Plasticized Starch/Gelatin Blends with Humidity-Activated Shape-Memory Behavior

Biodegradable and bio-based polymers, such as starch and gelatin, are emerging as an important alternative to the use of conventional polymers. In this work, different proportions (1/1, 1/1.5, 1/2, and 1/2.5) of these bio-based polymers will be investigated, with the primary objective of considering...

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Detalles Bibliográficos
Autores: Oliver Cuenca, Víctor, Muñoz Menzinger, Ana, Arrieta, Marina P., López, Daniel, Peponi, Laura
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/394170
Acceso en línea:http://hdl.handle.net/10261/394170
Access Level:acceso abierto
Palabra clave:Starch
Gelatin
Shape-memory
Humidity
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spelling Plasticized Starch/Gelatin Blends with Humidity-Activated Shape-Memory BehaviorOliver Cuenca, VíctorMuñoz Menzinger, AnaArrieta, Marina P.López, DanielPeponi, LauraStarchGelatinShape-memoryHumidityBiodegradable and bio-based polymers, such as starch and gelatin, are emerging as an important alternative to the use of conventional polymers. In this work, different proportions (1/1, 1/1.5, 1/2, and 1/2.5) of these bio-based polymers will be investigated, with the primary objective of considering their strong moisture dependence as an advantage instead of a problem, as commonly considered. For this interesting challenge, the humidity-activated shape memory effect has been studied in both neat and plasticized starch. Additionally, for the first time, to the best of our knowledge, the shape-memory behavior activated by humidity in gelatin, as well as in starch/gelatin blends, is reported. In all cases, starch, gelatin, and their plasticized blends show excellent values in terms of strain fixity ratio, obtaining values of about 100% in all cases, and strain recovery ratio, with values higher than 90% for the samples studied. Moreover, considering their potential application as food packaging, mechanical response, wettability, water permeability, water uptake rate, and roughness is also studied in this work, taking into account the effect of the different amounts of gelatin on the final behavior of the materials.This research was funded by the Agencia Estatal de Investigación (AEI, MICINN, Spain) and Fondo Europeo de Desarrollo Regional (FEDER, EU), PID2021-123753NB-C31, PID2021-123753NA-C32, TED2021-129335B-C21 projects, PRE2020-103097 and JAEINT_24_02566.Peer reviewedMultidisciplinary Digital Publishing InstituteAgencia Estatal de Investigación (España)European CommissionMinisterio de Ciencia e Innovación (España)Oliver Cuenca, Víctor [0000-0003-1018-2568]Arrieta, Marina P. [0000-0003-1816-011X]López, Daniel [0000-0001-6386-5798]Peponi, Laura [0000-0001-6542-091X]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2025202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/394170reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2021-123753NB-C31info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2021-123753NA-C32info:eu-repo/grantAgreement/AEI//TED2021-129335B-C21The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/10.3390/polym17131763https://doi.org/10.3390/polym17131763Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3941702026-05-22T06:33:51Z
dc.title.none.fl_str_mv Plasticized Starch/Gelatin Blends with Humidity-Activated Shape-Memory Behavior
title Plasticized Starch/Gelatin Blends with Humidity-Activated Shape-Memory Behavior
spellingShingle Plasticized Starch/Gelatin Blends with Humidity-Activated Shape-Memory Behavior
Oliver Cuenca, Víctor
Starch
Gelatin
Shape-memory
Humidity
title_short Plasticized Starch/Gelatin Blends with Humidity-Activated Shape-Memory Behavior
title_full Plasticized Starch/Gelatin Blends with Humidity-Activated Shape-Memory Behavior
title_fullStr Plasticized Starch/Gelatin Blends with Humidity-Activated Shape-Memory Behavior
title_full_unstemmed Plasticized Starch/Gelatin Blends with Humidity-Activated Shape-Memory Behavior
title_sort Plasticized Starch/Gelatin Blends with Humidity-Activated Shape-Memory Behavior
dc.creator.none.fl_str_mv Oliver Cuenca, Víctor
Muñoz Menzinger, Ana
Arrieta, Marina P.
López, Daniel
Peponi, Laura
author Oliver Cuenca, Víctor
author_facet Oliver Cuenca, Víctor
Muñoz Menzinger, Ana
Arrieta, Marina P.
López, Daniel
Peponi, Laura
author_role author
author2 Muñoz Menzinger, Ana
Arrieta, Marina P.
López, Daniel
Peponi, Laura
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Agencia Estatal de Investigación (España)
European Commission
Ministerio de Ciencia e Innovación (España)
Oliver Cuenca, Víctor [0000-0003-1018-2568]
Arrieta, Marina P. [0000-0003-1816-011X]
López, Daniel [0000-0001-6386-5798]
Peponi, Laura [0000-0001-6542-091X]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Starch
Gelatin
Shape-memory
Humidity
topic Starch
Gelatin
Shape-memory
Humidity
description Biodegradable and bio-based polymers, such as starch and gelatin, are emerging as an important alternative to the use of conventional polymers. In this work, different proportions (1/1, 1/1.5, 1/2, and 1/2.5) of these bio-based polymers will be investigated, with the primary objective of considering their strong moisture dependence as an advantage instead of a problem, as commonly considered. For this interesting challenge, the humidity-activated shape memory effect has been studied in both neat and plasticized starch. Additionally, for the first time, to the best of our knowledge, the shape-memory behavior activated by humidity in gelatin, as well as in starch/gelatin blends, is reported. In all cases, starch, gelatin, and their plasticized blends show excellent values in terms of strain fixity ratio, obtaining values of about 100% in all cases, and strain recovery ratio, with values higher than 90% for the samples studied. Moreover, considering their potential application as food packaging, mechanical response, wettability, water permeability, water uptake rate, and roughness is also studied in this work, taking into account the effect of the different amounts of gelatin on the final behavior of the materials.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/394170
url http://hdl.handle.net/10261/394170
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2021-123753NB-C31
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2021-123753NA-C32
info:eu-repo/grantAgreement/AEI//TED2021-129335B-C21
The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/10.3390/polym17131763
https://doi.org/10.3390/polym17131763
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
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