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Effect of the incorporation of lignin microparticles on the properties of the thermoplastic starch/pectin blend obtained by extrusion

2021; Elsevier BV; Volume: 180; Linguagem: Inglês

10.1016/j.ijbiomac.2021.03.076

1879-0003

Danielly de Oliveira Begali, Laura Fonseca Ferreira, Ana Carolina Salgado de Oliveira, Soraia Vilela Borges, Alfredo Rodrigues de Sena Neto, Cassiano Rodrigues de Oliveira, María Irene Yoshida, Claire I. G. L. Sarantópoulos,

Polysaccharides and Plant Cell Walls

The present study aimed to produce thermoplastic starch films with different concentrations of thermoplastic pectin and the addition of 4% lignin microparticles as a reinforcing and active agent. The pectin improved the modulus of elasticity, and decreased the elongation at break. In addition, it improved the UV light protection to 100% at 320 nm and 95.9% at 400 nm. The incorporation of lignin microparticles improved the thermal stability of the blends made with 25% and 50% thermoplastic pectin when compared to the pectin-free blends. The blend with 25% thermoplastic pectin led to an increase of 75.8% and 34% in elongation at break and deformation of the films, respectively. This blend also improved the UV light protection to 100% due to its dark brown color. Regarding the permeability properties, the films with 25% and 50% thermoplastic pectin showed lower oxygen permeability (48% and 65%) and an increase in the antioxidant activities from 2.7% to 71.08% and 4.1% to 79.28%, respectively. Thus, the polymer blend with 25% thermoplastic pectin with the incorporation of lignin microparticles proved to be a good alternative for use in foods sensitive to the effects of oxygen and UV light.