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

Abstract

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.

Keywords

• Blends
• thermoplastic starch
• Poly(Butylene-Adipate-Co-Terephthalate)
• Swelling