Water Susceptibility and Mechanical Properties of Thermoplastic Starch–Pectin Blends Reactively Extruded with Edible Citric Acid

• Autor(a) principal: Da Róz,Alessandra Luzia
• Data de Publicação: 2016
• Outros Autores: Veiga-Santos,Pricila, Ferreira,Adriane Medeiros, Antunes,Thaís Cristina Ribeiro, Leite,Fabio de Lima, Yamaji,Fabio Minoru, Carvalho,Antonio José Felix de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Materials research (São Carlos. Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-14392016000100138
• topic: Extrusion; Bio-based products; Biodegradable packaging; Starch; pectin

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.