Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Carbohydr Polym. 2025 Jan 1;347:122763. doi: 10.1016/j.carbpol.2024.122763. Epub 2024 Sep 18.
Melt strength and moisture content are critical parameters in starch foam extrusion, as they dictate bubble expansion dynamics, which subsequently determine the foam's properties. Despite continuous advancements in the development and application of starch foams, challenges such as water resistance, mechanical strength, and antibacterial activity remain unresolved. This research investigates the influence of polyvinyl alcohol (PVA) polymerization and moisture content on the properties of extruded foam while also exploring the potential for enhancing antimicrobial functionality by incorporating carboxymethyl chitosan (CMCS) into conventional starch foams. The findings underscore the significance of melt strength and intermolecular entanglements in shaping foam characteristics, confirming that bioactive components effectively improve hydrophobicity, foaming characteristics, and antibacterial capabilities. Moreover, by precisely regulating PVA polymerization and moisture content, it became feasible to optimize foam properties and achieve the desired performance. Specifically, foam with a moisture content of 12 % and a PVA polymerization degree of 1700 exhibited exceptional performance, including the highest foaming ratio of 45.62, the minimal water absorption rate of 6.31 %, and the greatest recovery rate of 88.95 %. Furthermore, increasing CMCS concentrations substantially enhances the antibacterial properties of the foam, demonstrating its potential for application in antibacterial cushioning packaging and emphasizing its versatility and practicality.
熔融强度和水分含量是淀粉泡沫挤出的关键参数，因为它们决定了气泡的膨胀动力学，从而决定了泡沫的性能。尽管在淀粉泡沫的开发和应用方面不断取得进展，但仍存在一些挑战，如耐水性、机械强度和抗菌活性。本研究探讨了聚乙烯醇（PVA）聚合度和水分含量对挤出泡沫性能的影响，同时还探索了通过将羧甲基壳聚糖（CMCS）掺入传统淀粉泡沫来提高抗菌功能的潜力。研究结果强调了熔融强度和分子间缠结在塑造泡沫特性方面的重要性，证实了生物活性成分可以有效地提高疏水性、发泡特性和抗菌能力。此外，通过精确调节 PVA 聚合度和水分含量，可以优化泡沫性能并实现所需的性能。具体来说，水分含量为 12%且 PVA 聚合度为 1700 的泡沫表现出优异的性能，包括最高的发泡比 45.62%、吸水率最低的 6.31%和恢复率最高的 88.95%。此外，增加 CMCS 浓度可显著提高泡沫的抗菌性能，表明其在抗菌缓冲包装中的应用潜力，强调了其多功能性和实用性。
