Poly(L-lactide)/branched β-cyclodextrin blends: Thermal, morphological and mechanical properties. (25th June 2016)

• Record Type: Journal Article
• Authors: Lizundia, E.; Gómez-Galván, F.; Pérez-Álvarez, L.; León, L.M.; Vilas, J.L.
• Is Part Of: Carbohydrate polymers. Volume 144(2016)
• Page Start: 25
• Page End: 32
• Publication Date: 2016-06-25
• Subjects: L-lactic acid (PubChem CID: 107689) -- Beta-cyclodextrin (PubChem CID: 444041) -- N, N-Dimethylformamide (PubChem CID: 6228) -- Epichlorohydrin (PubChem CID: 7835) -- Sodium hydroxide (PubChem CID: 14798) -- Hydrochloric acid (PubChem CID: 313); Poly(L-lactide) -- β-Cyclodextrin -- Branched β-cyclodextrin -- Glass transition temperature -- Polymer blend -- Miscibility; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2016.02.043
• Languages: English
• ISSNs: 0144-8617

Abstract

Graphical abstract: Miscible poly(L-lactide)/branched β-cyclodextrin blends have been obtained in an attempt to obtain novel biocompatible materials for pharmaceutical, biomedical and packaging applications. Highlights: Branched β-cyclodextrin (bβCD) was achieved by polycondensation of the β-CD monomer. New miscible poly(L-lactide)/branched β-cyclodextrin (bβCD) blends are obtained. Results show the presence of a single phase irrespectively of the blend composition. bβCD behaves as a plasticizing agent for the mechanical properties of PLLA. bβCD hollow-toroidal structure impinges intermolecular interactions in PLLA chains. Abstract: In this work we develop poly(L-lactide)/branched β-cyclodextrin (bβCD) blends in an attempt to obtain new biocompatible and biodegradable materials to be used in the emerging fields of pharmaceutical, biomedicine and food industry. Ionic branched β-cyclodextrin (bβCD) was obtained by polycondensation of the β-CD monomer and it was blended with a commercially available PLLA. Fourier transform infrared spectroscopy (FTIR) has been applied to study the occurring interactions between both partners. Thermal properties of blends have been analyzed by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA), while the phase structure of the blends was analyzed by scanning electron microscopy (SEM). Finally, dynamic mechanical analysis (DMA) has been used to provide further insights into the features controlling miscibility between PLLA and bβCD. Results show the presence of a single phase irrespectively of the blend composition. Overall, this work opens new perspectives for the development of naturally available materials with tunable functional properties for applications in which cyclodextrins emerge as a new class of promising candidates.