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Chia seeds to develop new biodegradable polymers for food packaging: Properties and biodegradability
Author(s) -
Fernandes Sibele S.,
Romani Viviane Patrícia,
Silva Filipini Gabriel,
Martins Vilásia
Publication year - 2020
Publication title -
polymer engineering and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.503
H-Index - 111
eISSN - 1548-2634
pISSN - 0032-3888
DOI - 10.1002/pen.25464
Subject(s) - mucilage , biodegradation , materials science , food packaging , polymer , biodegradable polymer , chemical engineering , glycerol , environmentally friendly , environmental pollution , food science , composite material , chemistry , organic chemistry , botany , environmental science , ecology , environmental protection , engineering , biology
Abstract 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.