Improvement of Thermal Stability of Cassava Starch Films from the Incorparation of Bentonite Clay

Mayra Keroly Sales Monteiro; Victor Rafael Leal Oliveira; Francisco Klebson Gomes Santos; Eduardo Lins Barros Neto; Ricardo Henrique de Lima Leite; Edna Maria Mendes Aroucha; Karyn Nathallye de Oliveira Silva

doi:10.4028/www.scientific.net/MSF.958.69

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HomeMaterials Science ForumMaterials Science Forum Vol. 958Improvement of Thermal Stability of Cassava Starch...

Improvement of Thermal Stability of Cassava Starch Films from the Incorparation of Bentonite Clay

Abstract:

This study considered the effect of modified and unmodified bentonite clay on the thermal properties of films based on cassava starch. The bentonite clay was modified in the presence of cetyl trimethyl ammonium bromide (CTAB). The attainment of exfoliated or intercalated nanocomposite was characterized by X-ray diffraction (XRD) and Fourier transform by infrared radiation (FTIR). In XRD, it was verified that the cassava starch dispersed the modified clay in an exfoliated way and unmodified clay in an intercalated way. In the FTIR it was characterized that the cassava starch interacted more with the modified bentonite clay compared to unmodified. Finally, thermogravimetric curves showed the thermal property of the starch films concluding that the modified clay was the reinforcing material that contributed the most to the thermal stability of the cassava starch film, retarding its decomposition point, around 35oC , in relation to the pure starch film.

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Periodical:

Materials Science Forum (Volume 958)

Pages:

69-73

DOI:

https://doi.org/10.4028/www.scientific.net/MSF.958.69

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Online since:

June 2019

Authors:

Mayra Keroly Sales Monteiro*, Victor Rafael Leal Oliveira, Francisco Klebson Gomes Santos, Eduardo Lins Barros Neto, Ricardo Henrique de Lima Leite, Edna Maria Mendes Aroucha, Karyn Nathallye de Oliveira Silva

Keywords:

Cassava Starch, Modified Clay, Nanocomposite Films, Thermal Properties

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