Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14365/2541
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dc.contributor.authorBher, Anibal-
dc.contributor.authorUnalan, Ilke Uysal-
dc.contributor.authorAuras, Rafael-
dc.contributor.authorRubino, Maria-
dc.contributor.authorSchvezov, Carlos E.-
dc.date.accessioned2023-06-16T14:41:03Z-
dc.date.available2023-06-16T14:41:03Z-
dc.date.issued2018-
dc.identifier.issn2073-4360-
dc.identifier.urihttps://doi.org/10.3390/polym10010095-
dc.identifier.urihttps://hdl.handle.net/20.500.14365/2541-
dc.description.abstractPoly(lactic acid) (PLA) was reactively blended with thermoplastic cassava starch (TPCS) and functionalized with commercial graphene (GRH) nanoplatelets in a twin-screw extruder, and films were produced by cast-film extrusion. Reactive compatibilization between PLA and TPCS phases was reached by introducing maleic anhydride and a peroxide radical during the reactive blending extrusion process. Films with improved elongation at break and toughness for neat PLA and PLA-g-TPCS reactive blends were obtained by an addition of GRH nanoplatelets. Toughness of the PLA-g-TPCS-GRH was improved by similar to 900% and similar to 500% when compared to neat PLA and PLA-g-TPCS, respectively. Crack bridging was established as the primary mechanism responsible for the improvement in the mechanical properties of PLA and PLA-g-TPCS in the presence of the nanofiller due to the high aspect ratio of GRH. Scanning electron microscopy images showed a non-uniform distribution of GRH nanoplatelets in the matrix. Transmittance of the reactive blend films decreased due to the TPCS phase. Values obtained for the reactive blends showed similar to 20% transmittance. PLA-GRH and PLA-g-TPCS-GRH showed a reduction of the oxygen permeability coefficient with respect to PLA of around 35% and 50%, respectively. Thermal properties, molecular structure, surface roughness, XRD pattern, electrical resistivity, and color of the films were also evaluated. Biobased and compostable reactive blend films of PLA-g-TPCS compounded with GRH nanoplatelets could be suitable for food packaging and agricultural applications.en_US
dc.description.sponsorshipNational Scientific and Technical Research Council (CONICET) in Argentina; School of Packaging at MSU; Scientific and Technological Research Council of Turkey (TUBITAK) 2219-International Postdoctoral Research Fellowship Programmeen_US
dc.description.sponsorshipThe authors thank the Center for Advanced Microscopy at Michigan State University (MSU) for assisting with the SEM images, the Department of Physics and Astronomy (at MSU) for the support with the AFM images, the Composites Materials and Structures Center (at MSU) for assisting with the resistivity tests, the Michigan Biotechnology Institute (at MSU) for providing access to the twin-screw extruder, the department of Electrical and Computer Engineering (at MSU) for assisting with the use of the profilometer, and the Center for Crystallographic Research (at MSU) for allowing the use of the XRD diffractometer. Anibal Bher thanks the National Scientific and Technical Research Council (CONICET) in Argentina for providing financial support through a Ph.D. fellowship, and the School of Packaging at MSU for partial financial support. Ilke Uysal Unalan thanks the Scientific and Technological Research Council of Turkey (TUBITAK) 2219-International Postdoctoral Research Fellowship Programme for providing financial support.en_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofPolymersen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPLAen_US
dc.subjectreactive blendingen_US
dc.subjectbiobased filmsen_US
dc.subjectgrapheneen_US
dc.subjectnanoreinforcementen_US
dc.subjectMechanical-Propertiesen_US
dc.subjectPoly(L-Lactic Acid)en_US
dc.subjectPolylactideen_US
dc.subjectNanocompositesen_US
dc.subjectOxideen_US
dc.subjectPlaen_US
dc.subjectFunctionalizationen_US
dc.subjectDegradationen_US
dc.titleToughening of Poly(lactic acid) and Thermoplastic Cassava Starch Reactive Blends Using Graphene Nanoplateletsen_US
dc.typeArticleen_US
dc.identifier.doi10.3390/polym10010095-
dc.identifier.pmid30966131en_US
dc.identifier.scopus2-s2.0-85040787718en_US
dc.departmentİzmir Ekonomi Üniversitesien_US
dc.authoridBher, Anibal/0000-0001-8966-6367-
dc.authoridUNALAN, ILKE UYSAL/0000-0002-0963-6166-
dc.authoridAuras, Rafael/0000-0002-4378-359X-
dc.authorwosidBher, Anibal/M-5397-2017-
dc.authorwosidUNALAN, ILKE UYSAL/ABA-2575-2020-
dc.authorwosidAuras, Rafael/J-6547-2012-
dc.authorscopusid57200083645-
dc.authorscopusid57195265269-
dc.authorscopusid6507396521-
dc.authorscopusid14029133900-
dc.authorscopusid6701754937-
dc.identifier.volume10en_US
dc.identifier.issue1en_US
dc.identifier.wosWOS:000427541100094en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.scopusqualityQ1-
dc.identifier.wosqualityQ1-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept05.07. Food Engineering-
Appears in Collections:PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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