Mhd Mazen Altayan | Universität Duisburg-Essen (original) (raw)

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paper by Mhd Mazen Altayan

Research paper thumbnail of Toward reducing the food packaging waste impact: a study on the effect of Starch type and PE type in thermoplastic starch-polyethylene blends

Research paper thumbnail of Study of the Properties of Polyethylene/Thermoplastic Starch Blends: Determination of the Critical Compatibilizer Concentration

Polymer Science Series B, 2021

The use of immiscible polymers blends is highly prevalent worldwide in view of their unique prope... more The use of immiscible polymers blends is highly prevalent worldwide in view of their unique properties. Nevertheless, the main technical obstacle in the way of developing novel polymers blends remains the effective compatibilization between their components. In this work, reactive compatibilization blends consisting of thermoplastic corn starch/low density polyethylene (TPCS)/LDPE and thermoplastic corn starch/linear low density polyethylene (TPCS)/LLDPE with different portions of polyethylene-grafted-maleic anhydride (PE-g-MA) as compatibilizer were prepared. The novelty of this study is that commercial PE and starches from the local market were used to determine the critical concentration of PE-g-MA needed to attain the best blend properties. FTIR study proved that in the blends containing 7% of compatibilizer, all the available maleic anhydride groups in the PE-g-MA had reacted with the hydroxyl groups of the starch forming new ester bonds. The MFI measurements showed that when t...

Research paper thumbnail of Thermoplastic starch from corn and wheat: a comparative study based on amylose content

Research paper thumbnail of Thermoplastic starch from corn and wheat: a comparative study based on amylose content

Research paper thumbnail of On the Plasticization Process of Potato Starch: Preparation and Characterization

This study aimed to gain a deep understanding of the preparation mechanism of the thermoplastic p... more This study aimed to gain a deep understanding of the preparation mechanism of the thermoplastic potato starch (TPPS) by using melt-mixing as a production method, to pursue the changes occurred on the microstructure, morphology and thermal properties of potato starch, TPPS was prepared using a mixture of potato starch with glycerol and water as plasticizer in an internal mixer. The steps of the phase transition , happening by applying harsh conditions (60 rpm, 160 °C, and 7 min), were followed by monitoring the evolution of torque during the mixing time. It was shown that the granules structure was destroyed and a new phase was formed. This was proved by SEM which gave the evidence that the morphology of the TPPS was homogeneous with the smooth surface means that the mixing conditions used in this work were good enough to obtain the thermoplastic starch with a high level of homogeneity in all dimensions. FTIR analysis allowed deducing the formation of new H-bonds between the starch and plasticizers molecules instead of intra and intermo-lecular H-bonds in the native starch that was destructed through the melt-mixing process., These caused starch chains gain mobility and as the results decreasing in crystallinity, where the XRD analysis exhibited that the crystallinity decreased from 14.5% resulting from B-type in native potato starch to 9% resulting from B-type and VH-type in TPPS. TGA and DSC analysis proved a decreasing in the thermal stability in the TPPS as compared to the starch granules.

Papers by Mhd Mazen Altayan

Research paper thumbnail of Polymer based on beta-cyclodextrin for the removal of bisphenol A, methylene blue and lead(II): Preparation, characterization, and investigation of adsorption capacity

Journal of Molecular Liquids

Research paper thumbnail of Toward reducing the food packaging waste impact: a study on the effect of Starch type and PE type in thermoplastic starch-polyethylene blends

Chemical Papers, Jan 5, 2022

One of the most feasible approaches that could be used to alleviate the extent of the environment... more One of the most feasible approaches that could be used to alleviate the extent of the environmental impact of polyethylene waste from sources like food packaging is adding a biopolymer such as starch to the polyethylene matrix. This work aims to investigate the effect of the PE type and the starch type on the properties of the blends. Two types of commercial starches, corn, and wheat were first plasticized by glycerol and water and then melt-blended with LDPE or LLDPE. The PE-g-MA was used as a compatibilizer. FTIR was employed to prove the formation of ester bonds between the thermoplastic starch and the compatibilizer. In addition to that, the morphology, thermal properties, mechanical properties, water intake, and biodegradability of the prepared blends were studied and compared. It was found that the presence of the compatibilizer had an essential impact on the thermal, mechanical, and morphological properties of polymer blends. Blends with LLDPE showed higher thermal and mechanical properties than blends with LDPE. The blend of TPWS with LLDPE had the highest mechanical properties compared with all other blends, with or without compatibilization. The degradation study by α-amylase enzyme showed no significant effect of the starch type or the PE type on the biodegradation rate of the studied blends.

Research paper thumbnail of The effect of increasing soaking time on the properties of premixing starch–glycerol–water suspension before melt-blending process: comparative study on the behavior of wheat and corn starches

Polymer Bulletin, 2019

The reduction in the torque consumed during the preparation of thermoplastic starch to the minimu... more The reduction in the torque consumed during the preparation of thermoplastic starch to the minimum value was achieved by reaching equilibrium state of the premixing suspension of starch–glycerol–water before melt-blending process. The study was conducted on two kinds of cereal starches, wheat and corn. Microscope, FT-IR and XRD analytical methods were employed to follow the change in starch structure during soaking time (aging time) until reaching the equilibrium. Microscope photomicrographs exhibited a relative and partial swelling of the starch granules simultaneously with progressive breaking down of the granules with soaking time until 10 days. Thereafter, no additional breaking down was observed in starch granules. FT-IR analysis showed that shifting of –OH group, which refers to the formation of H-bonds between starch and plasticizers, started from the first day of soaking and continuously increased until the suspension reached the equilibrium state after 10 days of aging. XRD analysis shows that the A-type, which cereals starch characterized by, still be conservative during the soaking. Nevertheless, the absence of some peaks and the progressive growth of new other peaks, which refer to the V H -type and B-type, were recognized. As microscope and FT-IR, XRD results show, after 10 days of soaking, no measurable change happened in diffractograms that means the equilibrium state was reached. This study demonstrated that higher amylose-content wheat starch compared with lower amylose-content corn starch showed greater torque requirement to get plasticized, formed stronger H-bonds with plasticizers and presented higher crystallization degree when soaking in plasticizers mixture.

Research paper thumbnail of On the Plasticization Process of Potato Starch: Preparation and Characterization

Food Biophysics, 2017

This study aimed to gain a deep understanding of the preparation mechanism of the thermoplastic p... more This study aimed to gain a deep understanding of the preparation mechanism of the thermoplastic potato starch (TPPS) by using melt-mixing as a production method, to pursue the changes occurred on the microstructure, morphology and thermal properties of potato starch, TPPS was prepared using a mixture of potato starch with glycerol and water as plasticizer in an internal mixer. The steps of the phase transition, happening by applying harsh conditions (60 rpm, 160 °C, and 7 min), were followed by monitoring the evolution of torque during the mixing time. It was shown that the granules structure was destroyed and a new phase was formed. This was proved by SEM which gave the evidence that the morphology of the TPPS was homogeneous with the smooth surface means that the mixing conditions used in this work were good enough to obtain the thermoplastic starch with a high level of homogeneity in all dimensions. FTIR analysis allowed deducing the formation of new H-bonds between the starch and plasticizers molecules instead of intra and intermolecular H-bonds in the native starch that was destructed through the melt-mixing process., These caused starch chains gain mobility and as the results decreasing in crystallinity, where the XRD analysis exhibited that the crystallinity decreased from 14.5% resulting from B-type in native potato starch to 9% resulting from B-type and VH-type in TPPS. TGA and DSC analysis proved a decreasing in the thermal stability in the TPPS as compared to the starch granules.

Research paper thumbnail of Correction to: The effect of increasing soaking time on the properties of premixing starch–glycerol–water suspension before melt-blending process: comparative study on the behavior of wheat and corn starches

Research paper thumbnail of Toward reducing the food packaging waste impact: a study on the effect of Starch type and PE type in thermoplastic starch-polyethylene blends

Research paper thumbnail of Study of the Properties of Polyethylene/Thermoplastic Starch Blends: Determination of the Critical Compatibilizer Concentration

Polymer Science Series B, 2021

The use of immiscible polymers blends is highly prevalent worldwide in view of their unique prope... more The use of immiscible polymers blends is highly prevalent worldwide in view of their unique properties. Nevertheless, the main technical obstacle in the way of developing novel polymers blends remains the effective compatibilization between their components. In this work, reactive compatibilization blends consisting of thermoplastic corn starch/low density polyethylene (TPCS)/LDPE and thermoplastic corn starch/linear low density polyethylene (TPCS)/LLDPE with different portions of polyethylene-grafted-maleic anhydride (PE-g-MA) as compatibilizer were prepared. The novelty of this study is that commercial PE and starches from the local market were used to determine the critical concentration of PE-g-MA needed to attain the best blend properties. FTIR study proved that in the blends containing 7% of compatibilizer, all the available maleic anhydride groups in the PE-g-MA had reacted with the hydroxyl groups of the starch forming new ester bonds. The MFI measurements showed that when t...

Research paper thumbnail of Thermoplastic starch from corn and wheat: a comparative study based on amylose content

Research paper thumbnail of Thermoplastic starch from corn and wheat: a comparative study based on amylose content

Research paper thumbnail of On the Plasticization Process of Potato Starch: Preparation and Characterization

This study aimed to gain a deep understanding of the preparation mechanism of the thermoplastic p... more This study aimed to gain a deep understanding of the preparation mechanism of the thermoplastic potato starch (TPPS) by using melt-mixing as a production method, to pursue the changes occurred on the microstructure, morphology and thermal properties of potato starch, TPPS was prepared using a mixture of potato starch with glycerol and water as plasticizer in an internal mixer. The steps of the phase transition , happening by applying harsh conditions (60 rpm, 160 °C, and 7 min), were followed by monitoring the evolution of torque during the mixing time. It was shown that the granules structure was destroyed and a new phase was formed. This was proved by SEM which gave the evidence that the morphology of the TPPS was homogeneous with the smooth surface means that the mixing conditions used in this work were good enough to obtain the thermoplastic starch with a high level of homogeneity in all dimensions. FTIR analysis allowed deducing the formation of new H-bonds between the starch and plasticizers molecules instead of intra and intermo-lecular H-bonds in the native starch that was destructed through the melt-mixing process., These caused starch chains gain mobility and as the results decreasing in crystallinity, where the XRD analysis exhibited that the crystallinity decreased from 14.5% resulting from B-type in native potato starch to 9% resulting from B-type and VH-type in TPPS. TGA and DSC analysis proved a decreasing in the thermal stability in the TPPS as compared to the starch granules.

Research paper thumbnail of Polymer based on beta-cyclodextrin for the removal of bisphenol A, methylene blue and lead(II): Preparation, characterization, and investigation of adsorption capacity

Journal of Molecular Liquids

Research paper thumbnail of Toward reducing the food packaging waste impact: a study on the effect of Starch type and PE type in thermoplastic starch-polyethylene blends

Chemical Papers, Jan 5, 2022

One of the most feasible approaches that could be used to alleviate the extent of the environment... more One of the most feasible approaches that could be used to alleviate the extent of the environmental impact of polyethylene waste from sources like food packaging is adding a biopolymer such as starch to the polyethylene matrix. This work aims to investigate the effect of the PE type and the starch type on the properties of the blends. Two types of commercial starches, corn, and wheat were first plasticized by glycerol and water and then melt-blended with LDPE or LLDPE. The PE-g-MA was used as a compatibilizer. FTIR was employed to prove the formation of ester bonds between the thermoplastic starch and the compatibilizer. In addition to that, the morphology, thermal properties, mechanical properties, water intake, and biodegradability of the prepared blends were studied and compared. It was found that the presence of the compatibilizer had an essential impact on the thermal, mechanical, and morphological properties of polymer blends. Blends with LLDPE showed higher thermal and mechanical properties than blends with LDPE. The blend of TPWS with LLDPE had the highest mechanical properties compared with all other blends, with or without compatibilization. The degradation study by α-amylase enzyme showed no significant effect of the starch type or the PE type on the biodegradation rate of the studied blends.

Research paper thumbnail of The effect of increasing soaking time on the properties of premixing starch–glycerol–water suspension before melt-blending process: comparative study on the behavior of wheat and corn starches

Polymer Bulletin, 2019

The reduction in the torque consumed during the preparation of thermoplastic starch to the minimu... more The reduction in the torque consumed during the preparation of thermoplastic starch to the minimum value was achieved by reaching equilibrium state of the premixing suspension of starch–glycerol–water before melt-blending process. The study was conducted on two kinds of cereal starches, wheat and corn. Microscope, FT-IR and XRD analytical methods were employed to follow the change in starch structure during soaking time (aging time) until reaching the equilibrium. Microscope photomicrographs exhibited a relative and partial swelling of the starch granules simultaneously with progressive breaking down of the granules with soaking time until 10 days. Thereafter, no additional breaking down was observed in starch granules. FT-IR analysis showed that shifting of –OH group, which refers to the formation of H-bonds between starch and plasticizers, started from the first day of soaking and continuously increased until the suspension reached the equilibrium state after 10 days of aging. XRD analysis shows that the A-type, which cereals starch characterized by, still be conservative during the soaking. Nevertheless, the absence of some peaks and the progressive growth of new other peaks, which refer to the V H -type and B-type, were recognized. As microscope and FT-IR, XRD results show, after 10 days of soaking, no measurable change happened in diffractograms that means the equilibrium state was reached. This study demonstrated that higher amylose-content wheat starch compared with lower amylose-content corn starch showed greater torque requirement to get plasticized, formed stronger H-bonds with plasticizers and presented higher crystallization degree when soaking in plasticizers mixture.

Research paper thumbnail of On the Plasticization Process of Potato Starch: Preparation and Characterization

Food Biophysics, 2017

This study aimed to gain a deep understanding of the preparation mechanism of the thermoplastic p... more This study aimed to gain a deep understanding of the preparation mechanism of the thermoplastic potato starch (TPPS) by using melt-mixing as a production method, to pursue the changes occurred on the microstructure, morphology and thermal properties of potato starch, TPPS was prepared using a mixture of potato starch with glycerol and water as plasticizer in an internal mixer. The steps of the phase transition, happening by applying harsh conditions (60 rpm, 160 °C, and 7 min), were followed by monitoring the evolution of torque during the mixing time. It was shown that the granules structure was destroyed and a new phase was formed. This was proved by SEM which gave the evidence that the morphology of the TPPS was homogeneous with the smooth surface means that the mixing conditions used in this work were good enough to obtain the thermoplastic starch with a high level of homogeneity in all dimensions. FTIR analysis allowed deducing the formation of new H-bonds between the starch and plasticizers molecules instead of intra and intermolecular H-bonds in the native starch that was destructed through the melt-mixing process., These caused starch chains gain mobility and as the results decreasing in crystallinity, where the XRD analysis exhibited that the crystallinity decreased from 14.5% resulting from B-type in native potato starch to 9% resulting from B-type and VH-type in TPPS. TGA and DSC analysis proved a decreasing in the thermal stability in the TPPS as compared to the starch granules.

Research paper thumbnail of Correction to: The effect of increasing soaking time on the properties of premixing starch–glycerol–water suspension before melt-blending process: comparative study on the behavior of wheat and corn starches