Abstract In this study, the impact of nanofillers on the performance of starch/chitosan composites produced by extrusion was investigated. Blends from three different proportions of starch/chitosan were produced and, for each blend, three different filler concentrations were tested. The natural -Na+ montmorillonite (Mt) and bamboo fibers were used as fillers. The composites were obtained using a twin-screw extruder from homo and nanostructured masterbatch pellets. The films were characterized concerning surface, mechanical, barrier, and thermal properties, as well as morphology and molecular changes. The results showed that the incorporation of Mt or bamboo fibers exhibited high water vapor barrier: films produced from only starch structured with 0.5 g Mt/100 g presented water vapor transmission of (4.9 ± 1.3) g/h m2, whereas films produced from starch/chitosan blend at proportion 75/25 structured with 1.0 g Mt/100 g presented (8.9 ± 0.5) g/h m2. Therefore, these materials showed competitiveness for their application to food packaging.

中文翻译：

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通过挤出制造淀粉/壳聚糖基复合材料的新策略

摘要 在本研究中，研究了纳米填料对挤出生产的淀粉/壳聚糖复合材料性能的影响。生产了由三种不同比例的淀粉/壳聚糖制成的混合物，并且对于每种混合物，测试了三种不同的填料浓度。天然-Na+蒙脱石(Mt)和竹纤维用作填料。使用双螺杆挤出机从均质和纳米结构的母料粒料获得复合材料。对薄膜的表面、机械、阻隔和热性能以及形态和分子变化进行了表征。结果表明，Mt 或竹纤维的掺入表现出高水蒸气阻隔性：仅由 0.5 g Mt/100 g 结构化的淀粉制成的薄膜表现出 (4.9 ± 1.3) g/h m2 的水蒸气透过率，而由比例为 75/25 的淀粉/壳聚糖共混物制成的薄膜结构为 1.0 g Mt/100 g，呈现 (8.9 ± 0.5) g/h m2。因此，这些材料在食品包装应用方面表现出竞争力。