Effect of modified tapioca starch on mechanical, thermal, and morphological properties of PBS blends for food packaging
In this study, polybutylene succinate (PBS) was blended with five types of modified tapioca starch to investigate the effect of modified tapioca starch in PBS blends for food packaging by identifying its properties. Tensile and flexural properties of blends found deteriorated for insertion of starch...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72428/ http://psasir.upm.edu.my/id/eprint/72428/1/Effect%20of%20modified%20tapioca%20starch.pdf |
| _version_ | 1848857116014542848 |
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| author | Shafi, Ayu Rafiqah Abdan, Khalina Ahmad Saffian, Harmaen Mohd Dahlan, Khairul Zaman Jawaid, Mohammad Lee, Ching Hao |
| author_facet | Shafi, Ayu Rafiqah Abdan, Khalina Ahmad Saffian, Harmaen Mohd Dahlan, Khairul Zaman Jawaid, Mohammad Lee, Ching Hao |
| author_sort | Shafi, Ayu Rafiqah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | In this study, polybutylene succinate (PBS) was blended with five types of modified tapioca starch to investigate the effect of modified tapioca starch in PBS blends for food packaging by identifying its properties. Tensile and flexural properties of blends found deteriorated for insertion of starch. This is due to poor interface, higher void contents and hydrolytic degradation of hydrophilic starch. FTIR results show all starch/PBS blends are found with footprints of starch except OH stretching vibration which is absent in B40 blends. Besides, Broad O–H absorption in all specimens show that these are hydrogen bonded molecules and no free O–H bonding was found. SEM testing shows good interfacial bonding between PBS and starch except E40 blends. Therefore, poor results of E40 blends was expected. In TGA, a slightly weight loss found between 80 to 100 °C due to free water removal. Apart from this, insertion of all types of starch reduces thermal stability of blend. However, high crystallinity of starch/PBS blend observed better thermal stability but lower char yield. Starch A and B blends are suggested to be used as food wrap and food container materials while starch D blend is suitable for grocery plastic bags according to observed results. |
| first_indexed | 2025-11-15T11:52:26Z |
| format | Article |
| id | upm-72428 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:52:26Z |
| publishDate | 2018 |
| publisher | MDPI |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-724282020-06-09T04:27:33Z http://psasir.upm.edu.my/id/eprint/72428/ Effect of modified tapioca starch on mechanical, thermal, and morphological properties of PBS blends for food packaging Shafi, Ayu Rafiqah Abdan, Khalina Ahmad Saffian, Harmaen Mohd Dahlan, Khairul Zaman Jawaid, Mohammad Lee, Ching Hao In this study, polybutylene succinate (PBS) was blended with five types of modified tapioca starch to investigate the effect of modified tapioca starch in PBS blends for food packaging by identifying its properties. Tensile and flexural properties of blends found deteriorated for insertion of starch. This is due to poor interface, higher void contents and hydrolytic degradation of hydrophilic starch. FTIR results show all starch/PBS blends are found with footprints of starch except OH stretching vibration which is absent in B40 blends. Besides, Broad O–H absorption in all specimens show that these are hydrogen bonded molecules and no free O–H bonding was found. SEM testing shows good interfacial bonding between PBS and starch except E40 blends. Therefore, poor results of E40 blends was expected. In TGA, a slightly weight loss found between 80 to 100 °C due to free water removal. Apart from this, insertion of all types of starch reduces thermal stability of blend. However, high crystallinity of starch/PBS blend observed better thermal stability but lower char yield. Starch A and B blends are suggested to be used as food wrap and food container materials while starch D blend is suitable for grocery plastic bags according to observed results. MDPI 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72428/1/Effect%20of%20modified%20tapioca%20starch.pdf Shafi, Ayu Rafiqah and Abdan, Khalina and Ahmad Saffian, Harmaen and Mohd Dahlan, Khairul Zaman and Jawaid, Mohammad and Lee, Ching Hao (2018) Effect of modified tapioca starch on mechanical, thermal, and morphological properties of PBS blends for food packaging. Polymers, 10 (11). pp. 1-13. ISSN 2073-4360 https://www.mdpi.com/2073-4360/10/11/1187 10.3390/polym10111187 |
| spellingShingle | Shafi, Ayu Rafiqah Abdan, Khalina Ahmad Saffian, Harmaen Mohd Dahlan, Khairul Zaman Jawaid, Mohammad Lee, Ching Hao Effect of modified tapioca starch on mechanical, thermal, and morphological properties of PBS blends for food packaging |
| title | Effect of modified tapioca starch on mechanical, thermal, and morphological properties of PBS blends for food packaging |
| title_full | Effect of modified tapioca starch on mechanical, thermal, and morphological properties of PBS blends for food packaging |
| title_fullStr | Effect of modified tapioca starch on mechanical, thermal, and morphological properties of PBS blends for food packaging |
| title_full_unstemmed | Effect of modified tapioca starch on mechanical, thermal, and morphological properties of PBS blends for food packaging |
| title_short | Effect of modified tapioca starch on mechanical, thermal, and morphological properties of PBS blends for food packaging |
| title_sort | effect of modified tapioca starch on mechanical, thermal, and morphological properties of pbs blends for food packaging |
| url | http://psasir.upm.edu.my/id/eprint/72428/ http://psasir.upm.edu.my/id/eprint/72428/ http://psasir.upm.edu.my/id/eprint/72428/ http://psasir.upm.edu.my/id/eprint/72428/1/Effect%20of%20modified%20tapioca%20starch.pdf |