A Review on Current Food Allergy

Silva, Ganiesha de; Marapana, R.A.U.J.

doi:10.3126/jfstn.v7i0.10562

Cited by 3 publications

(5 citation statements)

References 46 publications

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“…Initially, cellulose was extracted from sisal fibers according to the procedure described by Silva et al 24 Acid hydrolysis was performed using sulfuric acid (64% w w −1 ) for both cellulose sources: sisal and commercial microcrystalline cellulose. Then, 10 g of biopolymer was dispersed in sulfuric acid solution (150 mL) and kept under mechanical stirring at 45 C for 120 and 50 min for microcrystalline cellulose and sisal-extracted cellulose, respectively.…”

Section: Preparation Of Cellulose Nanoparticles From Microcrystallinementioning

confidence: 99%

“…The morphologies of the nanoparticles were determined via Transmission Electron Microscopy (TEM) (Jeol, JEM-1230, Iowa City, Iowa), according to the methodology proposed by Silva et al 24 One drop of an aqueous suspension (0.3% w v −1 ) containing the nanoparticles was deposited on a nickel grid (200 mesh). After drying, the grid was stained with uranyl acetate 2% (w v −1 ) and dried.…”

Section: Transmission Electron Microscopymentioning

confidence: 99%

“…4,[21][22][23] Among the various preparation methods for cellulose nanostructures, the chemical process of acid hydrolysis is widely used. 3,4,10,24 This process removes the amorphous parts of cellulose, releasing simple and well-defined crystals into a colloidal suspension.…”

Section: Introductionmentioning

confidence: 99%

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Morphological, barrier, and mechanical properties of cassava starch films reinforced with cellulose and starch nanoparticles

Santana

Costa

Rodrigues

et al. 2018

J of Applied Polymer Sci

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A comparative performance study of cellulose and starch nanoparticles on plasticized starch reinforcement has been presented. Starch nanoparticles were obtained by ultrasound and acid hydrolysis, and cellulose nanoparticles were extracted by acid hydrolysis from microcrystalline cellulose and sisal fibers. The nanoparticles were characterized according to the zeta potential, the particle‐size distribution, transmission electron microscopy, X‐ray diffraction, and thermogravimetric analysis. The influence of the addition of these nanoparticles to starch films on the morphology, water vapor permeability (WVP), and mechanical properties of the nanocomposites films were investigated. The cellulose nanoparticles exhibited higher electrical stability than those originating from starch. Acid hydrolysis produced starch nanoparticles with higher crystallinity than ultrasound. All the nanoparticles significantly reduced the WVP. The cellulose nanoparticles significantly increased the tensile strength of the starch films; however, they reduced the flexibility of the nanocomposites. The results of this work support the application of starch and cellulose nanostructures for the development of reinforced biodegradable materials. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47001.

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Section: Preparation Of Cellulose Nanoparticles From Microcrystallinementioning

confidence: 99%

Section: Transmission Electron Microscopymentioning

confidence: 99%

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Morphological, barrier, and mechanical properties of cassava starch films reinforced with cellulose and starch nanoparticles

Santana

Costa

Rodrigues

et al. 2018

J of Applied Polymer Sci

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“…It leads to increased chain movements and a more flexible material with lower glass transition temperature (T g ) as a result. The most used plasticizer for starch plasticization via hot melting methods is glycerol, but other polyols, [1][2][3] amines, [1,4] amides, [5] sugars, or their mixtures with other plasticizers [6][7][8] as well as ionic liquids [9,10] or deep eutectic solvents (DES) [11][12][13][14] can be also applied.…”

Section: Introductionmentioning

confidence: 99%

“…[34][35][36] In this work, we presented for the first time sugar/glycerol-based LTTM. Despite the fact, that sugars or their mixtures were used for starch plasticization, [6][7][8] their mixtures with glycerol as LTTM have not been described so far for that purpose. Due to safe, non-toxic character of easily available and cheap character of LTTM components, such compositions can be used for preparation of edible (sweet taste), biodegradable, environmentally friendly materials.…”

Section: Introductionmentioning

confidence: 99%

Low Transition Temperature Mixtures (LTTM) Containing Sugars as Potato Starch Plasticizers

2019

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For the first time, low transition temperature mixtures – LTTM based on sugars: fructose (Fruc), glucose (Gluc) or sucrose (Suc), and glycerol (G) are prepared, characterized by DSC and applied as potato starch plasticizers. Sugar‐based LTTM exhibits good plasticizing activity leading to homogenous transparent, flexible thermoplastic starch (TPS) materials. Mechanical, dynamic mechanical (DMA), X‐ray diffractometry (XRD), and FTIR analysis of obtained TPS/LTTM films are performed for their relative comparison. For TPS/Fruc:G films, tensile strength (TS) and Young's modulus (YM) decreases and elongation at break (EB) increases with increase of G. However, for TPS/Gluc:G molar ratio of Gluc to G did not affect significantly on films mechanical properties. Comparing two monosugars, i.e., Gluc and Fruc, TPS/Gluc:G materials exhibit slightly higher TS (4.8–5.8 MPa) but lower EB (44–61%) in comparison with TPS/Fruc:G films (TS 3.2–5.0 MPa; EB 90–115%) at 25 °C, RH 50%. LTTM as whole mixture of components led to TPS products with not only higher TS, YM but even EB in comparison with films where sugars and G were added separately into starch. Mutual interaction between sugar, polyol and starch is confirmed by DMA. XRD reveals that starch with LTTM undergone amorphization and TPS/Suc:G 1:6 is the most amorphous among investigated TPS films.

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Enzymatic browning reduction in white cabbage, potent antibacterial and antioxidant activities of biogenic silver nanoparticles

Khan

Wei

Ahmad

et al. 2016

Journal of Molecular Liquids

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A Review on Current Food Allergy

Cited by 3 publications

References 46 publications

Morphological, barrier, and mechanical properties of cassava starch films reinforced with cellulose and starch nanoparticles

Morphological, barrier, and mechanical properties of cassava starch films reinforced with cellulose and starch nanoparticles

Low Transition Temperature Mixtures (LTTM) Containing Sugars as Potato Starch Plasticizers

Enzymatic browning reduction in white cabbage, potent antibacterial and antioxidant activities of biogenic silver nanoparticles

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