Advanced search
Start date
Betweenand
(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Water Susceptibility and Mechanical Properties of Thermoplastic Starch-Pectin Blends Reactively Extruded with Edible Citric Acid

Full text
Author(s):
Alessandra Luzia Da Róz ; Pricila Veiga-Santos ; Adriane Medeiros Ferreira ; Thaís Cristina Ribeiro Antunes ; Fabio de Lima Leite ; Fabio Minoru Yamaji ; Antonio José Felix de Carvalho
Total Authors: 7
Document type: Journal article
Source: MATERIALS RESEARCH-IBERO-AMERICAN JOURNAL OF MATERIALS; v. 19, n. 1, p. 138-142, Fev. 2016.
Web of Science Citations: 5
Abstract

Pectin and starch are edible, non-toxic, biodegradable and obtained from renewable sources. Also, have the benefit to be easily cross-linked producing hydrogels. Reactive extrusion with edible citric acid and cross linking interactions was evaluated on extruded thermoplastic in natura and cationic starch-pectin blends. Materials water susceptibility and mechanical properties were characterised. Reactive extrusion decreased (up to 75% in natura starch) mechanical properties. Also have decreased (up to 32.4%) both starch polymers water absorption, indicating the possibility of increasing materials water barrier properties but had the opposite effect on the pectin-TPS material, probably related to a cationic-anionic cross linking, resulting in a hydrogel polymer. Reactive extrusion also have negatively affected mechanical properties of both starch polymers, however increased pectin-TPS blends stress and strain at rupture. (AU)

FAPESP's process: 07/08394-7 - Reactive extrusion (REX) of thermoplastic starch: Reactive blending and chemical modification via depolymerization/polymerization
Grantee:Antonio José Felix de Carvalho
Support type: Research Grants - Young Investigators Grants