Preparation and characterization of Polyvinyl Alcohol/Starch/Bio Oil Extraction Blends Coating for Food Packaging Using Electrospinning Technique | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 66, Issue 2, February 2023, Page 141-149 PDF (962.57 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2022.133004.5876 | ||||
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| Authors | ||||
Rusul M. Alradha ; Jawad Hanaa  ; Ali A. Al-Zubiedy
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| Department of Polymer and Petrochemical Industries, College of Materials Engineering, University of Babylon, Babil, Iraq | ||||
| Abstract | ||||
| In this project, natural and synthetic polymers were combined to create a film using the electrospinning technique. Starch was used as a natural biodegradable polymer in this study, and mixtures of this polymer were made with polyvinyl alcohol polymer in various proportions as an industrial polymer to improve pumpability, and cress seed gum was used to improve the behavior of the nanofiber fabric towards water using the fabric's wetting angle. In addition to measuring the viscosity of the solutions and the volumetric concentrations of the solutions used for pumping, the electrospinning technique was used to prepare nanofiber fabric from different ratios of mixtures under pumping conditions (applied voltage 20 kV, pumping rate 1 ml/hour, pumping distance 20 cm, and needle diameter 0.4 mm). The best volume ratio according to wettability was (PVA:STA (40:60) and (PVA:CSM (40:60), which were produced in two groups with varied volume ratios. The two best ratios were then combined. Finally, the chemical structure of these ideal blends nanofibers was detected using Fourier transform infrared spectroscopy, and the shape was evaluated using a field emission scanning electron microscope. The glass transition temperature was measured using a thermal differential scanning microscope to test the miscibility of polymeric mixtures. The results showed that the wetting angle of the pva:sta mixture (40:60) was 66 degrees and that the mixture was miscible according to the glass transition temperature obtained using differential thermal microscopy. The results of the PVA: CSM mixture, on the other hand, showed that the mixing ratio was also the best in terms of the wetting angle (40: 60), where it was 69 degrees, but the mixture was immiscible according to the differential scanning microscope, which revealed two degrees of glass transition. Adding cress seed oil to a mixture (PVA: STA) improves polymer compatibility and changes the mixture's viscosity behavior. In terms of raising the wetting angle to 74 degrees and optimizing the behavior of the electrospinning solution, the optimal mixing ratios (PVA: STA: CSM) were (40:30:30). The results reveal that the best volume ratios are shrinking in diameter, as determined by the Digimizer Image Analysis Software application, Furthermore, the FTIR results suggest that substantial hydrogen bonding interactions occurred between the starch and PVA components, improving their compatibility. These findings show that STA and CSM could be used as a new biopolymer source for the production of nanofibers that could be used in a range of applications, including food packaging.. | ||||
| Keywords | ||||
| Electrospinning; Cress seed mucilage; Starch; Poly (vinyl alcohol); food packaging | ||||
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