Chuẩn bị và đặc trưng hóa các phim mỏng tinh bột sắn phân hủy sinh học cho các ứng dụng bao bì thực phẩm tiềm năng

Springer Science and Business Media LLC - Tập 28 - Trang 10531-10548 - 2021
Sumedha M. Amaraweera1, Chamila Gunathilake2,3, Oneesha H. P. Gunawardene2, Nimasha M. L. Fernando1, Drashana B. Wanninayaka2, Asanga Manamperi4, Rohan S. Dassanayake5, Suranga M. Rajapaksha6, Mahinda Gangoda7, C. A. N. Fernando3, Asela K. Kulatunga1, Aruna Manipura2
1Department of Manufacturing and Industrial Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya, Sri Lanka
2Department of Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya, Sri Lanka
3Department of Material and Nano Science Technology, Faculty of Technology, Wayamba University of Sri Lanka, Kuliyapitiya, Sri Lanka
4Materials Engineering Department, California Polytechnic State University, San Luis Obispo, USA
5Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama, Sri Lanka
6Department of Materials and Mechanical Technology, Faculty of Technology, University of Sri Jayewardenepura, Homagama, Sri Lanka
7Department of Chemistry and Biochemistry, Kent State University, Kent, USA

Tóm tắt

Thủy phân axit là một quy trình xử lý hóa học chính có thể cải thiện đáng kể các thuộc tính chức năng và cấu trúc của tinh bột mà không làm thay đổi hình thái hạt của nó. Trong nghiên cứu này, tác động của thủy phân axit lên các thuộc tính cấu trúc, nhiệt và hóa học của tinh bột sắn đã được khảo sát bằng cách sử dụng nồng độ axit clohidric (HCl) tối ưu là 2.2 M với thời gian thủy phân khác nhau (30, 60 và 90 phút). Tinh bột sắn đã bị thủy phân axit được đặc trưng bằng các phương pháp như phân tích nhiễu xạ tia X (XRD), phân tích quang phổ cộng hưởng từ hạt nhân cacbon-13 (13C-NMR), phân tích trọng lượng nhiệt (TGA), phân tích nhiệt lượng vi sai (DSC), hiển vi điện tử quét (SEM), và quang phổ hồng ngoại biến đổi (FTIR). Kết quả nghiên cứu XRD và 13C-NMR cho thấy độ tinh thể tương đối của các phim được chuẩn bị từ tinh bột thủy phân axit cải thiện. Phân tích FTIR và TGA cho thấy khả năng hấp thụ độ ẩm của tinh bột sắn giảm đáng kể do quá trình thủy phân axit. Các hạt tinh bột đã bị thủy phân axit cho thấy giảm 32% độ ẩm so với các hạt tinh bột tự nhiên. Các phim mỏng được chuẩn bị từ tinh bột bị thủy phân axit cho thấy giảm tối đa khoảng 40% và 20% khả năng hấp thụ nước so với các phim tinh bột sắn tự nhiên sau 2 giờ và 24 giờ. Thủy phân axit đã ảnh hưởng đáng kể đến các thuộc tính cơ học của các phim. Sức căng kéo được cải thiện khi thời gian thủy phân tăng, đạt tối đa 5.7 MPa. Các phim đã bị thủy phân axit hiển thị giảm 23% độ kéo dài so với các phim tinh bột sắn tự nhiên. Sức căng kéo tăng, khả năng hấp thụ nước thấp, phân hủy sinh học, không độc hại, chi phí thấp và ổn định nhiệt tốt khiến tinh bột sắn đã bị thủy phân axit trở thành lựa chọn có lợi cho các ứng dụng bao bì thực phẩm tiềm năng.

Từ khóa

#thủy phân axit #tinh bột sắn #phim mỏng #bao bì thực phẩm #phân hủy sinh học

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