Effect of hybridization composition and glycerin content on novel corn starch/nata de coco plastic film: Thermal, mechanical, and degradation study
The objective of this work was to develop a plastic film from food sources with excellent thermal, mechanical, and degradability performance. Corn starch (CS)/nata de coco (NDC) were hybridized with addition of glycerin as plasticizer at different weight ratio and weight percent, respectively. Sampl...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
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Elsevier Ltd
2022
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/34025/ http://umpir.ump.edu.my/id/eprint/34025/1/2022_Corn%20starch%20nata%20de%20coco_Joe%20Shin.pdf http://umpir.ump.edu.my/id/eprint/34025/7/Effect%20of%20hybridization%20composition%20and%20glycerin%20content%20.pdf |
| _version_ | 1848824402073878528 |
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| author | Mustapha, Siti Noor Hidayah Wan, Joe Shin |
| author_facet | Mustapha, Siti Noor Hidayah Wan, Joe Shin |
| author_sort | Mustapha, Siti Noor Hidayah |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | The objective of this work was to develop a plastic film from food sources with excellent thermal, mechanical, and degradability performance. Corn starch (CS)/nata de coco (NDC) were hybridized with addition of glycerin as plasticizer at different weight ratio and weight percent, respectively. Sample analysis found that the hybridization of CS with NDC improved the film forming properties, mechanical and thermal, degradation properties, as well as hydrophobicity and solubility of the film up to 0.5:0.5 wt hybrid ratio. The properties of the films were highly affected by the homogeneity of the sample during hybridization, with high NDC amount (0.3:0.7 wt CS:NDC) showing poor hydrophobicity, and mechanical and thermal properties. The glycerin content, however, did not significantly affect the hydrophobicity, water solubility, and degradability properties of CS/NDC film. Hybridization of 0.5:0.5 wt CS/NDC with 2 phr glycerin provided the optimum Young’s modulus (15.67 MPa) and tensile strength (1.67 MPa) properties. |
| first_indexed | 2025-11-15T03:12:27Z |
| format | Article |
| id | ump-34025 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T03:12:27Z |
| publishDate | 2022 |
| publisher | Elsevier Ltd |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-340252022-09-05T07:57:10Z http://umpir.ump.edu.my/id/eprint/34025/ Effect of hybridization composition and glycerin content on novel corn starch/nata de coco plastic film: Thermal, mechanical, and degradation study Mustapha, Siti Noor Hidayah Wan, Joe Shin QD Chemistry TP Chemical technology The objective of this work was to develop a plastic film from food sources with excellent thermal, mechanical, and degradability performance. Corn starch (CS)/nata de coco (NDC) were hybridized with addition of glycerin as plasticizer at different weight ratio and weight percent, respectively. Sample analysis found that the hybridization of CS with NDC improved the film forming properties, mechanical and thermal, degradation properties, as well as hydrophobicity and solubility of the film up to 0.5:0.5 wt hybrid ratio. The properties of the films were highly affected by the homogeneity of the sample during hybridization, with high NDC amount (0.3:0.7 wt CS:NDC) showing poor hydrophobicity, and mechanical and thermal properties. The glycerin content, however, did not significantly affect the hydrophobicity, water solubility, and degradability properties of CS/NDC film. Hybridization of 0.5:0.5 wt CS/NDC with 2 phr glycerin provided the optimum Young’s modulus (15.67 MPa) and tensile strength (1.67 MPa) properties. Elsevier Ltd 2022 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/34025/1/2022_Corn%20starch%20nata%20de%20coco_Joe%20Shin.pdf pdf en http://umpir.ump.edu.my/id/eprint/34025/7/Effect%20of%20hybridization%20composition%20and%20glycerin%20content%20.pdf Mustapha, Siti Noor Hidayah and Wan, Joe Shin (2022) Effect of hybridization composition and glycerin content on novel corn starch/nata de coco plastic film: Thermal, mechanical, and degradation study. Food Chemistry, 373 (131440). pp. 1-7. ISSN 0308-8146. (Published) https://doi.org/10.1016/j.foodchem.2021.131440 https://doi.org/10.1016/j.foodchem.2021.131440 |
| spellingShingle | QD Chemistry TP Chemical technology Mustapha, Siti Noor Hidayah Wan, Joe Shin Effect of hybridization composition and glycerin content on novel corn starch/nata de coco plastic film: Thermal, mechanical, and degradation study |
| title | Effect of hybridization composition and glycerin content on novel corn starch/nata de coco plastic film: Thermal, mechanical, and degradation study |
| title_full | Effect of hybridization composition and glycerin content on novel corn starch/nata de coco plastic film: Thermal, mechanical, and degradation study |
| title_fullStr | Effect of hybridization composition and glycerin content on novel corn starch/nata de coco plastic film: Thermal, mechanical, and degradation study |
| title_full_unstemmed | Effect of hybridization composition and glycerin content on novel corn starch/nata de coco plastic film: Thermal, mechanical, and degradation study |
| title_short | Effect of hybridization composition and glycerin content on novel corn starch/nata de coco plastic film: Thermal, mechanical, and degradation study |
| title_sort | effect of hybridization composition and glycerin content on novel corn starch/nata de coco plastic film: thermal, mechanical, and degradation study |
| topic | QD Chemistry TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/34025/ http://umpir.ump.edu.my/id/eprint/34025/ http://umpir.ump.edu.my/id/eprint/34025/ http://umpir.ump.edu.my/id/eprint/34025/1/2022_Corn%20starch%20nata%20de%20coco_Joe%20Shin.pdf http://umpir.ump.edu.my/id/eprint/34025/7/Effect%20of%20hybridization%20composition%20and%20glycerin%20content%20.pdf |