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Updated: May 9, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
Published on: January 17, 2017
Thermoplastic starch/polyester films: effects of extrusion process and poly (lactic acid) addition
Marianne Ayumi Shirai1, Juliana Bonametti Olivato, Patrícia Salomão Garcia
1Department of Food Science and Technology, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid (PR 445), km 380, PO Box 10011, CEP 86057-970, Londrina, PR, Brazil. marianneshirai@utfpr.edu.br
Abstract:
Biodegradable films were produced using the blown extrusion method from blends that contained cassava thermoplastic starch (TPS), poly(butylene adipate-co-terephthalate) (PBAT) and poly(lactic acid) (PLA) with two different extrusion processes. The choice of extrusion process did not have a significant effect on the mechanical properties, water vapor permeability (WVP) or viscoelasticity of the films, but the addition of PLA decreased the elongation, blow-up ratio (BUR) and opacity and increased the elastic modulus, tensile strength and viscoelastic parameters of the films. The films with 20% PLA exhibited a lower WVP due to the hydrophobic nature of this polymer. Morphological analyses revealed the incompatibility between the polymers used.
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