Starch modification for non-food, industrial applications: Market intelligence and critical review

Adewale, Peter; Yancheshmeh, Marziehossadat Shokrolllahi; Lam, Edmond

doi:10.1016/j.carbpol.2022.119590

Cited by 81 publications

(26 citation statements)

References 232 publications

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“…However, due to poor mechanical properties and high hygroscopicity, plasticized starch cannot yet compete with polymers from non-renewable raw materials. To overcome these problems, nanocellulose [ 21 ], montmorillonite [ 22 , 23 ], kaolin [ 24 ], bentonite [ 25 ], nano silica [ 26 ], chitosan [ 27 , 28 ] and halloysite [ 29 , 30 ] have been used.…”

Section: Introductionmentioning

confidence: 99%

Morphology and Selected Properties of Modified Potato Thermoplastic Starch

et al. 2023

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Potato thermoplastic starch (TPS) containing 1 wt.% of pure halloysite (HNT), glycerol-modified halloysite (G-HNT) or polyester plasticizer-modified halloysite (PP-HNT) was prepared by melt-extrusion. Halloysites were characterized by FTIR, SEM, TGA, and DSC. Interactions between TPS and halloysites were studied by FTIR, SEM, and DMTA. The Vicat softening temperature, tensile, and flexural properties were also determined. FTIR proved the interactions between halloysite and the organic compound as well as between starch, plasticizers and halloysites. Pure HNT had the best thermal stability, but PP-HNT showed better thermal stability than G-HNT. The addition of HNT and G-HNT improved the TPS’s thermal stability, as evidenced by significantly higher T5%. Modified TPS showed higher a Vicat softening point, suggesting better hot water resistance. Halloysite improved TPS stiffness due to higher storage modulus. However, TPS/PP-HNT had the lowest stiffness, and TPS/HNT the highest. Halloysite increased Tα and lowered Tβ due to its simultaneous reinforcing and plasticizing effect. TPS/HNT showed an additional β-relaxation peak, suggesting the formation of a new crystalline phase. The mechanical properties of TPS were also improved in the presence of both pure and modified halloysites.

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Section: Introductionmentioning

confidence: 99%

Morphology and Selected Properties of Modified Potato Thermoplastic Starch

et al. 2023

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“…Starch, a versatile biomaterial, is of significant interest for various food 13 and non-food applications. 14 Starch non-food applications include biomembranes as drug delivery system phamaceuticals, 15 textiles, 16 alcohol-based fuels, 17 adhesives, 18 dyes, and packaging [19][20][21] due to its abundance, low cost, non-toxicity, and biodegradability. 22 Sago starch, derived from the sago palm (Metroxylon sagu Rottb.…”

Section: Introductionmentioning

confidence: 99%

Sago starch and esterified sago starch as eco-friendly fillers for rigid polyurethane foams

Ruamcharoen,

Phetphaisit,

Chanlert

et al. 2023

Journal of Cellular Plastics

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Novel fillers from sago starch and esterified sago starch were employed as natural fillers for rigid polyurethane foams (RPUFs). Sago starch was esterified by maleic anhydride, resulting in the presence of ester groups on the starch structure. Filled RPUFs were prepared with 0.5-7.0 wt% of starch fillers in the polyol component. The influence of filler type and content on the cell morphology and properties of the RPUFs was analyzed. The results revealed that the esterified sago starch showed better compatibility with polyurethane matrix than the sago starch, which in turn impacted the cellular morphology and physico-mechanical properties of the resulting RPUFs. The density and compressive strength of the RPUFs filled with esterified sago starch were higher than those filled with unmodified sago starch, while their water absorption, and volume shrinkage were lower. The findings also suggested that the compressive strength and density of filled RPUFs increased with starch filler content up to the optimal point and then decreased. This was due to the impact of filler content on cell size, with smaller cell size at low filler content leading to increased strength and density, whereas larger cell size and more open cells at higher filler content reducing strength and density. The best properties were obtained with 1.0 wt% of unmodified sago starch and 0.5 wt% of esterified sago starch in the polyol component.

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“…In addition to its use in food, paper, and textile industries, starch has also found a niche in emerging technologies such as nanotechnology, threedimensional (3D) printing, packaging, and energy. 1 The global demand for starch is continuously increasing and its market share, currently estimated at USD 54.28 billion in 2023 is expected to reach USD 70.60 billion by 2028. 2 The growing market for processed and ready-to-eat foods is further driving the demand.…”

Section: Introductionmentioning

confidence: 99%

Investigating the effect of natural fermentation in modifying the physico‐functional, structural and thermal characteristics of pearl and finger millet starch

Gupta,

Gaur

2023

J Sci Food Agric

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BackgroundIn recent years, millets are often considered an emerging crop for sustainable agriculture. Therefore, millets can be exploited as an alternative source of starch which has many applications ranging from food, packaging, bioplastics, and others. However, starch is seldom used in its native form and is more often modified to enhance its functional properties. In literature, many traditional millet‐based food recipes often incorporate a fermentation step before cooking. Therefore, using this traditional knowledge fermentation has been explored as a potential method for modifying millet starch.ResultsPearl millet (PM) and finger millet (FM) flour were allowed to naturally ferment for 24‐hour (h) followed by starch extraction. Compared to native (N) starch water/oil holding capacity and least gelation concentration of fermented (F) starch decreased with no significant change in swelling power. The solubility, paste clarity and invitro digestibility of starch were significantly affected by fermentation. XRD data indicates that after fermentation, crystallinity increased while the A‐type crystalline structure remained intact. FTIR spectra showed no deletion or addition of any new functional groups. Thermal characterization by Differential Scanning calorimeter (DSC) showed that the enthalpy of gelatinization of PM starch decreased while that of FM starch increased after fermentation.ConclusionThe results indicate that 24‐hour natural fermentation had a significant impact of functional properties of starch without altering the structural architecture of starch granules. Therefore, fermentation can be further explored as a low‐cost alternative for starch modification.This article is protected by copyright. All rights reserved.

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Starch modification for non-food, industrial applications: Market intelligence and critical review

Cited by 81 publications

References 232 publications

Morphology and Selected Properties of Modified Potato Thermoplastic Starch

Morphology and Selected Properties of Modified Potato Thermoplastic Starch

Sago starch and esterified sago starch as eco-friendly fillers for rigid polyurethane foams

Investigating the effect of natural fermentation in modifying the physico‐functional, structural and thermal characteristics of pearl and finger millet starch

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