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Polymers 2018, 10(11), 1187; https://doi.org/10.3390/polym10111187

Effect of Modified Tapioca Starch on Mechanical, Thermal, and Morphological Properties of PBS Blends for Food Packaging

1
Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang 43400 UPM, Selangor, Malaysia
2
Laboratory of Biopolymer and Derivatives, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang 43400 UPM, Selangor, Malaysia
3
Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang 43400 UPM, Selangor, Malaysia
4
Polycomposite Sdn Bhd, Taman Kajang Sentral, Kajang 43000, Selangor, Malaysia
*
Authors to whom correspondence should be addressed.
Received: 16 September 2018 / Revised: 17 October 2018 / Accepted: 18 October 2018 / Published: 25 October 2018
(This article belongs to the Special Issue Biodegradable Polymers—Where We Are and Where to Going)
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Abstract

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. View Full-Text
Keywords: polybutylene succinate; tapioca starch; mechanical properties; scanning electron microscopy; TGA polybutylene succinate; tapioca starch; mechanical properties; scanning electron microscopy; TGA
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Ayu, R.S.; Khalina, A.; Harmaen, A.S.; Zaman, K.; Jawaid, M.; Lee, C.H. Effect of Modified Tapioca Starch on Mechanical, Thermal, and Morphological Properties of PBS Blends for Food Packaging. Polymers 2018, 10, 1187.

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