Exploring novel organocatalytic-acetylated pea starch blends in the development of hot-pressed bioplastics

resumo

Acetylated starch shows enhanced thermal stability and moisture resistance, but its compatibilization with other more hydrophilic polysaccharides remains poor or unknown. In this study, the feasibility of thermomechanically compounding organocatalytically acetylated pea starch (APS), produced at two different degrees of substitution with alkanoyl groups (DSacyl, 0.39 and 1.00), with native pea starch (NPS), high (HMP) and low methoxyl (LMP) citrus pectin, and sugar beet pectin (SBP, a naturally acetylated pectin) for developing hot-pressed bioplastics was studied. Generally, APS decreased hydrogen bonding (ATR-FTIR) and crystallinity (XRD) of NPS films at different levels, depending on its DSacyl. The poor compatibility between APS and NPS or HMP was confirmed by ATR-FTIR imaging. Contrariwise, APS with DSacyl 1 was effectively thermomechanically mixed with the acety-lated SBP matrix, maintaining homogeneous distribution within it (ATR-FTIR imaging). APS (any DSacyl) significantly increased the visible/UV light opacity of NPS-based films and decreased their water vapor trans-mission rate (WVTR, by ca. 11 %) and surface water wettability (by ca. 3 times). In comparison to NPS-APS films, pectin-APS showed higher visible/UV light absorption, tensile strength (ca.2.9-4.4 vs ca.2.4 MPa), and Young's modulus (ca.96-116 vs ca.60-70 MPa), with SBP-APS presenting significantly lower water wettability than the rest of the films.

palavras-chave

PROCESSING CONDITIONS; BARRIER PROPERTIES; CASSAVA STARCH; FILMS; COMPOSITES; EXTRUSION; SOLVENT; POLYMERS

categoria

Biochemistry & Molecular Biology; Chemistry; Polymer Science

autores

Bai, WQ; Portillo-Perez, G; Petronilho, S; Gonçalves, I; Martinez, MM

Grupos

G4 - Materiais Renováveis e Economia Circular

Projectos

Modeling the synthesis of SILica materials VIA multiscale computer simulations (SILVIA)

CICECO - Aveiro Institute of Materials (UIDB/50011/2020)

CICECO - Aveiro Institute of Materials (UIDP/50011/2020)

Associated Laboratory CICECO-Aveiro Institute of Materials (LA/P/0006/2020)

agradecimentos

This research was funded by Aarhus University Research Foundation (Aarhus Universitets Forskningsfond, AUFF) , project number AUFF-F-2020-7-5. Data were generated through accessing research infrastructure at Aarhus University, including FOODHAY (Food and Health Open Innovation Laboratory, Danish Roadmap for Research Infrastructure) . Silvia Petronilho and Idalina Goncalves thank FCT/MCTES for the financial support of LAQV-REQUIMTE (UIDB/50006/2020; UIDP/50006/2020), CICECO-Aveiro Institute of Materials (UIDB/50011/2020; UIDP/50011/2020; LA/P/0006/2020) research units and CQ-VR at UTAD Vila Real (UIDP/00616/2020) through PT national funds and, where applicable, cofinanced by the FEDER, within the PT2020 Partnership Agreement, Compete 2020. Silvia Petronilho also thanks the financial support of NORTE 2020, under the PT 2020 Partnership Agreement, through ERDF and FSE. Silvia Petronilho and Idalina Goncalves also thank FCT for the postdoc grant (SP, SFRH/BPD/117213/2016) and for the Individual Call to Scientific Employment Stimulus (IG, CEECIND/00430/2017) , respectively. All authors gratefully acknowl-edge Cosucra and CP Kelco, which generously supplied the raw pea starch and pectin materials.r Agreement, through ERDF and FSE. Silvia Petronilho and Idalina Gon-calves also thank FCT for the postdoc grant (SP, SFRH/BPD/117213/2016) and for the Individual Call to Scientific Employment Stimulus (IG, CEECIND/00430/2017) , respectively. All authors gratefully acknowl-edge Cosucra and CP Kelco, which generously supplied the raw pea starch and pectin materials.