Produção Nacional
Revisado por pares
Cassava starch-based foams reinforced with bacterial cellulose
2013; Wiley; Volume: 130; Issue: 5 Linguagem: Inglês
10.1002/app.39526
ISSN1097-4628
AutoresAndré da Silva, Letícia Maciel Nievola, César Augusto Tischer, Suzana Mali, Paula C. S. Faria-Tischer,
Tópico(s)Nanocomposite Films for Food Packaging
ResumoABSTRACT The objective of this work was to produce composite foams trays based on cassava starch and reinforced with bacterial cellulose using a baking process. Bacterial cellulose (native and modified by a mercerization process) was incorporated into starch composite foams by two methods: direct incorporation of bacterial cellulose powder into the starch matrix during baking process (method 1) or coating the trays surface with bacterial cellulose films (method 2) after they were produced. All formulations resulted in well‐shaped trays, and the addition of bacterial cellulose by method 1 improved the foaming ability of starch producing more expanded and thicker trays. The water absorption capacity was reduced by the incorporation of bacterial cellulose, independently of the method of incorporation. The elongation was improved in trays produced by method 2. These results demonstrate that the incorporation of native or modified cellulose was able to improve some properties of cassava starch trays. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 130: 3043–3049, 2013
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