Hydrogels based on carboxymethyl cassava starch cross-linked with di- or polyfunctional carboxylic acids: Synthesis, water absorbent behavior and rheological characterizations

Lawal, Olayide S.; Storz, Jörg; Storz, Henning; Lohmann, Derek; Lechner, Dieter; Kulicke, Werner‐Michael

doi:10.1016/j.eurpolymj.2009.09.019

Cited by 54 publications

(36 citation statements)

References 31 publications

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“…AUL32, 47–50 is undoubtedly another gel characteristic that is of prime significance in many practical applications ranging from baby diapers and female personal care absorbent products to water protection systems in communication cables. AUL are often reported in the technical data sheets and patent articles.…”

Section: Resultsmentioning

confidence: 99%

New smart carrageenan‐based superabsorbent hydrogel hybrid: Investigation of swelling rate and environmental responsiveness

Satha

Pourjavadi

Seidi

et al. 2010

J of Applied Polymer Sci

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Synthesis of novel natural-based superabsorbents with improved properties is of prime importance in many applications. In this article we report an efficient synthesis of new polysaccharide-based superabsorbent hybrid composing carrageenan, acrylic acid, sodium acrylate, and 2-hydroxyethyl acrylate through homogenous solution polymerization process. Infrared spectroscopy and thermogravimetric analysis (TGA) were carried out to confirm the chemical structure of the hydrogel. Moreover, morphology of the samples was examined by scanning electron microscopy (SEM). To deeper studies on the structure-property relation in SAP hydrogels, three hydrogels with different acrylic acid/2-hydroxyethyl acrylate (AA/HEA) weight ratios were synthesized and swelling capacity in various media was assessed. The hydrogel hybrid was also tested to be swollen and deswollen alternatively in 0.01 and 0.1 M sodium chloride solution. Moreover, the swelling-deswelling capability of the hydrogel in alternatively changed methanol-water mixtures was studied. Additionally, the swelling kinetics of the synthesized hydrogels were examined. The absorbency under load (AUL) of hydrogel was also investigated by using an AUL tester at various applied pressures.

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Section: Resultsmentioning

confidence: 99%

New smart carrageenan‐based superabsorbent hydrogel hybrid: Investigation of swelling rate and environmental responsiveness

Satha

Pourjavadi

Seidi

et al. 2010

J of Applied Polymer Sci

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“…Therefore, the native starch would undergo modifications to suit specific applications. Many sources of starch such as maize, potato, rice, kudzu root, and cassava undergo chemical modification involving the reaction of the hydroxyl groups on the anhydroglucose unit (AGU) of the starch . Chemical modification by introducing carboxymethyl group into the starch structure results in some unique properties such as solubility in cold water, specific changes in rheological profiles, lower gelatinization temperature, less retrogradation, and pH stability .…”

Section: Introductionmentioning

confidence: 99%

“…The reaction scheme between CMSS and citric acid is shown in Scheme . The cross‐linking between CMSS and citric acid can be seen through chemical linkages leading to the formation of ester bonds . As far as this study is concerned, no study has been done in preparing CMSS hydrogel using citric acid as cross‐linker.…”

Section: Introductionmentioning

confidence: 99%

Citric Acid Cross‐Linking of Carboxymethyl Sago Starch Based Hydrogel for Controlled Release Application

Nordin

Rahman

Talip

et al. 2018

Macromolecular Symposia

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Carboxymethyl sago starch (CMSS) is prepared using carboxymethylation reaction. The reaction times are varied to determine the optimum degree of substitution (DS) and reaction efficiency (RE). The CMSS prepared via carboxymethylation for 3 h shows the highest DS and RE. The CMSS hydrogel is prepared using citric acid as a cross‐linker. The effects of the preparation condition of citric acid/CMSS hydrogel such as the percentage of citric acid (w/w), cross‐linking periods, and cross‐linking temperature on the gel fraction are investigated. The optimization of preparation conditions of hydrogels using cross‐linker demonstrated 25% higher gel fraction compared to previously reported sago starch hydrogels prepared via irradiation cross‐linking. The swelling study is carried out in distilled water (pH 6.5), acidic (pH 1.2), neutral (pH 7.4), and alkaline (pH 11) media. The release behavior of methylene blue (MB) as the drug model suggests the potential of CMSS hydrogel to be used in drug delivery applications.

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“…To meet the challenges of the ever‐increasing demand for starch and starch derivatives, it becomes reasonable to investigate the starch derivatives based on starches from the underutilised sources. This study also becomes imperative because the major sources of starch such as maize, potato and cassava are also in large demand for several other industrial and domestic applications apart from food (Lawal et al ., ). Microcrystalline starch has the special characteristics and important uses including their use as the biodegradable particulate fillers (Dufresne & Cavaille, ).…”

Section: Introductionmentioning

confidence: 97%

Hydroxypropylated microcrystalline pea starch: optimisation, functional characterisation

Tang

Dong

2015

Int J of Food Sci Tech

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Pea starch (PS) appears to be very attractive for the peculiar physicochemical characteristics, which is used for the vermicelli, film-forming material due to the high amylose content. The aim of this study was to optimise the hydroxypropylation technology parameters of the microcrystalline pea starch based on pea starch as a raw material, hydrochloric acid as an hydrolysis reagent, epoxy propane as an etherisation reagent by the Box-Behnken method. The thermal properties of hydroxypropylated microcrystalline pea starch were characterised by the thermogravimetric analyser and differential scanning calorimeter, respectively. Through the analysis of Design-Expert software, the regression model and corresponding variances were obtained. In this case, the determination coefficient (R 2 ) was 0.9631. This implied that 96.31% of the variation could be explained by the regression model. The best reaction conditions for preparing the hydroxypropylated microcrystalline pea starch were as follows: reaction temperature 40°C, reaction time 16 h, amount of epoxy propane 14%, amount of sodium hydroxide 1.2% and amount of anhydrous sodium sulphate 12%. After the microcrystalline pea starch was hydroxypropylated, its peak temperature, melting enthalpy, temperature range of the endothermic peak increased, but its the thermal stability, onset temperature decreased.

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Hydrogels based on carboxymethyl cassava starch cross-linked with di- or polyfunctional carboxylic acids: Synthesis, water absorbent behavior and rheological characterizations

Cited by 54 publications

References 31 publications

New smart carrageenan‐based superabsorbent hydrogel hybrid: Investigation of swelling rate and environmental responsiveness

New smart carrageenan‐based superabsorbent hydrogel hybrid: Investigation of swelling rate and environmental responsiveness

Citric Acid Cross‐Linking of Carboxymethyl Sago Starch Based Hydrogel for Controlled Release Application

Hydroxypropylated microcrystalline pea starch: optimisation, functional characterisation

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