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

Autor(es)

Da Roz, Alessandra Luzia ; Veiga-Santos, Pricila ; Ferreira, Adriane Medeiros ; Ribeiro Antunes, Thais Cristina ; Leite, Fabio de Lima ; Yamaji, Fabio Minoru ; Felix de Carvalho, Antonio Jose

• Tipo de documento: Artigo Científico
• Fonte: MATERIALS RESEARCH-IBERO-AMERICAN JOURNAL OF MATERIALS; v. 19, n. 1, p. 5-pg., 2016-01-01.

Resumo

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)

• Processo FAPESP: 07/08394-7 - Modificação do amido termoplástico por extrusão reativa (REX): compatibilização reativa e modificação química via despolimerização/polimerização
• Beneficiário: Antonio José Felix de Carvalho
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores