Polylactic Acid/Saqqez Gum Blends for Chewing Gum Applications: Impact of Plasticizers on Thermo-Mechanical and Morphological Properties

• DOI: 10.3390/polym16111469
• Publication Date: 2024-05-22T15:03:47Z
• Authors: Mona Kaveh; Samira Yeganehzad; Mohammad Ali Hesa...; Maryam Kiumarsi; Mohammad Reza Abd...
• Keywords: Plasticizer; Polylactic Acid; Chewing gum

This study investigated a blend of poly (lactic acid) (PLA) and Saqqez gum, with weight ratio 70:30, respectively, along two plasticizers, acetyl tributyl citrate (ATBC) polyethylene glycol (PEG), at three different concentrations (14%, 16% 18% by the PLA). The was analyzed using differential scanning calorimetry (DSC), electron microscopy (SEM), tensile tests, water-absorption behavior (coefficients water absorption, sorption, diffusion permeability samples during 240 h) chemical resistance (exposure to 1 mol/L HCl NaOH for h). desired elastomer then used prepare natural chewing which subsequently subjected texture profile analyzer (TPA) tests sensory evaluation. results showed that addition both plasticizers increased properties blend. Compared neat PLA, all blends exhibited an increase in elongation break decrease yield strength, maximum (130.6%) minimum strength (12.2 MPa) observed containing ATBC. Additionally, thermal attributes studied, including Tg, Tc Tm, were lower than those Tg values deviated from predicted via Fox’s equation. SEM images confirmed plasticization improved homogeneity distribution components structure. PEG ATBC exhibit highest lowest behavior, respectively. Regarding resistance, gain when exposed HCl, while no loss NaOH. gum sample obtained similar mentioned compared commercial control sample. Overall, indicate enhances structure performance PLA/Saqqez further investigation is warranted.