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Gunha T, Kongphitee K, Binsulong B, Sommart K. Net Energy Value of a Cassava Chip Ration for Lactation in Holstein-Friesian Crossbred Dairy Cattle Estimated by Indirect Calorimetry. Animals (Basel) 2023; 13:2296. [PMID: 37508073 PMCID: PMC10376240 DOI: 10.3390/ani13142296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 07/11/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
The objectives of this research were to (1) determine the feed intake, digestibility, and energy utilization and (2) estimate the net energy value of cassava chips consumed by lactating dairy cows. Four multiparous Holstein-Friesian crossbred cows at 139 ± 33 (mean ± SD) day in milk were assigned according to a 4 × 4 Latin square design with four periods. The four treatments included a diet substituted with cassava chips on a 0%, 12%, 24%, and 36% dry matter (DM) basis in the basal diet. Indirect calorimetry with a head cage respiration system was used to determine nutrient and energy utilization. Increasing the number of cassava chips in the diet resulted in a linear increase (p < 0.05) in nutrient intake and digestibility but a linear decrease (p < 0.01) in crude protein (CP) and fiber. The enteric methane yield and intensity were not affected (p > 0.05), while energy was lost as feces and urine reduced linearly (p < 0.05). Milk yield and milk composition (protein, fat, lactose) also increased linearly (p < 0.05). The net energy requirement for the maintenance of the lactating cows was estimated as 327 kJ/kg of metabolic body weight, and the efficiency of metabolizable energy used for lactation was 0.66. The estimated net energy value of cassava chips for lactation was 8.03 MJ/kg DM.
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Affiliation(s)
- Thidarat Gunha
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Kanokwan Kongphitee
- Renewable Energy and Environmental Engineering Program, Institute of Interdisciplinary Studies, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand
| | - Bhoowadol Binsulong
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Kritapon Sommart
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
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Santos C, Attah-Baah JM, Junior RSS, Mâcedo MA, Rezende MVS, Matos RS, Ţălu Ş, Trong DN, da Paz SPA, Angélica RS, Ferreira NS. Insights into the Fe 3+ Doping Effects on the Structure and Electron Distribution of Cr 2O 3 Nanoparticles. Nanomaterials (Basel) 2023; 13:980. [PMID: 36985876 PMCID: PMC10059910 DOI: 10.3390/nano13060980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/04/2023] [Accepted: 03/04/2023] [Indexed: 06/18/2023]
Abstract
Herein, we carefully investigated the Fe3+ doping effects on the structure and electron distribution of Cr2O3 nanoparticles using X-ray diffraction analysis (XRD), maximum entropy method (MEM), and density functional theory (DFT) calculations. We showed that increasing the Fe doping induces an enlargement in the axial ratio of c/a, which is associated with an anisotropic expansion of the unit cell. We found that as Fe3+ replaces Cr in the Cr2O3 lattice, it caused a higher interaction between the metal 3d states and the oxygen 2p states, which led to a slight increase in the Cr/Fe-O1 bond length followed by an opposite effect for the Cr/Fe-O2 bonds. Our results also suggest that the excitations characterize a well-localized bandgap region from occupied Cr d to unoccupied Fe d states. The Cr2O3 and Fe-doped Cr2O3 nanoparticles behave as Mott-Hubbard insulators due to their band gap being in the d-d gap, and Cr 3d orbitals dominate the conduction band. These findings suggest that the magnitude and the character of the electronic density near the O atom bonds in Cr2O3 nanoparticles are modulated by the Cr-Cr distances until its stabilization at the induced quasi-equilibrium of the Cr2O3 lattice when the Fe3+ doping values reaches the saturation level range.
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Affiliation(s)
- Cledson Santos
- Department of Physics, Federal University of Sergipe, São Cristóvão 49100-000, SE, Brazil
- Laboratory of Corrosion and Nanotechnology (LCNT), Federal University of Sergipe, São Cristóvão 49100-000, SE, Brazil
| | - John M. Attah-Baah
- Department of Physics, Federal University of Sergipe, São Cristóvão 49100-000, SE, Brazil
- Laboratory of Corrosion and Nanotechnology (LCNT), Federal University of Sergipe, São Cristóvão 49100-000, SE, Brazil
| | - Romualdo S. Silva Junior
- Department of Physics, Federal University of Sergipe, São Cristóvão 49100-000, SE, Brazil
- Laboratory of Corrosion and Nanotechnology (LCNT), Federal University of Sergipe, São Cristóvão 49100-000, SE, Brazil
| | - Marcelo A. Mâcedo
- Department of Physics, Federal University of Sergipe, São Cristóvão 49100-000, SE, Brazil
- Laboratory of Corrosion and Nanotechnology (LCNT), Federal University of Sergipe, São Cristóvão 49100-000, SE, Brazil
| | - Marcos V. S. Rezende
- Department of Physics, Federal University of Sergipe, São Cristóvão 49100-000, SE, Brazil
| | - Robert S. Matos
- Amazonian Materials Group, Federal University of Amapá, Macapá 68902-280, AP, Brazil
| | - Ştefan Ţălu
- The Directorate of Research, Development and Innovation Management (DMCDI), Technical University of Cluj-Napoca, 15 Constantin Daicoviciu St., 400020 Cluj-Napoca, Romania
| | - Dung Nguyen Trong
- Faculty of Physics, Hanoi National University of Education, 136 Xuan Thuy, Cau Giay, Hanoi 100000, Vietnam
| | - Simone P. A. da Paz
- Institute of Geosciences, Federal University of Pará, Belém 66075-110, PA, Brazil
| | - Rômulo S. Angélica
- Institute of Geosciences, Federal University of Pará, Belém 66075-110, PA, Brazil
| | - Nilson S. Ferreira
- Department of Physics, Federal University of Sergipe, São Cristóvão 49100-000, SE, Brazil
- Laboratory of Corrosion and Nanotechnology (LCNT), Federal University of Sergipe, São Cristóvão 49100-000, SE, Brazil
- PPGCA, Universidade Federal do Amapá, Macapá 68902-280, AP, Brazil
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Rakhshi E, Cambert M, Diascorn Y, Lucas T, Rondeau-Mouro C. An insight into tapioca and wheat starch gelatinization mechanisms using TD-NMR and complementary techniques. Magn Reson Chem 2022; 60:702-718. [PMID: 35178770 DOI: 10.1002/mrc.5258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 02/10/2022] [Accepted: 02/14/2022] [Indexed: 06/14/2023]
Abstract
To provide evidence for previously proposed assumptions concerning starch gelatinization sub-mechanisms, a more detailed investigation was carried out using multiscale analysis of a starch type selected for its marked difference. Tapioca starch was chosen due to its cohesive/springy properties and its growing use in the food industry. Time-domain nuclear magnetic resonance (TD-NMR) was used to investigate the leaching of material, water absorption and crystallite melting in hydrated tapioca starch (45%). The interpretation of T2 mass intensity evolutions, especially those of the (intra- and extra-granular) aqueous phases, was discussed drawing on complementary techniques such as microscopy, Rapid Visco Analyser (RVA), differential scanning calorimetry (DSC) and swelling factor (SF) and solubility index (SI) measurements. Results show that the T2 assignments usually proposed in the literature are dependent on starch origin. The differences in T2 evolutions (value and mass intensity) observed between wheat and tapioca starches at intermediate hydration levels could be linked to the different gelatinization behaviour of tapioca starch involving the latter's higher granule rupture level, higher gelatinization temperature and greater swelling power above its gelatinization temperature.
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Sevilmis B, Sensoy I. Effects of psyllium fiber on in vitro digestion and structure of different types of starches. J Sci Food Agric 2022; 102:3213-3226. [PMID: 34796511 DOI: 10.1002/jsfa.11664] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 11/11/2021] [Accepted: 11/18/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Starch digestibility in foods strongly depends on the structure, other ingredients and processing conditions used. This study aimed to investigate the effect of psyllium fiber on gelatinization, crystallinity and in vitro digestibility of starches having different crystalline structures (A, B and C). Wheat, potato and tapioca starches with and without added psyllium fiber were heated at 90 °C for 10 min at three different solid:water (w:v) ratios (1:1, 1:2 and 1:5). The added fiber content was 50% (dry base) in the solid fraction for the fiber-added samples. RESULTS Wheat, potato and tapioca starches showed different structural, morphological and starch digestibility properties. The effect of cooking and fiber addition on starch digestion differed for the starch types, mainly wheat starch. Psyllium addition during cooking decreased the rapidly digestible starch (RDS) fractions while increasing the slowly digestible starch (SDS) and remaining/resistant starch (RS) fractions. The effect of psyllium fiber addition was not limited to restricting the swelling and gelatinization of starch granules during heating. Psyllium fiber effectively restricted the mobility of digestive enzymes during digestion. CONCLUSION Understanding the relationship between psyllium and starch digestibility for different types of starch could assist in designing food formulations with lower starch digestibility. These in vitro data, however, should be confirmed by in vivo studies. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Basak Sevilmis
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Ilkay Sensoy
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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Pranoto Y, Paramita BL, Cahyanto MN, Benjakul S. Properties of Ozone-Oxidized Tapioca Starch and Its Use in Coating of Fried Peanuts. Molecules 2021; 26:6281. [PMID: 34684860 DOI: 10.3390/molecules26206281] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 10/10/2021] [Accepted: 10/13/2021] [Indexed: 11/17/2022] Open
Abstract
Oxidation of tapioca via ozone oxidation was carried out under different conditions in comparison with H2O2. The impact of ozonation on physicochemical properties of tapioca was studied and fried peanuts coated with different tapioca were characterized. Different ozone oxidation times (10, 20, and 30 min) and various pH values (5, 7, and 9) were used for tapioca modification. Tapioca oxidized by ozone for 20 min at pH 7 had higher swelling power (SP), water holding capacity (WHC), oil holding capacity (OHC), and viscosity than the native counterpart (P < 0.05). This coincided with the higher carbonyl and carboxyl contents (P < 0.05). The highest frying expansion (FE) with the lowest hardness was attained for fried peanut coated with tapioca oxidized under the aforementioned condition. Therefore, oxidation of tapioca using ozone under optimal conditions could be a potential means to improve frying expansion as well as the crispiness of the fried coated peanuts.
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Sujarwanta RO, Beya MM, Utami D, Jamhari J, Suryanto E, Agus A, Smyth HE, Hoffman LC. Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, 'Bakso'. Foods 2021; 10:foods10081940. [PMID: 34441716 PMCID: PMC8392275 DOI: 10.3390/foods10081940] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 07/28/2021] [Accepted: 07/29/2021] [Indexed: 11/17/2022] Open
Abstract
Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (≈8% wt/wt) as filler. Tapioca has a high glycaemic index (GI); therefore, rice bran was evaluated as a substitute to create a healthier meatball of acceptable quality. Substitution of tapioca with rice bran (100:0; 75:25, 50:50; 25:75; 0:100% tapioca: % rice bran) decreased the starch content (7.8 to 3.3%) and GI (56.08 to 43.85) whilst increasing the protein (10.9 to 12.8%) and fibre (8.1 to 10.3%) contents. Although consistency (995 to 776 N/mm) was affected, firmness (90.6 to 90.5 N) and shear force (300 to 312 N) were only slightly affected by the ratio of tapioca to rice bran. Sensory analysis revealed that the goat meatball with the substitution of tapioca with up to 25% rice bran was deemed acceptable by 40 Indonesian consumers.
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Affiliation(s)
- Rio Olympias Sujarwanta
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108, Australia; (M.M.B.); (H.E.S.); (L.C.H.)
- School of Agriculture and Food Sciences, The University of Queensland, Gatton, QLD 4343, Australia; or
- Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia; (J.J.); (E.S.)
- Correspondence: or
| | - Michel Mubiayi Beya
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108, Australia; (M.M.B.); (H.E.S.); (L.C.H.)
| | - Desi Utami
- School of Agriculture and Food Sciences, The University of Queensland, Gatton, QLD 4343, Australia; or
- Department of Agricultural Microbiology, Faculty of Agriculture, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Jamhari Jamhari
- Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia; (J.J.); (E.S.)
| | - Edi Suryanto
- Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia; (J.J.); (E.S.)
| | - Ali Agus
- Department of Animal Nutrition and Feed Science, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia;
| | - Heather Eunice Smyth
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108, Australia; (M.M.B.); (H.E.S.); (L.C.H.)
| | - Louwrens Christiaan Hoffman
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108, Australia; (M.M.B.); (H.E.S.); (L.C.H.)
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
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Hamanaka M, Stewart M, Miyahara K, Nakamura S, Oku T. Comparison of utilisation and fermentation of highly cross-linked phosphate starches produced from two different plant origins, potato and tapioca in rats and humans. Int J Food Sci Nutr 2020; 71:1019-1031. [PMID: 32347751 DOI: 10.1080/09637486.2020.1754349] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
The utilisation and fermentation of highly cross-linked phosphate starches made from two different origins, potato (HXL-P) and tapioca (HXL-T) were investigated in rats and humans. HXL-P and HXL-T were highly resistant to digestion by carbohydrate enzymes and were also resistant to fermentation by gut microbiota in rats. The postprandial blood glucose scarcely increased after administration of HXL-P or HXL-T in healthy humans. Incremental AUC of both HXL-P and HXL-T for 180 min was significantly lower than that of glucose (p < .05). Breath hydrogen excretion was very low after oral administration of HXL-P or HXL-T, and AUCs of breath hydrogen excretion for 13 h after administration were significantly lower than that of fructooligosaccharide as a reference of fermentation (p < .05). These results show that HXL-P and HXL-T were hardly digested and were highly resistant to fermentation. In conclusion, HXL-P and HXL-T could be good low-energy bulking ingredients to replace wheat flour.
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Affiliation(s)
| | - Maria Stewart
- Ingredion Incorporated, Bridgewater Township, NJ, USA
| | | | - Sadako Nakamura
- Institute of International Nutrition and Health, Jumonji University, Niiza, Japan
| | - Tsuneyuki Oku
- Institute of International Nutrition and Health, Jumonji University, Niiza, Japan
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Grace NCF, Jeyakumar Henry C. The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia. Foods 2020; 9:E182. [PMID: 32059487 PMCID: PMC7073738 DOI: 10.3390/foods9020182] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 02/07/2020] [Accepted: 02/10/2020] [Indexed: 01/30/2023] Open
Abstract
Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (p < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties.
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Affiliation(s)
- Ng C. F. Grace
- Clinical Nutrition Research Centre (CNRC), Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, Singapore 117599, Singapore;
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, Singapore 117599, Singapore;
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, 8 Medical Drive, Singapore 117596, Singapore
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Mah E, Garcia-Campayo V, Liska D. Substitution of Corn Starch with Resistant Starch Type 4 in a Breakfast Bar Decreases Postprandial Glucose and Insulin Responses: A Randomized, Controlled, Crossover Study. Curr Dev Nutr 2018; 2:nzy066. [PMID: 30338311 PMCID: PMC6186909 DOI: 10.1093/cdn/nzy066] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 07/19/2018] [Accepted: 08/07/2018] [Indexed: 12/01/2022] Open
Abstract
BACKGROUND Resistant starches type 4 (RS4) are chemically modified starches that are resistant to digestion by human enzymes. OBJECTIVE We aimed to test our hypothesis that replacement of standard starch with RS4 in a baked breakfast bar would decrease postprandial glycemic and insulinemic responses in healthy adults. METHODS In this double-blind, randomized crossover study, 21 healthy adults [10 men; 20-45 y old; BMI (kg/m2): 19.3-27.0] consumed a baked breakfast bar containing tapioca-based RS4 (Actistar 75330; Cargill, Inc.) or a macronutrient-matched control bar, delivering 32 g and 4 g of dietary fiber, respectively. Primary outcome was the incremental area under the curve (iAUC0-120 min) for postprandial capillary glucose. Other outcomes included postprandial serum insulin iAUC0-120 min, glucose and insulin maximum concentration (Cmax), and time to Cmax (Tmax). RESULTS Median glucose iAUC0-120 min was 22% lower (P < 0.05) and median insulin iAUC0-120 min was 37% lower (P < 0.05) after consumption of the RS4 food compared with the control food. Glucose and insulin Cmax and Tmax were not significantly different (P > 0.05) between foods. CONCLUSION The results suggest that replacement of standard starch with tapioca-based RS4 is a practical approach for reducing available carbohydrate in products and achieving postprandial blood glucose management. This trial was registered at clinicaltrials.gov as NCT03239288.
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Affiliation(s)
- Eunice Mah
- Biofortis, Mérieux NutriSciences, Addison, IL
| | | | - DeAnn Liska
- Biofortis, Mérieux NutriSciences, Addison, IL
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Tsou CH, Suen MC, Yao WH, Yeh JT, Wu CS, Tsou CY, Chiu SH, Chen JC, Wang RY, Lin SM, Hung WS, De Guzman M, Hu CC, Lee KR. Preparation and Characterization of Bioplastic-Based Green Renewable Composites from Tapioca with Acetyl Tributyl Citrate as a Plasticizer. Materials (Basel) 2014; 7:5617-32. [PMID: 28788150 DOI: 10.3390/ma7085617] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2014] [Revised: 07/25/2014] [Accepted: 07/29/2014] [Indexed: 11/24/2022]
Abstract
Granular tapioca was thermally blended with poly(lactic acid) (PLA). All blends were prepared using a plasti-corder and characterized for tensile properties, thermal properties and morphology. Scanning electron micrographs showed that phase separation occurred, leading to poor tensile properties. Therefore, methylenediphenyl diisocyanate (MDI) was used as an interfacial compatibilizer to improve the mechanical properties of PLA/tapioca blends. The addition of MDI could improve the tensile strength of the blend with 60 wt% tapioca, from 19.8 to 42.6 MPa. In addition, because PLA lacked toughness, acetyl tributyl citrate (ATBC) was added as a plasticizer to improve the ductility of PLA. A significant decrease in the melting point and glass-transition temperature was observed on the basis of differential scanning calorimetry, which indicated that the PLA structure was not dense after ATBC was added. As such, the brittleness was improved, and the elongation at break was extended to several hundred percent. Therefore, mixing ATBC with PLA/tapioca/MDI blends did exhibit the effect of plasticization and biodegradation. The results also revealed that excessive plasticizer would cause the migration of ATBC and decrease the tensile properties.
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