Effect of mechanical activation on starch crosslinking with citric acid

Lipatova, I. M.; Yusova, A. A.

doi:10.1016/j.ijbiomac.2021.06.139

Cited by 28 publications

(18 citation statements)

References 42 publications

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“…This phenomenon is different from previous reports of starch films and hydrogels 46,47 since normally higher crosslinking leads to higher tensile properties. The explanation for this is that higher chemical and physical crosslinking or network was destroyed and some lower molecular weight piece even glucose was produced under high shear stress during extrusion 17,49–51 …”

Section: Resultsmentioning

confidence: 99%

“…The explanation for this is that higher chemical and physical crosslinking or network was destroyed and some lower molecular weight piece even glucose was produced under high shear stress during extrusion. 17,[49][50][51] Similarly, both the water absorption rate and solubility properties of the starch straw in water decreased after adding lower content of each acid or furfural. For example, after adding 2% boric acid into the starch straw, the solubility was decreased by 50%.…”

Section: Crosslinking By Acids and Furfuralmentioning

confidence: 98%

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Improving water resistance property of starch straw by synergistic effects of chemical crosslinking, physical barrier, and surface modifications

Yang,

Fu,

Alee

et al. 2023

J of Applied Polymer Sci

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Starch straws are developed by focusing on improving the critical weakness of all starch-based materials: moisture sensitivity. Various technologies including blending (with hydrogel carrageen), chemical crosslinking (using citric and boric acids, and furfural), physical barrier (using talc), and surface modifications (by adding stearic acid, or hot oxalic acids) are evaluated, and then synergized in this study. The materials and products are characterized by Fourier transform infrared spectroscopy, contact angle, mechanical properties, water solubility and water absorption. All the trends of individual modification are similar to previous work but it was found that the influence of some modifications on the extruded straws was significantly different from that of the casting films reported previously since extrusion with high shear stress can destroy chemical and physical crosslinking or network formed. It was found that there was a maximum acid content to improve the water sensitivity since the excessive amount of acid could degrade starch and have more damage to the crosslinking during extrusion, resulting in decreasing mechanical properties and increasing solubility. On the other hand, some synergic functions, like crosslinked by additional citric acid and surface treatment by hot oxalic acid, were observed. The promising starch straws are developed based on synergic methodologies, in which typical samples were prepared by crosslinking using citric (1 w%), boric (2 w%), talc (3 w%), and stearic acids (1 w%) and treated with hot oxalic acids for 2 s. The optimized straw can be smoothly processed, reduced water absorption significantly (55.3%), and mechanical properties (modulus) increased about 54% compared with neat starch one after being immersed in water at room temperature (25 C) for 20 min. This synergic strategy provides a useful guideline for developing starch-based materials with low moisture sensitivity.

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Section: Resultsmentioning

confidence: 99%

Section: Crosslinking By Acids and Furfuralmentioning

confidence: 98%

Improving water resistance property of starch straw by synergistic effects of chemical crosslinking, physical barrier, and surface modifications

Yang,

Fu,

Alee

et al. 2023

J of Applied Polymer Sci

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“…Additionally, glycerol is a small molecule that can diffuse between the larger polymer and hence increase hydrogen bonding with chitosan; thus, it results in an increase in the tensile strength of the sponge. 29 , 30 Lastly, the thermal crosslinking of PVA with citric acid in Ch/PVA/G(Cl) has allowed the maximum increase in the tensile strength within Ch, Ch/PVA, and Ch/PVA/G sponges. However, the elongation percentage decreased to 18% due to the crosslinking of the lattice structure of the polymeric network and thus restricted the movement of the polymers.…”

Section: Resultsmentioning

confidence: 99%

Multifunctional Hemostatic PVA/Chitosan Sponges Loaded with Hydroxyapatite and Ciprofloxacin

et al. 2022

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The present study describes the development of multifunctional hemostatic sponges to control bleeding. Chitosan (Ch) and poly(vinyl alcohol) (PVA) were selected as the basic polymeric matrix [Ch/PVA] for sponges. Glycerol and citric acid were used as crosslinkers [Ch/PVA/G(Cl)] to enhance the mechanical properties of the developed sponges. Ciprofloxacin (AB) was added to the developed sponge to impart antibacterial activity. Hydroxyapatite (HA) was also added, which would make the sponge suitable for bone surgery. Among the developed sponges, the Ch/PVA/G(Cl)-HA-AB sponge demonstrated enhanced cell viability, mechanical properties, and strong antimicrobial effect against Escherichia coli , Pseudomonas aeruginosa , and Staphylococcus aureus , in addition to platelet aggregation activity. The addition of ciprofloxacin and hydroxyapatite promotes a unique synergistic effect of antimicrobial activity and hemostasis. Thus, the present study introduces Ch/PVA/G(Cl)-HA-AB, a multifunctional hemostatic sponge that would be suitable for bone surgical applications.

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“…Alternatively, the elongation at break which is indicative of the stretchability of a material before complete failure produces an opposite effect to tensile strength. As crosslinking increases, elongation decreases due to the crosslinked networks preventing the starch chains from sliding past each other during stretching (Chen et al ., 2021; Lipatova & Yusova, 2021). Investigating these parameters is paramount in seeking to develop biobased films for specific food packaging applications.…”

Section: Introductionmentioning

confidence: 99%

The effect of citric acid concentrations on the mechanical, thermal, and structural properties of starch edible films

Chi,

Maitland,

Pascall

2024

Int J of Food Sci Tech

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SummaryThis study investigated the effects of citric acid on the properties of edible tapioca starch films plasticised with glycerol. These films were formed using 5% tapioca (w/w of water); 1%, 3%, 5%, 7% and 9% citric acid (w/w of starch); and 2.2% glycerol (w/w of water). Native starch films formed using 5% tapioca and 2.2% glycerol were used as the control. The properties tested included the degree of crosslinking, thermal stability, crystallinity and mechanical properties. These were evaluated using Attenuated Total Reflection Fourier Transform Infrared Spectroscopy (ATR‐FTIR), X‐Ray diffraction (XRD), thermal gravimetric analysis (TGA) and tensile profile analysis (TPA). The FTIR results provided information about the nature of the crosslinking in the films, while TGA showed that increasing the citric acid concentration reduced the physical decomposition temperature of the materials. Films containing 9% citric acid had the highest degree of esterification and crosslinking, while those containing 7% citric acid had the lowest heat‐related weight loss that correlated with the degree of crosslinking. The weight loss among all six samples was the greatest in the temperature range 260 °C–350 °C where a total of 60% weight loss occurred. The XRD results showed that films containing 3% citric acid had the lowest crystallinity while the native starch films had the highest crystallinity. The TPA analyses showed that films containing 5% citric acid had the greatest influence on improving the tensile strength and elastic modulus, while also having the best impact on lowering the elongation. Tensile strength values recorded for films containing 0%, 1%, 3%, 5%, 7% and 9% citric acid were 5.327, 7.813, 8.688, 12.855, 14.549 and 11.614 MPa. Similarly, when citric acid concentration increased from 3% to 5%, the elastic modulus significantly increased from 831.058 to 2255.691 MPa. This study demonstrated that the physicochemical properties of tapioca starch‐based films could be modified by the incorporation of citric acid.

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Effect of mechanical activation on starch crosslinking with citric acid

Cited by 28 publications

References 42 publications

Improving water resistance property of starch straw by synergistic effects of chemical crosslinking, physical barrier, and surface modifications

Improving water resistance property of starch straw by synergistic effects of chemical crosslinking, physical barrier, and surface modifications

Multifunctional Hemostatic PVA/Chitosan Sponges Loaded with Hydroxyapatite and Ciprofloxacin

The effect of citric acid concentrations on the mechanical, thermal, and structural properties of starch edible films

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