Submitted by Raquel Vergara Gondran (raquelvergara38@yahoo.com.br) on 2016-05-02T20:14:03Z No. of bitstreams: 1 marcia selmo - efeito da adio de metilcelulose transglutaminase e spirulina nas caractersticas tecnolgicas e nutricionais de pes de farinha de arroz.pdf: 3042564 bytes, checksum: 26b28ff5e3467d517c6b957f1fb27f10 (MD5) / Approved for entry into archive by Gilmar Barros (gilmargomesdebarros@gmail.com) on 2016-05-03T20:21:37Z (GMT) No. of bitstreams: 1 marcia selmo - efeito da adio de metilcelulose transglutaminase e spirulina nas caractersticas tecnolgicas e nutricionais de pes de farinha de arroz.pdf: 3042564 bytes, checksum: 26b28ff5e3467d517c6b957f1fb27f10 (MD5) / Made available in DSpace on 2016-05-03T20:21:37Z (GMT). No. of bitstreams: 1 marcia selmo - efeito da adio de metilcelulose transglutaminase e spirulina nas caractersticas tecnolgicas e nutricionais de pes de farinha de arroz.pdf: 3042564 bytes, checksum: 26b28ff5e3467d517c6b957f1fb27f10 (MD5) Previous issue date: 2014 / A doença celíaca é uma enfermidade causada pela intolerância ao glúten, substância proteica presente no trigo e seus derivados. O controle desta doença é feito através da total restrição ao glúten, ou seja, os celíacos não podem consumir qualquer tipo de alimento que contenha farinha de trigo. A farinha de arroz é um bom substituto do trigo na elaboração de pães livres de glúten, no entanto, a farinha de arroz produz pães de pouco volume, pois não possui as mesmas características tecnológicas do glúten, principalmente para a elaboração de pães. Desta forma, vários aditivos têm sido usados para melhorar a qualidade dos pães feitos com farinha de arroz, dentre eles enzimas, gomas ou hidrocolóides, amidos modificados e outras fontes proteicas. Para aumentar o teor proteico e melhorar a qualidade nutricional dos pães, várias fontes proteicas podem ser usadas. A alga Spirulina platensis é muito estudada para uso na alimentação humana por apresentar um bom perfil nutricional, tornando-a ideal como suplemento alimentar, pois combina diversos constituintes como proteínas, vitaminas e minerais de maneira equilibrada. Assim, o objetivo deste trabalho foi avaliar o efeito da adição da metilcelulose, enzima transglutaminase e Spirulina na qualidade tecnológica e nutricional de pães de farinha de arroz. Para isso foi utilizado um delineamento central composto rotacional (DCCR) a fim de avaliar os efeitos tecnológicos da adição de metilcelulose, transglutaminase e Spirulina nos pães de farinha de arroz. As respostas do planejamento possibilitaram definir concentrações adequadas destes aditivos para a obtenção dos pães A, B e C com boas características tecnológicas, que foram avaliados pela composição proximal e sensorialmente por teste de preferência. A avaliação sensorial dos pães de farinha de arroz mostrou que a preferência dos consumidores independe da quantidade de Spirulina adicionada ao pão. A enzima transglutaminase teve maior eficiência na formação de ligações cruzadas na massa fermentada dos pães de farinha de arroz quando foi utilizada a concentração de 0,6% (em base à farinha de arroz), mas a proteína da Spirulina não aumentou a formação de “rede”. Através da microscopia eletrônica de varredura (MEV) das massas fermentadas dos pães foi verificado que a transglutaminase torna a microestrutura da massa mais compactada, enquanto que a proteína da Spirulina forma estruturas fibrosas na massa. A avaliação nutricional do pão de arroz com Spirulina através de ensaio biológico utilizando ratos Wistar mostrou que a adição de Spirulina (4% em base de farinha) não provocou aumento do valor proteico, mas o valor de coeficiente de eficiência alimentar (CEA) não diferiu da dieta controle com caseína. / Celiac disease is an illness caused by intolerance to gluten which is a protein substance found in wheat and its derivatives. The control of this disease is made by complete restriction to gluten, in other words, celiac people cannot eat any food containing wheat flour. Rice flour is a good substitute for wheat in the preparation of gluten free breads, however, the rice flour produces low volume breads once it does not have the same technological characteristics of gluten, especially for the preparation of breads. Thus, various additives have been used to improve the quality of rice flour breads, including enzymes, hydrocolloids or gums, modified starches and other protein sources. To increase the protein content and improve the nutritional quality for the breads, various protein sources may be used. The alga Spirulina platensis is widely studied for the use as food for human because it has a good nutritional profile so it becomes an ideal feed supplement, since it combines various constituents such as protein, vitamins and minerals in a balanced way. The objective of this study is to evaluate the effect of adding methylcellulose, Spirulina and transglutaminase enzyme on technological and nutritional quality of rice flour breads. The Rotational Central Composite Design (RCCD) method was used to assess the technological effects of adding methylcellulose, transglutaminase and Spirulina in rice flour breads. Responses from planning made it possible to define appropriate concentrations of these additives to obtain the A, B and C breads with good technological characteristics that were evaluated by proximate composition and sensory by means of preference test. The sensory evaluation of rice flour breads showed that consumers' preference is independent of the amount of Spirulina added to bread. The transglutaminase enzyme was more efficient at the crosslinking established in the sourdough of rice flour breads when the concentration of 0.6% (rice flour based) was used, but the Spirulina protein did not increase the network formation. By scanning electron microscopy (SEM) of the fermented dough of breads was found out that the mass microstructure becomes more compacted due to the transglutaminase enzyme while the Spirulina protein forms fibrous structures in the mass. The nutritional evaluation of the Spirulina based rice bread made through a biological test using rats showed that the addition of Spirulina (4% on flour basis) resulted in no increase for the protein value, but the amount of Food Efficiency Ratio (FER) did not differ from the control diet.

The aim of this doctoral thesis is to verify a possibilities of fibercement extrusion. A mixture for extrusion is typical for its high toughness and high fiber content, as the fiber content may be several times higher than when utilizing other production methods. The technology of a twin shaft kneader makes it possible to produce homogenous mixture for extrusion with low water/cement ratio. With use of auger moulder a mixture of high toughness is formed to final shape. The extreme shear and pressure stress is applied in the process. Therefore high requirements are posed on the equipment.

Combination of fine ground granulated slag with proper alkaline activator gives alkali-activated slag – a material with remarkable properties. Theoretical part of the thesis deals with summarizing basic informations about alkali-activated slag, its properties, production and utilization. It also follows research devoted to effects of curing of alkali activated slag and shrinkage-reducing admixtures on its properties. Objective of the experimental part is to determine the influence of curing conditions on the mechanical properties and microstructure of alkali-activated slag. These properties are also monitored in alkali-activated slag with carbon nanotubes and hydroxypropylmethylcellulose as an shrinkage-reducing admixtures.

Polymers with mucoadhesive properties are universally used in the development of mucoadhesive drug delivery system. Their physicochemical properties as well as the mechanisms related to their adhesive actions draw great attention for the modification of mucoadhesive properties. In this study, relationships between physicochemical properties of hydroxypropyl methylcellulose (HPMC) compacts and mucoadhesive performance were investigated. Different commercial grades of HPMC (K3, E3, E5, E50, K4M, E4M and K15M) were prepared into compacts, and their surface hydrophilicity and hydration behavior were characterized. The in vitro mucoadhesive performance was determined by the tension strength between the compacts and different regions of mucous membrane (buccal, sublingual, stomach, and intestine). Positive correlations were found between: (1) viscosity of HPMC compacts and contact angle values measured by different simulated body fluids; (2) viscosity of HPMC compacts and in vitro mucoadhesive force; (3) contact angle values and in vitro mucoadhesive force. The hydration behavior exhibited improvement with the increasing viscosity of HPMC compacts. Moreover, the polar lipid content of each mucosa was likely an important factor affecting the mucoadhesion phenomenon. Different ratios of ethyl cellulose (EC) was mixed with HPMC grade K15M to form combination compacts for the purpose of modifying the surface property. The mucoadhesive mechanism of both different grades of HPMC compacts and combination compacts were studied via the thermodynamic analysis of Lifshiz-van der Waals interaction and Lewis acid-base interaction. The total free energy of adhesion (〖∆G〗^TOT) provided a prediction of an overall tendency of mucoadhesion, however, the results were showing disagreement with the measured mucoadhesive force. In general, the involving of EC in the combination compacts did not give a boost to the whole mucoadhesive performance.

Emulsioner bildas då två vätskor som normalt sätt inte blandas med kraft vispas samman för att distribuera den ena vätskan i den andra. För att dessa vätskor inte efter avslutad vispning ska gå isär kan emulgeringsmedel tillsättas, till exempel polysackarider som hör till hydrokolloiderna. Hydrokolloider används inom livsmedelsindustrin för sin förmåga att påverka ett livsmedels reologiska egenskaper, så som viskositet och textur. Exempel på hydrokolloider som används inom den växtbaserade livsmedelsbranschen är derivat av cellulosa så som metylcellulosa. Metylcellulosan har egenskaper som löslighet i vatten samt termoreversibel gelatinering. Med detta menas att en lösning med metylcellulosa efter uppvärmning kommer att bilda en gel, men så fort temperaturen sjunker kommer viskositeten minska, och försvinna helt. Den huvudsakliga anledningen som ligger bakom intresset att utvärdera stabiliteten hos hydrokolloider är dagens allt större efterfrågan på växtbaserade proteinalternativ som efterliknar egenskaper hos de animaliska alternativen. Just stabiliteten av hydrokolloiderna är något som är svårt att utvärdera, men då kunskapen om konsistensgivare så som hydrokolloider blir allt större, ökar även möjligheten till bättre och fler modifierade proteinalternativ. Något som kan locka en större grupp konsumenter. Försöken som genomfördes gjordes med syftet att utvärdera egenskaperna hos metylcellulosa som konsistensgivare i en köttersättningsmix. En avgörande faktor vid beredningen är att kontrollera temperaturen. I försöken var den initiala temperaturer vid beredningen av emulsionerna innehållandes vatten, olja samt metylcellulosa antingen under 4°C eller över 4°C (10-15°C). Utöver detta  genomfördes även försök vid pH 5 samt pH 5,5. Metoder för att utvärdera stabiliteten hos emulsionerna utvecklades också. Data som erhölls bearbetades statistiskt och det visade sig att emulsioner tillverkade under 4°C hade en högre stabilitet än de som tillverkats vid temperaturer över 4°C. Skillnaden i stabilitet vid olika pH (pH 5,0 och pH 5,5) var däremot inte signifikant, men då försöken endast genomfördes med emulsioner med olja, vatten och metylcellulosa går det inte att med säkerhet säga att pH inte har någon signifikant effekt i en slutprodukt som även innehåller proteiner, stärkelse och kryddor. / Emulsions are formed when two liquids that does not combine naturally are mixed with force to distribute one liquid in the other. To prevent these liquids from separating when the mixing ends emulsifiers can be added, for example polysaccharides such as hydrocolloids. Hydrocolloids are used in the food industry for their ability to influence the rheological properties of a food, such as viscosity and texture. Examples of hydrocolloids used in the plant based food industry are cellulose derivates, such as methylcellulose. Methylcellulose has properties such as solubility in water and thermoreversible gelatinization. This means that the solution containing methylcellulose after heating will form a gel, but as soon as the temperature drops, the viscosity will decrease and vanish completely. The main reason to why a study of the stability in hydrocolloids is of interest is today's increasing demand for plant-based protein alternatives that largely have similar properties to the animal alternatives. The stability of hydrocolloids has previously been difficult to evaluate, but as knowledge about sensory enhancers such as hydrocolloids grows, so does the possibility of producing better and more reconstructed protein alternatives. Thus attracting a larger consumer group. The experiments that was carried out aimed at the evaluation of properties of methylcellulose as a sensory enhancer in a meat substitute mix. A critical point in the preparation is to control the temperature. The initial temperature during preparation of the emulsions containing water, oil and methylcellulose was either below 4°C or above 4°C (10-15°C). In addition, experiments were also performed at pH 5 and pH 5.5. Methods to measure the stability of the emulsions were also developed. The data obtained were processed statistically and the results indicated that emulsions prepared below 4°C had a higher stability than those prepared at temperatures above 4°C. Difference in stability due to pH, on the other hand, was not significant, but since the experiments were carried out with emulsions only containing oil, water and methylcellulose it is not possible to say with certainty that pH has no significant effect in a product containing more components such as protein, starch and spices.

La fonctionnalisation d'emballages biodégradables avec des antioxydants naturels est l'une des techniques prometteuses pour améliorer la conservation des aliments, diminuer la quantité de conservateurs chimiques utilises, protéger la dégradation aromatique des produits et ainsi conserver une meilleure qualité globale. Le contrôle du relargage de ces composés actifs de l'emballage vers l'aliment permet d'étendre l'efficacité de la fonctionnalisation en libérant progressivement les antioxydants à la surface de l'aliment. L'objectif global de ce travail était de fonctionnaliser le polymère HPMC afin de produire un film d'emballage coloré à activité antioxydante et d'évaluer son aptitude à servir d'emballage actif. Tout d'abord, des films d'HPMC contenant différents colorants synthétiques comme le bleu, le vert, le jaune, le rouge et le blanc ont été testés afin de déterminer la couleur la plus adaptée pour le contrôle de la photo-oxydation de produits gras. Ensuite, la couleur rouge synthétique, montrant un maximum de contrôle contre la photo-oxydation, a été remplacée par des composés actifs naturels de même couleur. Ces composés provenaient soit d'un mélange d'extraits de betterave et de carottes pourpres, d'un mélange de bétalaïnes soit d'un mélange d'anthocyanes. Le mode d'incorporation de ces composés actifs dans la matrice d'HPMC, leurs effets sur les propriétés thermiques, mécaniques, barrière et structurales des films ont été étudiés. Les résultats ont montré que l'intégration de ces différents composés actifs naturels a permis d'améliorer les propriétés des films. Les composés actifs utilisés ont la capacité de contrôler le photo-vieillissement de la matrice polymérique et que l'HPMC est un bon candidat pour incorporer ces molécules et permettre le contrôle de la dégradation de produits alimentaires riches en lipides / Biodegradable packaging functionalized with natural antioxidants is one of the promising techniques to enhance foods shelf-life, lower use of preservatives in food formations, higher protection of flavours and higher food qualities. Controlled release of these bioactive compounds from packaging to food surface provides longer food stability by continuously librating antioxidants at food surface. The overall objective of the present work was to functionalize the HPMC polymer as colored antioxidant packaging and investigate its suitability as active packaging for unsaturated lipids. Firstly, HPMC films containing different synthetic colours like blue, green, yellow, red and white were tested to chose a suitable color having control against photo-oxidation. Secondly, red synthetic color (showing maximum control against pho-oxidation) was replaced by natural active red compounds including "natural red color" (beetroot extract + purple carrot extract), betalains and anthocyanins to produce bioactive food packaging. Mode of incorporation of these active compounds in HPMC matrix and also their potential effects on thermal, mechanical, barrier and structural properties of films were investigated. Controlled release kinetics, antioxidant capacity and light stability of bioactive compounds in HPMC films were also investigated. The overall results showed that successful incorporation of different natural active compounds have capability to improve film properties. The active compounds under discussion have ability to control photo ageing of polymer matrix and HPMC has the capability for being a suitable carrier for antioxidant active packaging for some food products

Aerogéis de hidroxipropil metilcelulose (HPMC) com diferentes graus de substituição por grupos metila (DS) e hidroxipropila (MS) foram preparados por liofilização utilizando diferentes ácidos como agentes de reticulação, a saber: ácido cítrico, ácido oxálico e ácido tereftálico. Nanocristais de celulose bacteriana (BCN) neutros e negativamente carregados foram utilizados como carga de reforço nas concentrações de 5% (m/m) e 15% (m/m) em relação à massa da matriz. Os resultados indicaram que HPMCs com menores valores de DS e maiores valores de MS resultam em aerogéis com maior eficiência na reticulação. Além disso, agentes de reticulação insolúveis em água minimizaram a capacidade de reticulação, enquanto agentes de reticulação com uma maior quantidade de grupos funcionais ácidos aumentaram a probabilidade e a eficiência da reação de reticulação das cadeias de HPMC. Os aerogéis apresentaram alta estabilidade em água, solventes orgânicos e meio ácido, além de apresentar resiliência quanto à deformação em meio aquoso. Os aerogéis apresentaram porosidade de ~98%, densidade média variando de 0,021 à 0,026 (± 0,002) g.cm-3, módulo de Young variando de 101 à 150 (± 19) kPa e capacidade média de absorção de água de 18 g de água/g de aerogel. A adição de carga de reforço resultou em um aumento de até 13% na densidade aparente do aerogel e um aumento médio de 20% no módulo de Young dos materiais. A morfologia dos poros dos aerogéis sintetizados é irregular, com ampla faixa de distribuição de tamanho de poros, podendo variar cerca de 5 µm a 500 µm. Nos aerogéis reforçados, as BCNs encontram-se preferencialmente no interior das paredes dos aerogéis, onde o reforço mecânico é mais eficiente. Isotermas de adsorção de 17α-etinilestradiol (EE) foram realizadas, resultando em capacidades de remoção de até 90%, com possibilidade de reciclo. As isotermas indicam que a matriz HPMC J5MS possui maior afinidade para adsorção de EE e que a adição de BCNs aumenta a afinidade das moléculas pelo substrato. As isotermas foram melhor ajustadas com o modelo de Freundlich, indicando que a adição de 5% de BCNs aumenta a capacidade de adsorção do aerogel, enquanto a adição de 15% de BCNs provoca uma diminuição nesta propriedade. / Aerogels of Hydroxypropyl methylcellulose (HPMC), with different degrees of substitution for methyl groups (MS) and hydroxypropyl groups (DS) were prepared by freeze-drying. The HPMCs were combined with three organic acids as crosslinking agents: citric acid, oxalic acid and terephthalic acid. Bacterial cellulose nanocrystals (BCN) neutral and negatively charged were used as reinforcement particles from 5% to 15% m/m in relation to the polymer mass. The results indicated that HPMC with lower DS and higher MS levels result in aerogels with higher crosslink efficiency. Besides that, crosslinking agents that are water insoluble minimized the crosslinking capacity, while crosslinking agents with more functional acid groups presented higher probability and efficiency in the crosslinking reaction. The aerogels presented high stability in water, organic solvents and acid media, and presented mechanical resilience in aqueous media. The resulting aerogels presented porosity of ~98%, average density of 0.021 to 0.026 (± 0.002) g.cm-3, Young modulus of 101 to 150 (± 19) kPa and an average capacity of water absorption of 18 g of water/g of aerogel. The addition of reinforcement particles resulted in an increase in density up to 13% and an average increase in the Young modulus of 20%. The morphology of the aerogels was irregular, with a wide pore size distribution, varying between de 5 µm a 500 µm. In the reinforced aerogels, the BCNs were found preferably inside the aerogels walls, were the mechanical reinforcement is more efficient. Adsorption isotherms of 17 ethinyl estradiol (EE) revealed removal capacity up to 90% and possibility of adsorbent recycling. The isotherms indicated that the HPMC J5MS has higher affinity for EE molecules and that the use of BCNs increases aerogels affinity. The isotherms were well fitted with the Freundlich model, indicating that the addition of 5% BCN increases the adsorption capacity of the aerogels, while the addition of 15 % BCN results in a decrease in this property.

Aerogéis de hidroxipropil metilcelulose (HPMC) com diferentes graus de substituição por grupos metila (DS) e hidroxipropila (MS) foram preparados por liofilização utilizando diferentes ácidos como agentes de reticulação, a saber: ácido cítrico, ácido oxálico e ácido tereftálico. Nanocristais de celulose bacteriana (BCN) neutros e negativamente carregados foram utilizados como carga de reforço nas concentrações de 5% (m/m) e 15% (m/m) em relação à massa da matriz. Os resultados indicaram que HPMCs com menores valores de DS e maiores valores de MS resultam em aerogéis com maior eficiência na reticulação. Além disso, agentes de reticulação insolúveis em água minimizaram a capacidade de reticulação, enquanto agentes de reticulação com uma maior quantidade de grupos funcionais ácidos aumentaram a probabilidade e a eficiência da reação de reticulação das cadeias de HPMC. Os aerogéis apresentaram alta estabilidade em água, solventes orgânicos e meio ácido, além de apresentar resiliência quanto à deformação em meio aquoso. Os aerogéis apresentaram porosidade de ~98%, densidade média variando de 0,021 à 0,026 (± 0,002) g.cm-3, módulo de Young variando de 101 à 150 (± 19) kPa e capacidade média de absorção de água de 18 g de água/g de aerogel. A adição de carga de reforço resultou em um aumento de até 13% na densidade aparente do aerogel e um aumento médio de 20% no módulo de Young dos materiais. A morfologia dos poros dos aerogéis sintetizados é irregular, com ampla faixa de distribuição de tamanho de poros, podendo variar cerca de 5 µm a 500 µm. Nos aerogéis reforçados, as BCNs encontram-se preferencialmente no interior das paredes dos aerogéis, onde o reforço mecânico é mais eficiente. Isotermas de adsorção de 17α-etinilestradiol (EE) foram realizadas, resultando em capacidades de remoção de até 90%, com possibilidade de reciclo. As isotermas indicam que a matriz HPMC J5MS possui maior afinidade para adsorção de EE e que a adição de BCNs aumenta a afinidade das moléculas pelo substrato. As isotermas foram melhor ajustadas com o modelo de Freundlich, indicando que a adição de 5% de BCNs aumenta a capacidade de adsorção do aerogel, enquanto a adição de 15% de BCNs provoca uma diminuição nesta propriedade. / Aerogels of Hydroxypropyl methylcellulose (HPMC), with different degrees of substitution for methyl groups (MS) and hydroxypropyl groups (DS) were prepared by freeze-drying. The HPMCs were combined with three organic acids as crosslinking agents: citric acid, oxalic acid and terephthalic acid. Bacterial cellulose nanocrystals (BCN) neutral and negatively charged were used as reinforcement particles from 5% to 15% m/m in relation to the polymer mass. The results indicated that HPMC with lower DS and higher MS levels result in aerogels with higher crosslink efficiency. Besides that, crosslinking agents that are water insoluble minimized the crosslinking capacity, while crosslinking agents with more functional acid groups presented higher probability and efficiency in the crosslinking reaction. The aerogels presented high stability in water, organic solvents and acid media, and presented mechanical resilience in aqueous media. The resulting aerogels presented porosity of ~98%, average density of 0.021 to 0.026 (± 0.002) g.cm-3, Young modulus of 101 to 150 (± 19) kPa and an average capacity of water absorption of 18 g of water/g of aerogel. The addition of reinforcement particles resulted in an increase in density up to 13% and an average increase in the Young modulus of 20%. The morphology of the aerogels was irregular, with a wide pore size distribution, varying between de 5 µm a 500 µm. In the reinforced aerogels, the BCNs were found preferably inside the aerogels walls, were the mechanical reinforcement is more efficient. Adsorption isotherms of 17 ethinyl estradiol (EE) revealed removal capacity up to 90% and possibility of adsorbent recycling. The isotherms indicated that the HPMC J5MS has higher affinity for EE molecules and that the use of BCNs increases aerogels affinity. The isotherms were well fitted with the Freundlich model, indicating that the addition of 5% BCN increases the adsorption capacity of the aerogels, while the addition of 15 % BCN results in a decrease in this property.

Fundação de Amparo a Pesquisa do Estado de Minas Gerais / In this work, methylcellulose (MC) was produced from sugarcane bagasse cellulose by heterogeneous route in alkaline medium, according to two methodologies: i) reaction with DMS, successive exchange of reagents and a step of mercerization and ii) reaction with iodomethane in two steps of mercerization. The synthesized methylcelluloses and a commercial methylcellulose sample, used as standard, have been evaluated as admixtures for adhesive mortars in civil construction by 2 methods, being added as a suspension in water (method 1) and in the powder form, dispersed in the mortar during its preparation (method 2). One of the main points of innovation of this study was to apply the polymers as a powder during mortar preparation, so that it approaches the commercial adhesive mortars, which consist of mixtures pre-dosed powder. In this study, methylcellulose produced using DMS (MCD), iodomethane (MCI) and commercial methylcellulose (MCC) were characterized according to their degree of substitution (DS) by chemical route, by Fourier Transform Infrared Spectroscopy (FTIR), X-Ray Diffraction (XRD), Differential Scanning Calorimetry (DSC), Thermogravimetric Analysis (TGA) and viscosity measurements. The modifications observed in the FTIR spectra showed the efficiency of methylation processes using DMS and iodomethane. The samples showed differences in water solubility, MCI was more soluble, and related to the crystallinity, the MCD presented more crystalline pattern and MCI more amorphous. The MCD was more thermally stable. The adhesion of mortars prepared by method 1 was close to the values obtained for reference mortar, particularly only to the MCD sample that increased by about 28% compared to reference. For the mortars produced by method 2, the direct addition of polymers effectively changed the properties of mortars, especially in relation to the adhesion, that increased by approximately 23% to mortar containing MCI, about 70% for MCD and 20% for MCC. It is observed that MCD samples perform best in all tests, this may be related to the higher DS for this sample, which favors the gel formation and the water retention, making the mortar more viscous and \"sticky\", altering the interactions between mortar and substrate and increasing the adhesion. / Neste trabalho, a metilcelulose (MC) foi produzida a partir da celulose extraída do bagaço de cana-de-açúcar pela rota heterogênea em meio alcalino. Foram empregadas duas metodologias de síntese: i) reação com sulfato de dimetila (DMS), troca sucessiva de reagentes e uma etapa de mercerização e ii) reação com iodometano e duas etapas de mercerização. As amostras de MC produzidas e uma amostra de MC comercial, utilizada como padrão, foram avaliadas como aditivos para argamassas colantes na construção civil por 2 métodos, sendo adicionadas às argamassas como uma suspensão em água (método 1) e na forma de pó, disperso diretamente na argamassa durante sua preparação (método 2). Um dos principais pontos de inovação deste trabalho foi a aplicação dos polímeros na forma de pó durante a preparação das argamassas, forma essa que se aproxima das argamassas colantes comerciais que consistem em misturas pré-dosadas em pó. Neste estudo, as amostras de metilcelulose produzidas usando DMS (MCD), iodometano (MCI) e a amostra de metilcelulose comercial (MCC) foram caracterizadas quanto ao seu Grau de Substituição (GS) por via química, pelas técnicas de Espectroscopia de Infravermelho com Transformada de Fourier (FTIR), Difratometria de Raios-X (DRX), Calorimetria Exploratória Diferencial (DSC), Análise Termogravimétrica (TGA), Microscopia Eletrônica de Varredura (MEV) e por medidas de viscosidade. As modificações observadas nos espectros de FTIR mostraram a eficiência dos processos de metilação usando DMS e iodometano. As amostras apresentaram diferenças quanto à solubilidade em água, sendo a amostra MCI mais solúvel, e quanto à cristalinidade, a MCD apresentou um padrão mais cristalino e a MCI mais amorfo. A amostra MCD apresentou a maior estabilidade térmica. A adesão das argamassas preparadas pelo método 1, foi próxima dos valores da argamassa de referência, com destaque apenas para a MCD que apresentou aumento de cerca de 28%. Para as argamassas produzidas pelo método 2, a adição direta dos polímeros modificou efetivamente as propriedades das argamassas, principalmente em relação à aderência, que aumentou cerca de 23% para a argamassa com MCI, 70% para MCD e 20% para MCC. A amostra MCD apresentou o melhor desempenho em todos os ensaios, fato que pode estar relacionado ao seu maior GS, que favorece a formação de gel e a retenção de água pela argamassa, tornando-a mais viscosa e pegajosa , alterando as interações da argamassa com o substrato e consequentemente, aumentando a aderência. / Doutor em Química

[EN] Different strategies were used to improve physical properties of corn starch based films, with glycerol (30%) as plasticizer, based on increasing their hydrophobic character in order to reduce the materials' water sensitivity. Starch was blended with different components (surfactants and more hydrophobic polymers), with and without compatibilizers, to obtain blend films through different processing techniques (casting, melt blending, compression molding and extrusion). Bilayer film formation by compression molding with starch and poly(e-caprolactone) (PCL) was also studied. The addition of surfactants to starch films obtained by casting gave rise to a decrease in water vapor permeability (WVP), but an increase in the film fragility was observed. Surfactants with lower hydrophilic-lipophilic balance (HLB), solid at room temperature, promoted a fine microstructure in the matrix with smaller lipid particle, which enhanced water vapor barrier properties. Thermo-processing was used to obtain the other films due to its broader industrial application. Starch blends with hydroxypropyl methylcellulose (HPMC) showed an HPMC dispersed phase in the starch matrix and better water barrier properties, but they were more permeable to oxygen, especially when they contained citric acid (CA) as compatibilizer. CA induced cross-linking in the polymeric matrix, thus slightly increasing film hardness, but decreasing its extensibility. The incorporation of PCL in different ratios to starch films obtained by compression molding gave rise to polymer phase separation, although a small PCL miscibility in the starch rich phase was detected, which reduced the glass transition temperature of the starch phase. The structural heterogeneity and lack of interfacial adhesion between polymers gave rise to fragile films. Nevertheless, small amounts of PCL (10%) reinforced the matrix (increase in the elastic modulus). When the PCL ratio increased, WVP was reduced but oxygen permeability increased. The incorporation of CA as compatibilizer of these blends provoked an increase in the water solubility of the films, by hydrolysis, and improved the mechanical properties of the films when PCL ratio was low (10%), but it did not affect the film barrier properties. The incorporation of polyethylene glycol (PEG 4000) to the blends with a low proportion of PCL did not imply an improvement in the film properties, since it promoted phase separation. Starch-PCL blends with 1:0.05 mass ratio, without compatibilizer, were quite homogenous and exhibited good mechanical properties and stability. In order to incorporate greater amounts of PCL, thus improving film hydrophobicity and stability, PCL was chemically modified by grafting glycidyl methacrylate or glycidyl methacrylate and maleic anhydride (PCL-g), to be used as compatibilizers. Films with 20 % PCL and 2.5 or 5 % of PCL-g showed very good mechanical and barrier properties and stability, inhibiting starch retrogradation. Their barrier properties met the food packaging requirements for a wide number of food products. Bilayer films obtained by compression molding of starch (or starch with 5% PCL) and PCL layers showed very low WVP and oxygen permeability and adequate mechanical properties. The adhesion of bilayers was greatly improved by the application of ascorbic acid and, especially, potassium sorbate, as aqueous solutions, at the interface before compression molding. These compounds, in turn, imparted antioxidant and antimicrobial properties, respectively, to the films, thus improving their potential use as active packaging material for food uses. / [ES] Se han utilizado diversas estrategias para mejorar las propiedades físicas de films a base de almidón de maíz, con glicerol (30 %) como plastificante, basadas en el incremento de su carácter hidrofóbico, para reducir su sensibilidad al agua. El almidón se mezcló con diferentes compuestos (surfactantes y polímeros más hidrofóbicos), con y sin compatilizadores, para la obtención de films mixtos por diferentes técnicas de procesado (casting, mezclado en fundido, moldeo por compresión y extrusión). Se estudió también la formación de films bicapa almidón-poli-e-caprolactona (PCL) mediante moldeo por compresión. La adición de surfactantes a los films de almidón elaborados por casting dio lugar a una disminución de su permeabilidad al vapor de agua (WVP), pero aumentó su fragilidad. Los surfactantes con menor balance hidrófilo-lipófilo (HLB), y sólidos a temperatura ambiente, proporcionaron una microestructura de los films con menor tamaño de partícula, que potenció las propiedades barrera al vapor de agua. Por su mayor aplicabilidad industrial, se emplearon técnicas de termo-procesado para la obtención del resto de films estudiados. Los obtenidos por mezcla con hidroxipropil metilcelulosa (HPMC) presentaron una fase dispersa de HPMC en la matriz de almidón y mejores propiedades barrera al vapor de agua, pero fueron algo más permeables al oxígeno, sobre todo cuando se incorporó ácido cítrico (CA) como compatibilizador. Este provocó entrecruzamiento en la matriz polimérica, incrementado ligeramente su dureza y reduciendo su extensibilidad. La incorporación de PCL en diferentes proporciones a los films de almidón obtenidos por termo-compresión, dio lugar a la separación de fases polímericas, detectándose una pequeña miscibilidad de la PCL en la fase rica en almidón que redujo la temperatura de transición vítrea de la fase amilácea. La heterogeneidad de su estructura y la falta de adhesión entre fases dio lugar a films demasiado frágiles, aunque en pequeña proporción (10%), la PCL reforzó la matriz (aumentó el módulo de elasticidad). Al aumentar la proporción de PCL, disminuyó la WVP de los films, pero aumentó la permeabilidad al oxígeno. La incorporación de CA como compatibilizador de estas mezclas aumentó la solubilidad en agua de los films por efecto de hidrólisis y supuso una mejora en las propiedades mecánicas de los films con baja proporción de PCL (10 %), pero no afectó a sus propiedades barrera. La incorporación de polietilenglicol (PEG 4000) a las mezclas con baja proporción de PCL no mejoró las propiedades de los films, potenciando la separación de fases. Las mezclas almidón:PCL con proporción másica 1:0.05, sin compatibilizador, fueron bastante homogéneas y exhibieron buen comportamiento mecánico y estabilidad. Para incorporar una mayor proporción de PCL, y mejorar la hidrofobicidad y estabilidad de los films, se modificó la PCL por reacción con glicidil metacrilato o anhídrido maleico y glicidil metacrilato (PCL-g), para su uso como compatibilizadores. Los films con 20% de PCL y 2.5 y 5 % de los PCL-g presentaron muy buenas propiedades mecánicas y de barrera al vapor de agua y a los gases y buena estabilidad al inhibir la retrogradación del almidón. Sus propiedades de barrera cumplieron con los requisitos de envasado de un número importante de productos alimentarios. La obtención de films bicapa por termo-compresión a partir de almidón (o almidón con 5% PCL) y PCL proporcionó un material con muy baja permeabilidad al vapor de agua y al oxígeno y buenas propiedades mecánicas. La adhesión entre las capas mejoró en gran medida con la incorporación de ácido ascórbico, y sobre todo de sorbato potásico, en la interfase en forma de disolución acuosa antes de la termo-compresión. Estos compuestos impartieron, a su vez, propiedades antioxidantes y antimicrobianas, respectivamente, a los films, mejorando su uso potencial para el envasad / [CAT] S'han utilitzat diverses estratègies per a millorar les propietats físiques de films a base de midó de dacsa, amb glicerol (30 %) com plastificant, basades en l'increment del seu caràcter hidrofòbic, per a reduir la seua sensibilitat a l'aigüa. El midó es va mesclar amb diferents compostos (surfactants i polímers més hidrofòbics), amb i sense compatibilitzadors, per l'obtenció de films mixtos mitjançant diferents tècniques de processat (càsting, mesclat en fos, modelatge per compressió i extrusió). Es va estudiar també la formació de films bicapa midó-poli-e-caprolactona (PCL) mitjançant modelatge per compressió. L'addició de surfactants als films de midó elaborats per càsting va donar lloc a una disminució de la seua permeabilitat al vapor d'aigüa (WVP), però va augmentar la seua fragilitat. Els surfactants amb menor balanç hidròfil-lipòfil (HLB), i sòlids a temperatura ambient, varen proporcionar una microestructura dels films amb menor grandària de partícula, que varen potenciar les propietats barrera al vapor d'aigüa. Per la seua major aplicabilitat industrial, es van emprar tècniques de termo-processat per l'obtenció de la resta de films estudiats. Aquells obtinguts per mescla amb hidroxipropil-metilcellulosa (HPMC) varen presentar una fase dispersa de HPMC en la matriu de midó i millors propietats barrera al vapor d'aigüa, però varen ser un poc més permeables a l'oxigen, sobretot quan es va incorporar àcid cítric (CA) com compatibilitzador. Aquest va provocar entrecreuament en la matriu polimérica, incrementant lleugerament la seua duresa i reduïnt la seua extensibilitat. La incorporació de PCL en diferents proporcions als films de midó obtinguts per termo-compressió, va donar lloc a la separació de fases polimèriques, detectant-se una xicoteta miscibilitat de la PCL en la fase rica en midó que va reduir la temperatura de transició vítria de la fase amilàcea. L'heterogeneïtat de la seua estructura i la falta d'adhesió entre fases va donar lloc a films massa fràgils, encara que en xicoteta proporció (10%), la PCL va reforçar la matriu (augmentant el mòdul d'elasticitat). Al augmentar la proporció de PCL, va disminuir la WVP dels films, però va augmentar la permeabilitat a l'oxigen. La incorporació de CA com compatibilitzador d'aquestes mescles va augmentar la solubilitat en aigüa dels films per efecte d'hidròlisi i va suposar una millora en les propietats mecàniques dels films amb baixa proporció de PCL (10 %), però no va afectar les propietats barrera. La incorporació de polietilenglicol (PEG 4000) a les mescles amb baixa proporció de PCL no va millorar les propietats dels films, potenciant la separació de fases. Les mescles midó:PCL amb proporció màssica 1:0.05, sense compatibilitzador, varen ser prou homogènies i varen exhibir un bon comportament mecànic i una bona estabilitat. Per a incorporar una major proporció de PCL i millorar l'hidrofobicitat i estabilitat dels films, es va modificar la PCL per reacció amb glicidil metacrilat o anhídrid maleic i glicidil metacrilat (PCL-g), per al seu ús com compatibilitzadors. Els films amb 20% de PCL i 2.5 i 5 % dels PCL-g varen presentar molt bones propietats mecàniques i de barrera al vapor d'aigüa i als gasos i bona estabilitat al inhibir la retrogradació del midó. Les seues propietats de barrera varen complir amb els requisits d'envasament d'un nombre important de productes alimentaris. L'obtenció de films bicapa per termo-compressió a partir de midó (o midó amb 5% PCL) i PCL va proporcionar un material amb molt baixa permeabilitat al vapor d'aigüa i al oxigen i bones propietats mecàniques. L'adhesió entre les capes va millorar en gran mesura amb l'incorporació d'àcid ascòrbic, i sobretot de sorbat de potassi, en la interfase en forma de dissolució aquosa abans de la termocompressió. Aquestos compostos varen impartir, a la vegada, propietats antioxidants i antimicrobianes, respec / Ortega Toro, R. (2015). DESARROLLO Y CARACTERIZACION DE PELÍCULAS DE ALMIDÓN DE MAÍZ POR MEZCLADO CON COMPUESTOS MÁS HIDROFÓBICOS [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/52521 / TESIS