Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/454
Título: Effect of the incorporation of lignin microparticles on the properties of the thermoplastic starch/pectin blend obtained by extrusion
Autor(es): Begali, Danielly de Oliveira
Ferreira, Laura Fonseca
Oliveira, Ana Carolina Salgado de
Borges, Soraia Vilela
Sena Neto, Alfredo Rodrigues de
Oliveira, Cassiano Rodrigues de
Yoshida, Maria Irene
Sarantopoulos, Claire I.G.L.







Palavras-chave: Extrusion
Extrusion Biodegradable
Antioxidant
Data do documento: 2021
Editor: Elsevier
Citação: International Journal of Biological Macromolecules, v. 180, p.262 - 271, 2021. Disponível em: https://www.sciencedirect.com/science/article/pii/S0141813021005936?via%3Dihub.
Resumo: The present study aimed to produce thermoplastic starch films with different concentrations of thermoplastic pectin and the addition of 4% lignin microparticles as a reinforcing and active agent. The pectin improved the modulus of elasticity, and decreased the elongation at break. In addition, it improved the UV light protection to 100% at 320 nm and 95.9% at 400 nm. The incorporation of lignin microparticles improved the thermal stability of the blendsmade with 25% and 50% thermoplastic pectin when compared to the pectin-free blends. The blend with 25% thermoplastic pectin led to an increase of 75.8% and 34% in elongation at break and deformation of the films, respectively. This blend also improved the UV light protection to 100% due to its dark brown color. Regarding the permeability properties, the films with 25% and 50% thermoplastic pectin showed lower oxygen permeability (48% and 65%) and an increase in the antioxidant activities from 2.7% to 71.08% and 4.1% to 79.28%, respectively. Thus, the polymer blend with 25% thermoplastic pectin with the incorporation of lignin microparticles proved to be a good alternative for use in foods sensitive to the effects of oxygen and UV light.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/454
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