Influence of pinhão starch and natural extracts on the performance of thermoplastic cassava starch/PBAT extruded blown films as a technological approach for bio‐based packaging material

• Published in: Journal of food science Vol. 85; no. 9; pp. 2832 - 2842
• Main Authors: Müller, Priscila Schultz, Carpiné, Danielle, Yamashita, Fábio, Waszczynskyj, Nina
• Format: Journal Article
• Language: English
• Published: Chicago Wiley Subscription Services, Inc 01.09.2020
• Subjects: Araucaria angustifolia; Camellia sinensis; Cassava; Cold storage; Composting; Computer simulation; Elongation; Extrusion; extrusion blowing; Food packaging; Food production; Green tea; Incorporation; Manihot esculenta; Mechanical properties; Modulus of elasticity; Opacity; Packaging; Parameter modification; Permeability; Plastics industry; Polymer blends; Polymers; Regression analysis; Regression models; Relative humidity; Response surface methodology; Rosmarinus officinalis; Starch; Storage conditions; Tensile strength; Terephthalate; Thermal stability; Water vapor

Films were produced using the blown extrusion method from blends made with cassava and pinhão thermoplastic starch, compostable polyester (poly(butylene adipate co‐terephthalate, PBAT) and natural extracts (rosemary and green tea). The effect of the incorporation of the extracts and the type of star...