Study of interactions between cassava starch and peanut skin on biodegradable foams
The present work reports the effects of adding an agro-industrial residue (peanut skin) to cassava starch-based foams developed by thermopressing process. For this purpose, foams composed of cassava starch (CS foams) and cassava starch added of 24% (w/w) of peanut skin (CS/PS foams) were compared re...
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| Veröffentlicht in: | International journal of biological macromolecules 2020-03, Vol.147, p.1343-1353 |
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| container_title | International journal of biological macromolecules |
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| creator | Machado, Caroline Martins Benelli, Patrícia Tessaro, Isabel Cristina |
| description | The present work reports the effects of adding an agro-industrial residue (peanut skin) to cassava starch-based foams developed by thermopressing process. For this purpose, foams composed of cassava starch (CS foams) and cassava starch added of 24% (w/w) of peanut skin (CS/PS foams) were compared regarding their chemical structures, thermal, morphological and mechanical properties, moisture sorption isotherms, contact angle, and biodegradation. Results of dynamic mechanical analysis (DMA) showed the addition of peanut skin reduced the stiffness due to the increase of mobility of the starch chains. CS/PS foams exhibited a decrease in the storage modulus and glass transition temperatures as observed DMA. The addition of peanut skin did not influence on tensile stress and Young’s modulus but reduced the tensile strain of the foams. The water contact angle of CS/PS foam was higher than CS foam, and as a result, CS/PS foams were found less hydrophilic than CS foams, which broaden the application of these materials. The reduction of hydrophilicity was related to the composition of the additive, mainly regarding lipids and proteins fractions, as well as to the interactions between cassava starch and peanut skin, reducing the availability of OH groups to bond with water. |
| doi_str_mv | 10.1016/j.ijbiomac.2019.10.098 |
| format | Article |
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For this purpose, foams composed of cassava starch (CS foams) and cassava starch added of 24% (w/w) of peanut skin (CS/PS foams) were compared regarding their chemical structures, thermal, morphological and mechanical properties, moisture sorption isotherms, contact angle, and biodegradation. Results of dynamic mechanical analysis (DMA) showed the addition of peanut skin reduced the stiffness due to the increase of mobility of the starch chains. CS/PS foams exhibited a decrease in the storage modulus and glass transition temperatures as observed DMA. The addition of peanut skin did not influence on tensile stress and Young’s modulus but reduced the tensile strain of the foams. The water contact angle of CS/PS foam was higher than CS foam, and as a result, CS/PS foams were found less hydrophilic than CS foams, which broaden the application of these materials. The reduction of hydrophilicity was related to the composition of the additive, mainly regarding lipids and proteins fractions, as well as to the interactions between cassava starch and peanut skin, reducing the availability of OH groups to bond with water.</description><identifier>ISSN: 0141-8130</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2019.10.098</identifier><identifier>PMID: 31669657</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Agro-industrial residues ; Arachis - chemistry ; Biocompatible Materials - chemistry ; Biodegradation ; Elastic Modulus ; Food Packaging ; Glass ; Hydrophilicity ; Hydrophobic and Hydrophilic Interactions ; Lipids - chemistry ; Manihot - chemistry ; Materials Testing ; Solubility ; Starch - chemistry ; Stress, Mechanical ; Tensile Strength ; Thermogravimetry ; Thermopressing process ; Transition Temperature ; Water - chemistry</subject><ispartof>International journal of biological macromolecules, 2020-03, Vol.147, p.1343-1353</ispartof><rights>2019 Elsevier B.V.</rights><rights>Copyright © 2019 Elsevier B.V. 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For this purpose, foams composed of cassava starch (CS foams) and cassava starch added of 24% (w/w) of peanut skin (CS/PS foams) were compared regarding their chemical structures, thermal, morphological and mechanical properties, moisture sorption isotherms, contact angle, and biodegradation. Results of dynamic mechanical analysis (DMA) showed the addition of peanut skin reduced the stiffness due to the increase of mobility of the starch chains. CS/PS foams exhibited a decrease in the storage modulus and glass transition temperatures as observed DMA. The addition of peanut skin did not influence on tensile stress and Young’s modulus but reduced the tensile strain of the foams. The water contact angle of CS/PS foam was higher than CS foam, and as a result, CS/PS foams were found less hydrophilic than CS foams, which broaden the application of these materials. 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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Agro-industrial residues Arachis - chemistry Biocompatible Materials - chemistry Biodegradation Elastic Modulus Food Packaging Glass Hydrophilicity Hydrophobic and Hydrophilic Interactions Lipids - chemistry Manihot - chemistry Materials Testing Solubility Starch - chemistry Stress, Mechanical Tensile Strength Thermogravimetry Thermopressing process Transition Temperature Water - chemistry |
| title | Study of interactions between cassava starch and peanut skin on biodegradable foams |
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