This work shows the preparation of ethylene vinyl acetate copolymer/banana starch/Cloisite 20A organoclay (EVA/starch/C20A) nanocomposites by melt processing. Wide angle X-ray diffraction (WAXD), field emission scanning electron microscopy (FE-SEM), differential scanning calorimetry and thermogravimetric analysis were used to characterize the obtained nanocomposites. Mechanical properties were also determined. In addition, the performance of the nanocomposite films under composting was preliminarily studied; it was conducted using the soil burial test method. Despite knowing that the starch is difficult to process by extrusion, nanocomposite films with high homogeneity were obtained. In this case, C20A organoclay acts as an effective surfactant to make the starch natural polymer compatible with the EVA synthetic polymer. The good compatibility between EVA, starch and C20A clay was also deduced by the formation of intercalated and intercalated-exfoliated structures determined by WAXD and FE-SEM. Physical evidence of the damage in EVA/starch/C20A nanocomposite films after the composting test was observed. It is worth noting that despite the absence of starch, the EVA/C20A nanocomposite film, used as a control, also showed surface damage. This behavior is related to the organic modifier linked to clay C20A, which contains molecules derived from fatty acids that can be used as a food source for microorganisms.
Drupes were handpicked from olive (Olea europaea L.) trees, cv chemlali, at 13 distinct stages of fruit development, referred to as weeks after flowering (WAF), and analyzed for their free and esterified sterols and triterpenoids content. These two classes of compounds are synthesized via the acetate/mevalonate pathway and share common precursors up to oxidosqualene (OS). Cyclization of OS in either cycloartenol or beta-amyrin constitutes a branch point between primary (sterol pathway) and secondary (triterpenoid pathway) metabolisms. At the onset of fruit development, i.e., between 12 and 18 WAF, drupes were found to contain high amounts of alpha- and beta-amyrins as well as more-oxygenated compounds such as triterpenic diols (erythrodiol and uvaol) and acids (oleanolic, ursolic and maslinic acids). Concomitantly, sterol precursors were barely detectable. From 21 WAF, when the olive fruit reached its final size and began to turn from green to purple, alpha- and beta-amyrins were no longer present, while 4,4-dimethyl- and 4alpha-methylsterols started to be formed, indicating a redirection of the carbon flux from the triterpenoid pathway towards the sterol pathway. Between 21 and 30 WAF, sterol end products, mainly represented by sitosterol, progressively accumulated and triterpenic diols were replaced by triterpenic acids, essentially maslinic acid. Interestingly, the developing olive fruit was found to accumulate significant amounts of parkeol as an ester conjugate. Whatever the stage of development, triterpenoids represent the major triterpenic compounds of the olive fruit. 相似文献