Laboratory of Membrane Separation Processes (LASEM) and Laboratory of Packaging Technology and Membrane Development (LATEM) - Department of Chemical Engineering, Universidade Federal do Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777, ZC: 90035-007 Porto Alegre, RS, Brazil.
Laboratory of Membrane Technology (LABSEM) - Department of Chemical Engineering and Food Engineering (EQA), Universidade Federal de Santa Catarina (UFSC), Florianópolis, SC, Brazil.
Carbohydr Polym. 2019 Dec 1;225:115234. doi: 10.1016/j.carbpol.2019.115234. Epub 2019 Aug 22.
Biodegradable cassava starch-based foams incorporated with grape stalks were obtained by thermal expansion. The morphology (SEM), chemical structure (FTIR), crystallinity (XRD), and biodegradability of the foams were evaluated. An applicability test was performed in the storage of food. SEM images showed no residue agglomerations and cell structure generally observed in materials obtained by thermal expansion; FTIR analysis verified interactions of foam components. XRD analysis showed native cassava starch characteristic peaks and the loss of crystallinity after the expansion process, with the formation of an amorphous material. Foams were completely biodegraded after 7 weeks, demonstrating that, for the experimental conditions used, the interactions between the starch and the grape stalks did not generate recalcitrant compounds or structural alterations that would impair foam degradation. Furthermore, the foams added with grape stalks presented good properties in the applicability test, showing a promising application in the storage of foods with low moisture content.
采用热膨化法制备了添加葡萄秸秆的可生物降解木薯淀粉基泡沫。对泡沫的形态（SEM）、化学结构（FTIR）、结晶度（XRD）和生物降解性进行了评价。并进行了在食品储存方面的适用性测试。SEM 图像显示，在热膨化得到的材料中没有观察到残留物团聚和细胞结构；FTIR 分析验证了泡沫成分的相互作用。XRD 分析表明，天然木薯淀粉具有特征峰，在膨化过程后结晶度降低，形成无定形材料。泡沫在 7 周后完全生物降解，表明在实验条件下，淀粉与葡萄秸秆之间的相互作用不会产生难以生物降解的化合物或结构改变，从而影响泡沫的降解。此外，添加葡萄秸秆的泡沫在适用性测试中表现出良好的性能，在储存低水分含量的食品方面具有广阔的应用前景。
