Suitability of starch extracted from fresh pasta by‐product in biodegradable film production

Starch (PS) isolated from fresh pasta by‐product was plasticized with different amount of glycerol (10, 15, and 20%). X‐ray diffraction highlighted that after PS plasticization, the obtained bio‐films showed a partial change in the crystallinity and typical saccharide bands were put in evidence by p...

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Published in:Environmental progress 2019-03, Vol.38 (2), p.527-533
Main Authors: Zouari‐Ellouzi, Soumaya, Chaari, Fatma, Bouaziz, Amira, Kallel, Fatma, Mechim, Monia, Jaziri, Mohamed, Bougatef, Ali, Ellouze‐Ghorbel, Raoudha
Format: Article
Language:English
Subjects:
Biodegradability
Biodegradation
bio‐film
Calorimetry
Carbohydrates
Differential scanning calorimetry
Distilled water
Elongation
Fourier transforms
Glass transition temperature
Glycerol
Infrared spectra
Infrared spectroscopy
Mechanical properties
Modulus of elasticity
Organic chemistry
Pasta
Relative humidity
Spectrum analysis
Starch
Tensile properties
Transition temperatures
Water uptake
X-ray diffraction
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cited_by cdi_FETCH-LOGICAL-c3302-99b0387ac63da689e5b5448339892126d12ed17af09305513487bdb343cf7aa23
cites cdi_FETCH-LOGICAL-c3302-99b0387ac63da689e5b5448339892126d12ed17af09305513487bdb343cf7aa23
container_end_page 533
container_issue 2
container_start_page 527
container_title Environmental progress
container_volume 38
creator Zouari‐Ellouzi, Soumaya
Chaari, Fatma
Bouaziz, Amira
Kallel, Fatma
Mechim, Monia
Jaziri, Mohamed
Bougatef, Ali
Ellouze‐Ghorbel, Raoudha
description Starch (PS) isolated from fresh pasta by‐product was plasticized with different amount of glycerol (10, 15, and 20%). X‐ray diffraction highlighted that after PS plasticization, the obtained bio‐films showed a partial change in the crystallinity and typical saccharide bands were put in evidence by peaks associated with C‐C, C‐O, C‐H, and ‐OH stretching from the Fourier transform infrared spectroscopy spectra. The differential scanning calorimetry measurements demonstrated that glass transition temperature (Tg) of bio‐films decreased with increasing glycerol content. In addition, their total soluble matter released in distilled water increased with increasing the glycerol content; and an increase in relative humidity and in plasticizer content resulted in the highest values of water uptake. The tensile properties revealed a significant decrease in both Young's modulus and tensile strength but an increase in elongation at break with increasing the glycerol content. The biodegradation tests proved that bio‐films were more biodegradable than the extracted starch implying a strong connection between plasticizer and biodegradability. © 2018 American Institute of Chemical Engineers Environ Prog, 38: 527–533, 2019
doi_str_mv 10.1002/ep.13012
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source Wiley-Blackwell Read & Publish Collection
subjects Biodegradability
Biodegradation
bio‐film
Calorimetry
Carbohydrates
Differential scanning calorimetry
Distilled water
Elongation
Fourier transforms
Glass transition temperature
Glycerol
Infrared spectra
Infrared spectroscopy
Mechanical properties
Modulus of elasticity
Organic chemistry
Pasta
Relative humidity
Spectrum analysis
Starch
Tensile properties
Transition temperatures
Water uptake
X-ray diffraction
title Suitability of starch extracted from fresh pasta by‐product in biodegradable film production
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