Biodegradable polymer blends based on corn starch and thermoplastic chitosan processed by extrusion. (10th February 2016)

• Record Type: Journal Article
• Authors: Mendes, J.F.; Paschoalin, R.T; Carmona, V.B.; Sena Neto, Alfredo R; Marques, A.C.P.; Marconcini, J.M.; Mattoso, L.H.C.; Medeiros, E.S.; Oliveira, J.E.
• Is Part Of: Carbohydrate polymers. Volume 137(2016)
• Page Start: 452
• Page End: 458
• Publication Date: 2016-02-10
• Subjects: Thermoplastic starch -- Thermoplastic chitosan -- Extrusion -- Biodegradable polymers; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2015.10.093
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: Blends of thermoplastic cornstarch and chitosan were prepared and characterized. It was possible to successfully produce cornstarch–chitosan blends by extrusion with a high dispersion. The effect of TPC incorporation in TPS matrix on blend properties was investigated. Incorporation of thermoplastic chitosan caused a decrease in both tensile strength and stiffness. Biopolymer blends had good thermal stability. Abstract: Blends of thermoplastic cornstarch (TPS) and chitosan (TPC) were obtained by melt extrusion. The effect of TPC incorporation in TPS matrix and polymer interaction on morphology and thermal and mechanical properties were investigated. Possible interactions between the starch molecules and thermoplastic chitosan were assessed by XRD and FTIR techniques. Scanning Electron Microscopy (SEM) analyses showed a homogeneous fracture surface without the presence of starch granules or chitosan aggregates. Although the incorporation of thermoplastic chitosan caused a decrease in both tensile strength and stiffness, films with better extensibility and thermal stability were produced.