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Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

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Published on: January 17, 2017

Cross-linked potato starch-based blend films using ascorbic acid as a plasticizer.

¹Department of Chemical and Biomolecular Engineering, Chonnam National University , Yeosu, Jeonnam 550-749, South Korea.

Journal of Agricultural and Food Chemistry

|August 6, 2013

Summary

This summary is machine-generated.

This study developed cross-linked potato starch/polyvinyl alcohol films using ascorbic acid (AsA) as a plasticizer. Heat-cured films showed improved mechanical, thermal, and barrier properties, with significant biodegradability.

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Area of Science:

Materials Science
Polymer Chemistry
Biomaterials Engineering

Background:

Starch and polyvinyl alcohol blends are explored for film applications.
Ascorbic acid (AsA) is investigated as a potential plasticizer.
Heat curing is a method to modify polymer film properties.

Purpose of the Study:

To prepare cross-linked potato starch/polyvinyl alcohol blend films with ascorbic acid (AsA) as a plasticizer.
To evaluate the impact of heat curing on film properties.
To compare AsA-plasticized films with those using other polyol plasticizers.

Main Methods:

Film preparation using potato starch, polyvinyl alcohol, and ascorbic acid.
Mechanical testing (tensile strength, elongation at break).
Water-related property analysis (swelling, solubility, water vapor absorption).
Thermal analysis (DSC, TGA).
Surface characterization (BET, AFM).
Biodegradability assessment.

Main Results:

Heat-cured films exhibited enhanced mechanical, thermal, and optical properties compared to non-cured films.
Ascorbic acid (AsA)-plasticized films demonstrated superior mechanical and water barrier properties over glycerol and xylitol plasticized films.
Nitrogen adsorption/desorption and AFM revealed differences in surface area, pore volume, and topography between cured and non-cured films.
The prepared films showed significant biodegradability, with degradation ranging from approximately 35% to 80% over 165 days.

Conclusions:

Heat curing significantly improves the performance of cross-linked potato starch/polyvinyl alcohol films plasticized with ascorbic acid (AsA).
Ascorbic acid (AsA) is an effective plasticizer, yielding films with superior properties compared to traditional polyols.
The developed films possess desirable mechanical, barrier, and thermal characteristics, alongside notable biodegradability, indicating potential for sustainable packaging applications.