New strategies to fabricate starch/chitosan-based composites by extrusion
2021
Rodriguez Llanos, Jaiber Humberto | Tadini, Carmen Cecilia | Gastaldi, Emmanuelle | Universidade de São Paulo = University of São Paulo (USP) | Polytechnic School [São Paulo] ; Universidade de São Paulo = University of São Paulo (USP) | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université de Montpellier (UM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro - Montpellier SupAgro ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) | São Paulo Research Foundation (FAPESP) for grants 2014/01100–1 and 2016/18157–1, | CNPq (National Council for Scientific and Technological Development) for the grant 306414/2017–1. | Food Research Center – FoRC for the financial support under FAPESP grant 2013/07914–8.
International audience
Show more [+] Less [-]English. In this study, the impact of nanofillers on the performance of starch/chitosan composites produced by extrusion was investigated. Blends from three different proportions of starch/chitosan were produced and, for each blend, three different filler concentrations were tested. The natural -Na+ montmorillonite (Mt) and bamboo fibers were used as fillers. The composites were obtained using a twin-screw extruder from homo and nanostructured masterbatch pellets. The films were characterized concerning surface, mechanical, barrier, and thermal properties, as well as morphology and molecular changes. The results showed that the incorporation of Mt or bamboo fibers exhibited high water vapor barrier: films produced from only starch structured with 0.5 g Mt/100 g presented water vapor transmission of (4.9 ± 1.3) g/h m2, whereas films produced from starch/chitosan blend at proportion 75/25 structured with 1.0 g Mt/100 g presented (8.9 ± 0.5) g/h m2. Therefore, these materials showed competitiveness for their application to food packaging.
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