Ultrasound and Microwave Treatments to Produce Flexible Thermoplastic Starch–Brewers' Spent Grain Composite Films.
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| Title: | Ultrasound and Microwave Treatments to Produce Flexible Thermoplastic Starch–Brewers' Spent Grain Composite Films. |
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| Authors: | Baiano, Antonietta1 (AUTHOR) antonietta.baiano@unifg.it, Di Palma, Antonella1 (AUTHOR), Fiore, Anna1 (AUTHOR) |
| Source: | Polymers (20734360). Apr2026, Vol. 18 Issue 8, p967. 30p. |
| Subjects: | Brewer's spent grain, Microwave heating, Process optimization, Sonication, Thermoplastics, Mechanical behavior of materials, Thermoplastic composites, Materials testing |
| Abstract: | This research aimed to evaluate the effects of formulation and process conditions on the physical and structural properties of starch–brewers' spent grain films. Three factors were considered: BSG amounts (0, 1, 3, 5%), a possible ultrasonication pre-treatment, and different microwave gelatinization treatments (450 W for 80 and 90 s; 900 W for 45 and 50 s). An increase in BSG is responsible for increases in moisture (10.72 → 23.40%), water absorption (67.65 → 95.73%), density (0.90 → 1.27 g/cm3), browning index (5.86 → 85.88), UV blocking capacity (82.42% → 99.96% for UV_A; 61.28% → 99.86% for UV_B), and degradability in the first 7 days (58.72 → 66.57%), but dramatically decreases the Young's modulus and tensile strength (fallen to 2.90 N/mm2 and 0.21 N/mm2, at 5% BSG). Sonication contributes to increased browning index (36.17 → 37.24), UV blocking capacity, solubility (49.35 → 51.49%) and Young's modulus (4.40 → 4.77 N/mm2). The most severe microwave treatment (900 W, 50 s) minimizes moisture (15.83%) and water absorption (80.89%) and maximizes density (1.21 g/cm3), browning index (37.52), and Young's modulus (5.37 N/mm2). SEM micrographs allow us to observe that the film surface appears rough, and the structure becomes increasingly porous as BSG % increases. The regression analysis indicates that the quadratic model effectively describes the relationships between the three factors and each of the most important properties of the films; it is suitable for predicting film behavior and optimizing their characteristics depending on the desired use. [ABSTRACT FROM AUTHOR] |
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| Database: | Engineering Source |
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| Abstract: | This research aimed to evaluate the effects of formulation and process conditions on the physical and structural properties of starch–brewers' spent grain films. Three factors were considered: BSG amounts (0, 1, 3, 5%), a possible ultrasonication pre-treatment, and different microwave gelatinization treatments (450 W for 80 and 90 s; 900 W for 45 and 50 s). An increase in BSG is responsible for increases in moisture (10.72 → 23.40%), water absorption (67.65 → 95.73%), density (0.90 → 1.27 g/cm3), browning index (5.86 → 85.88), UV blocking capacity (82.42% → 99.96% for UV_A; 61.28% → 99.86% for UV_B), and degradability in the first 7 days (58.72 → 66.57%), but dramatically decreases the Young's modulus and tensile strength (fallen to 2.90 N/mm2 and 0.21 N/mm2, at 5% BSG). Sonication contributes to increased browning index (36.17 → 37.24), UV blocking capacity, solubility (49.35 → 51.49%) and Young's modulus (4.40 → 4.77 N/mm2). The most severe microwave treatment (900 W, 50 s) minimizes moisture (15.83%) and water absorption (80.89%) and maximizes density (1.21 g/cm3), browning index (37.52), and Young's modulus (5.37 N/mm2). SEM micrographs allow us to observe that the film surface appears rough, and the structure becomes increasingly porous as BSG % increases. The regression analysis indicates that the quadratic model effectively describes the relationships between the three factors and each of the most important properties of the films; it is suitable for predicting film behavior and optimizing their characteristics depending on the desired use. [ABSTRACT FROM AUTHOR] |
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| ISSN: | 20734360 |
| DOI: | 10.3390/polym18080967 |
