Green sago starch nanoparticles as reinforcing material for green composites

Ahmad, Afiqah Nabihah; Lim, Syazana Abdullah; Navaranjan, Namasivayam; Hsu, Yu‐I; Uyama, Hiroshi

doi:10.1016/j.polymer.2020.122646

Cited by 45 publications

(31 citation statements)

References 51 publications

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“…This trend is unexpected since the main components of the sweet potato residue, i.e., starch and cellulose, are hydrophilic and water sensitive, whereas PHBV is a more hydrophobic material. However, this behaviour can be explained considering that starch form hydrogen interactions with carbonyl groups of the PHBV matrix, thus reducing the availability of hydroxyl ones, which are functionalities fit to interact with water through hydrogen bonds [ 64 , 65 , 66 ]. Moreover, other authors have reported that starch can effectively interact with PHBV as proven by the increment of storage modulus measured through dynamic mechanical analysis [ 67 ].…”

Section: Resultsmentioning

confidence: 99%

Integrated Efforts for the Valorization of Sweet Potato By-Products within a Circular Economy Concept: Biocomposites for Packaging Applications Close the Loop

et al. 2021

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With the aim to fully exploit the by-products obtained after the industrial extraction of starch from sweet potatoes, a cascading approach was developed to extract high-value molecules, such as proteins and pectins, and to valorize the solid fraction, rich in starch and fibrous components. This fraction was used to prepare new biocomposites designed for food packaging applications. The sweet potato residue was added to poly(3-hydroxybutyrate-co-3-hydroxyvalerate) in various amounts up to 40 wt % by melt mixing, without any previous treatment. The composites are semicrystalline materials, characterized by thermal stability up to 260 °C. For the composites containing up to 10 wt % of residue, the tensile strength remains over 30 MPa and the strain stays over 3.2%. A homogeneous dispersion of the sweet potato waste into the bio-polymeric matrix was achieved but, despite the presence of hydrogen bond interactions between the components, a poor interfacial adhesion was detected. Considering the significant percentage of sweet potato waste used, the biocomposites obtained show a low economic and environmental impact, resulting in an interesting bio-alternative to the materials commonly used in the packaging industry. Thus, according to the principles of a circular economy, the preparation of the biocomposites closes the loop of the complete valorization of sweet potato products and by-products.

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Section: Resultsmentioning

confidence: 99%

Integrated Efforts for the Valorization of Sweet Potato By-Products within a Circular Economy Concept: Biocomposites for Packaging Applications Close the Loop

et al. 2021

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“…They concluded that the SNCs could be used as a filler to improve the physicochemical properties of biodegradable starch films. In the same way, Ahmad et al, [83] reported that green sago SNPs can be used as reinforcing material, enhancing moisture barrier capacity as well as hydrophobicity.…”

Section: Reinforcing Materialsmentioning

confidence: 88%

“…[3,77,78] Some of them reported especially results about the modification of starch-based materials with nanostructures of starch. [3,[78][79][80][81][82][83] Reinforcing starch matrices with SNCs was reported to improve the mechanical, thermal, and WVP properties of the resulting composite films through the formation of a filler-matrix interface (Figure 4). [72,78,79,81,82,84] The inclusion of nanocrystals, also creates a tortuous pathway for the diffusion of gas molecules, which reduces the film permeability.…”

Section: Reinforcing Materialsmentioning

confidence: 99%

Food Applications of Starch Nanomaterials: A Review

et al. 2021

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Different architectures at a nanometric scale such as nanocrystals, nanofibers, nanomicelles, nanoparticles, and nanovesicles can be produced from native starches using "top-down" and "bottom-up" approaches. These starch nanomaterials (SNMts) have particle size lower than 1000 nm, exhibiting different physicochemical properties than those found in native starches. In recent years several studies have explored the applications of SNMts in the food sector. The production and food application of SNMts have grown mainly in the last 5 years due to the fact that SNMts can be used to stabilize biological and synthetic compounds with antimicrobial activity and antioxidant properties. Furthermore, SNMts can be used as a stabilizing agent in food emulsions, or as reinforcing material in food packaging. The current review article focuses on comprehensively analyzing the current state of the art in SNMts for food applications, aiming to encourage other research groups to expand production and application in the food sector.

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“…[6] The main types of starch nanostructures are starch nanocrystals (SNC) [7][8][9][10][11] and starch nanoparticles (SNP). [12][13][14][15][16] Le Corre and Bras [17] and Le Corre and Angellier-Coussy [18] described starch nanocrystals as a crystalline portion of starch granules, while starch nanoparticles can also include amorphous regions. Kim et al [19] stated that both terms can be used to refer the remaining crystalline part after acidic, enzymatic hydrolysis or other mechanical methods applied to decrease starch size.…”

Section: Conceptuationmentioning

confidence: 99%

“…These parameters have been used (Table 1) in several studies on the production of starch nanocrystals from different botanical sources. [8,9,[14][15][16]28,29] Industrial interest in the production and application of starch nanocrystals can be associated to the increased number of scientific papers in 2019 (Tables 1-3) and by patents from 2015 onwards. We can mention the following patents:…”

Section: Timelinementioning

confidence: 99%

From Micro to Nanoscale: A Critical Review on the Concept, Production, Characterization, and Application of Starch Nanostructure

et al. 2021

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Evaluation of nanoparticles obtained from starch is still on a laboratory scale and many challenges need to be overcome up to the industrial scale. In this review, information about the study and development of nanostarches are reported based on a discussion of concepts, production methods, as well as physico-chemical and technological characterization, safety and applications. The usual methods of producing nanostarches (such as acid hydrolysis, enzymatic pretreatment, high pressure homogenization and ultrasound) are discussed in this review, as well as the advancement of applications in the food industry (as in Pickering emulsion, carriers, films and nanocomposite production). Due to the wide variety of data, a protocol for the analysis of starch nanostructures is suggested. However, methods for quantifying starch nanoparticles are based on yield by weight, and no quantification method has yet been presented for processed products. All reports present a promising future for several areas, both in research and industrial applications, as they are considered as open doors to the many challenges on this research area.

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Green sago starch nanoparticles as reinforcing material for green composites

Cited by 45 publications

References 51 publications

Integrated Efforts for the Valorization of Sweet Potato By-Products within a Circular Economy Concept: Biocomposites for Packaging Applications Close the Loop

Integrated Efforts for the Valorization of Sweet Potato By-Products within a Circular Economy Concept: Biocomposites for Packaging Applications Close the Loop

Food Applications of Starch Nanomaterials: A Review

From Micro to Nanoscale: A Critical Review on the Concept, Production, Characterization, and Application of Starch Nanostructure

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