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Effect of surfactant content on rheological, thermal, morphological and surface properties of thermoplastic starch (TPS) and polylactic acid (PLA) blends

Miscibility in biopolymeric blends is a critical process that requires evaluation of the effect of surfactants or coupling agents under conditions similar to processing. Different mixtures in the molten state of plasticized starch and polylactic acid in the presence of a surfactant (Tween 20) at dif...

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Autores principales: Calambás Pulgarin, Heidy Lorena, Caicedo, Carolina, López, Edwin Flórez
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9557894/
https://www.ncbi.nlm.nih.gov/pubmed/36247174
http://dx.doi.org/10.1016/j.heliyon.2022.e10833
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author Calambás Pulgarin, Heidy Lorena
Caicedo, Carolina
López, Edwin Flórez
author_facet Calambás Pulgarin, Heidy Lorena
Caicedo, Carolina
López, Edwin Flórez
author_sort Calambás Pulgarin, Heidy Lorena
collection PubMed
description Miscibility in biopolymeric blends is a critical process that requires evaluation of the effect of surfactants or coupling agents under conditions similar to processing. Different mixtures in the molten state of plasticized starch and polylactic acid in the presence of a surfactant (Tween 20) at different concentrations were studied. This allowed knowing the rheological, thermal and surface behavior of the mixtures. The results of the dynamic rheological analysis showed increases in viscosity in the presence of the surfactant, in which strong interactions were produced at high shear rates that reflect possible crosslinking between the polymer chains, in addition to intermolecular interactions that were evidenced in the infrared spectrum. Likewise, the storage and loss modulus showed transitions mainly from viscous to elastic typical for thermoplastics. The thermogravimetric analysis did not show significant changes between the mixtures. However, the calorimetric analysis showed changes in the crystallinity of the mixtures, the tensoactive promotes greater freedom of movement and rearrangements in the microstructure with decrease of interface between polymers, and less compaction of the material induced by the emulsion. Analysis derived from biopolymeric films against contact with water shows significant changes. Interaction with water in short times (in the order of minutes) according to the sessile drop technique, favors hydrophilicity by increasing the concentration of Tween 20. However, interaction with water for prolonged times (in the order of hours), shows that the absorption reaches saturation in samples a stabilization in the absorption is observed. The results demonstrate that the miscibility of PLA in AS was achieved in the presence of the tween, under conventional processing conditions. The stability of the different formulations allows the production of films for packaging and biomedical applications.
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spelling pubmed-95578942022-10-14 Effect of surfactant content on rheological, thermal, morphological and surface properties of thermoplastic starch (TPS) and polylactic acid (PLA) blends Calambás Pulgarin, Heidy Lorena Caicedo, Carolina López, Edwin Flórez Heliyon Research Article Miscibility in biopolymeric blends is a critical process that requires evaluation of the effect of surfactants or coupling agents under conditions similar to processing. Different mixtures in the molten state of plasticized starch and polylactic acid in the presence of a surfactant (Tween 20) at different concentrations were studied. This allowed knowing the rheological, thermal and surface behavior of the mixtures. The results of the dynamic rheological analysis showed increases in viscosity in the presence of the surfactant, in which strong interactions were produced at high shear rates that reflect possible crosslinking between the polymer chains, in addition to intermolecular interactions that were evidenced in the infrared spectrum. Likewise, the storage and loss modulus showed transitions mainly from viscous to elastic typical for thermoplastics. The thermogravimetric analysis did not show significant changes between the mixtures. However, the calorimetric analysis showed changes in the crystallinity of the mixtures, the tensoactive promotes greater freedom of movement and rearrangements in the microstructure with decrease of interface between polymers, and less compaction of the material induced by the emulsion. Analysis derived from biopolymeric films against contact with water shows significant changes. Interaction with water in short times (in the order of minutes) according to the sessile drop technique, favors hydrophilicity by increasing the concentration of Tween 20. However, interaction with water for prolonged times (in the order of hours), shows that the absorption reaches saturation in samples a stabilization in the absorption is observed. The results demonstrate that the miscibility of PLA in AS was achieved in the presence of the tween, under conventional processing conditions. The stability of the different formulations allows the production of films for packaging and biomedical applications. Elsevier 2022-10-01 /pmc/articles/PMC9557894/ /pubmed/36247174 http://dx.doi.org/10.1016/j.heliyon.2022.e10833 Text en © 2022 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Calambás Pulgarin, Heidy Lorena
Caicedo, Carolina
López, Edwin Flórez
Effect of surfactant content on rheological, thermal, morphological and surface properties of thermoplastic starch (TPS) and polylactic acid (PLA) blends
title Effect of surfactant content on rheological, thermal, morphological and surface properties of thermoplastic starch (TPS) and polylactic acid (PLA) blends
title_full Effect of surfactant content on rheological, thermal, morphological and surface properties of thermoplastic starch (TPS) and polylactic acid (PLA) blends
title_fullStr Effect of surfactant content on rheological, thermal, morphological and surface properties of thermoplastic starch (TPS) and polylactic acid (PLA) blends
title_full_unstemmed Effect of surfactant content on rheological, thermal, morphological and surface properties of thermoplastic starch (TPS) and polylactic acid (PLA) blends
title_short Effect of surfactant content on rheological, thermal, morphological and surface properties of thermoplastic starch (TPS) and polylactic acid (PLA) blends
title_sort effect of surfactant content on rheological, thermal, morphological and surface properties of thermoplastic starch (tps) and polylactic acid (pla) blends
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9557894/
https://www.ncbi.nlm.nih.gov/pubmed/36247174
http://dx.doi.org/10.1016/j.heliyon.2022.e10833
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