Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica).

This study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distribution, water absorption index (WAI) and water solubility index (WSI), degree of substitution (DS), differential scanning calorimetry (DSC), rheology, Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM). The analysis of the response variables in the nine formulations of the snack: expansion index (EI), apparent density (AD), hardness (H), luminosity (L*) and tendency to green-red (a*), was performed through a composite central design (CCD), the selected formulations were characterized by SEM. Results showed an increase in WAI, 4.69 ± 0.04, and WSI, 12.61 ± 0.10, for MS, higher than NS values due to chemical modification. According to the color analysis the NF obtained a value of 60.73 ± 0.008 in L* and -6.51 ± 0.004 in a* with green tendency. The DS value obtained was 0.09 ± 0.005, being within the FDA's permissible range for food use. By FTIR analysis, the acetyl group was corroborated. Finally, employing microwave cooking, snacks made from NS with concentrations of NF (5%) and XG (0%) obtained the highest EI value, 4.47, as well the low Dap and D value (0.37 g/cm3, 2.25 N, respectively), corroborated by SEM analysis.

Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process.

This study aimed to obtain a second-generation snack by extrusion from the by-product of rice milling enriched with amaranth. The raw material used was amaranth flour (AF), rice starch (NS) and modified rice starch (MS), which were evaluated by the analysis of substitution degree (SD), differential scanning calorimetry (DSC), viscosity (RVA), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD). The snacks were expanded by extrusion and microwave oven, as a reference method. The samples were evaluated in hardness (D), expansion index (EI), apparent density (DAP), and protein content (P). Afterward, the optimized samples were evaluated by scanning electron microscopy (SEM) and resistant starch (RS). During the thermal characterization, a clear trend in the decrement in gelatinization temperatures was observed (78.35 to 63.90 °C in NS and MS respectively). The curves obtained in RVA analyses showed typical behavior of native (6.35 Pa.s) and extruded starches (2.88 Pa.s), with a significant decrease in viscosity peak. Through the analysis of FT-IR, the introduction of the functional acetyl group (stretching at a wavelength of 1735 cm-1) was corroborated. Snack samples results showed a maximum hardness in MS, with a value of 121 N, and the NS (100%) presented the highest EI value (1.41). The lowest DAP values were obtained for the MS (0.48 g/cm3, 100%) and AF (0.49 g/cm3, 100%) samples. P increased to a higher concentration of AF. In the optimum formulation, the SEM image showed that the expanded microwave sample increased the porosity and obtained an RS value of 8.2%. The formulation obtained in the present study presents high characteristics to be used in the development of a healthy snack.

Comprehensive Analysis of Rheological, Mechanical, and Thermal Properties in Poly(lactic acid)/Oxidized Graphite Composites: Exploring the Effect of Heat Treatment on Elastic Modulus.

This study is focused on investigating the rheological and mechanical properties of highly oxidized graphite (GrO) incorporated into a poly (lactic acid) (PLA) matrix composite. Furthermore, the samples were annealed at 110 °C for 30 min to study whether GrO concentration has an effect on the elastic modulus (E') after treatment. The incorporation of GrO into PLA was carried out by employing an internal mixing chamber at 190 °C. Six formulations were prepared with GrO concentrations of 0, 0.1, 0.5, 1, 1.5, and 3 wt%. The thermal stability, thermomechanical behavior, and crystallinity of the composites were evaluated utilizing thermogravimetric analysis (TGA), dynamic mechanical analysis (DMA), and differential scanning calorimetry DSC, respectively. The thermal stability (according to Tmax) of the PLA/GrO composites did not change substantially compared with PLA. According to DSC, the crystallinity increased until the GrO concentration reached 1 wt% and afterward decreased. Regarding the heat treatment of the PLA/GrO composites, the E' increased (by two orders of magnitude) at 80 °C with the maximum value achieved at 1 wt% GrO compared with the non-heat-treated composites.

Effect of the Addition of Different Natural Waxes on the Mechanical and Rheological Behavior of PLA-A Comparative Study.

In this study, poly(lactic acid) (PLA) blended with different natural waxes (beeswax, candelilla, carnauba, and cocoa) was investigated. Different wax amounts, 3, 5, 10, and 15 wt%, were incorporated into the PLA using a Brabender internal mixer. The blends were characterized by thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), rotational rheometer (RR), dynamic mechanical analysis (DMA), and contact angle to observe the effect of the different waxes on the PLA physicochemical, rheological, mechanical behavior, and wetting properties. The complex viscosity of the blends was studied by employing a RR. The effect of the addition of the waxes on the mechanical properties of PLA was evaluated by DMA in the tension modality. A slight decrease in the thermal stability of PLA was observed with the addition of the waxes. However, in the case of the mechanical properties, the cocoa wax showed a considerable effect, especially in the elongation at break of PLA. Likewise, waxes had an essential impact on the water affinity of PLA. Specifically, with the addition of cocoa, the PLA became more hydrophilic, while the rest of the waxes increased the hydrophobic character.

Stiff-Elongated Balance of PLA-Based Polymer Blends.

In this study, polymer blends with a mechanical property balance based on poly(lactic acid) (PLA), stiff polymer, and elongated polymer were developed. First, the binary blends PLA-elongated polymer [ethyl vinyl acetate (EVA) or polyethylene], or PLA-stiff polymer [polystyrene or poly(styrene-co-methyl methacrylate) (SMMA)] blends were studied using dynamic mechanic analysis (DMA) and analyzed using Minitab statistical software to determine the factors influencing the elongation or stiffness of the blends. Then, ternary blends such as elongation-poly(lactic acid)-stiff, were made from the binary blends that presented optimal performance. In addition, three blends [EVA-PLA-SMMA (EPS)] were elaborated by studying the mixing time (5, 15, and 15 min) and the added time of the SMMA (0, 0, and 10 min). Specifically, the mixing time for EPS 1, EPS 2, and EPS 3 is 5 min, 15 min, and 15 min (first EVA + PLA for 10 min, plus 5 min PLA-EVA and SMMA), respectively. Mechanical, thermal, rheological, and morphological properties of the blends were studied. According to DMA, the results show an increase in elongation at break (εb) and do not decrease the elastic module of poly(lactic acid). Nevertheless, EPS 3 excels in all properties, with an εb of 67% and modulus of elasticity similar to PLA. SMMA has a significant role as a compatibilizing agent and improves PLA processability.

Injection Molding of Low-Density Polyethylene (LDPE) as a Model Polymer: Effect of Molding Parameters on the Microstructure and Crystallinity.

Due to its relatively simple structure, low-density polyethylene (LDPE) can be considered as a model polymer for the study of its properties. Herein, the effect of processing variables on the microstructure and crystallinity of injection-molded LDPE specimens was quantitatively determined. The polymer was injected at different temperature conditions in the barrel and the mold. The specimens were characterized by scanning electron microscopy and X-ray diffraction. With the data obtained, an analysis of variance (ANOVA) was carried out, and response surface graphs (SRP) were constructed to quantify and to observe the behavior of the processing variables, respectively. Different models were obtained to predict the effect of the experimental factors on the response variables. The results showed that the interaction of the two temperatures has the greatest effect on the size of the spherulite, while the temperature of the mold affects the crystallinity. The SRP showed different behaviors: for the spherulite, the size increases with the mold temperature, while for the crystallinity, higher values were observed at an intermediate mold temperature and a low melt temperature. The results presented herein are valuable for setting empirical relations between the microstructure, crystallinity, and the molding conditions of LDPE.

Curing of Cellulose Hydrogels by UV Radiation for Mechanical Reinforcement.

The use of biomaterials as a replacement for thermoplastic polymers is an environmentally sound strategy. In this work, hydrogels of cellulose isolated from wheat husk were modified by UV irradiation (353 nm) to improve mechanical performance. The cellulose was dissolved with a solvent system N,N-dimethylacetamide/lithium chloride (DMAc/LiCl). Infrared spectroscopy showed that the peak height at 1016 cm-1, associated with the C-O bonds of the glycosidic ring, increases with irradiation time. It was determined that the increase in this signal is related to photodegradation, the product of a progressive increase in exposure to UV radiation. The viscoelastic behavior, determined by dynamic mechanical analysis and rotational rheometry, was taken as the most important parameter of this research, showing that the best results are recorded with 15 min of UV treatment. Therefore, at this time or less, the chemical crosslinking is predominant over the photodegradation, producing an increase in the modules, while with 20 min the photodegradation is such that the modules suffer a significant reduction.