, kafirin, and zein . However, their subsequent commercialization and application in foaming is even more limited, and fewer still have been foamed without blending.…”

Section: Introductionmentioning

confidence: 99%

Conformational changes after foaming in a protein‐based thermoplastic

Gavin

Lay

Verbeek

2017

J of Applied Polymer Sci

View full text Add to dashboard Cite

Novatein is a biopolymer produced from blood meal and can be foamed for use as a packaging material. The effect of foaming on protein ordered structures such as a-helices and b-sheets was investigated using synchrotron Fourier transform infrared (FTIR). Foaming caused a reduction in ordered structures due to an increase in random coils. FTIR also revealed a higher proportion of plasticizer (triethylene glycol, TEG) and b-sheets toward the surface of enclosed bubbles. Increased TEG will assist foaming with greater plasticization aiding nucleation, while b-sheets contribute to bubble stabilization. These structural changes occur as foaming takes place close to the degradation temperature of Novatein, and coincide with melting of a-helices and/or b-sheets. A more amorphous polymer is therefore produced which is subsequently easier to foam due to its increased elasticity. V C 2017 Wiley Periodicals, Inc. J.Appl. Polym. Sci. 2018, 135, 46005.Normal limits as defined in literature were redefined due to the shape of the second derivative.

show abstract

Thermoplastic Processing of Blue Maize and White Sorghum Flours to Produce Bioplastics

Cited by 16 publications

References 43 publications

Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)

Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)

Supercritical CO2 Foaming of Thermoplastic Materials Derived from Maize: Proof-of-Concept Use in Mammalian Cell Culture Applications

Conformational changes after foaming in a protein‐based thermoplastic

Contact Info

Product

Resources

About