Microwave-assisted preparation of potato starch silicated with silicic acid

Staroszczyk, Hanna; Janas, Piotr

doi:10.1016/j.carbpol.2010.03.017

Cited by 24 publications

(21 citation statements)

References 41 publications

(33 reference statements)

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“…Kaur and others () reported that microwave‐irradiation offers a facile synthesis of starch esters, including inorganic starch esters such as phosphates. Furthermore, the effect of microwave‐assisted preparation of sulfated (Staroszczyk and others ), borate (Staroszczyk and others ), silicate (Staroszczyk and others ; Staroszczyk and Janas ), and zincate starch has been extensively studied. The increase in swelling, pasting viscosity, and gel clarity and the decrease in enzyme susceptibility was seen in starch treated with octenyl succinate through microwave‐radiation (Jyothi and others ; Cova and others 2010).…”

Section: Physical Modificationsmentioning

confidence: 99%

Art and Science behind Modified Starch Edible Films and Coatings: A Review

Shah

Naqash

Gani

et al. 2016

Comp Rev Food Sci Food Safe

197

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Technological advances have led to increased constraints regarding food packaging, mainly due to environmental issues, consumer health concerns, and economic restrictions associated therewith. Hence, food scientists and technologists are now more focused on developing biopolymer packages. Starch satisfies all the principal aspects making it a promising raw material for edible coatings/films. Modified starch has grabbed much attention, both at the academic as well as at the industrial level, because these films exhibit dramatic improvement in filming properties without involving any significant increase in cost of production. Various methods, additives used, and recent advances in the field of starch film production are discussed in detail in this review, which also provides an overview of the available information along with recent advances in modified starch film packaging.

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Section: Physical Modificationsmentioning

confidence: 99%

Art and Science behind Modified Starch Edible Films and Coatings: A Review

Shah

Naqash

Gani

et al. 2016

Comp Rev Food Sci Food Safe

197

View full text Add to dashboard Cite

show abstract

“…Herein, we described a novel approach to enhance the methylation reaction of cassava starch with DMC under milder conditions by employing disodium hydrogen phosphate (Na 2 HPO 4 ) as the catalyst (chemical means). In addition, we accelerated the reaction rate by utilizing microwave irradiation 24 (physical means) as the thermal energy source, which has become a standard technique in various fields of chemistry including carbohydrate chemistry [25][26][27][28] and is used to provide the greatest extent of complete reaction of carbohydrate and shorten the reaction time by the 'microwave dielectric heating' effect. 3,9 On the one hand, the operation of microwave irradiation was intermittent to control reaction temperature (50-60°C) during the process.…”

Section: Introductionmentioning

confidence: 99%

Microwave-assisted methylation of cassava starch with dimethyl carbonate

Hou

Chen

et al. 2011

Carbohydrate Research

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“…These studies have mainly covered the esterification of starch 12–17, grafting of some petroleum‐based polymers onto starch, employing free radical mechanism 18, 19, methylation 20 as well as some non‐typical starch modification as introducing some inorganic moieties – silylation, boration, etc. 21–23. The process of microwave‐assisted starch hydrolysis has also been investigated 24, 25.…”

Section: Introductionmentioning

confidence: 99%

Environmental friendly polysaccharide modification – microwave‐assisted oxidation of starch

Łukasiewicz¹,

Bednarz²,

Ptaszek³

2011

Starch Stärke

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A “green” method for oxidized starch preparation was presented. Hydrogen peroxide (H2O2) was used as the starch oxidant. Two main types of experiments were investigated: catalytic (by means of sodium tungstate – Na2WO4, the hydrogen peroxide activator) and non‐catalytic processes. The research covers low microwave level synthesis. Ninety and one hundred and ninety watts of microwave power were applied for the samples. All the microwave‐assisted reactions were compared to conventional ones carried out at 80 and 90°C, respectively. Reaction was monitored using manganometric determination of H2O2 consumption during the reaction progress. Obtained reaction products were tested by means of carbonyl and carboxyl group content. Additionally, molecular mass changes were investigated and a preliminary rheological study was done. The observed significant differences in the degree of oxidation (monitored by means of carboxyl and carbonyl group content) as well as the changes in molecular mass of polysaccharide comparing to those found at conventional conditions were showed and discussed.

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Microwave-assisted preparation of potato starch silicated with silicic acid

Cited by 24 publications

References 41 publications

Art and Science behind Modified Starch Edible Films and Coatings: A Review

Art and Science behind Modified Starch Edible Films and Coatings: A Review

Microwave-assisted methylation of cassava starch with dimethyl carbonate

Environmental friendly polysaccharide modification – microwave‐assisted oxidation of starch

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