Bioplastics: Starch and Cellulose

A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Biomacromolecules, Biobased and Biodegradable Polymers".

Deadline for manuscript submissions: closed (15 November 2023) | Viewed by 4294

Special Issue Editor


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Guest Editor
Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada
Interests: biocomposites; bioplastic; cellulose nanmomaterials; starch-based materials

Special Issue Information

Dear Colleagues,

Starch and cellulose are going to play a major role in the development of bioplastics. In their pristine form, these biopolymers result in bioplastics with inferior properties. Therefore, innovative ways to modify these biopolymers without losing their biodegradability and overall sustainability is a topic of growing significance. This Special Issue is devoted to research covering all aspects of utilizing cellulose and starch for bioplastics, packaging, and other material applications. 

Dr. Bishnu Acharya
Guest Editor

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Keywords

  • characterization of starch and cellulose
  • synthesis and structural modification
  • biocomposites
  • bio packaging
  • bioplastics
  • porous materials
  • biodegradability study
  • technoeconomic and life cycle study

Published Papers (2 papers)

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Research

17 pages, 2196 KiB  
Article
Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion
by Oswaldo Hernandez-Hernandez, Lesbia Cristina Julio-Gonzalez, Elisa G. Doyagüez and Tomy J. Gutiérrez
Polymers 2023, 15(7), 1704; https://doi.org/10.3390/polym15071704 - 29 Mar 2023
Cited by 3 | Viewed by 1602
Abstract
Extruded spaghetti-type pasta systems were obtained separately either from native or oxidized starch prepared via wet chemistry with the aim of evaluating the effect of oxidation modification of starch. In addition to this, the butyrylation reaction (butyrate (Bu) esterification—short-chain fatty acid) using native [...] Read more.
Extruded spaghetti-type pasta systems were obtained separately either from native or oxidized starch prepared via wet chemistry with the aim of evaluating the effect of oxidation modification of starch. In addition to this, the butyrylation reaction (butyrate (Bu) esterification—short-chain fatty acid) using native or oxidized starch was analyzed under reactive extrusion (REx) conditions with and without the addition of a green food-grade organocatalyst (l(+)-tartaric acid) with the purpose of developing potentially health-promoting spaghetti-type pasta systems in terms of increasing its resistant starch (RS) values. These would be due to obtaining organocatalytic butyrylated starch or not, or the manufacture of a doubly modified starch (oxidized-butyrylated—starch oxidation followed by organocatalytic butyrylation) or not. To this end, six pasta systems were developed and characterized by solid-state 13C cross-polarization magic angle spinning nuclear magnetic resonance (CP MAS NMR) spectroscopy, degree of substitution (DS), attenuated total reflectance Fourier transform infrared (ATR/FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), pancreatic digestion, free Bu content analysis and in vitro starch digestibility. The results obtained here suggest that starch oxidation hydrolytically degrades starch chains, making them more susceptible to enzymatic degradation by α-amylase. However, the oxidized starch-based pasta systems, once esterified by Bu mainly on the amylose molecules (doubly modified pasta systems) increased their RS values, and this was more pronounced with the addition of the organocatalyst (maximum RS value = ~8%). Interestingly, despite the checked chemical changes that took place on the molecular structure of starch upon butyrylation or oxidation reactions in corn starch-based spaghetti-type pasta systems, and their incidence on starch digestibility, the orthorhombic crystalline structure (A-type starch) of starch remained unchanged. Full article
(This article belongs to the Special Issue Bioplastics: Starch and Cellulose)
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17 pages, 3795 KiB  
Article
Effect of TiO2 Nanoparticles and Extrusion Process on the Physicochemical Properties of Biodegradable and Active Cassava Starch Nanocomposites
by Carolina Iacovone, Federico Yulita, Daniel Cerini, Daniel Peña, Roberto Candal, Silvia Goyanes, Lía I. Pietrasanta, Lucas Guz and Lucía Famá
Polymers 2023, 15(3), 535; https://doi.org/10.3390/polym15030535 - 20 Jan 2023
Cited by 4 | Viewed by 2269
Abstract
Biodegradable polymers have been strongly recognized as an alternative to replace traditional petrochemical plastics, which have become a global problem due to their long persistence in the environment. In this work, the effect of the addition of titanium dioxide nanoparticles (TiO2NP) [...] Read more.
Biodegradable polymers have been strongly recognized as an alternative to replace traditional petrochemical plastics, which have become a global problem due to their long persistence in the environment. In this work, the effect of the addition of titanium dioxide nanoparticles (TiO2NP) on the morphology, physicochemical properties and biodegradation under industrial composting conditions of cassava starch-based nanocomposites obtained by extrusion at different screw speeds (80 and 120 rpm) were investigated. Films performed at 120 rpm (S120 and S120-TiO2NP) showed completely processed starch and homogeneously distributed nanoparticles, leading to much more flexible nanocomposites than those obtained at 80 rpm. The incorporation of TiO2NP led to an increase in storage modulus of all films and, in the case of S120-TiO2NP, to higher strain at break values. From the Kohlrausch–Williams–Watts theoretical model (KWW), an increase in the relaxation time of the nanocomposites was observed due to a decrease in the number of polymer chains involved in the relaxation process. Additionally, S120-TiO2NP showed effective protection against UV light, greater hydrophobicity and faster biodegradation in compost, resulting in a promising material for food packaging applications. Full article
(This article belongs to the Special Issue Bioplastics: Starch and Cellulose)
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