Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditions

Maniglia, Bianca Chieregato; Lima, Dâmaris Carvalho; Matta, Manoel Divino da; Le-Bail, Patricia; Le‐Bail, Alain; Augusto, Pedro Esteves Duarte

doi:10.1016/j.foodres.2019.108803

Cited by 76 publications

(70 citation statements)

References 43 publications

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“…The WSI increased from 6.24% to 8.03% as the system was heated from 60 to 90℃. These values are higher than those found for cassava starch, where the solubility variation was 1.02%-2.75% (Maniglia et al, 2020), and maize starch was 0.3%-1.3% (Castanha, Lima, et al, 2019;Castanha, Miano, et al, 2019), indicating that this starch has a greater solubilization capacity than those two sources.…”

Section: Water Absorption and Solubility Indexescontrasting

confidence: 65%

Physicochemical and functional properties of a novel starch from uvaia (Eugenia pyriformis) seed, a native fruit from Brazil

Guedes

Lima

Castanha

et al. 2021

J. Food Process. Preserv.

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Brazil has a broad diversity of native underexploited fruit species and they present a considerable potential for the food industry. These fruits are mainly produced in specific regions of Brazil biome, such as Cerrado and Atlantic Forest (Stafussa et al., 2018). Among the native Brazilian fruits, uvaia is an exotic stone fruit from the Atlantic Forest with industrial potential (Klein et al., 2018). Uvaia (Eugenia pyriformis Cambess) fruit belongs to theMyrtaceae family and it is also know by different names such as "uvaia do mato," "ubaia," "uvalha," "orvalha," and "uvalheira" (Jacomino et al., 2018;Sganzerla et al., 2019). Uvaia fruits exhibits a skin color that ranges from yellow to orange, presenting a distinct aroma and a juicy pulp with an acidic and sweet flavor (Sganzerla et al., 2018;Jacomino et al., 2018). This fruit has economic potential for both in natura and processed consumptions, such as jams, juices, ice cream, liqueurs, compotes, and yogurts (Jacomino et al., 2018;Silva et al., 2018). On the other hand, uvaia fruit exploration has been subtle; hence, there is little information concerning their characteristics. In fact, some works proposed uses for processed uvaia fruit, highlighting the nutritional and functional benefits that this fruit can provide to humans (Farias et al., 2020;Lopes et al., 2018).However, the studies involving uvaia seeds are very scarce, being in general discarded as a by-product. A possible co-product from this fruit production, with industrial relevance, can be starch.

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Section: Water Absorption and Solubility Indexescontrasting

confidence: 65%

Physicochemical and functional properties of a novel starch from uvaia (Eugenia pyriformis) seed, a native fruit from Brazil

Guedes

Lima

Castanha

et al. 2021

J. Food Process. Preserv.

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“…The so-called DH modification is a green physical pre-treatment that involves dry heating of native starch at temperatures between 110 and 150 • C for 1 to 4 h [31,32]. This method is very promising since it is simple, fast, does not produce effluents, and can modify the original physicochemical properties of native starch to produce materials with improved properties [32][33][34].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Rice Straw into Cellulose Microfibers for the Reinforcement of Thermoplastic Corn Starch Films

et al. 2021

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In the present study, agro-food waste derived rice straw (RS) was valorized into cellulose microfibers (CMFs) using a green process of combined ultrasound and heating treatments and were thereafter used to improve the physical properties of thermoplastic starch films (TPS). Mechanical defibrillation of the fibers gave rise to CMFs with cumulative frequencies of length and diameters below 200 and 5–15 µm, respectively. The resultant CMFs were successfully incorporated at, 1, 3, and 5 wt% into TPS by melt mixing and also starch was subjected to dry heating (DH) modification to yield TPS modified by dry heating (TPSDH). The resultant materials were finally shaped into films by thermo-compression and characterized. It was observed that both DH modification and fiber incorporation at 3 and 5 wt% loadings interfered with the starch gelatinization, leading to non-gelatinized starch granules in the biopolymer matrix. Thermo-compressed films prepared with both types of starches and reinforced with 3 wt% CMFs were more rigid (percentage increases of ~215% for TPS and ~207% for the TPSDH), more resistant to break (~100% for TPS and ~60% for TPSDH), but also less extensible (~53% for TPS and ~78% for TPSDH). The incorporation of CMFs into the TPS matrix at the highest contents also promoted a decrease in water vapor (~15%) and oxygen permeabilities (~30%). Finally, all the TPS composite films showed low changes in terms of optical properties and equilibrium moisture, being less soluble in water than the TPSDH films.

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“…Polymeric blends using CS, PVA and glycerol have been produced using a screw extruder that could be easily processed into biodegradable materials, such as films, with interesting mechanical properties [139] . Moreover, CS can be modified via a dry heating treatment to achieve polymeric hydrogels with potential application in 3D printers [140] …”

Section: Starch Sourcesmentioning

confidence: 99%

“…[139] Moreover, CS can be modified via a dry heating treatment to achieve polymeric hydrogels with potential application in 3D printers. [140]…”

Section: Starch Sources 41 Cassavamentioning

confidence: 99%

Opportunities for the Use of Brazilian Biomass to Produce Renewable Chemicals and Materials

et al. 2020

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This Review highlights the principal crops of Brazil and how their harvest waste can be used in the chemicals and materials industries. The Review covers various plants; with grains, fruits, trees and nuts all being discussed. Native and adopted plants are included and studies on using these plants as a source of chemicals and materials for industrial applications, polymer synthesis, medicinal use and in chemical research are discussed. The main aim of the Review is to highlight the principal Brazilian agricultural resources; such as sugarcane, oranges and soybean, as well as secondary resources, such as andiroba brazil nut, buriti and others, which should be explored further for scientific and technological applications. Furthermore, vegetable oils, carbohydrates (starch, cellulose, hemicellulose, lignocellulose and pectin), flavones and essential oils are described as well as their potential applications.

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Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditions

Cited by 76 publications

References 43 publications

Physicochemical and functional properties of a novel starch from uvaia (Eugenia pyriformis) seed, a native fruit from Brazil

Physicochemical and functional properties of a novel starch from uvaia (Eugenia pyriformis) seed, a native fruit from Brazil

Valorization of Rice Straw into Cellulose Microfibers for the Reinforcement of Thermoplastic Corn Starch Films

Opportunities for the Use of Brazilian Biomass to Produce Renewable Chemicals and Materials

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