Chemical Modifications of Starch: Microwave Effect

Lewicka, Kamila; Siemion, Przemysław; Kurcok, Piotr

doi:10.1155/2015/867697

Cited by 118 publications

(78 citation statements)

References 50 publications

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“…However, microwave treatment also has certain limitations, namely the likelihood of producing thermally unstable or degraded materials arising from uneven distribution of heat. This is usually a consequence of the poor knowledge of the dielectric constant of most heated materials …”

Section: Classification Of Starch Modificationmentioning

confidence: 99%

Modified Starches as Direct Compression Excipients – Effect of Physical and Chemical Modifications on Tablet Properties: A Review

Lawal

2018

Starch Stärke

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Starch is an abundant natural polymer with unique properties that make it amenable to various kinds of treatments. This deliberate attempt at altering the character of native starch results in modified starches. Starches are extensively used in the pharmaceutical industry, especially as excipients in tablet formulation. It is now widely acknowledged that starches in their native form have functional limitations. Modification is a means of enhancing the functionality of native starch for a wide variety of applications. The importance of modified starches as excipients for pharmaceutical direct compression has been identified. Although, there is a wealth of information on starch modification, characterization and applications in the literature, there does not appear to be as yet, any attempt at a methodological analysis of physical and chemical modification techniques as they apply to pharmaceutical direct compression. This review aims at addressing these gaps. It describes a range of physical and chemical techniques employed in producing modified starches and their potentials as excipients for direct compression. The effect of modification on the morphological and functional properties of starch in various direct compression formulations is also reviewed.

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Section: Classification Of Starch Modificationmentioning

confidence: 99%

Modified Starches as Direct Compression Excipients – Effect of Physical and Chemical Modifications on Tablet Properties: A Review

Lawal

2018

Starch Stärke

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“…Some variables optimized by the microwave heating were the reaction rate, TiO 2 increasing yield, and the decreasing number of impurity which were better than those in conventional heating. Lewicka et al explained that by using microwave radiation has the strength in the process of eliminating Fe, considered from the reaction kinetics and the quality of the products which were better than the result obtained from the conventional heating 36 . This method could be performed in the synthesis of TiO 2 doped metal and non-metal 37 .…”

Section: Optimization Of Purifying Tiomentioning

confidence: 99%

Comparison of Conventional and Minerals, Extraction. Extraction Methods for Tio2 Recovery in Mineral Sands

Nurdin¹,

Zaeni²,

Maulidiyah³

et al. 2016

Orient. J. Chem

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Iron sand as the source of many important minerals is one of natural resources in Southeast Sulawesi. The iron sand minerals that contain TiO 2 has economic value and a number of application i.e. environmental protection, paint industries, sensor and photovoltaic. The extraction of TiO 2 has been done from pseudorutile (Fe 2 Ti 3 O 9 ) using dissolution of HCl 20% and the addition of Fe 0 reductor to optimize the microwave and conventional process. The result showed the optimized yield value of TiO 2 and Fe 2 O 3 are 74.49% and 80.35%, respectively. The power used effect of microwave-assisted to the extraction process was obtained decreasing of 81%, and the extraction time could be efficiency from 6 to 2 hours. The microwave extraction process can increase a yield of TiO 2 and significant decreasing the yield of Fe 2 O 3 in a shorter time if compared to the conventional process.

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“…Compared with the traditional heating, the microwave heating technology has some advantages such as the shorter processing time, rapid heat transfer, compactness of equipment and environment-friendly. In addition, the microwave magnetic field significantly influences and modifies the properties of a final product (Lewicka et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effects of conventional and microwave pretreatment acetylation on structural and physicochemical properties of wheat starch

Zhao

Saleh

et al. 2018

Int J of Food Sci Tech

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Summary The changes in structural and physicochemical properties of wheat starch after conventional and microwave pretreatment acetylation process were investigated and compared. The microscopy analysis showed that the microwave pretreatment acetylation significantly influenced the surface and interior structure of starch granules compared with the conventional acetylation. The microwave pretreated and untreated starch granules retained the A‐type crystalline structure with decreased relative crystallinity after acetylation. The microwave pretreated starch showed higher degree of substitution, acetyl content, and gelatinisation and pasting temperatures than those of the untreated starch after acetylation under the same conditions. However, the microwave pretreated starch showed lower gelatinisation enthalpy, light transmittance, and peak viscosity compared with the untreated starch after acetylation. Furthermore, water solubility and swelling power of the microwave pretreated and untreated starch increased after acetylation. Generally, the microwave pretreatment acetylation significantly modified structural and physicochemical properties of wheat starch compared with single acetylation process. Therefore, a combination of microwave pretreatment with acetylation can be suggested for modification of wheat starch to promote its applications in the food and nonfood industries.

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Chemical Modifications of Starch: Microwave Effect

Cited by 118 publications

References 50 publications

Modified Starches as Direct Compression Excipients – Effect of Physical and Chemical Modifications on Tablet Properties: A Review

Modified Starches as Direct Compression Excipients – Effect of Physical and Chemical Modifications on Tablet Properties: A Review

Comparison of Conventional and Minerals, Extraction. Extraction Methods for Tio2 Recovery in Mineral Sands

Effects of conventional and microwave pretreatment acetylation on structural and physicochemical properties of wheat starch

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