Effect of the incorporation of lignin microparticles on the properties of the thermoplastic starch/pectin blend obtained by extrusion

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorBegali, Danielly de Oliveira-
Autor(es): dc.creatorFerreira, Laura Fonseca-
Autor(es): dc.creatorOliveira, Ana Carolina Salgado de-
Autor(es): dc.creatorBorges, Soraia Vilela-
Autor(es): dc.creatorSena Neto, Alfredo Rodrigues de-
Autor(es): dc.creatorOliveira, Cassiano Rodrigues de-
Autor(es): dc.creatorYoshida, Maria Irene-
Autor(es): dc.creatorSarantopoulos, Claire I. G. L.-
Data de aceite: dc.date.accessioned2026-02-09T12:40:39Z-
Data de disponibilização: dc.date.available2026-02-09T12:40:39Z-
Data de envio: dc.date.issued2022-01-13-
Data de envio: dc.date.issued2022-01-13-
Data de envio: dc.date.issued2021-06-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/48858-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.ijbiomac.2021.03.076-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1166083-
Descrição: dc.descriptionThe present study aimed to produce thermoplastic starch films with different concentrations of thermoplastic pectin and the addition of 4% lignin microparticles as a reinforcing and active agent. The pectin improved the modulus of elasticity, and decreased the elongation at break. In addition, it improved the UV light protection to 100% at 320 nm and 95.9% at 400 nm. The incorporation of lignin microparticles improved the thermal stability of the blends made with 25% and 50% thermoplastic pectin when compared to the pectin-free blends. The blend with 25% thermoplastic pectin led to an increase of 75.8% and 34% in elongation at break and deformation of the films, respectively. This blend also improved the UV light protection to 100% due to its dark brown color. Regarding the permeability properties, the films with 25% and 50% thermoplastic pectin showed lower oxygen permeability (48% and 65%) and an increase in the antioxidant activities from 2.7% to 71.08% and 4.1% to 79.28%, respectively. Thus, the polymer blend with 25% thermoplastic pectin with the incorporation of lignin microparticles proved to be a good alternative for use in foods sensitive to the effects of oxygen and UV light.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Journal of Biological Macromolecules-
Palavras-chave: dc.subjectExtrusion-
Palavras-chave: dc.subjectBiodegradable-
Palavras-chave: dc.subjectAntioxidant-
Palavras-chave: dc.subjectMicropartículas de ligninas-
Palavras-chave: dc.subjectAmido termoplástico-
Palavras-chave: dc.subjectBlendas de pectina-
Título: dc.titleEffect of the incorporation of lignin microparticles on the properties of the thermoplastic starch/pectin blend obtained by extrusion-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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