title: Physical and structural characterisation of starch/polyester blends with tartaric acid.
abstract: Starch/PBAT blends were produced by reactive extrusion with tartaric acid (TA) as an additive. The effects of TA, glycerol and starch+PBAT on the mechanical, optical and structural properties of the films were evaluated, with formulations based in a constrained mixture design. Tartaric acid acts as a compatibiliser and promotes the acid hydrolysis of starch chains. These two functions explain the observed film resistance and opacity. TA reduced the weight loss in water. Scanning electron microscopy (SEM) images showed that TA reduces the interfacial tension between the polymeric phases, resulting in more homogeneous films. Nuclear magnetic resonance ((13)C CPMAS) and Fourier transform infrared spectroscopy (FT-IR) suggest that tartaric acid is able to react with the hydroxyl groups of the starch by esterification/transesterification reactions, confirming its role as a compatibiliser. The addition of TA results in materials with better properties that are suitable for use in food packaging.
authors.affiliation: Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, PO Box 6001, 86051-980 Londrina, PR, Brazil. Electronic address: jubonametti@uel.br.
authors.forename: J B
authors.initials: JB
authors.lastname: Olivato
authors.affiliation: Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, PO Box 6001, 86051-980 Londrina, PR, Brazil.
authors.forename: C M O
authors.initials: CM
authors.lastname: Müller
authors.affiliation: Departamento de Química, Centro de Ciências Exatas, Universidade Estadual de Londrina, PO Box 6001, 86051-980 Londrina, PR, Brazil.
authors.forename: G M
authors.initials: GM
authors.lastname: Carvalho
authors.affiliation: Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, PO Box 6001, 86051-980 Londrina, PR, Brazil.
authors.forename: F
authors.initials: F
authors.lastname: Yamashita
authors.affiliation: Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, PO Box 6001, 86051-980 Londrina, PR, Brazil.
authors.forename: M V E
authors.initials: MV
authors.lastname: Grossmann
mesh_terms: D004951:Esterification; D005990:Glycerol / Q000737:chemistry; D009682:Magnetic Resonance Spectroscopy; D002365:Manihot / Q000737:chemistry; D008855:Microscopy, Electron, Scanning; D011091:Polyesters / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry*; D013644:Tartrates / Q000737:chemistry*; D014867:Water / Q000737:chemistry
chemical_list: D011091:Polyesters; D013644:Tartrates; D014867:Water; D013213:Starch; D005990:Glycerol; C029768:tartaric acid
keywords: Compatibilisation; Esterification reactions; Reactive extrusion; Starch/PBAT blends