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Chia seeds to develop new biodegradable polymers for food packaging: Properties and biodegradability

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.

Publication date: 06/07/2020

Author: Sibele S. Fernandes, Viviane Patrícia Romani, Gabriel Silva Filipini, Vilásia Martins

Reference: doi:10.1002/pen.25463

Polymer Engineering and Science


This project has received funding from the Bio Based Industries Joint Undertaking under the European Union’s Horizon 2020 research and innovation programme under grant agreement No 837761.