Water Susceptibility and Mechanical Properties of Thermoplastic Starch–Pectin Blends Reactively Extruded with Edible Citric Acid
AUTOR(ES)
Da Róz, Alessandra Luzia, Veiga-Santos, Pricila, Ferreira, Adriane Medeiros, Antunes, Thaís Cristina Ribeiro, Leite, Fabio de Lima, Yamaji, Fabio Minoru, Carvalho, Antonio José Felix de
FONTE
Mat. Res.
DATA DE PUBLICAÇÃO
05/02/2016
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.
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