Abstract
Films were fabricated using a mixture of polyvinyl alcohol (PVA)/cassava starch and incorporated citric acid in a concentration range between 5% and 40%. The films were annealed through thermal treatment in a temperature range between 30 °C and 90 °C with 0.3% glutaraldehyde incorporated as the crosslinking agent. This study presents the results of an experimental design analyzed using the response surface methodology. The multiple regression analysis allowed us to obtain the second-order models, which relate the annealing factors and citric acid concentration to Maximum Tensile Strength (MTS), Young’s Modulus (YM), and the Maximum Elongation at Break (MEB). The optimization and validation of the obtained model were carried out with error values below 10.08% for all the response variables, indicating that the response surface methodology and optimization were correct. Finally, as a complementary analysis, the differential scanning calorimetry (DSC) and Fourier-transform infrared spectroscopy (FTIR) tests were carried out, which revealed a higher packaging of the heat-treated films and verified their crosslinking.
Highlights
The current trend of replacing synthetic polymers with natural polymers obtained from renewable resources has increased both the implementation of studies related to natural polymers of plant origin, such as cassava starch, and the search for improvement of its specific properties for application mainly in packaging and crating
The RSM was used to analyze the effect of the annealing and the concentration of citric acid on the Maximum Tensile Strength (MTS), Young’s Modulus (YM), and Maximum
YM, and which confirms the relate chemical bond formed between citric and starchwith
Summary
The current trend of replacing synthetic polymers with natural polymers obtained from renewable resources has increased both the implementation of studies related to natural polymers of plant origin, such as cassava starch, and the search for improvement of its specific properties for application mainly in packaging and crating. Recent research has studied the mixture of starch and poly(vinyl alcohol) (PVA), because PVA is a biodegradable, water-soluble, non-toxic, synthetic polymer with hydroxyl groups, it is similar to starch and plasticizers such as glycerol, sorbitol, and citric acid [1,2]. These studies evaluated the starch/PVA blend with different additives and the modification of process conditions. Films showed a higher water barrier and better mechanical and antimicrobial properties, which led to the conclusion that they have potential use in food packaging [4].
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