Influence of citric acid on thermoplastic wheat flour/poly(lactic acid) blends. II. Barrier properties and water vapor sorption isotherms

• Published in: Industrial crops and products Vol. 50; pp. 104 - 111
• Main Authors: Abdillahi, H., Chabrat, E., Rouilly, A., Rigal, L.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.10.2013; Elsevier
• Subjects: Agricultural sciences; Barrier properties; Chemical Sciences; Citric acid; Extrusion; glycerol; hydrolysis; Inorganic chemistry; lactic acid; Life Sciences; oxygen; permeability; Poly(lactic acid); Sorption isotherms; Starch; thermoplastics; water solubility; water vapor; Wheat flour; PLA; Starch; Citric acid; WF; WVP; Barrier properties; β; Poly(lactic acid); Wheat flour; TPS; DMTA; FTIR; X; Extrusion; SEM; Sorption isotherms
• ISSN: 0926-6690; 1872-633X
• DOI: 10.1016/j.indcrop.2013.06.028

•Low amount of citric acid improves clearly the barrier properties (WVP and O2 permeability) of wheat flour/PLA blends produced by one step twin-screw extrusion.•Addition of citric acid in wheat flour/PLA blends reduces the moisture content in films below 75% RH.•Citric acid enhances wheat flour/PLA compatibility. The effects of citric acid on wheat flour/glycerol/poly(lactic) acid (PLA) blends prepared by one-step twin-screw extrusion have been studied to improve barrier properties of starch based materials. A series of injected samples were produced from prepared compounds with varying ratio (0–20 part) of citric acid. The effects of citric acid on the water vapor permeability, oxygen permeability and water solubility in the film were then investigated. The barrier properties results proved that citric acid behaves as compatibilizing agent between starch and PLA phases for ratios between 0 and 10 parts. When the added amount exceeds 10 parts, CA acted as a plasticizer and/or promoted the hydrolysis of the starch glycosidic bonds.