Hydroxypropyl methylcellulose substituent analysis and rheological properties

Akinosho, Hannah; Hawkins, Samantha A.; Wicker, Louise

doi:10.1016/j.carbpol.2013.05.081

Cited by 65 publications

(24 citation statements)

References 24 publications

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“…The peaks at 1080 and 1033 cm −1 were attributed to C–O stretching of chitosan’s saccharide structure [32]. With respect to CSMCF1 and CSMCF2, the peaks at 1370, 1456, and 2897 cm −1 were assigned to C–H bend and stretch vibration from methyl groups [33]. The shift in Amide I of chitosan to 1626 cm −1 and the shift in Amide II to 1563 cm −1 confirmed the interaction between CS and MC.…”

Section: Resultsmentioning

confidence: 99%

Effect of Sodium Trimetaphosphate on Chitosan-Methylcellulose Composite Films: Physicochemical Properties and Food Packaging Application

Wang

Liao

et al. 2019

Polymers

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Environmentally friendly food packaging currently attracts much interest. Sodium trimetaphosphate (STMP) finds specialized applications in food, but it is rarely used as a crosslinking agent. In this study, STMP was used as a crosslinking agent to prepare chitosan/methylcellulose composite films. Both antibacterial and physicochemical properties of the composite film were improved by crosslinking with STMP. The crosslinked films, with good antibacterial activity (~99%), had increased tensile strength, a higher elongation at break, a lower swelling ratio and solubility, and a lower enzymatic degradation than the non-crosslinked films. Furthermore, the crosslinked films showed an excellent preservative effect on fresh-cut wax gourd after three days at room temperature. The obtained films crosslinked by STMP can be potentially applied to the food industry, such as food functional packaging, providing a novel alternative to traditional plastic packages.

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Section: Resultsmentioning

confidence: 99%

Effect of Sodium Trimetaphosphate on Chitosan-Methylcellulose Composite Films: Physicochemical Properties and Food Packaging Application

Wang

Liao

et al. 2019

Polymers

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“…With the application of heat treatment, however, it was seen that changes occurred in the bands (1153 cm À1 ) demonstrating amide I (1654 cm À1 ), amide II (1517 cm À1 ), amide III (1300 cm À1 ) and C-N stretching vibration, and that formation of b-sheet increased. 57 Kizil and Irudayaraj evaluated the potential of Raman spectroscopy to follow the chemical changes induced by the application of gamma-irradiation to food samples. 30 Meng et al, however, examined the protein-lipid interaction with Raman microscopy by using bovine serum albumin-oil.…”

Section: Proteinsmentioning

confidence: 99%

Dispersive and FT-Raman spectroscopic methods in food analysis

et al. 2015

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Raman spectroscopy is a powerful technique for molecular analysis of food samples. A fingerprint spectrum can be obtained for a target molecule by using Raman technology, as specific signals are obtained for chemical bonds in the target. In this way, food components, additives, processes and changes during shelf life, adulterations and numerous contaminants such as microorganisms, chemicals and toxins, can also be determined with or without the help of chemometric methods. The studies included in this review show that Raman spectroscopy has great potential for food analyses. In this review, we aim to bring together Raman studies on components, contaminants, raw materials, and adulterations of various food, and attempt to prepare a database of Raman bands obtained from food samples.

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“…An extracted fish gelatine in acetic acid, for example, shows three major peaks at 3600–2700 cm −1 , 1900–900 cm −1 and 400–900 cm −1 that indicate the presence of amide groups because gelatine is essentially a protein ( Table 7 ) [ 56 ]. For HPMC, the unique peaks observed at 1053 and 944 cm −1 are associated with an alkyl-substituted cyclic ring containing an ether linkage [ 55 ] ( Table 7 ). Hard capsules made of κ-carrageenan have fingerprint region peaks at 1248, 930, 847 and 805 cm −1 ( Table 7 ).…”

Section: Hard Capsules: Preparation and Characterisationmentioning

confidence: 99%

Preparation, Properties and Potential of Carrageenan-Based Hard Capsules for Replacing Gelatine: A Review

et al. 2021

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Intense efforts to develop alternative materials for gelatine as a drug-delivery system are progressing at a high rate. Some of the materials developed are hard capsules made from alginate, carrageenan, hypromellose and cellulose. However, there are still some disadvantages that must be minimised or eliminated for future use in drug-delivery systems. This review attempts to review the preparation and potential of seaweed-based, specifically carrageenan, hard capsules, summarise their properties and highlight their potential as an optional main component of hard capsules in a drug-delivery system. The characterisation methods reviewed were dimensional analysis, water and ash content, microbial activity, viscosity analysis, mechanical analysis, scanning electron microscopy, swelling degree analysis, gel permeation chromatography, Fourier-transform infrared spectroscopy and thermal analysis. The release kinetics of the capsule is highlighted as well. This review is expected to provide insights for new researchers developing innovative products from carrageenan-based hard capsules, which will support the development goals of the industry.

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Hydroxypropyl methylcellulose substituent analysis and rheological properties

Cited by 65 publications

References 24 publications

Effect of Sodium Trimetaphosphate on Chitosan-Methylcellulose Composite Films: Physicochemical Properties and Food Packaging Application

Effect of Sodium Trimetaphosphate on Chitosan-Methylcellulose Composite Films: Physicochemical Properties and Food Packaging Application

Dispersive and FT-Raman spectroscopic methods in food analysis

Preparation, Properties and Potential of Carrageenan-Based Hard Capsules for Replacing Gelatine: A Review

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