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Cross-linked potato starch-based blend films using ascorbic acid as a plasticizer.
J Agric Food Chem. 2014 Feb 26; 62(8):1755-64.JA

Abstract

The main objects of this study were to prepare the cross-linked potato starch/polyvinyl alcohol blend films with ascorbic acid (AsA) added as a plasticizer with and without heat curing and to examine their mechanical properties, elongation at break, degree of swelling, solubility, water vapor absorption, thermal properties, optical properties, and biodegradability. The specific surface area, pore volume, and topography of the films with and without heat curing were also investigated via nitrogen adsorption and desorption isotherms and atomic force microscopy analysis. The results indicate that the cured films possess mechanical, thermal, and optical properties enhanced compared to those of noncured films. The mechanical and water barrier properties of the AsA-added film were also found to be superior to those of other films with polyol plasticizers (glycerol and xylitol). The biodegradability test revealed that the prepared films are degraded by ~35-80% after 165 days.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Yoon SD
Department of Chemical and Biomolecular Engineering, Chonnam National University , Yeosu, Jeonnam 550-749, South Korea.

MeSH

Ascorbic AcidCross-Linking ReagentsFood PackagingHot TemperaturePlant ExtractsPlasticizersPolymersSolanum tuberosumStarchTensile Strength

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23909738

Citation

Yoon, Soon-Do. "Cross-linked Potato Starch-based Blend Films Using Ascorbic Acid as a Plasticizer." Journal of Agricultural and Food Chemistry, vol. 62, no. 8, 2014, pp. 1755-64.
Yoon SD. Cross-linked potato starch-based blend films using ascorbic acid as a plasticizer. J Agric Food Chem. 2014;62(8):1755-64.
Yoon, S. D. (2014). Cross-linked potato starch-based blend films using ascorbic acid as a plasticizer. Journal of Agricultural and Food Chemistry, 62(8), 1755-64. https://doi.org/10.1021/jf4024855
Yoon SD. Cross-linked Potato Starch-based Blend Films Using Ascorbic Acid as a Plasticizer. J Agric Food Chem. 2014 Feb 26;62(8):1755-64. PubMed PMID: 23909738.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Cross-linked potato starch-based blend films using ascorbic acid as a plasticizer. A1 - Yoon,Soon-Do, Y1 - 2013/08/20/ PY - 2013/8/6/entrez PY - 2013/8/6/pubmed PY - 2014/7/25/medline SP - 1755 EP - 64 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 62 IS - 8 N2 - The main objects of this study were to prepare the cross-linked potato starch/polyvinyl alcohol blend films with ascorbic acid (AsA) added as a plasticizer with and without heat curing and to examine their mechanical properties, elongation at break, degree of swelling, solubility, water vapor absorption, thermal properties, optical properties, and biodegradability. The specific surface area, pore volume, and topography of the films with and without heat curing were also investigated via nitrogen adsorption and desorption isotherms and atomic force microscopy analysis. The results indicate that the cured films possess mechanical, thermal, and optical properties enhanced compared to those of noncured films. The mechanical and water barrier properties of the AsA-added film were also found to be superior to those of other films with polyol plasticizers (glycerol and xylitol). The biodegradability test revealed that the prepared films are degraded by ~35-80% after 165 days. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23909738/Cross_linked_potato_starch_based_blend_films_using_ascorbic_acid_as_a_plasticizer_ L2 - https://doi.org/10.1021/jf4024855 DB - PRIME DP - Unbound Medicine ER -