Effects of multiphase transitions and reactive extrusion on in situ thermoplasticization/succination of cassava starch

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

“…Common methods of polysaccharide chemical modification include functional group modification, graft copolymerization, and cross-linking (Table 2). Functional group modification refers to the modification of some functional groups on the main chain and/or side chain of polysaccharides to obtain modified polysaccharides with improved physical and chemical properties through etherification (e.g., carboxymethylation and hydroxypropylation), esterification (e.g., organic acid and anhydride esterification), quaternization, and acylation [32,[84][85][86]. Graft copolymerization refers to the process by which the polysaccharide active groups (e.g., hydroxyl, amino, and carboxyl) react with other monomers to obtain target polysaccharides under the action of an initiator or radiation [32,87].…”

“…The objective of chemical modification of the original starch is to reduce its moisture absorption and water sensitivity, heighten the compatibility of starch with other hydrophobic materials, and improve its processing adaptability [117]. Therefore, researchers often use highly hydrophobic groups to replace hydrophilic -OH groups through chemical modification methods, such as carboxymethylation, acetylation, esterification [84,106], polymer grafting, cross-linking, and "click chemistry", which reduce the polarity of starch-based materials and improve their mechanical properties (Table 2). Liu et al [118] first prepared carboxylated starch (which has higher hydrophilicity and polarity than that of native starch, but lower gelatinization temperature and enthalpy) by bio-α-amylase catalysis, and then introduced CMC into the modified starch matrix to enhance the hydrophobicity, thermal stability and mechanical strength of starch-based materials.…”

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

“…Morphological modification is also a common strategy that is utilized to change starches' functional properties to give porous starch or starch nanoparticles (NPs) (Li, Zhao et al, 2018;Oliyaei, Moosavi-Nasab, Tamaddon, & Fazaeli, 2020;Xiang et al, 2016;Yang et al, 2017). Enzymatic modification by pullulanase, an enzyme that cleaves (1,6)-α-D glycosidic linkages, can also effectively change the amylopectin to amylose ratio (Abidin et al, 2018; Although most of these modification strategies involve fairly simple synthetic reaction steps, much attention has recently been focused on developing and optimizing processes for reactive extrusion of starch, opening the door for further commercialization of starch-based products (Fitch-Vargas et al, 2019;Fonseca-Florido et al, 2019;Jebalia et al, 2019;Kaisangsri, Kowalski, Kerdchoechuen, Laohakunjit, & Ganjyal, 2019;Liu et al, 2019;Milotskyi, Bliard, Tusseau, & Benoit, 2018;Nessi et al, 2019;Siyamak, Laycock, & Luckman, 2020;Tian, Zhang, Sun, Jin, & Wu, 2015;Ye et al, 2019). Although chemical modification of starch typically diminishes the mechanical properties of the resultant films by causing less efficient polymer packing and subsequent decreases in film crystallinity, modified films can exhibit some improvements in some mechanical properties (Table 2, entries 40 and 41) as well as oftentimes leading to better barrier properties or increased compatibilization with additives that can offset the decrease in properties (Table 2, entries 10 and 38) or can endow the film with additional function while decreasing the potential for retrogradation (Colussi et al, 2017;Fu et al, 2019).…”

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

“…Polysaccharide hydrophobization can reduce the moisture absorption capacity and improve the compatibilization with hydrophobic matrices. An example of starch derivatization reactions can be succinylation [132], fatty acid modification [113] or polymer grafting [133].…”