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A Guerrero - One of the best experts on this subject based on the ideXlab platform.
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Production and Characterization of Bioplastics Obtained by Injection Moulding of Various Protein Systems
Journal of Polymers and the Environment, 2017Co-Authors: Manuel Felix, V. Perez-puyana, A. Romero, A GuerreroAbstract:Bioplastic materials from renewable polymers, like proteins, constitute a highly interesting field for important industrial applications such as packaging, agriculture, etc., in which thermo-mechanical techniques are increasingly being used. This study assesses bioplastic materials produced by injection from blends previously prepared in a batch mixer using various protein concentrates and isolates. A mixing time of 5 min has been selected in order to ensure correct homogenous blends. A comparison between different protein-based specimens was performed by dynamic mechanical thermal analysis, tensile strength, water uptake and transmittance tests. The comparison reveals that the protein nature and the percentage of plasticizer lead to Bioplastics with different properties and, consequently, different applications. Protein concentrates and isolates, wastes and surpluses from the food industry, may be useful for producing Bioplastics with suitable mechanical properties and processability, as well as biodegradability, by means of suitable mixing and injection moulding conditions.
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protein glycerol blends and injection molded bioplastic matrices soybean versus egg albumen
Journal of Applied Polymer Science, 2016Co-Authors: Lucia Fernandezespada, Carlos Bengoechea, Felipe Cordobes, A GuerreroAbstract:Two well-known proteins have been selected in order to produce Bioplastics through injection molding: a soy protein isolate (SPI) and an egg white albumen concentrate (EW). Each of them has been thoroughly mixed with glycerol (40 wt %) and the blend then obtained have been characterized by means of rheological and thermomechanical techniques, which allowed the optimization of the processing moulding conditions (cylinder temperature, 60°C–65°C; mould temperature, 120°C; post-injection pressure, 500–600 bars). Once Bioplastics were obtained, their thermomechanical and tensile properties, as well as their water uptake capacity and transparency were evaluated. Bioplastics containing EW showed higher values in the elastic and loss moduli, E′ and E″, from −30°C to 130°C, than the corresponding SPI bioplastic. However, they both showed qualitatively the same evolution with temperature, where E′ and E″ decreased up to a plateau at high temperatures. When examining their tensile and water uptake properties is found that SPI Bioplastics are more ductile and present enhanced water uptake behavior over EW Bioplastics, which on the other hand possess higher Young's modulus. SPI seems to provide tougher Bioplastics, being an excellent option for potential superabsorbent applications, whereas EW would suit for those applications requiring higher mechanical properties. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 42980.
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characterization of pea protein based Bioplastics processed by injection moulding
Food and Bioproducts Processing, 2016Co-Authors: Victor Hurtado Perez, Alberto Romero, Manuel Felix, A GuerreroAbstract:Abstract This study assesses the behaviour of pea protein isolate (PPI) as a potential candidate for the development of biobased plastic materials processed by injection moulding. Around 30–40% of glycerol as plasticizer was required to obtain good processability of PPI/GL blends to produce Bioplastics. A mixing rheometer that allows recording of torque and temperature during mixing and a small-scale-plunger-type injection moulding machine were used to obtain PPI/GL blends and PPI-based Bioplastics, respectively. Rheological and differential scanning calorimetry measurements were made to guide the selection of suitable conditions for injection and moulding. For injection, we selected a temperature relatively close to the maximum of the loss tangent, but moderate enough to avoid crosslinking effects (50 °C), and for moulding, a high temperature (130 °C) to favour crosslinking in the mould. An increase in the PPI/GL ratio leads to an enhancement of elastic bending and tensile properties of bioplastic specimens, as well as an increase in their ability to absorb mechanical energy before rupturing. On the other hand, the PPI/GL specimens become less transparent. In addition, water uptake of these Bioplastics has been found to be very high and fast.
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effect of aldehydes on thermomechanical properties of gluten based Bioplastics
Food and Bioproducts Processing, 2014Co-Authors: Lidia S Zarateramirez, Alberto Romero, Inmaculada Martinez, Carlos Bengoechea, Pedro Partal, A GuerreroAbstract:Abstract Protein–protein crosslinks play an important role in the design of biodegradable polymeric materials requiring suitable rheological and mechanical properties. The addition of aldehydes to the bioplastic formulation may result in their involvement in some form of protein cross-linking. The objective of this contribution is to evaluate the effect of adding some aldehydes (formaldehyde, glutaraldehyde and glyoxal) on the thermomechanical properties of gluten-based biodegradable polymeric materials processed by a mixing stage followed by compression moulding at 9 MPa and 130 °C. Different bioplastic probes were evaluated by means of DMA measurements, recording the elastic and loss moduli as a function of temperature and uniaxial tensile strength tests. Water absorption capacity and solubility under different extraction media of bioplastic specimens, were also evaluated. Solubility measurements were carried out in order to analyse the effect of the aldehyde on the nature of the interactions taking place in the system, being compared to those performed on blends previous to the moulding process. Glyoxal is the aldehyde that seems to produce Bioplastics with best thermal and mechanical properties. This study would contribute to evaluate the potentials of adding aldehyde to gluten/plasticiser systems to control the microstructure and properties of the final Bioplastics.
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egg white based Bioplastics developed by thermomechanical processing
Journal of Food Engineering, 2007Co-Authors: Abel Jerez, Inmaculada Martinez, Pedro Partal, C Gallegos, A GuerreroAbstract:Abstract The development of new protein-based biomaterials has been receiving increasing interest in the last few years. This paper is focused on the development of new bioplastic materials, based on wheat gluten and egg white proteins, manufactured by direct mixing of proteins with a plasticizer, glycerol, and, eventually, a thermal and moulding process which shapes the material and gives them suitable mechanical properties to be used as substitutive materials of synthetic polymers for definite applications. These rheological properties have been evaluated by shear rheology and dynamic mechanical thermal analysis on both intermediate process materials and final Bioplastics. Moreover, the microstructure of the samples has been characterized by atomic force microscopy and modulated differential scanning calorimetry. Glycerol–protein mixtures have been proved to hold suitable rhelogical behaviour and thermosetting potential for further processing, by means of a compression-moulding process, to obtain Bioplastics. Glycerol/egg white blends (0.5 ratio) can be more easily processed, because of their rheological behaviour at ca. 50 °C. On the contrary, glycerol/wheat gluten blends (0.5 ratio) need longer mixing times and more severe thermosetting conditions, although lower values of the bioplastic storage modulus are obtained in the whole range of temperature studied.
Zoe M Harris - One of the best experts on this subject based on the ideXlab platform.
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don t scrap the waste the need for broader system boundaries in bioplastic food packaging life cycle assessment a critical review
Journal of Cleaner Production, 2020Co-Authors: Sarah Kakadellis, Zoe M HarrisAbstract:Abstract The increasing amount of plastic waste generated each year, fuelled by the growing consumption of single-use plastics in food packaging applications, threatens the integrity of our ecosystems while creating an unprecedented waste management crisis. The biodegradable properties of some Bioplastics have been identified as a promising solution to divert food and food packaging waste from landfill while avoiding plastic leaking into the environment. However, such bio-based biodegradable alternatives may not necessarily provide an improvement in overall environmental impact, especially when considering their efficacy at preventing food waste. This is the first systematic review to investigate the relationship between food packaging and food waste, based on conventional and biodegradable plastic food packaging life-cycle assessments (LCAs). It focuses on the trade-offs that may occur between food packaging production, end-of-life management and food waste prevention across the entire food packaging life-cycle. Following a review of 111 papers, 19 were identified for further investigation and data extraction. Quantitative analysis for five LCA impact categories, as well as hotspot analysis and end-of-life scenario analysis for global warming potential were conducted. The resulting picture is conflicting and suggests that though Bioplastics display environmental benefits for global warming potential and non-renewable energy use, these are often negated by the agricultural inputs required for Bioplastics raw material production. While the LCAs included in this study do not provide enough evidence to state which polymer is best at reducing food waste, they emphasise the environmental footprint associated with food production and food waste, and highlight the importance of including the food itself in food packaging LCAs. Therefore, focusing on food packaging performance in food waste minimisation is critical. We found that Bioplastics provide the benefit of diverting biodegradable waste from landfill or incineration to ‘greener’ streams such as anaerobic digestion and composting, contributing to a circular economy. Encouraging biodegradable Bioplastics should target plastic packaging where effective recycling measures are failing due to the challenges that remain for treating and recycling materials made of multiple, highly food-contaminated layers. The bioplastic industry is still young and optimising both the manufacturing process and material biophysical properties would contribute towards improving the overall environmental profiles of Bioplastics.
Inmaculada Martinez - One of the best experts on this subject based on the ideXlab platform.
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influence of tragacanth gum in egg white based Bioplastics thermomechanical and water uptake properties
Carbohydrate Polymers, 2016Co-Authors: Maria Luisa Lopezcastejon, Carlos Bengoechea, M Garciamorales, Inmaculada MartinezAbstract:Abstract This study aims to extend the range of applications of tragacanth gum by studying its incorporation into Bioplastics formulation, exploring the influence that different gum contents (0–20 wt.%) exert over the thermomechanical and water uptake properties of Bioplastics based on egg white albumen protein (EW). The effect of plasticizer nature was also evaluated through the modification of the water/glycerol ratio within the plasticizer fraction (fixed at 40 wt.%). The addition of tragacanth gum generally yielded an enhancement of the water uptake capacity, being doubled at the highest content. Conversely, presence of tragacanth gum resulted in a considerable decrease in the bioplastic mechanical properties: both tensile strength and maximum elongation were reduced up to 75% approximately when compared to the gum-free system. Ageing of selected samples was also studied, revealing an important effect of storage time when tragacanth gum is present, possibly due to its hydrophilic character.
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effect of aldehydes on thermomechanical properties of gluten based Bioplastics
Food and Bioproducts Processing, 2014Co-Authors: Lidia S Zarateramirez, Alberto Romero, Inmaculada Martinez, Carlos Bengoechea, Pedro Partal, A GuerreroAbstract:Abstract Protein–protein crosslinks play an important role in the design of biodegradable polymeric materials requiring suitable rheological and mechanical properties. The addition of aldehydes to the bioplastic formulation may result in their involvement in some form of protein cross-linking. The objective of this contribution is to evaluate the effect of adding some aldehydes (formaldehyde, glutaraldehyde and glyoxal) on the thermomechanical properties of gluten-based biodegradable polymeric materials processed by a mixing stage followed by compression moulding at 9 MPa and 130 °C. Different bioplastic probes were evaluated by means of DMA measurements, recording the elastic and loss moduli as a function of temperature and uniaxial tensile strength tests. Water absorption capacity and solubility under different extraction media of bioplastic specimens, were also evaluated. Solubility measurements were carried out in order to analyse the effect of the aldehyde on the nature of the interactions taking place in the system, being compared to those performed on blends previous to the moulding process. Glyoxal is the aldehyde that seems to produce Bioplastics with best thermal and mechanical properties. This study would contribute to evaluate the potentials of adding aldehyde to gluten/plasticiser systems to control the microstructure and properties of the final Bioplastics.
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gluten based Bioplastics with modified controlled release and hydrophilic properties
Industrial Crops and Products, 2013Co-Authors: D Gomezmartinez, Inmaculada Martinez, Pedro Partal, C GallegosAbstract:Abstract Bioplastics made from renewable and biodegradable polymers are considered as promising materials for relevant industrial applications in agriculture, packaging, pharmacy, etc. Their added value would arise from their hydrophilic character and ability controlling the release of “active agents”. On these grounds, this work deals with the development of protein-based Bioplastics to be used as water resources (with improved water uptake) and able to control the release of an agricultural nutrient (KCl), both of them required for the suitable plant growth. Their thermo-mechanical and physico-chemical properties were determined through dynamic mechanical thermal analysis (DMTA), differential scanning calorimetry (DSC), water absorption and diffusion tests. The use of less hygroscopic plasticizers, in the new formulations proposed, has modified bioplastic release/swelling properties. Among the modifiers studied, citric acid achieved the most suitable balance between an enhanced protein/salt affinity and the material mechanical properties, yielding slow release patterns, higher KCl leaching capacity and suitable water uptake.
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rheological behaviour and physical properties of controlled release gluten based Bioplastics
Bioresource Technology, 2009Co-Authors: D Gomezmartinez, Inmaculada Martinez, Pedro Partal, C GallegosAbstract:Bioplastics based on glycerol, water and wheat gluten have been manufactured in order to determine the effect that mechanical processing and further thermal treatments exert on different thermo-mechanical properties of the biomaterials obtained. An "active agent", KCl was incorporated in these matrices to develop controlled-release formulations. Oscillatory shear, dynamic mechanical thermal analysis (DMTA), diffusion and water absorption tests were carried out in order to study the influence of the above-mentioned treatments on the physico-chemical characteristics and rheological behaviour of these bioplastic samples. Wheat gluten protein-based Bioplastics studied in this work present a high ability for thermosetting modification, due to protein denaturation, which may favour the development of a wide variety of biomaterials. Bioplastic hygroscopic properties depend on plasticizer nature and processing procedure, and may be a key factor for industrial applications where water absorption is required. On the other hand, high water absorption and slow KCl release from bioplastic samples (both of them suitable properties in agricultural applications) may be obtained by adding citric acid to a given formulation, at selected processing conditions.
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egg white based Bioplastics developed by thermomechanical processing
Journal of Food Engineering, 2007Co-Authors: Abel Jerez, Inmaculada Martinez, Pedro Partal, C Gallegos, A GuerreroAbstract:Abstract The development of new protein-based biomaterials has been receiving increasing interest in the last few years. This paper is focused on the development of new bioplastic materials, based on wheat gluten and egg white proteins, manufactured by direct mixing of proteins with a plasticizer, glycerol, and, eventually, a thermal and moulding process which shapes the material and gives them suitable mechanical properties to be used as substitutive materials of synthetic polymers for definite applications. These rheological properties have been evaluated by shear rheology and dynamic mechanical thermal analysis on both intermediate process materials and final Bioplastics. Moreover, the microstructure of the samples has been characterized by atomic force microscopy and modulated differential scanning calorimetry. Glycerol–protein mixtures have been proved to hold suitable rhelogical behaviour and thermosetting potential for further processing, by means of a compression-moulding process, to obtain Bioplastics. Glycerol/egg white blends (0.5 ratio) can be more easily processed, because of their rheological behaviour at ca. 50 °C. On the contrary, glycerol/wheat gluten blends (0.5 ratio) need longer mixing times and more severe thermosetting conditions, although lower values of the bioplastic storage modulus are obtained in the whole range of temperature studied.
Antonio Heredia - One of the best experts on this subject based on the ideXlab platform.
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cellulose polyhydroxylated fatty acid ester based Bioplastics with tuning properties acylation via a mixed anhydride system
Carbohydrate Polymers, 2017Co-Authors: Jose A Herediaguerrero, Luca Ceseracciu, Ilker S Bayer, Luca Goldoni, Jose J Benitez, Alexander Davis, Roberto Cingolani, Thomas Heinze, Andreas Koschella, Antonio HerediaAbstract:The synthesis of microcrystalline cellulose (MCC) and 9,10,16-hydroxyhexadecanoic (aleuritic) acid ester-based Bioplastics was investigated through acylation in a mixed anhydride (trifluoroacetic acid (TFA)/trifluoroacetic acid anhydride (TFAA)), chloroform co-solvent system. The effects of chemical interactions and the molar ratio of aleuritic acid to the anhydroglucose unit (AGU) of cellulose were investigated. The degree of substitution (DS) of new polymers were characterized by two-dimensional solution-state NMR and ranged from 0.51 to 2.60. The chemical analysis by attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR) confirmed the presence of aleuritate groups in the structure induces the formation of new H-bond networks. The tensile analysis and the contact angle measurement confirmed the ductile behavior and the hydrophobicity of the prepared Bioplastics. By increasing the aleuritate amounts, the glass transition temperature decreased and the solubility of bioplastic films in most common solvents was improved. Furthermore, this new polymer exhibits similar properties compared to commercial cellulose derivatives.
Carlos Bengoechea - One of the best experts on this subject based on the ideXlab platform.
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Bioplastics based on wheat gluten processed by extrusion
Journal of Cleaner Production, 2019Co-Authors: Mercedes Jiménez-rosado, Alberto Romero, Carlos Bengoechea, Pedro Partal, L.s. Zarate-ramírez, Antonio GuerreroAbstract:Abstract Recently, bioplastic have generated an increasing interest as an alternative to conventional plastics. For this reason, their manufacture using the traditional techniques used for the production of plastics, such as extrusion, would help transferring Bioplastics production to an industrial scale. In this way, the preparation of wheat gluten Bioplastics by extrusion was the main objective of this research, modifying their structure by varying the pH value or by incorporating additives (glyoxal or xanthan gum). These Bioplastics were characterized by the measurement of their mechanical properties and their water uptake capacity, proving that the modification of Bioplastics cause variations in their properties. Thus, extrusion resulted in a greater gluten-plasticizer compatibility compared to compression, as denoted the temperature ramp tests, especially in the presence of additives (ie. Xanthan gum, glyoxal). Moreover, tensile strength was enhanced at pH 9, probably due to bonding promotion at alkaline conditions. These results demonstrate the great potential of these materials for the replacement of conventional plastics.
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development of bioplastic materials from rapeseed oil industry by products to added value biodegradable biocomposite materials
Industrial Crops and Products, 2018Co-Authors: M Delgado, Manuel Felix, Carlos BengoecheaAbstract:Abstract Rapeseed crops are mainly harvested due to its high oil content. Production of oil from rapeseed generates a significant amount of by-products like presscake or meal. The high protein content (∼35%) of these rapeseed by-products makes them an interesting plant-derived alternative for the development of bioplastic materials. The generation of Bioplastics from a rapeseed meal by injection moulding was studied herein at different mould temperatures (80, 100, 120 °C). Further processing of the meal (pelletizing, milling, sieving) on the Bioplastics produced was also analysed using dynamic mechanical thermal analysis (DMTA), tensile tests and water uptake capacity. In all cases, strengthening of the samples occurred when moulding at high temperatures (120 °C), which might be related to thermally promoted protein cross-linking. This effect was reflected by an increase of 50% in the viscoelastic properties of the Bioplastics when increasing the mould temperature from 80 to 120 °C. Biocomposites of rapeseed meal and polycaprolactone (PCL) at different PCL contents (0–20 wt. %) were also produced. The viscoelasticity of the biocomposites depended on PCL concentration. When PCL content was 20 wt.%, viscoelastic moduli (E’ and E’’) increased around 200%, which may be associated either to its role as a filler or to its integration into the protein matrix. These results indicate that rapeseed meal is a suitable alternative for the generation of bioplastic materials adding value to a by-product of the rapeseed oil industry.
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influence of tragacanth gum in egg white based Bioplastics thermomechanical and water uptake properties
Carbohydrate Polymers, 2016Co-Authors: Maria Luisa Lopezcastejon, Carlos Bengoechea, M Garciamorales, Inmaculada MartinezAbstract:Abstract This study aims to extend the range of applications of tragacanth gum by studying its incorporation into Bioplastics formulation, exploring the influence that different gum contents (0–20 wt.%) exert over the thermomechanical and water uptake properties of Bioplastics based on egg white albumen protein (EW). The effect of plasticizer nature was also evaluated through the modification of the water/glycerol ratio within the plasticizer fraction (fixed at 40 wt.%). The addition of tragacanth gum generally yielded an enhancement of the water uptake capacity, being doubled at the highest content. Conversely, presence of tragacanth gum resulted in a considerable decrease in the bioplastic mechanical properties: both tensile strength and maximum elongation were reduced up to 75% approximately when compared to the gum-free system. Ageing of selected samples was also studied, revealing an important effect of storage time when tragacanth gum is present, possibly due to its hydrophilic character.
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protein glycerol blends and injection molded bioplastic matrices soybean versus egg albumen
Journal of Applied Polymer Science, 2016Co-Authors: Lucia Fernandezespada, Carlos Bengoechea, Felipe Cordobes, A GuerreroAbstract:Two well-known proteins have been selected in order to produce Bioplastics through injection molding: a soy protein isolate (SPI) and an egg white albumen concentrate (EW). Each of them has been thoroughly mixed with glycerol (40 wt %) and the blend then obtained have been characterized by means of rheological and thermomechanical techniques, which allowed the optimization of the processing moulding conditions (cylinder temperature, 60°C–65°C; mould temperature, 120°C; post-injection pressure, 500–600 bars). Once Bioplastics were obtained, their thermomechanical and tensile properties, as well as their water uptake capacity and transparency were evaluated. Bioplastics containing EW showed higher values in the elastic and loss moduli, E′ and E″, from −30°C to 130°C, than the corresponding SPI bioplastic. However, they both showed qualitatively the same evolution with temperature, where E′ and E″ decreased up to a plateau at high temperatures. When examining their tensile and water uptake properties is found that SPI Bioplastics are more ductile and present enhanced water uptake behavior over EW Bioplastics, which on the other hand possess higher Young's modulus. SPI seems to provide tougher Bioplastics, being an excellent option for potential superabsorbent applications, whereas EW would suit for those applications requiring higher mechanical properties. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 42980.
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effect of aldehydes on thermomechanical properties of gluten based Bioplastics
Food and Bioproducts Processing, 2014Co-Authors: Lidia S Zarateramirez, Alberto Romero, Inmaculada Martinez, Carlos Bengoechea, Pedro Partal, A GuerreroAbstract:Abstract Protein–protein crosslinks play an important role in the design of biodegradable polymeric materials requiring suitable rheological and mechanical properties. The addition of aldehydes to the bioplastic formulation may result in their involvement in some form of protein cross-linking. The objective of this contribution is to evaluate the effect of adding some aldehydes (formaldehyde, glutaraldehyde and glyoxal) on the thermomechanical properties of gluten-based biodegradable polymeric materials processed by a mixing stage followed by compression moulding at 9 MPa and 130 °C. Different bioplastic probes were evaluated by means of DMA measurements, recording the elastic and loss moduli as a function of temperature and uniaxial tensile strength tests. Water absorption capacity and solubility under different extraction media of bioplastic specimens, were also evaluated. Solubility measurements were carried out in order to analyse the effect of the aldehyde on the nature of the interactions taking place in the system, being compared to those performed on blends previous to the moulding process. Glyoxal is the aldehyde that seems to produce Bioplastics with best thermal and mechanical properties. This study would contribute to evaluate the potentials of adding aldehyde to gluten/plasticiser systems to control the microstructure and properties of the final Bioplastics.