Thermoplastic starch and poly(vinyl alcohol) blends centered barrier film for food packaging applications

Ge, Changfeng; Lansing, Baxter; Lewis, Christopher L.

doi:10.1016/j.fpsl.2020.100610

Cited by 31 publications

(10 citation statements)

References 29 publications

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“…The physical and mechanical properties of the starch film can be improved by physical and chemical modification techniques, namely plasticization, derivatization, blending and graft polymerisation. 60,108–113…”

Section: Starch As a Packaging Materialsmentioning

confidence: 99%

A review of biodegradable thermoplastic starches, their blends and composites: recent developments and opportunities for single-use plastic packaging alternatives

et al. 2022

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Section: Starch As a Packaging Materialsmentioning

confidence: 99%

A review of biodegradable thermoplastic starches, their blends and composites: recent developments and opportunities for single-use plastic packaging alternatives

et al. 2022

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“…5,6 Naturally available fibers from the peels of fruits, vegetables, rice or wheat husk, straw, wood, and so forth are hard; hence, waste fibers have been used constructively. 7 Nayak and Khuntia (2019) have studied the mechanical strength of Moringa oleifera fruit fiber added to PET and observed it to have a good tensile strength of 65.92 MPa. 8 Ge, Lansing, and Lewis (2021) have done a study using a thermoplastic starch/polyvinyl alcohol biopolymer mixed as a substitute in the place of ethylene vinyl alcohol in producing a film for food packaging.…”

Section: Introductionmentioning

confidence: 99%

Intelligent Food Packaging and Shelf-Life Improvement of Chapattis Using Hybrid Nanoparticle-Based Biopolymer Electrospin Coating

Valantina

Sundararajan

et al. 2023

ACS Food Sci. Technol.

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Biodegradable food packaging is an important area to be focused on in preserving food. A biopolymer-based film was prepared with hybrid nanoparticles (TiO2 + ZnO) mixed with pomegranate peel powder (PPP) electrospin-coated over an aluminum foil. Morphological analysis of the hybrid nanoparticles along with PPP was performed using scanning electron microscopy and energy-dispersive X-ray spectroscopy. The diffuse reflectance spectroscopy study exemplified that the coated film was UV-protective. Cooked chapattis were stored in coated and noncoated Al foil. Experimental rancidity and hydroperoxide (6th day: 2.85 ± 0.14) values exemplified that chapatti in the coated film lasted for four more days compared to that in the noncoated film. The antioxidant and antibacterial effects of the active mixture over chapattis were analyzed using thiobarbituric acid reactive substance and 2,2 diphenyl-1-picrylhydrazyl assays. The effective reduced bacterial load on chapattis stored in the coated film on the 6th day was estimated to be 3.1 × 103 cfu/mL and observed to be minimal. The present work establishes a novel active mixture that could be used as a coating in active food storage.

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“…To further optimize the toughness and tensile strength of blends, different processing technologies can be used to change the microstructure/morphology of blends. It can be roughly divided into injection molding, 19,20 multi‐layer co‐extrusion, 21,22 external‐field assisted extrusion 23,24 and in‐situ fibrillated molding, 25,26 among which in‐situ fibrillated molding is a relatively effective and economical processing technology. Due to the small diameter and large aspect ratio of the blends after fibrillated molding, practical problems such as strength, modulus, stability, and rigidity of the blends are effectively improved 27–29 .…”

Section: Introductionmentioning

confidence: 99%

High performance polylactic acid/thermoplastic polyurethane blends with in‐situ fibrillated morphology

Jia

Cao

et al. 2021

J of Applied Polymer Sci

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As an environment‐friendly polyester, polylactic acid (PLA) shows great potential market value. While it still faces some obstacles in large‐scale practical application due to its brittleness. In this work, a novel strategy to improve the toughness of polylactic acid is developed. By adjusting processing temperature during the melt‐blending process, thermoplastic polyurethane/poly (D‐lactic) acid/poly (L‐lactic) acid (TPU/PDLA/PLLA) ternary blends with different morphology are obtained. The experimental results show that the TPU in ternary blends formed a fibrillated micro‐morphology, and the interfacial compatibility between the components is improved when the processing temperature is adjusted to 200°C. Under the synergistic action of in‐situ fibrillated TPU and stereocomplex (SC) crystals, the toughness of the ternary blends is improved significantly without sacrificing its own tensile strength. The maximum value of tensile strength, elongation at break, and fracture work of ternary blends are 61.9 MPa, 23.5%, and 1038.9 kJ/m3, respectively. In addition, the melt strength of ternary blends was significantly improved, which is a benefit to their processing application.

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Thermoplastic starch and poly(vinyl alcohol) blends centered barrier film for food packaging applications

Cited by 31 publications

References 29 publications

A review of biodegradable thermoplastic starches, their blends and composites: recent developments and opportunities for single-use plastic packaging alternatives

A review of biodegradable thermoplastic starches, their blends and composites: recent developments and opportunities for single-use plastic packaging alternatives

Intelligent Food Packaging and Shelf-Life Improvement of Chapattis Using Hybrid Nanoparticle-Based Biopolymer Electrospin Coating

High performance polylactic acid/thermoplastic polyurethane blends with in‐situ fibrillated morphology

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