Project/scholarship details
- Project/scholarship ID
122741
- Reference
PTDC/AGR-ALI/122741/2010
- FundRef URI
- Funder
FCT - Fundação para a Ciência e a Tecnologia, I.P.
- Funder's country
Portugal
- Funding program
5876-PPCDTI
- Funding amount
169,650.00 €
- Start date
2012-04-20
- End date
2015-09-30
Documents
New biodegradable composites for food packaging
Cunha, Mara; Berthet, Marie-Alix; Pereira, Ricardo; Covas, J. A.; Vicente, A. A.; Hilliou, L.Beer spent grain fibers are a biodegradable waste resource that forms breathable thin films by conventional extrusion film blowing under processing conditions scalable to industrial production.; The work was also supported by the European Fund for Economic and Regional Development program COMPETE (project PTDC/AGR-ALI/122741/2010) and by the Portuguese Foundation for Science and Technology (PEst-C/CTM/LA0025/20...
Development of polyhydroxyalkanoate/beer spent grain fibers composites for film...
Cunha, Mara; Berthet, Marie-Alix; Pereira, Ricardo; Covas, J. A.; Vicente, A. A.; Hilliou, L.The high cost, narrow processing window, and poor mechanical properties of polyhydroxyalkanoates hamper their use as films for food packaging applications. We report the preparation, characterization, and film blowing of polyhydroxybutyrate-valerate (PHBV)/beer spent grain fibers (BSGF) composites. Beer spent grains are by-products of the beer industry submitted to an acid/caustic treatment and to successive gr...
Effects of residues on the degradation of PHA produced from mixed microbial cul...
Hilliou, L.; Teixeira, P. F.; Machado, Diogo Silva; Covas, J. A.; Oliveira, Catarina S. S.; Gouveia, Ana; Reis, Maria A. M.Thermal degradation upon melting is one of the major drawbacks reported for polyhydroxyalkanoates (PHA). However, the role of residues originating from the fermentation and the extraction steps on the thermal stability of this class of biopolymers still needs to be clarified. In the particular case of PHA produced from mixed microbial cultures (MMC), this topic is even less documented in the literature. Here, t...
Exploring the potentialities of using lignocellulosic fibres derived from three...
Berthet, Marie-Alix; Angellier-Coussy, Hélène; Machado, Diogo; Hilliou, L.; Staebler, Andreas; Vicente, A. A.; Gontard, NathalieLignocellulosic fibres obtained by dry grinding of three different solid agro-residues, i.e. wheat straw, brewing spent grains and olive mills, were compared regarding their potential use as fillers in poly(3-hydroxybutyrate-co-valerate) (PHBV) for food packaging applications. Differences found in their composition might have influenced their grinding ability, as observed with the difference of sizes, i.e. 109 ...
Effects of fermentation residues on the melt processability and thermomechanica...
Hilliou, L.; Teixeira, Paulo Francisco; Machado, Diogo Silva; Covas, J. A.; Oliveira, Catarina S. S.; Duque, Anouk F.; Reis, Maria A. M."Available online 28 March 2016"; Two polyhydroxy(butyrate-co-valerate) (PHBV) produced from mixed microbial cultures (MMC) fed with fermented cheese whey (CW) and recovered with different down streaming routes, were processed into filaments by plasticating extrusion. The thermorheological characteristics were improved when fermentation residues were recovered together with the MMC PHBV polymer. Thermogravimetr...
Impact of fermentation residues on the thermal, structural, and rheological pro...
Hilliou, L.; Machado, Diogo; Oliveira, Catarina S. S.; Gouveia, Ana R.; Reis, Maria A. M.; Campanari, Sabrina; Villano, Marianna; Majone, MauroThe 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...
Characterization of polyhydroxyalkanoate blends incorporating unpurified biosus...
Martínez-Abad, Antonio; Cabedo, Luis; Oliveira, Catarina S. S.; Hilliou, L.; Reis, Maria; Lagarón, José MaríaArticle first published online: 8 JUL 2015; Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) produced by mixed bacterial cultures derived from a cheese whey (CW) industrial by-product (unpurified PHBV; u-PHBV) was incorporated into commercial PHBV without previous purification or isolation processes. The presence of certain impurities was evident as investigated by scanning electron microscopy. The crystalli...
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