scholarly journals Effect of Modified Tapioca Starch on Mechanical, Thermal, and Morphological Properties of PBS Blends for Food Packaging

Polymers ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1187 ◽  
Author(s):  
Rafiqah Ayu ◽  
Abdan Khalina ◽  
Ahmad Harmaen ◽  
Khairul Zaman ◽  
Mohammad Jawaid ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Food Packaging ◽  
Hydrolytic Degradation ◽  
Free Water ◽  
Morphological Properties ◽  
Tapioca Starch ◽  
Food Container ◽  
Plastic Bags ◽  
Stretching Vibration ◽  
Modified Tapioca Starch

In this study, polybutylene succinate (PBS) was blended with five types of modified tapioca starch to investigate the effect of modified tapioca starch in PBS blends for food packaging by identifying its properties. Tensile and flexural properties of blends found deteriorated for insertion of starch. This is due to poor interface, higher void contents and hydrolytic degradation of hydrophilic starch. FTIR results show all starch/PBS blends are found with footprints of starch except OH stretching vibration which is absent in B40 blends. Besides, Broad O–H absorption in all specimens show that these are hydrogen bonded molecules and no free O–H bonding was found. SEM testing shows good interfacial bonding between PBS and starch except E40 blends. Therefore, poor results of E40 blends was expected. In TGA, a slightly weight loss found between 80 to 100 °C due to free water removal. Apart from this, insertion of all types of starch reduces thermal stability of blend. However, high crystallinity of starch/PBS blend observed better thermal stability but lower char yield. Starch A and B blends are suggested to be used as food wrap and food container materials while starch D blend is suitable for grocery plastic bags according to observed results.

Morphological Properties of Acid-modified Tapioca Starch

2000 ◽  
Vol 52 (8-9) ◽  
pp. 283-289 ◽  
Author(s):  
Napaporn Atichokudomchai ◽  
Sujin Shobsngob ◽  
Saiyavit Varavinit
Keyword(s):  
Morphological Properties ◽  
Tapioca Starch ◽  
Modified Tapioca Starch

Synthesis and Properties of Biodegradable Liquid Crystalline Poly(ester-Urethane)s Based on Poly(L-Lactic Acid)

2013 ◽  
Vol 652-654 ◽  
pp. 459-462
Author(s):  
Ya Tong Guo ◽  
Zhu Zheng ◽  
Zhen Qi Hou ◽  
Jie Du
Keyword(s):  
Phase Transition ◽  
Thermal Stability ◽  
Lactic Acid ◽  
Physical Properties ◽  
Liquid Crystalline ◽  
Degradation Rate ◽  
Hydrolytic Degradation ◽  
Hexamethylene Diisocyanate ◽  
Solution Polymerization ◽  
Phase Transition Temperatures

A series of biodegradable segmented liquid crystalline poly(ester-urethane)s were prepared by solution polymerization of poly(L-lactic acid) (PLLA), mesogenic diol prepolymer poly(butylene terephthaloyldioxy dibenzoates) (MD), and hexamethylene diisocyanate (HDI). The MD content was varied from 0 to 40 mol% so that the effects of the mesogen content on the thermal and physical properties, and hydrolytic degradation were examined respectively. It was found that introducing mesogens units could increase the thermal stability and the elastic properties, while reduced the phase transition temperatures and the hydrolytic degradation rate.

scholarly journals Bacteriostatic Effect of a Calcined Waste Clamshell-Activated Plastic Film for Food Packaging

Materials ◽  
2018 ◽  
Vol 11 (8) ◽  
pp. 1370 ◽  
Author(s):  
Chien-Ya Kao ◽  
Yen-Chieh Huang ◽  
Sheng-Yi Chiu ◽  
Ko-Liang Kuo ◽  
Pai-An Hwang
Keyword(s):  
Food Packaging ◽  
Antibacterial Properties ◽  
Viable Count ◽  
Migration Test ◽  
Bacteriostatic Effect ◽  
Fish Fillet ◽  
Plastic Bags ◽  
Plastic Bag ◽  
Raw Fish ◽  
Metal Migration

The addition of calcined waste clamshells (CCS) into polyethylene (PE) plastic bags imparts antibacterial properties due to the presence of CaO. In this study, different proportions of calcined waste clamshells were added to PE to explore its bacteriostatic effects. The PE plastic bags with 9% and 11% of CCS exhibited antibacterial efficacy. Further, total aerobic viable count (TVC) values for raw fish fillet packaging in 9% and 11% CCS-PE plastic bags for five days were similar to the 0% CCS-PE plastic bag group after three days of incubation. In addition, the CCS-PE plastic bag demonstrated stability against solvents when examined using the metal migration test under heptane, ethanol, and acetic acid treatments. The results revealed that the CCS-PE bag retains its CaO bacteriostatic efficacy and that the addition of CCS powder to PE prolongs the shelf life of raw fish fillets, as well as mitigating safety concerns from metal leakage.

scholarly journals STUDY ON FIBER FURNISHES AND FIBER MORPHOLOGICAL PROPERTIES OF COMMONLY USED INDIAN FOOD PACKAGING PAPERS AND PAPERBOARDS

2021 ◽  
Vol 55 (1-2) ◽  
pp. 125-131
Author(s):  
SWATI SOOD ◽  
CHHAYA SHARMA
Keyword(s):  
Fiber Length ◽  
Food Packaging ◽  
Morphological Properties ◽  
Test Results ◽  
Food Packages ◽  
The Mean ◽  
Fiber Components ◽  
Indian Food ◽  
Dry Fruit

Maintaining the quality of their final paper-based food packaging products at a high and constant level is a key issue for food packaging manufacturers to meet the customer demands. In the present study, in order to analyze the present status of quality of paper-based food packages in India, the fiber furnishes of different common paper- and paperboard-based food packages were studied by the Graff “C” staining test and their fiber morphological properties – by MorFi analysis. The staining test results showed that all the samples contained fiber furnish made either by the chemical or by the mechanical pulping process. Tea bags, dry fruit boxes and egg trays were made of 4 different fiber components, while sugar sachets and juice boxes contained 3 fiber components. It was also observed that all the samples contained hardwood and softwood chemical fibers. MorFi analysis determined the morphological properties of the fibers, including the mean fiber length and width, coarseness, kink angle, kinked fibers %, curl % and fines elements % in total analyzed fibers. The results thus obtained confirmed that both these techniques are very reliable and feasible tools to study the quality of paper-based food packages.

scholarly journals Enhancement of Oil Palm Waste Nanoparticles on the Properties and Characterization of Hybrid Plywood Biocomposites

Polymers ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1007 ◽  
Author(s):  
Arif Nuryawan ◽  
C. Abdullah ◽  
Che Hazwan ◽  
N. Olaiya ◽  
Esam Yahya ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Oil Palm ◽  
Phenol Formaldehyde ◽  
Morphological Properties ◽  
Mechanical And Thermal Properties ◽  
Empty Fruit Bunch ◽  
Oil Palm Trunk ◽  
Stability Performance ◽  
Properties And Characterization

Using oil palm trunk (OPT) layered with empty fruit bunch (EFB), so-called hybrid plywood enhanced with palm oil ash nanoparticles, with phenol-formaldehyde (PF) resin as a binder, was produced in this study. The phenol-formaldehyde (PF) resins filled with different loading of oil palm ash (OPA) nanoparticles were prepared and used as glue for layers of the oil palm trunk (OPT) veneer and empty fruit bunch fibre mat. The resulting hybrid plywood produced was characterised. The physical, mechanical, thermal, and morphological properties of the hybrid plywood panels were investigated. The results obtained showed that the presence of OPA nanoparticles significantly affected the physical, mechanical, and thermal properties of the plywood panels. Significant improvements in dimension from water absorption and thickness swelling experiments were obtained for the plywood panels with the highest OPA nanoparticles loading in PF resin. The mechanical properties indicated that plywood composites showed improvement in flexural, shear, and impact properties until a certain loading of OPA nanoparticles in PF resin. Fracture surface morphology also showed the effectiveness of OPA nanoparticles in the reduction of layer breakage due to force and stress distribution. The thermal stability performance showed that PF filled OPA nanoparticles contributed to the thermal stability of the plywood panels. Therefore, the results obtained in this study showed that OPA nanoparticles certainly improved the characteristic of the hybrid plywood.

scholarly journals Tapioca starch films reinforced with microcrystalline cellulose for potential food packaging application

2019 ◽  
Vol 39 (3) ◽  
pp. 605-612 ◽  
Author(s):  
Siti Hajar OTHMAN ◽  
Noorasyikin Abd MAJID ◽  
Intan Syafinaz Mohammed Amin TAWAKKAL ◽  
Roseliza Kadir BASHA ◽  
Norhazirah NORDIN ◽  
...  
Keyword(s):  
Microcrystalline Cellulose ◽  
Food Packaging ◽  
Tapioca Starch ◽  
Starch Films ◽  
Potential Food

Improvement of Hydrophobicity of Urea Modified Tapioca Starch Film with Lignin for Slow Release Fertilizer

2012 ◽  
Vol 626 ◽  
pp. 350-354 ◽  
Author(s):  
Sarwono Ariyanti ◽  
Zakaria Man ◽  
Mohammad Azmi Bustam
Keyword(s):  
Fourier Transform ◽  
Water Uptake ◽  
Slow Release ◽  
Fourier Transform Infrared ◽  
High Potential ◽  
Tapioca Starch ◽  
Chemically Modified ◽  
Slow Release Fertilizer ◽  
Urea Release ◽  
Modified Tapioca Starch

Tapioca starch was chemically modified with urea in the presence of borate as crosslinker and catalyst. Fourier transform infrared (FTIR) and viscosity were performed to measure qualitatively the reactivity of the mixture. To improve the hydrophobicity, 10% of lignin (10%L) was then added into the starch-urea-borate (SUB) system. The incorporation of lignin leads to lower water uptake film. It was found that lignin retards the urea release and the SUB10%L film is stable and stayed intact for one month after immersing in water which shows high potential as a biopolymer for slow release fertilizer.

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