Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/61600
Type: Artigo de periódico
Title: Development of films based on blends of Amaranthus cruentus flour and poly(vinyl alcohol)
Author: Elizondo, NJ
Sobral, PJA
Menegalli, FC
Abstract: The aim of this work was to develop biodegradable films based on blends of Amaranthus cruentus flour and poly(vinyl alcohol). Five different PVA types were tested. Blends with higher hydrolysis (HD) degree PVA were more resistant, showing greater tensile strength (TS) and puncture force (PF). However, the films with PVA with lower HD showed more flexibility, greater elongation at break (ELO) and greater puncture deformation (PD), with the exception of PVA 325. The latter was chosen due to it superior mechanical performance (TS = 10.2 MPa, ELO = 89.8%, PF = 9.4 N and PD = 16.3%). When films based on blends of amaranth flour and PVA 325 (10-50%) were evaluated, all mechanical properties were enhanced with increase in PVA 325 content. The solubility in water of the films made with PVA and amaranth flour decreased with increasing PVA content, reaching 44% of soluble matter for the 50% PVA film. The formation of hydrogen bonds between the blend components was confirmed by the FTIR spectra analysis. (C) 2008 Elsevier Ltd. All rights reserved.
Subject: Biodegradable films
Starch
Protein
Mechanical properties
Solubility
Microstructure
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.carbpol.2008.08.020
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

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