Biomimetic Lessons for Processing Chitin‐Based Composites

Wilson, Otto C.; Omokanwaye, Tiffany

doi:10.1002/9781118609958.ch4

Cited by 3 publications

(2 citation statements)

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“…When the addition of CH and CS were 20%, the puffing degree decreased by 24.14 and 43.84%, respectively, while the density increased by 39% and 23.21% when compared with the control. The reason might be that chitin was a rigid material with fibrous nature and high mechanical strength, by which it could cause the low adhesion between starch and CH (and CS) and the weakened interaction between starch molecules ( 41 ). The molten starch stick to the chitin wall and formed a complex wall that hindered the expansion.…”

Section: Resultsmentioning

confidence: 99%

Fortification of puffed biscuits with chitin and crayfish shell: Effect on physicochemical property and starch digestion

Bai

Zhu²,

Xiong³

et al. 2023

Front. Nutr.

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Chitin is a polysaccharide and possesses numerous beneficial properties such as nontoxicity, biodegradability and biocompatibility, which draws much attention to its applications in food. Crayfish shell is a source of chitin alongside an antioxidants and a potential source of beneficial dietary fiber. In this study, chitin (CH) and crayfish shell (CS) with different concentrations were used to study their impact on pasting characteristics of flour mixture (wheat flour and glutinous rice flour) and influence on physicochemical and starch digestion property of puffed biscuit. The Rapid Visco-Analyzer results showed that the viscosity of powder mixture was decreased with the ratio of CH and CS increased. CH resulted in lowest peak viscosity and breakdown values of mixed powder. It was indicated that increasing amounts of CH and CS led to significantly reduced moisture content, expansion ratio but raised density of biscuits. CH and CS inhibited starch digestion and promoted a remarkable increase (P < 0.05) of resistant starch (RS) content. The hydrolysis kinetic analysis suggested a decelerating influence of CH on the hydrolysis content with lower values of equilibrium hydrolysis percentage (C∞) while CS on hydrolysis rate with lower kinetic constant (K). The estimated glycemic index (eGI) of the CH (15-20%) samples were below 55. These results are of great significance in delaying starch digestion and provided a better choice in design of fried puffed snacks for special crowd with chronic diseases such as diabetes, cardiovascular disease, and obesity.

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Section: Resultsmentioning

confidence: 99%

Fortification of puffed biscuits with chitin and crayfish shell: Effect on physicochemical property and starch digestion

Bai

Zhu²,

Xiong³

et al. 2023

Front. Nutr.

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“…For instance, nanocomposites can be found in medicine. Muzzarelli et al (2007), prepared chitin nanofibril-chitosan glycolate composites for wound healing (Wilson and Omokanwaye, 2013).…”

Section: Compositesmentioning

confidence: 99%

Effect of Nano-Fillers on Tensile Properties of Biopolymer Films

et al. 2018

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There is a growing interest in biopolymers due to their biodegradability, biocompatibility, and edibility. Biopolymer applications include food packaging, biomedical applications, and as structural materials. However, their mechanical properties are limiting. Current research is focused on modifying the physical and chemical properties of biopolymers for better performance and broader applications. The addition of nanofillers has been proposed as a way to modify mechanical properties of biopolymers. This work is focused on biopolymers as edible materials, therefore biopolymers and fillers must meet this requirement. In this study, microcrystalline cellulose (MCC), nanocrystalline cellulose (CNC), CaCO 3 nanoparticles, hydrophilic nanoclay and hydrophobic nanoclay were separately added as fillers to the polymers, konjac glucomannan (KGM), hydroxypropyl methylcellulose (HPMC), and zein to investigate their effect on tensile properties of composite films. Tensile properties were measured by dynamic mechanical analysis (DMA) obtaining stress (σ), strain (γ), and Young's modulus (E).Results revealed significant differences between neat polymers. Fillers, at 2% w/w, affected film properties depending on their size, shape, and surface chemistry. Good dispersibility and the extent of polymer-filler interactions controlled the effect of nanofillers on film properties. Nanosize, high aspect ratio, and hydrophilicity showed significant effects on tensile properties over micro-size, low aspect ratio, and hydrophobic fillers. Hydrophilic nanoclay and CNC interacted better with biopolymer matrices than hydrophobic nanoclay, MCC, or CaCO 3 . The load limit of CNC in KGM and HPMC to increase σ of neat polymers was 2% and 4%, respectively. Further addition resulted in γ and σ decrement. Load differences were attributed to differences in microstructure between KGM and HPMC. Addition of CNC up to 50% w/w resulted in a higher iii value of E, suggesting a volume fraction effect of nanocomposite components on films properties. The conclusions of this study were that the addition of nanofillers to biopolymers can lead to reinforced composites if there is good interaction between filler and matrix.Nanocomposite technology offers to broaden the application of biopolymers through the design of new materials with competitive mechanical, thermal, and barrier properties. iv To my parents Idoya Goizueta Iraburu and Jose Resano Lazaro … … and my sisters Lucia, Maria, and Paula. v ACKNOWLEDGMENTS Foremost, I would like to express my most sincere gratitude to Dr. Graciela W. Padua for her guidance, trust, inspiration, and encouragement throughout this study. I greatly appreciate the generous research opportunity and knowledge that she shared with me during these years. I feel very grateful for having such a great advisor!

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