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  • Title: Influence of pinhão starch and natural extracts on the performance of thermoplastic cassava starch/PBAT extruded blown films as a technological approach for bio-based packaging material.
    Author: Müller PS, Carpiné D, Yamashita F, Waszczynskyj N.
    Journal: J Food Sci; 2020 Sep; 85(9):2832-2842. PubMed ID: 32856302.
    Abstract:
    Films were produced using the blown extrusion method from blends made with cassava and pinhão thermoplastic starch, compostable polyester (poly(butylene adipate co-terephthalate, PBAT) and natural extracts (rosemary and green tea). The effect of the incorporation of the extracts and the type of starch added in the film properties were investigated following the mixture design (23 ) approach. Regression models and response surface curves were generated to predict the film properties. The effect of the cold storage (6 °C and 17% of humidity relative, for 60 days) on the film properties was also investigated in order to simulate future applications. All the properties were mainly influenced by the extract type. The incorporation of the extracts decreased the lightness parameter and the films produced with green tea extract were more opaque than those made with rosemary. Starch/rosemary blends were more flexible, while the extract type did not have a significant effect on tensile strength (TS). Film elongation (ELO) ranged from 520% to 719% and might be comparable to some synthetic polymers. The water vapor permeability was improved in approximately 14% with addition of the extracts. The storage conditions, on the one hand, increased the TS, elastic modulus, and opacity of films and, on the other hand, decreased the elongation parameter. The thermal stability of films was not modified by adding extracts or varying the starch type. The results demonstrated that pinhão/cassava/PBAT blends and the natural extracts are a good alternative matrix to produce packagings with adequate mechanical and barrier properties. PRACTICAL APPLICATION: Extruded films produced from cassava or pinhão starch, poly(butylene adipate co-terephthalate) (PBAT) and natural extracts show technological potential to be used as active packaging for food products. Pinhão starch is a great alternative substitute to cassava starch and the incorporation of the commercial compostable polymer (PBAT) is necessary in order to confer suitable mechanical properties to extrusion process. The extrusion blown method, a process widely used by plastic industries, allows the scale-up of bio-based packagings for industrial scale.
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