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Chia seeds to develop new biodegradable polymers for food packaging: Properties and biodegradability
Polymer Engineering and Science ( IF 3.2 ) Pub Date : 2020-07-06 , DOI: 10.1002/pen.25464 Sibele S. Fernandes 1 , Viviane Patrícia Romani 1 , Gabriel Silva Filipini 1 , Vilásia Martins 1
Polymer Engineering and Science ( IF 3.2 ) Pub Date : 2020-07-06 , DOI: 10.1002/pen.25464 Sibele S. Fernandes 1 , Viviane Patrícia Romani 1 , Gabriel Silva Filipini 1 , Vilásia Martins 1
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Chia seeds are a promising raw material for the development of biodegradable and edible polymers due to their composition and properties. This study aimed to evaluate the effects of drying process of chia mucilage (oven and freeze‐drying) and the incorporation of chia oil in films for food packaging. The films were formed by casting using chia mucilage and glycerol. The polymers developed were evaluated by physicochemical properties, microstructure, thermal properties, and biodegradation. The drying process of mucilage and oil incorporation in films affected mainly mechanical and color properties. Freeze‐dried mucilage resulted in superior mechanical performance. Differences were caused by the effect of drying process in the molecular structure of chia mucilage and the incorporation of oil among the polymer chains. Chia mucilage films were completely soluble in water and biodegraded in a short time in soil. These films are promising biodegradable polymers for the development of eco‐friendly food packaging and edible sachets for small pre‐measured portions, preventing environment pollution and facilitating product consumption.
中文翻译：
正大种子将开发用于食品包装的新型可生物降解聚合物：特性和可生物降解性
正大种子由于其组成和性质，是开发生物可降解和可食用聚合物的有前途的原料。这项研究旨在评估正粘胶干燥过程（烤箱和冷冻干燥）的影响以及在食品包装薄膜中掺入正油的影响。所述膜是通过使用Chia粘胶和甘油流延形成的。通过物理化学性质，微观结构，热性质和生物降解来评估开发的聚合物。胶浆和油掺入薄膜的干燥过程主要影响机械性能和颜色性能。冷冻干燥的粘液具有出色的机械性能。差异是由于干燥过程对Chia黏液分子结构的影响以及聚合物链中油的掺入所致。Chia粘液膜完全溶于水，可在短时间内在土壤中生物降解。这些薄膜是有前途的生物可降解聚合物，可用于开发环保的食品包装和可食用的小袋（用于小量计量部分），防止环境污染并促进产品消费。
更新日期：2020-07-06
中文翻译：
正大种子将开发用于食品包装的新型可生物降解聚合物：特性和可生物降解性
正大种子由于其组成和性质，是开发生物可降解和可食用聚合物的有前途的原料。这项研究旨在评估正粘胶干燥过程（烤箱和冷冻干燥）的影响以及在食品包装薄膜中掺入正油的影响。所述膜是通过使用Chia粘胶和甘油流延形成的。通过物理化学性质，微观结构，热性质和生物降解来评估开发的聚合物。胶浆和油掺入薄膜的干燥过程主要影响机械性能和颜色性能。冷冻干燥的粘液具有出色的机械性能。差异是由于干燥过程对Chia黏液分子结构的影响以及聚合物链中油的掺入所致。Chia粘液膜完全溶于水，可在短时间内在土壤中生物降解。这些薄膜是有前途的生物可降解聚合物，可用于开发环保的食品包装和可食用的小袋（用于小量计量部分），防止环境污染并促进产品消费。
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