ArticlePolymers2024
Polylactic Acid/Saqqez Gum Blends for Chewing Gum Applications: Impact of Plasticizers on Thermo-Mechanical and Morphological Properties.
Article in Polymers, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Development of Biodegradable Chewing Gum Using Plasticized Poly(Lactic Acid)/Food science & nutrition · 2026Article
- Exploring the performance and biodegradability of Edible Biopolymer blends incorporating Pistacia atlantica subsp. Mutica Gum and Plasticized Poly(lactic acid).Scientific reports · 2024Article
- Thermal, Morphological, Mechanical, and Biodegradation Properties of Poly(L-lactide)-Polymers · 2024Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated a blend of poly (lactic acid) (PLA) and Saqqez gum, with a weight ratio of 70:30, respectively, along with two plasticizers, acetyl tributyl citrate (ATBC) and polyethylene glycol (PEG), at three different concentrations (14%, 16% and 18% by weight of the PLA). The blend was analyzed using differential scanning calorimetry (DSC), scanning electron microscopy (SEM), tensile tests, water-absorption behavior (coefficients of water absorption, sorption, diffusion and permeability of the samples during 240 h) and chemical resistance (exposure to 1 mol/L HCl and 1 mol/L NaOH for 240 h). The desired elastomer blend was then used to prepare natural chewing gum, which was subsequently subjected to texture profile analyzer (TPA) tests and sensory evaluation. The results showed that the addition of both plasticizers increased the tensile properties of the blend. Compared to neat PLA, all the blends exhibited an increase in elongation at break and a decrease in yield strength, with the maximum elongation at break (130.6%) and the minimum yield strength (12.2 MPa) observed in the blend containing 16% ATBC. Additionally, all the thermal attributes studied, including T
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