Carbohydrate Polymer Technologies and Applications (Jun 2024)

INFLUENCE OF STARCH SOURCE ON PROPERTIES OF BLENDS BASED ON THERMOPLASTIC STARCH AND POLY(BUTYLENE-ADIPATE-CO-TEREPHTHALATE)

  • Ingrid A. dos S. Matusinho,
  • Thaís F. Ramos,
  • Jhonatan B. de Oliveira,
  • Emerson F. Pedroso,
  • Patterson P. de Souza,
  • Patrícia S. de O. Patricio

Journal volume & issue
Vol. 7
p. 100433

Abstract

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This work aims to develop and characterize blends of thermoplastic starch (TPS) modified with citric acid and poly(butylene-adipate-co-terephthalate) (PBAT), using sweet potato (SP) and cassava (C) as starch sources. The blends were produced through extrusion, combining thermoplastic starch with PBAT, and characterized using Infrared Absorption Spectroscopy, X-ray diffraction, a scanning electron microscope, tensile testing, and swelling analyses. The starch granules from SP and C showed variations in structure and composition (specifically in the amylose-to-amylopectin ratio), influencing the morphology and properties of the blends. The TPS-SP/PBAT blends exhibited greater resistance and lower hydrophilicity compared to the TPS-C/PBAT blends. Variations in the properties of the blends were also observed with different amounts of the biodegradable polyester used. The developed blends offer a long-term sustainable alternative to conventional polymers in the manufacturing of disposable packaging for the food industry.

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