Effect of the incorporation of lignin microparticles on the properties of the thermoplastic starch/pectin blend obtained by extrusion

• Autor(a) principal: Begali, Danielly de Oliveira
• Data de Publicação: 2021
• Outros Autores: Ferreira, Laura Fonseca, Oliveira, Ana Carolina Salgado de, Borges, Soraia Vilela, Sena Neto, Alfredo Rodrigues de, Oliveira, Cassiano Rodrigues de, Yoshida, Maria Irene, Sarantópoulos, Claire I. G. L.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
• Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/454
• topic: Extrusion; Extrusion Biodegradable; Antioxidant

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.