Cationization of polysaccharides: A path to greener derivatives with many industrial applications

Water Susceptibility and Mechanical Properties of Thermoplastic Starch–Pectin Blends Reactively Extruded with Edible Citric Acid

“…The addition of pectin, unlike addition of the acid, increased (p<0.05) the water absorption capacity of the films ( Table 1) and resulted in a negative effect (p<0.05) on all the modulus and strain at rupture investigated properties ( Table 1). The combination of cationic nature of the starch with the anionic nature of pectin can lead to interpolyeletrolyte complexes (IPECs) with a material hydrogel like structure 24,25 , resulting in higher hydrophilicity. Such results could be explained due to water plasticizing effect in TPS polymers, which favour intermolecular distance and, consequently, chain mobility.…”

“…According to Prado and Matulewicks 24 , the combination of cationic polysaccharides with anionic polymers can lead to interpolyeletrolyte complexes (IPECs) with hydrogel like structures, with the possibility of producing a hydrogel physically cross-linked with in natura sources molecules. Such possibility has a great impact in developing food contact polymers, once conventional crosslinking processes usually uses toxic compounds, such as epichlorohydrin [24][25] .…”

“…According to Prado and Matulewicks 24 , the combination of cationic polysaccharides with anionic polymers can lead to interpolyeletrolyte complexes (IPECs) with hydrogel like structures, with the possibility of producing a hydrogel physically cross-linked with in natura sources molecules. Such possibility has a great impact in developing food contact polymers, once conventional crosslinking processes usually uses toxic compounds, such as epichlorohydrin [24][25] .Reactive extrusion has been successfully applied to TPS polymers 1 and has resulted in more flexible and less brittle TPS materials 5,26-29 when compared to similar TPS materials obtained by conventional extrusion. However, few studies have investigated reative extrusion under edible acids and fewer have examined the use of reactive extrusion on cationic starch bio-based polymers 15 and even less have studied high methoxyl pectin polymers or pectin-starch composites and neither are information about such polymers mechanical or barrier performance.…”

“…Cationic and in natura starches were added to pectin in order to evaluate both starches polymers water susceptibility and mechanical properties, when blended by reactive extrusion with pectin in presence of citric acid. Besides of the edible and nontoxic characteristics of citric acid, its utilization is justified also due to pectin ability in forming gel at low pH (normally using citric acid), in presence of high temperature [14][15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30] . …”

Preparation of Cationic CMP and Softwood Long Fibers as Strength-Enhancing Additive to CMP Pulp

“…Generally, the cationic modification of cellulose is achieved through the etherification of 2,3-epoxypropyltrimethylammonium chloride (EPTAC). However, the EPTAC, is unstable, toxic, and cannot be safely applied in industrial applications (Prado and Matulewicz 2014). An alternative to EPTAC is the use of environmentally friendly and stable form of (trimethylammonium) propyl group as 3-chloro-2-hydroxypropyltrimethylammonium-chloride (CHPTAC).…”