| People | Locations | Statistics |
|---|---|---|
| Naji, M. |
| |
| Motta, Antonella |
| |
| Aletan, Dirar |
| |
| Mohamed, Tarek |
| |
| Ertürk, Emre |
| |
| Taccardi, Nicola |
| |
| Kononenko, Denys |
| |
| Petrov, R. H. | Madrid |
|
| Alshaaer, Mazen | Brussels |
|
| Bih, L. |
| |
| Casati, R. |
| |
| Muller, Hermance |
| |
| Kočí, Jan | Prague |
|
| Šuljagić, Marija |
| |
| Kalteremidou, Kalliopi-Artemi | Brussels |
|
| Azam, Siraj |
| |
| Ospanova, Alyiya |
| |
| Blanpain, Bart |
| |
| Ali, M. A. |
| |
| Popa, V. |
| |
| Rančić, M. |
| |
| Ollier, Nadège |
| |
| Azevedo, Nuno Monteiro |
| |
| Landes, Michael |
| |
| Rignanese, Gian-Marco |
|
Oliveira, Catarina S. S.
Universidade Católica Portuguesa
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (6/6 displayed)
- 2016Effects of fermentation residues on the melt processability and thermomechanical degradation of PHBV produced from cheese whey using mixed microbial culturescitations
- 2016Impact of fermentation residues on the thermal, structural, and rheological properties of polyhydroxy(butyrate-co-valerate) produced from cheese whey and olive oil mill wastewatercitations
- 2016Characterization of polyhydroxyalkanoate blends incorporating unpurified biosustainably produced poly(3-hydroxybutyrate-co-3-hydroxyvalerate)citations
- 2016Production of bacterial nanobiocomposites of polyhydroxyalkanoates derived from waste and bacterial nanocellulose by the electrospinning enabling melt compounding methodcitations
- 2014PHA obtained from mixed microbial cultures fed with food industry by-products : thermorheological characteristics and benchmarking with commercial PHA
- 2014Characterization of polyhydroxyalkanoates synthesized from microbial mixed cultures and of their nanobiocomposites with bacterial cellulose nanowhiskerscitations
Places of action
| Organizations | Location | People |
|---|
article
Impact of fermentation residues on the thermal, structural, and rheological properties of polyhydroxy(butyrate-co-valerate) produced from cheese whey and olive oil mill wastewater
Abstract
The effects of recovered residues on the characteristics of polyhydroxy(butyrate-co-valerate) (PHBV) produced from mixed microbial cultures (MMCs) fed with cheese whey, olive oil mill wastewater, or a synthetic mixture of acetic and propionic acid were investigated. The different types of MMC PHBVs were extracted and purified with different downstream routes; this enabled the recovery of polymers with different hydroxyvalerate contents and different residue types and levels, ranging from 0 to 11%. The results indicate overall that the recovery of residues together with the biopolymer brought benefits to the melt processability of these MMC PHBVs. Impurities triggered thermal degradation at smaller temperatures, promoted melting at lower temperatures, acted as thermal stabilizers, improved the melt viscosity, and enhanced the shear thinning. The degree of crystallinity of the aged samples was not affected by the impurities, but the crystallites size increased. MMC PHBVs recovered with residues containing more proteins showed better thermal stability, whereas MMC PHBVs containing more inorganic residues showed better melt viscoelastic properties. The results of this study show that impurities recovered together with the MMC PHBVs introduced changes to their thermal, semicrystalline, and rheological properties; these changes, in some cases, were detrimental, but they were also potentially advantageous to the processing and conversion of these materials into products such as packages. ; This study was performed in the framework of the ECOefficient BIOdegradable Composite Advanced Packaging (EcoBioCAP) project, which was supported by the European Commission through the Seventh Framework for Research and Technological Development (FP7/2011-2015) under grant agreement FP7-265669. The authors acknowledge the additional financial support given by FEDER funds through the Operational Competitiveness Programme (COMPETE), National Funds from the Portuguese Foundation for Science and Technology [Fundacao para a Ciencia e ...