Exploring the performance and biodegradability of Edible Biopolymer blends incorporating Pistacia atlantica subsp. Mutica Gum and Plasticized Poly(lactic acid).

Mona Kaveh, Samira Yeganehzad, Mohammad Ali Hesarinejad, Maryam Kiumarsi

Abstract read

In one paragraph

Article in Scientific reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Multifunctional Valorisation of Pistachio (International journal of molecular sciences · 2026
Review

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Mona KavehDepartment of Food Sensory and Cognitive Science, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.

Samira YeganehzadDepartment of Food Sensory and Cognitive Science, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran. s.yeganehzad@rifst.ac.ir.

Mohammad Ali HesarinejadDepartment of Food Sensory and Cognitive Science, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran. ma.hesarinejad@rifst.ac.ir.

Maryam KiumarsiDepartment of Food Sensory and Cognitive Science, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.

Funding

Research Institute of Food Science and Technology 23097004

6 · The paper itself

Abstract

Blending biopolymer is a key objective in development of innovative materials and effectively enhances the characteristics of the components to achieve tailored properties. This study introduces five eco-friendly blends in different ratios, created by melt-blending polymers, incorporating Pistacia atlantica subsp. mutica gum into plasticized poly (lactic acid) with 16% acetyl tributyl citrate. To perform a comprative analysis of blends ratios, comprehensive techniques were applied, including differential scanning calorimetry, tensile testing, Fourier-transform infrared spectroscopy, scanning electron microscopy, and evaluations of water absorption behavior, chemical resistance, and biodegradability. The 70/30 (plasticized poly (lactic acid)/P. atlantica) blend was mechanically superior, exhibiting the greatest elongation at break and the lowest yield strength and Young's modulus. FTIR analysis showed consistent spectral patterns across the 3000 to 650 cm

Indexed as

Calorimetry, Differential ScanningPistaciaPlant GumsPolyestersBiodegradation, EnvironmentalBiopolymersMicroscopy, Electron, ScanningPlasticizersSpectroscopy, Fourier Transform InfraredTensile StrengthBiopolymersPlant GumsPlasticizersPolyesterspoly(lactide)BiodegradabilityBiopolymer blendPistacia atlanticaPlasticized-poly(lactic acid)

Identifiers

PMID39463431

DOI10.1038/s41598-024-77709-8

PMCPMC11514258

What OpenQuestion holds

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LicenceCC BY-NC-ND

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.