Ana Paula Bilck

Effect of organic acids as additives on the performance of thermoplastic starch/polyester blown films.

The influence of citric acid (CA), malic acid (MA) and tartaric acid (TA) in starch/poly (butylene adipate co-terephthalate) blown films was evaluated by examining the barrier, structural and mechanical properties of the films. These properties were analysed in different relative humidities. Greater concentrations of TA and CA (1.5 wt%) produced films with improved tensile strength (6.8±0.3 and 6.7±0.3 MPa, respectively), reduced water vapour permeability and a more homogeneous structure. The compatibilising effect of MA was less efficient, as shown in the scanning electron microscopy (SEM) images. Changes in the relative humidity (RH) affected the elongation of the films, which reached values of 5.7±0.5 at 33% RH and increased to 312.4±89.5% at 53% RH. The FT-IR spectra showed no additional reactions caused by the incorporation of the additives, and the observed results are attributed to the esterification reactions and/or hydrolysis of the starch, producing films with interesting properties. This process represents an alternative to the use of non-biodegradable materials.

Using glycerol produced from biodiesel as a plasticiser in extruded biodegradable films

The demand for renewably sourced biodegradable materials has increased the need to produce materials that combine appropriate functional properties at competitive costs. Thermoplastic starch and polyester blends are an interesting alternative to current materials due to the low cost of starch and the functional properties and processability of the resulting blends. Producing thermoplastic starch (TPS) requires using a plasticiser at concentrations between 20 and 30%wt (in relation to starch). Glycerol is the most common plasticiser due to its high plasticising capacity and thermal stability at processing temperatures. The objective of this study was to evaluate glycerol waste from the biodiesel industry, with different degrees of purification, as plasticisers for TPS / poly (butylene adipate-co-terephthalate) (PBAT) blends. Different purities of glycerol produced films with similar mechanical, optical and barrier properties to those made with purified glycerol (99.7%). Therefore, crude glycerol is a renewable alternative plasticiser that reduces the cost of plasticisation by 6-fold.

Starch/polyester films: simultaneous optimisation of the properties for the production of biodegradable plastic bags

Blends of starch/polyester have been of great interest in the development of biodegradable packaging. A method based on multiple responses optimisation (Desirability) was used to evaluate the properties of tensile strength, perforation force, elongation and seal strength of cassava starch/poly(butylene adipate-co-terephthalate) (PBAT) blown films produced via a one-step reactive extrusion using tartaric acid (TA) as a compatibiliser. Maximum results for all the properties were set as more desirable, with an optimal formulation being obtained which contained (55:45) starch/PBAT (88.2 wt. (%)), glycerol (11.0 wt. (%)) and TA (0.8 wt. (%)). Biodegradable plastic bags were produced using the film with this formulation, and analysed according to the standard method of the Associacao Brasileira de Normas Tecnicas (ABNT). The bags exhibited a 45% failure rate in free-falling dart impact tests, a 10% of failure rate in dynamic load tests and no failure in static load tests. These results meet the specifications set by the standard. Thus, the biodegradable plastic bags fabricated with an optimised formulation could be useful as an alternative to those made from non-biodegradable materials if the nominal capacity declared for this material is considered.

Biodegradable bags for the production of plant seedlings

The production of plant seedlings has traditionally used polyethylene bags, which are thrown out in the soil or burned after transplant because the large amount of organic material attached to the bags makes recycling difficult. Additionally, when a seedling is taken from the bag for transplant, there is the risk of root damage, which compromises the plants development. In this study, we developed biodegradable bags to be used in seedling production, and we verify their influence on the development of Brazilian ginseng (Pfaffia glomerata (Spreng) Pedersen), when the plant is planted without being removed from the bag. Both black and white biodegradable bags remained intact throughout the seedling production period (60 days). After being transplanted into containers (240 days), they were completely biodegraded, and there was no significant difference between the dry mass of these plants and that of plants that were transplanted without the bags. The plants that were cultivated without being removed from the polyethylene bags had root development difficulties, and the wrapping showed no signs of degradation. The use of biodegradable films is an alternative for the production of bags for seedlings, as these can then be transplanted directly into the soil without removing the bag, reducing the risk of damage to the roots during the moment of transplant.

Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil

Encapsulation of chia oil might protect omega-3 and omega-6 from lipid oxidation when producing baked foods. However, the actual gain in stability given by chia oil must be determined. In this work, chia oil or chia oil-loaded microparticles were added to a cookie formulation in order to evaluate the ability of the microcapsules in protecting chia oil from deterioration. Texture, color, water sorption isotherms, and sensorial properties were also evaluated. A hot homogenization technique was used with carnauba wax as an encapsulant, and the freeze-dried microparticles were incorporated into the cookie dough. Principal component analyses were carried out to evaluate lipid oxidation using the medium infrared spectra of the lipid fraction extracted from the baked cookies. It was found that the microencapsulated chia oil was better protected from oxidative deterioration during baking compared to the sample containing non-encapsulated chia oil. Textural analysis showed that chia oil (free and microencapsulated) acted as a coating on the wheat flour particles. Control cookies (no chia oil loaded) presented a more hydrophilic character. In the case of oil-loaded samples (free and microencapsulated), the isosteric heat of sorption behavior indicated an initial swelling step of the food polymers, resulting in the exposure of sorption sites of higher binding energies not previously available, and that this is because of the wheat particles being covered by the chia oil and the solid lipid microparticles. Furthermore, food acceptability did not change when the oil-loaded microparticles were added to the cookie formulation.

Starch, cellulose acetate and polyester biodegradable sheets: Effect of composition and processing conditions

The production of biodegradable plastic materials using natural resources has aroused increased attention due to environmental concerns. This study aimed to manufacture novel, commercially feasible, biodegradable sheets by flat die extrusion-calendering process produced with thermoplastic starch/plasticized cellulose acetate (TPS/PCA) and thermoplastic starch/plasticized cellulose acetate/poly (butylene adipate-co-terephthalate) (TPS/PCA/PBAT) blends, and to investigate the effects of composition and processing conditions, morphological characteristics, and thermal properties. The results showed that TPS/PCA and TPS/PCA/PBAT biodegradable sheets properties were highly dependent upon both composition and processing temperature. The morphological characteristics and thermal properties of the sheets demonstrated the good compatibility between TPS and PCA in TPS/PCA blends, mainly at higher processing temperatures, whereas TPS/PCA/PBAT sheets present a heterogeneous structure due to the poor compatibility between the components. TPS/PCA biodegradable sheets presented suitable processability and handleability characteristics that allow them to be considered as a novel eco-friendly, economically feasible alternative to conventional plastic materials.

Polyvinyl alcohol (PVA) molecular weight and extrusion temperature in starch/PVA biodegradable sheets

The aim of this work was to study the relationship of chain size of partially hydrolyzed PVA blended with starch in properties of biodegradable sheets produced by thermoplastic extrusion. It was also studied the effect of extrusion temperature profile to determine the better PVA chain size and temperature profile to produce biodegradable sheets through a factorial design. The processability and the mechanical, thermal, optical, and microstructural properties of the biodegradable sheets were adequate, indicating that PVA/cassava starch blends have potential to replace conventional non-biodegradable polymers. Tensile strength and Young’s modulus ranges from 1.0 to 2.6 and 3.0 to 6.9 MPa respectively, the elongation at break ranges from 42 to 421%. It was not possible to state a conclusive relationship between PVA molecular weight and the materials properties, but in general, PVA with medium molecular weight and high extrusion temperature profile promote an increase of mechanical properties of the sheets.

Correction to: Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil

The original version of this article unfortunately a typo error on the name of Dr. Patrícia Valderrama. This was written as “Patrícia Velderrama” which is incorrect.

Partial Substitution of Margarine by Microencapsulated Chia Seeds Oil in the Formulation of Cookies

Partial substitution of margarine by microencapsulated chia oil (rich in n-3 and n-6 fatty acids) in carnauba wax solid lipid microparticles was investigated, to obtain cookies containing omega-3 and omega-6. The microparticles were prepared by the hot homogenisation in which the lipid phase is molten and dispersed as small droplets in an aqueous phase followed by a cooling/solidification step. Cookies were produced using only margarine (control) and also with partial substitution of margarine by microencapsulated chia oil (15% and 30%wt). Texture profile analysis results of the cookie dough (pre-baking) were affected (p < 0.05) by partial substitution; however, the puncture force of the baked cookies was not impacted. The α-linolenic acid concentration increased 48.5 and 110.4%, respectively, when compared with the control sample, and the atherogenicity and·thrombogenicity indexes were significantly reduced. The thermal behaviour of the microparticles was similar before and after incorporation into the cookies (differential scanning calorimetry), despite melting during baking of the cookies. Cookies with 30%wt substitution exhibited the highest storage colour stability. Changes in the cookie moisture sorption were detected due to the presence of the microcapsules, which is probably an indication of water immobilisation by sodium caseinate used in the particle formulation. Sensory analysis demonstrated good acceptability for the sample with 15%wt margarine substitution.