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基于热塑性淀粉与松脂衍生物共混的食品包装薄膜。

Films Based on Thermoplastic Starch Blended with Pine Resin Derivatives for Food Packaging.

作者信息

Pavon Cristina, Aldas Miguel, López-Martínez Juan, Hernández-Fernández Joaquín, Arrieta Marina Patricia

机构信息

Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), 03801 Alcoy, Spain.

Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Quito 170517, Ecuador.

出版信息

Foods. 2021 May 23;10(6):1171. doi: 10.3390/foods10061171.

DOI:10.3390/foods10061171
PMID:34071084
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8224774/
Abstract

Completely biobased and biodegradable thermoplastic starch (TPS) based materials with a tunable performance were prepared for food packaging applications. Five blends were prepared by blending TPS with 10 wt%. of different pine resins derivatives: gum rosin (GR), disproportionated gum rosin (RD), maleic anhydride-modified gum rosin (CM), pentaerythritol ester of gum rosin (LF), and glycerol ester of gum rosin (UG). The materials were characterized in terms of thermo-mechanical behavior, surface wettability, color performance, water absorption, X-ray diffraction pattern, and disintegration under composting conditions. It was determined that pine resin derivatives increase the hydrophobicity of TPS and also increase the elastic component of TPS which stiffen the TPS structure. The water uptake study revealed that GR and LF were able to decrease the water absorption of TPS, while the rest of the resins kept the water uptake ability. X-ray diffraction analyses revealed that GR, CM, and RD restrain the aging of TPS after 24 months of aging. Finally, all TPS-resin blends were disintegrated under composting conditions during the thermophilic incubation period (90 days). Because of the TPS-resin blend's performance, the prepared materials are suitable for biodegradable rigid food packaging applications.

摘要

制备了具有可调性能的完全生物基且可生物降解的热塑性淀粉(TPS)基材料,用于食品包装应用。通过将TPS与10 wt%的不同松脂衍生物共混制备了五种共混物:松香(GR)、歧化松香(RD)、马来酸酐改性松香(CM)、松香季戊四醇酯(LF)和松香甘油酯(UG)。对这些材料进行了热机械行为、表面润湿性、颜色性能、吸水性、X射线衍射图谱以及堆肥条件下的崩解等方面的表征。结果表明,松脂衍生物增加了TPS的疏水性,同时也增加了TPS的弹性成分,使TPS结构变硬。吸水性研究表明,GR和LF能够降低TPS的吸水率,而其余树脂则保持了吸水能力。X射线衍射分析表明,GR、CM和RD在老化24个月后抑制了TPS的老化。最后,所有TPS-树脂共混物在嗜热培养期(90天)的堆肥条件下均发生崩解。由于TPS-树脂共混物的性能,所制备的材料适用于可生物降解的硬质食品包装应用。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d610/8224774/3eb36a798525/foods-10-01171-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d610/8224774/56e4005b1f78/foods-10-01171-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d610/8224774/65f4d8086c00/foods-10-01171-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d610/8224774/7e9bb4b6341d/foods-10-01171-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d610/8224774/1111350c88ab/foods-10-01171-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d610/8224774/1f62af093d98/foods-10-01171-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d610/8224774/a7c3eabee166/foods-10-01171-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d610/8224774/3eb36a798525/foods-10-01171-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d610/8224774/56e4005b1f78/foods-10-01171-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d610/8224774/65f4d8086c00/foods-10-01171-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d610/8224774/7e9bb4b6341d/foods-10-01171-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d610/8224774/1111350c88ab/foods-10-01171-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d610/8224774/1f62af093d98/foods-10-01171-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d610/8224774/a7c3eabee166/foods-10-01171-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d610/8224774/3eb36a798525/foods-10-01171-g007.jpg

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