Production of starch aerogel in form of monoliths and microparticles

Abstract

Pea and amylomaize starches were used to produce aerogel in form of monoliths and microparticles. The formation of starch gel was investigated, and we showed that each starch needed a different pasting temperature for its complete dissolution. The gelation kinetics was investigated with oscillatory rheometry for both systems as a function of the starch concentration. The gelation and retrogradation temperature of the starch gel were varied and its impact on the final aerogel evaluated. The emulsion gelation was carried out batch wise in a stirred vessel with different impeller geometries, concentrations of surfactant (Span80 and PGPR) and stirring rates. A particle size prediction approach based on idealized flow (Couette, 2D hyperbolic and turbulent) during the emulsification was proposed. A semi-continuous setup for the emulsion gelation was developed in which the emulsification occurs in a single pass through a colloid mill and the gelation is triggered in-line with a counter-current heat exchanger.

Utilizing side streams of pulse protein processing: A review

“…Relatively high amylose contents and fast retrogradation properties are deemed beneficial in producing aerogels using legume starches. For example, pea starch provides higher surface area, compared with amylomaize starch, in aerogels (Baudron et al, 2020). Starch‐based aerogels could be used in various applications such as insulating material, biomedical applications, nontoxic scaffolds, filtration, and purification systems and light weight structural material (Kenar et al, 2014; Zheng et al, 2020).…”

“…Relatively high amylose contents and fast retrogradation properties are deemed beneficial in producing aerogels using legume starches. For example, pea starch provides higher surface area, compared with amylomaize starch, in aerogels (Baudron et al, 2020).…”

A Review on Revolutionary Natural Biopolymer-Based Aerogels for Antibacterial Delivery

“…Starch-based aerogels have been prepared from different sources such as corn, pea, tapioca and potato [ 67 ]. Baudron et al [ 68 ] recently prepared starch-based aerogel with particles size varied from 25 and 270 μm and Brunauer–Emmett–Teller (BET) surface area of 278 m 2 /g. Agar has been extracted from red seaweeds, which mainly composed by two polysaccharides namely; agarose and agaropectin [ 69 ].…”

Effect of Process Conditions on the Properties of Resorcinol-Formaldehyde Aerogel Microparticles Produced via Emulsion-Gelation Method

“…Emulsion-gelation method is an important technique that helps to produce larger scale aerogel microparticles in a robust and controlled way [ 20 , 21 ]. In this method, RF sol as aqueous phase is added to continuous oil phase while constantly being stirred to form emulsion microdroplets.…”